Chocolate Chip Cookie Dough Bites are made without eggs; therefore, the dough can be eaten with pleasure! Roll your cookie dough balls in with more chocolate chips and sprinkles for fun, addictively-delicious treats.
Feel free to add some vegan white chocolate chips to these treats as well as dark chocolate chips!
Vegan Cookie Dough
There are some advantages to being vegan. When you make chocolate chip cookies you can eat all the dough you want without the fear of getting sick. I mean, how great is that? Of course, we still have to worry about ensuing tummy aches if we eat too much of the stuff. [Sigh] Even silver linings have their dark spots.
The good news is these Vegan Cookie Dough Bites are easy to make and even tastier to eat! Just make sure you’ve got some friends around to share them with so you don’t eat too many.
How to Make Chocolate Chip Cookie Dough Bites
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
It’s fun to make Chocolate Chip Cookie Dough Bites!
To make the dough, combine oat flour, peanut butter, agave nectar, and vanilla in a food processor and pulse several times until combined.
That’s the basics of the dough. Pretty simple! But next, I liked to test the dough to make sure it’s the right consistency.
Here’s how you do it: scoop out a bit of the dough and roll it into a ball with your hands. If the dough seems moist enough so the ball stays together nicely, then it’s good. If the dough seems dry or crumbly, add more agave or peanut butter until you get the desired consistency. If it’s too sticky you can add more oat flour.
Transfer the dough to a bowl and add chocolate chips and/or any other favorite add-ins, like chopped nuts. Then use a cookie scooper to create balls from the dough.
Use a cookie scoop to create balls from the dough. Roll the balls in sprinkles if you like that topping.
Everyone loves a good Vegan Chocolate Chip Cookies recipe. However, these unbaked cookie dough bites are pretty fabulous too! Here are some tips I like to use for this recipe:
- I used peanut butter, but you can substitute vegan butter
- To make low carb cookie dough bites, use almond flour instead of oat flour
- If you don’t have the patience for rolling, you can eat the batter straight out of the bowl
- These are great frozen! Simply store them in a freezer bag and serve them cold.
- You can also roll these balls in finely chopped nuts, cocoa powder, and even ground flax seeds (a good source of those healthy Omega-3s!).
I was inspired to make this recipe thanks to the lovely Heather of Sprinkle Bites and her cookie dough balls. She dipped hers in melted chocolate. Holy mother of chocolate! As tempted as I was to do that, I went for the quicker route of rolling them in sprinkles. How fun!
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I hope you love this recipe as we do. Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!
Chocolate Chip Cookie Dough Bites
- Dough. Combine oat flour, peanut butter, agave nectar, and vanilla in a food processor. Pulse several times until combined.
- Test. Take a test of the dough by forming a ball with your hand. If the dough seems moist enough so the ball stays together nicely, then it's good. If the dough seems dry or crumbly, add another teaspoon of agave or peanut butter until you get the desired consistency. If it's too sticky you can add more oat flour.
- Transfer the dough to a bowl and add chopped chocolate chips. Stir until well combined.
- Use a cookie scooper to create balls from the dough. Add toppings if using. It can help to roll balls with wet hands to create round balls.
- Store in an airtight container. These will keep in the fridge for up to 7 days or in the freezer for up to 2 months.
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The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
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