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Home » Recipes » Cookies

Edible Cookie Dough Bites (Vegan)

Published: May 11, 2020 · Modified: Sep 28, 2020 by Lexi

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Edible vegan (and gluten free) chocolate covered peanut butter chocolate chip cookie dough bites. In other words, the best no bake dessert ever! The perfect way to satisfy your cookie cravings.

side view of edible vegan peanut butter cookie dough bite cut in half

Is there anyone out there that doesn't like eating raw cookie dough? It's obviously the best part of baking cookies. If you disagree, you should probably stop reading here.

Instead of making actual cookies and eating half of the dough "just to taste test", stop fooling yourself and just make cookie dough bites instead. They're easy to make, vegan, gluten free AND covered in chocolate, as if the plain cookie dough wasn't enough.

For both texture and taste, we also added some peanut butter to the mix. In my opinion, that makes these even more addictive. Peanut butter + cookie dough + chocolate? Yes, yes and yes.

overhead view of vegan cookie dough bites covered in dark chocolate

While these are delicious as an easy dessert or snack, they're also PERFECT for adding to homemade vanilla ice cream. (Let's be honest, cookie dough is the best ice cream flavor. Always.) So good!

Edible vegan cookie dough

Since this cookie dough is (obviously) eggless AND doesn't contain regular flour (which needs to be pasteurized to be eaten raw), it's perfectly edible. Plus, no complicated ingredients like flax eggs, which are often needed for baked vegan cookies.

side view of edible vegan cookie dough in a bowl

Let me start by saying that you could definitely just make the cookie dough (pictured above) and stop right there. If you're like me, you'll happily enjoy eating it straight from the bowl with a spoon. No shame.

I will say, however, the chocolate coating is worth the effort. Plus, the cute, bite-sized balls aren't a bad idea for portion control.

side view of bowl full of vegan gluten free cookie dough truffles

Here's what you'll need:

Vegan peanut butter cookie dough ingredients

  • Vegan butter: be sure to soften the butter at room temp before starting these cookie dough bites.
  • Creamy peanut butter: peanut butter helps bind these cookie dough bites. Plus, who doesn't love peanut butter cookies?! You can also sub with almond or cashew butter.
  • Maple syrup: real maple syrup adds some moisture to the mix and tastes great. Plus, it helps cut down on processed sugars.
  • Cane sugar: that being said, a small amount of cane sugar adds that cookie dough sweetness that you need. Feel free to omit if desired.
  • Oat flour: oat flour doesn't need to be pasteurized, so it's perfectly safe to eat raw. You can either purchase oat flour pre-ground (the best option) or make some by pulsing oats in a blender or food processor until fine.
  • Salt: plus extra flaky salt for topping!
  • Mini chocolate chips: You could use regular size chocolate chips, but we find that they're a bit too large for these tiny cookie dough bites. Alternatively, chop a dark chocolate bar into small shards.
overhead view of tray filled with chocolate covered vegan cookie dough bites

Dark chocolate coating

Once your cookie dough bites are portioned out and rolled into cute little bites, pop them in the refrigerator while you make the quick dark chocolate coating.

To melt chocolate, you can either use a double boiler or microwave in 30 second intervals, stirring well between each interval, until fully melted. You can also add a teaspoon or so of coconut oil to loosen up the chocolate a bit.

Once the cookie dough bites have been in the fridge for about 30 minutes, you can start coating in chocolate. I typically use a fork to dip each ball in the bowl of chocolate. Be sure to let any excess chocolate fall back into the bowl, then transfer to parchment paper to harden.

close up view of cookie dough bite with bite taken out

If you don't want to go through the mess of dipping, you can also just drizzle chocolate over each cookie dough bite. I always sprinkle a little flaky salt on top for that salty/sweet perfection, but it's totally optional.

Store your edible cookie dough bites in an airtight container in the refrigerator for up to a week.

More easy vegan dessert recipes

  • Homemade Peanut Butter Cups
  • Healthier Almond Joy Bites
  • Dark Chocolate Bark with Strawberries and Pistachios
  • Dark Chocolate Dipped Figs
  • Watermelon Berry Popsicles
  • Chocolate Peanut Butter Pretzel Tart
close up view of chocolate covered cookie dough bite with bite taken out

If you make these Edible Chocolate Covered Vegan Cookie Dough Bites, we’d love for you to leave a comment and rating below! We also love to see your creations on Instagram – tag us at @crowded_kitchen so we can see what you’ve been cooking.

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Edible Cookie Dough Bites (Vegan)


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  • Author: Lexi
  • Total Time: 20 minutes
  • Yield: 14-15
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Description

Edible vegan (and gluten free) chocolate covered peanut butter chocolate chip cookie dough bites. In other words, the best no bake dessert ever! The perfect way to satisfy your cookie cravings. 


Ingredients

  • ¼ cup vegan butter, softened to room temp
  • ⅓ cup creamy peanut butter
  • ¼ cup maple syrup
  • 2 tbsp cane sugar
  • 1 tsp vanilla extract
  • 2 cups oat flour 
  • ¼ tsp salt
  • ½ cup mini chocolate chips
  • 8 oz. dark chocolate, melted 


Instructions

  1. Add softened butter to a mixing bowl. Using an electric mixer, beat until creamy. Add in peanut butter, maple syrup, sugar and vanilla and continue mixing until smooth. 
  2. In a separate bowl, stir together oat flour and salt. Add to wet mixture and mix until well incorporated. Stir in mini chocolate chips. 
  3. Using a cookie scoop, portion out dough into bites, using your hands to roll the dough into a ball. Place cookie dough bites on a baking sheet or other tray and refrigerate for 10 minutes. 
  4. Meanwhile, melt chocolate. Dip each cookie dough bite in chocolate and place on parchment paper-lined baking sheet. Alternatively, you can just drizzle the chocolate over top. Optional: sprinkle with some flaky salt. 
  5. Return to refrigerator until chocolate hardens. Enjoy! Store leftovers in an airtight container in the refrigerator.

Notes

You can sub peanut butter with almond or cashew butter.

To melt chocolate, use a double boiler or microwave in 30 second intervals, stirring well between each interval, until fully melted.

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 Bite
  • Calories: 280
  • Sugar: 16.7 g
  • Sodium: 91.4 mg
  • Fat: 16.2 g
  • Saturated Fat: 8.2 g
  • Trans Fat: 0 g
  • Carbohydrates: 30.6 g
  • Fiber: 3.1 g
  • Protein: 5.1 g
  • Cholesterol: 1 mg

Did you make this recipe?

Tag @crowded_kitchen on Instagram and hashtag it #crowdedkitchen

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Comments

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  1. Amina says

    April 06, 2024 at 4:15 am

    Can you provide the metric unit please

    Reply
  2. Lacey Griffin says

    July 20, 2020 at 9:03 pm

    Hi! Any thoughts about a sub for vegan butter? Could you use avocado oil? Or applesauce?

    Reply
    • Lexi says

      July 21, 2020 at 9:39 am

      Hi! I think the best sub would probably be coconut oil (not melted). Anything else won't allow for the same texture.

      Reply
      • Joan says

        June 07, 2021 at 8:20 am

        If we wanted to make it nut-free could we just leave out the peanut butter or would we have to adjust the other ingredients?

      • Lexi says

        June 09, 2021 at 10:28 am

        Hi! Unfortunately the peanut butter is what binds the dough together, so it's necessary in this recipe. Would you be able to sub with something like sunflower seed butter?

  3. kathy says

    June 19, 2020 at 4:51 pm

    Can you substitute almond flour for oat flour?

    Reply
    • Lexi says

      June 20, 2020 at 3:24 pm

      Yes! The texture will be slightly different, but it works. You can also use almond butter in place of peanut butter if preferred.

      Reply
Lexi and Beth toasting with wine.

Hi, we're Lexi and Beth, a mother-daughter team from Michigan. The recipes you'll find here are a reflection of how we bring our family together around the dinner table despite various dietary differences.

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