Vegan Cookie Dough Bites


You’re going to love these vegan cookie dough bites. They are made without eggs and 100% safe to eat! BONUS- they’re refined sugar-free and made with whole ingredients.

Are you ready to experience the most delicious vegan cookie dough of your life?! These little pieces of heaven are 100% plant-based made with an almond butter base, maple syrup, and dairy-free chocolate chips.

What do vegan cookie dough bites taste like?

These little guys taste just like classic cookie dough bites that you can get at the movies…but are so much better for you!

How is this cookie dough healthier?

  • 100% whole grains
  • allergy-friendly
  • gluten-free
  • dairy-free
  • vegan
  • no-bake

What You Need

The ingredient list for these bites is short, sweet, and simple! Here’s what you need:

  • ground oat flour
  • all-natural peanut butter
  • maple syrup
  • vanilla extract
  • dairy-free chocolate chips
  • sea salt

Ingredient Swaps

  • Nut butter: any nut butter works for this recipe! Just make sure it’s all-natural and “drippy” so that you can mix it easily.
  • Sweetener: While maple syrup is our #1 choice to get that cookie dough flavor, you can also use honey, which is not vegan.
  • Flour: We haven’t tested any other flours, but are confident that white whole wheat all-purpose flour, and gluten-free all-purpose flour will work similarly.

vegan cookie dough tips

Here are a few tips to keep in mind while you’re rolling out the dough for your cookie dough!

Too Thin/Thick?

Sometimes your batter can turn out a little thick and crumble and sometimes it can turn out a little too wet. This is 100% normal because the oil content in nut butters vary so much.

  • To thin: add a little bit of water by the half teaspoon.
  • To thicken: add oat flour by the half teaspoon.

Best kind of nut butter

If there is one thing you’re particular about when it comes to this vegan cookie dough recipe, it should be your nut butter!

Make sure that you find a peanut butter that is creamy, all-natural, and drippy. This means you should be able to stir it easily and it will drip off a spoon.

Storage Recommendations

For best results, we recommend storing your vegan cookie dough bites in the freezer or refrigerator.

Place cookie dough bites into a plastic bag or Stasher bag and remove as much air as possible. Store in the freezer for up to 3 months.

Vegan Cookie Dough Recipe

Our delicious vegan cookie dough is made with ground oat flour, maple syrup, and peanut butter! This vegan edible cookie dough tastes just like the cookie dough you get at the movies but is so much healthier.

Prep: 1 hourCook: 0 minutesTotal: 1 hour

Fat 15 Carbs 24 Protein 7

Yield 68 1x


  • 1/2 cup all-natural creamy peanut butter, drippy (any kind of nut butter works)
  • 6 tablespoons ground oat flour
  • 3.5 tablespoons maple syrup
  • 1/2 teaspoon vanilla extract
  • 1/4 cup dairy-free mini chocolate chips
  • Pinch of sea salt


  1. Place all of the ingredients into a medium bowl and mix to combine. The texture should be very similar to classic cookie dough. If it’s too thick, add a little water by the 1/2 teaspoon. If it’s too thin, add a more oat flour by the 1/2 teaspoon.
  2. Place a piece of parchment paper onto your countertop. Then, roll the dough into a ball and then place it on top of the parchment paper.
  3. Flour a rolling pin with oat flour and then roll the dough into a 1/4-inch thick slab. Optionally sprinkle the dough with sea salt.
  4. Place the rolled out cookie dough into your fridge to let set for 15-20 minutes.
  5. Remove from the fridge and use a sharp knife to cut cookie dough into 1/4-inch squares.
  6. Store cookie dough in the freezer.

Tips & Notes

  • This recipe was updated on July 14, 2020.
  • Click here for the old recipe.

Nutrition Facts

Serving Size: 1/6 Calories: 237 Sugar: 13 Fat: 15 Carbohydrates: 24 Fiber: 3 Protein: 7

Author: Lee FunkeCategory: DessertMethod: No-BakeCuisine: AmericanDiet: Vegan

About Lee Funke

Lee is the founder of Fit Foodie Finds and based in Minneapolis, MN. She started this website in 2010 as a way to share her love for real food and wellness.

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