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.
There are some advantages to being vegan. When you make chocolate chip cookies, you can eat all the dough you want without fearing getting sick. I mean, how great is that? Of course, we still have to worry about tummy aches if we overeat 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 friends to share them with so you don’t eat too many.
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.
- Lemon — We’ll use both the zest and the juice of the lemon.
- Oats — I used rolled oats for this recipe, but you can substitute instant oats.
- Chia — We’ll add some ground chia seeds to create a thicker texture. You can use whole chia seeds; I just prefer ground because it creates a smoother finished texture.
- Syrup — I used maple syrup, but you can substitute agave nectar.
- Milk — We’ll use almond milk for the best overnight oats! Substitute your favorite plant-based milk.
- Yogurt — I love adding some plant-based yogurt (plain, unsweetened) for an even more tangy flavor.
- Protein Powder — I add some vanilla protein powder for increased flavor and nutrients. If your protein powder is not sweetened, you may want to add an extra teaspoon or two of sweetener.
- Cornstarch — We’ll use cornstarch to thicken the lemon curd topping.
- Turmeric — A pinch of turmeric makes that lemon curd sunny yellow.
- Oat flour — It’s easy to make your own oat flour from oats (see the recipe below)
- Peanut butter — I recommend creamy peanut butter, but crunchy works, too. You can substitute vegan butter.
- Agave nectar — Use agave nectar or substitute maple syrup.
- Vanilla extract
- Chocolate chips — There are so many dairy-free chocolate chips to choose from.
- Toppings — Add your favorite toppings such as sprinkles, finely chopped pecans, coconut flakes, or cocoa powder. How about finely ground flax seeds (a good source of those healthy Omega-3s!)!
Why This Recipe is a Winner
- Using oat flour keeps this recipe gluten-free, vegan, easy to make, and healthy
- Peanut butter adds more than flavor, it creates a smooth consistency as well
- Vegan chocolate chips bring it all together, making every bite absolutely delicious!
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:
- 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.
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!
If you love these cookie dough balls, here are even more vegan cookies to try:
- 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.
This post was originally published in 2020 and was updated to include new photos, new text, and an updated recipe in 2021.