If you’re craving something sweet but want to keep it wholesome and vegan, I’ve got a little secret for you — this Vegan Cookie Dough Bites Recipe is exactly what you need! Soft, chewy, and loaded with chocolate chips, these bites are perfect for snacking, dessert, or just whenever that cookie dough craving strikes without any guilt. I love how quick and easy they come together, plus no baking required! Trust me, once you try this recipe, it’s going to become your go-to treat.
Why You’ll Love This Recipe
- Super Quick to Make: You can whip up these cookie dough bites in under 10 minutes—no oven needed!
- Naturally Vegan and Healthy: Made with wholesome flours and sweetened with maple syrup, these bites satisfy your sweet tooth guilt-free.
- Perfectly Chocolatey & Chewy: The mix of almond and coconut flour gives a fantastic texture, while the chocolate chips add that little chocolate magic.
- Versatile and Easy to Customize: You can easily tweak this recipe to suit your taste—add nuts, different chips, or adjust sweetness.
Ingredients You’ll Need
Each ingredient in this Vegan Cookie Dough Bites Recipe works together to give you a rich, satisfying texture without any baking. I always recommend using blanched almond flour for its smoothness, and coconut flour adds a bit of structure without overwhelming flavors.
- Blanched Almond Flour: I prefer this flour because it’s super fine and creates that tender cookie dough texture you want.
- Coconut Flour: This flour absorbs moisture nicely and balances the almond flour’s oiliness; I sometimes swap it for tapioca starch for a slightly different texture.
- Vegan Butter: Melted for easy mixing; I like using a neutral-flavored vegan butter to keep things mellow.
- Maple Syrup: It’s my favorite natural sweetener here, adding moisture and that subtle maple sweetness.
- Vanilla Extract: Essential for depth of flavor—don’t skip it!
- Salt: Just a pinch to bring out all the sweet flavors beautifully.
- Chocolate Chips: Choose your favorite vegan chips—dark or semi-sweet work wonderfully.
Variations
I love customizing this Vegan Cookie Dough Bites Recipe depending on my mood or what’s in my pantry. Feel free to tweak it—you’ll find it’s super forgiving and adaptable!
- Add Nuts: Sometimes I toss in chopped walnuts or pecans for an extra crunch—totally delicious.
- Swap Coconut Flour: If you’re not a fan of coconut flavor, tapioca starch works great but expect a slightly different chewiness.
- Sweetness Level: If you like it sweeter, adding a tablespoon of granulated sugar or more maple syrup can make a lovely difference.
- Chocolate Variations: Try white vegan chocolate chips or peanut butter chips for a fun twist.
How to Make Vegan Cookie Dough Bites Recipe
Step 1: Melt the Vegan Butter and Mix in Sweeteners
Start by adding the vegan butter to a mixing bowl and melting it gently in the microwave—just 20-30 seconds should do. Then whisk in the maple syrup and vanilla extract until everything is smooth and combined. This wet base is what brings the dough together and helps the flavors meld.
Step 2: Incorporate the Dry Ingredients
Add the almond flour, coconut flour, and a pinch of salt to your wet mixture. Stir it all up really well until the dough forms and starts to pull away from the sides a bit. You want the dough to be moist but hold together nicely—if it feels too crumbly, just add a smidge more maple syrup or a little non-dairy milk if you have some on hand.
Step 3: Fold in the Chocolate Chips
Finally, gently fold in the chocolate chips. This is the best part because you get little melted chocolate pockets in every bite. I like to taste my dough here and sometimes add a touch of sugar if I want it a little sweeter—totally up to your preference!
Step 4: Chill to Perfect the Texture
Pop your bowl of dough into the fridge for about 20 minutes. This hardens the dough slightly, making it easier to handle, and really helps those flavors come together. When you take it out, you can either roll it into lovely bite-sized balls or simply serve it straight up in a bowl for spooning. Both ways are equally delicious!
Pro Tips for Making Vegan Cookie Dough Bites Recipe
- Use Room Temperature Ingredients: I find melting the vegan butter gently and ensuring other ingredients aren’t too cold helps everything blend smoothly.
- Don’t Skip Chilling: Trust me on this—letting the dough rest in the fridge makes rolling easier and improves flavor melding.
- Adjust Sweetness to Taste: Maple syrup is great, but feel free to add extra sugar or sweet drops if you want it more dessert-like.
- Avoid Overmixing: Stir just until combined to keep the texture perfect and the chocolate chips intact.
How to Serve Vegan Cookie Dough Bites Recipe
Garnishes
When I serve these bites, I like to sprinkle a little flaky sea salt on top—it balances the sweetness beautifully and adds a fancy touch. Toasted coconut flakes or a dusting of cocoa powder on top can also elevate the presentation and flavor.
Side Dishes
These cookie dough bites pair perfectly with a cold glass of almond milk or a frothy oat milk latte for a dreamy afternoon treat. They also work great alongside fresh berries or a scoop of vegan vanilla ice cream if you want to dress things up a bit.
Creative Ways to Present
For special occasions, I like to serve these in little mini cupcake liners or shape them into fun, bite-sized hearts for a cute surprise. You can also drizzle melted vegan chocolate on top or roll them in crushed nuts or shredded coconut for variety and visual appeal.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge, and they keep really well for up to a week. I love having them on hand for a quick pick-me-up or when unexpected guests stop by.
Freezing
Freezing these bites works like a charm! I pop them in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe container or bag. They last for a couple of months and thaw quickly at room temperature when you’re ready to enjoy.
Reheating
No reheating needed here, which is the best part! Just let frozen bites thaw a bit, or enjoy straight from the fridge for that perfect firm yet soft texture. If you want them softer, a few seconds in the microwave works fine, just don’t overdo it.
FAQs
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Is this Vegan Cookie Dough Bites Recipe safe to eat raw?
Absolutely! This recipe uses no raw eggs or raw flour that could be harmful. Almond flour and coconut flour are safe to eat raw, making it a perfect no-bake treat you can enjoy without any worries.
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Can I use other flours besides almond and coconut flour?
You can experiment with tapioca starch in place of coconut flour, which I’ve done with success—though it slightly changes the texture. Regular wheat flour is not recommended raw, but oat flour could be an option if you tweak moisture levels.
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How long do these cookie dough bites last?
They keep beautifully in the fridge for about a week when stored in an airtight container. For longer storage, freezing is your best bet and they maintain their taste and texture well.
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Can I make these nut-free?
Since almond flour is a key ingredient, making this nut-free would require a different flour base like oat or sunflower seed flour, but that’s a bit of a different recipe. I recommend searching for specifically nut-free vegan cookie dough recipes for best results.
Final Thoughts
I honestly can’t get enough of this Vegan Cookie Dough Bites Recipe—it’s my little kitchen hack for satisfying sweet cravings without any baking fuss. Whenever friends come over, these disappear fast, and I love how they’re made from simple, wholesome ingredients. Give them a try next time you want something quick, sweet, and totally comforting. I’m sure you’ll become as obsessed as I am!
Print
Vegan Cookie Dough Bites Recipe
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
- Diet: Vegan
Description
This Healthy Vegan Cookie Dough recipe offers a delicious and nutritious alternative to traditional cookie dough, perfect for snacking or dessert. Made with almond flour, coconut flour, and sweetened naturally with maple syrup, it’s dairy-free, egg-free, and packed with wholesome ingredients. The texture is soft and chewy with delightful chocolate chips folded in, chilled to enhance the flavors.
Ingredients
Dry Ingredients
- 1 cup blanched almond flour
- 2 tablespoons coconut flour
- pinch of salt
- ¼ cup chocolate chips or to taste
Wet Ingredients
- 3 tablespoons vegan butter, melted
- 4 tablespoons maple syrup
- 1 teaspoon vanilla extract
Instructions
- Melt Butter: Add the vegan butter to a bowl and melt it in the microwave until liquid.
- Mix Wet Ingredients: Whisk the melted butter together with the maple syrup and vanilla extract until smooth and well combined.
- Combine Dry Ingredients: Add the almond flour, coconut flour, and a pinch of salt to the wet mixture. Mix thoroughly to form a cohesive dough, ensuring there are no lumps.
- Fold in Chocolate Chips: Gently fold the chocolate chips into the dough to evenly distribute them without breaking them.
- Taste and Adjust: Taste the dough and adjust the sweetness if desired by adding a sprinkle of granulated sugar or more maple syrup. Mix well if you add anything.
- Chill the Dough: Place the cookie dough in the refrigerator for about 20 minutes to allow it to harden slightly and for the flavors to meld together beautifully.
- Serve: After chilling, you can transfer the cookie dough to serving bowls or roll it into bite-sized balls for a convenient snack.
Notes
- The coconut flour can be substituted with tapioca starch, but this will alter the flavor and texture slightly.
- Adjust sweetness to your preference by adding more maple syrup or a sprinkle of granulated sugar.
- Store any leftovers in an airtight container in the refrigerator for up to a week.
- For a nut-free version, experiment with oat flour or sunflower seed flour though texture may vary.
Nutrition
- Serving Size: 1/4 of recipe (about 60g)
- Calories: 180 kcal
- Sugar: 7 g
- Sodium: 30 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
