You had me at cookie dough. But this isn’t ordinary cookie dough — it’s a healthier version you can enjoy without guilt. These raw, nutrient-dense bites are packed with nuts and oats, naturally sweetened, and perfectly portioned so you can satisfy a sweet craving with one or two (or three) without overdoing it.
These gluten-free, vegan chocolate chip cookie dough bites are irresistible. Sweetened with pure maple syrup and dotted with dairy-free mini chocolate chips, they deliver the classic flavor of cookie dough in a wholesome, bite-sized form. They’re quick to make, easy to store, and ideal for grabbing straight from the fridge when you want a fast treat.
Chocolate Chip Cookie Dough Bites
Makes 12
- 1/2 cup raw cashews
- 1/2 cup raw pecans
- 1 cup certified gluten-free oats
- 1/2 cup unsweetened shredded coconut
- 1/4 teaspoon salt
- 1/4 cup pure maple syrup
- 1 tablespoon coconut oil, melted
- 1 teaspoon pure vanilla extract
- 1/4 cup dairy-free mini chocolate chips
Place the cashews, pecans, oats, shredded coconut, and salt into a food processor or high-powered blender. Blend on high until the mixture is finely ground. Add the maple syrup, melted coconut oil, and vanilla extract, then pulse until the mixture starts to come together into a dough. Transfer the dough to a small bowl.
If the dough feels warm after processing, chill it in the refrigerator for about 30 minutes—this makes it easier to handle and roll. After chilling, fold in the dairy-free mini chocolate chips and scoop the mixture into 12 evenly sized portions. Roll each portion into a ball to form the cookie dough bites.
Store the bites in an airtight container in the refrigerator. They keep well chilled and make a convenient, ready-to-eat snack. If your dough remained warm after blending, refrigerate before adding the chocolate chips so they don’t melt into the dough.