Chocolate Chip Cookie Dough Bites
By: Sammi Haber Brondo | NYC Dietitian
Okay… I know I’ve shared a lot of edible cookie dough recipes lately but I mean, it’s edible cookie dough. Does that ever get old?! And, on a hot summer day, like the past 1783 days, cold desserts straight from the fridge are the most refreshing.
Technically you could probably call these energy balls, but I don’t know, I never liked the term “energy balls” that much. (Although if you search back through my site or social media, I’m positive I’ve shared recipes with that name before!).
While this snack is energizing, because it contains protein and fiber - the two macronutrients that help make a snack balanced, there was something so much more appealing to me about calling them bites. Ya know… just in case you wanted the back story on their name.
What I love most about this recipe though is how satisfying it is. Because these are stored in the fridge or freezer, they’re cold, so they make the perfect summertime snack. Just 2 or 3 of them are pretty filling, too. And, they really do taste like you’re eating little delicious bites of cookie dough. What could be better?
This recipe can be tweaked and swapped in a lot of ways too in order to make it work with almost anything you have at home. Read on for substitution ideas and of course, let me know if you make these!
TOP TIPS
Cashew butter: While cashew butter is the nut butter that usually gives that cookie dough-like flavor, really, any nut or seed butter will work here. Just make sure it’s smooth and creamy. Depending on the consistency of the nut/seed, you may need to add more or less oat flour. The final mixture should have a similar consistency and texture to cookie dough.
Maple syrup: I prefer the taste of maple syrup in these, but if you don’t have any of hand, honey can be swapped 1:1.
Coconut oil: Make sure the coconut oil is melted when adding. If you don’t have any, feel free to skip it. Because only a little coconut oil is used, it won’t make too much of a difference. Coconut oil hardens when it’s cold, which helps these bites hold together in the fridge, but again, they’ll still work just fine without. Or, if you like, you can also swap for butter instead.
Oat flour: To me, oat flour always sounds like a very fancy ingredients, so let me let you in on a secret: all you really need are standard, quick cooking oats. Simply place the oats in a high power blender or food processor and grind until the consistency resembles flour. About 1/2 cup of oats will yield 1/2 cup of oat flour.
Mix ins: Like with anything, the options here are endless! Try adding in a little cocoa powder to make these into double chocolate cookie dough bites. Or, add chopped walnuts for a chocolate chip walnut version. You could also add sprinkles and a little cake batter extract for a funfetti version - yum!
DID YOU TRY THIS RECIPE? MENTION @VEGGIESANDCHOCOLATE OR TAG #VEGGIESANDCHOCOLATE I’D LOVE TO SEE YOUR CREATIONS!
Cookie Dough Bites
Ingredients:
- 3/4 cup creamy cashew butter
- 1/4 cup maple syrup
- 1 tablespoon coconut oil
- 1 teaspoon vanilla
- 1/2 cup oat flour
- 1/2 - 3/4 cup chocolate chips
Instructions:
- In a large bowl, mix together cashew butter, maple syrup, coconut oil and vanilla until well combined.
- Add in oat flour and stir until a cohesive dough forms. Fold in chocolate chips.
- Using your hands, roll mixture in large balls (about 2 tablespoons worth). Place on a parchment-lined plate or baking sheet and let harden slightly in the fridge for 20-30 minutes.
- Store in the fridge or freezer.
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NYC dietitian: Sammi Haber Brondo | Veggies and Chocolate