No-Bake Sugar Cookie Bites

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Plate of no-bake sugar cookie bites with some topped with sprinkles or glaze

While recently testing a gluten-free pie crust using almond and oat flour, we made a delicious discovery. While the crust didn’t turn out so well once baked, we couldn’t believe how much the raw dough tasted just like sugar cookie dough! And just like that, a recipe was born. 

These 6-ingredient, 1 bowl, 30-minute sugar cookie dough bites are perfect any time of year (and the flavor variations are endless!), and they’re especially great in the warmer months when you just can’t bear to turn on the oven. We topped ours with melted coconut butter (swoon!), but they’re also delicious as is or rolled in vegan-friendly sprinkles. Let us show you how it’s done!

Oat flour, almond flour, sea salt, coconut oil, maple syrup, vanilla, coconut butter, coconut oil, shredded coconut, and sprinkles

These cookie dough bites start with a base of oat flour and almond flour. These wholesome flours provide a little fiber, healthy fats, protein, and minerals to help fend off the sugar crash that’s all too common with regular sugar cookies.

Mixing wet and dry ingredients for cookie dough bites in a mixing bowl

Sea salt and vanilla add sugar cookie flavor, maple syrup adds sweetness, and coconut oil transforms them into rollable, bite-sized balls. After a quick 15 minutes of chilling in the refrigerator, they’re ready to enjoy!

Rolling no-bake sugar cookie dough into a ball

Lastly, if you’re feeling a little festive, glaze these delicious bites with melted coconut butter “frosting” and top with sprinkles and/or desiccated coconut. Aren’t they the cutest?!

No-bake sugar cookie bites topped with sprinkles, shredded coconut, or glaze

We hope you ENJOY these cookie dough bites! They’re:

Perfectly sweet
Vanilla-infused
Tender
Quick & easy
& Taste just like sugar cookie dough!

They’re the perfect treat any time you’re craving something sweet but want to keep the house cool or don’t have much time or energy. They also keep well in the refrigerator and freezer, making them easy to enjoy a sweet treat without eating the whole batch (okay maybe not easy — but we’re all about treating ourselves, friends!).

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Close up shot of a no-bake sugar cookie bite

No-Bake Sugar Cookie Bites

No-bake sugar cookie dough bites that are naturally sweetened and infused with vanilla! Just 1 bowl and 6 ingredients required. A deceptively healthy, quick, and easy dessert!
Author Minimalist Baker
Print
Plate of gluten-free vegan no-bake sugar cookie bites
5 from 26 votes
Prep Time 30 minutes
Total Time 30 minutes
Servings 16 (Cookie Bites)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 1 Week

Ingredients

COOKIE DOUGH

  • 1 cup oat flour (certified gluten-free as needed)
  • 1 cup almond flour (not meal)
  • 1/8 tsp sea salt, plus more to taste
  • 3 Tbsp melted refined coconut oil
  • 4 Tbsp maple syrup
  • 1 tsp vanilla extract

GLAZE optional

  • 2 Tbsp melted coconut butter

FOR TOPPING optional

Instructions

  • Line a small baking sheet or flat plate with parchment paper. Set aside.
  • In a medium mixing bowl, whisk together oat flour, almond flour, and salt. Next add coconut oil, maple syrup, and vanilla extract. Stir with a spoon until dough comes together and resembles cookie dough. It should be slightly tacky but not stick to your hands, and it shouldn’t be crumbly. If too dry, add a bit more maple syrup or melted coconut oil.
  • Taste and adjust flavor as needed, adding more maple syrup for sweetness, vanilla to taste, or salt to balance / enhance the flavors.
  • Using a 1-inch cookie scoop, scoop out dough and roll into balls. We recommend placing the dough in the palm of one hand and using gentle pressure with the middle three fingers of your other hand to roll into a ball. If they’re too crumbly, they likely just need a bit more maple syrup or melted coconut oil to help moisten. They don’t roll quite as easily as date bites (which are stickier) but do hold together well once rolled.
  • Place cookie bites onto the parchment-lined plate or baking sheet. If topping only with sprinkles, roll the bites in sprinkles and place in the refrigerator for 15 minutes. If adding glaze, chill the bites for 15 minutes in the refrigerator or freezer before adding glaze.
  • GLAZE: Melt coconut butter until just spoonable / pourable. Then drizzle onto the chilled sugar cookie bites. Option to decorate with sprinkles or shredded coconut. Transfer back to the refrigerator or freezer to chill for 15 minutes, then enjoy!
  • Store leftovers covered in the refrigerator for up to 1 week, or in the freezer for up to 1 month. Best enjoyed chilled or at room temperature.

Video

Notes

*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 16 servings)

Serving: 1 cookie bite Calories: 105 Carbohydrates: 9.8 g Protein: 2.5 g Fat: 6.5 g Saturated Fat: 2.5 g Polyunsaturated Fat: 1.1 g Monounsaturated Fat: 2.6 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 19 mg Potassium: 89 mg Fiber: 1.5 g Sugar: 3.4 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 26.2 mg Iron: 0.6 mg

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Reader Interactions

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    • Support @ Minimalist Baker says

      Hi Lindsey! We haven’t tried it, but it could work! Let us know how it goes if you give it a try!

    • Support @ Minimalist Baker says

      Hi Anna, another reader mentioned using sunflower seed meal with success. A lesser amount of coconut flour (if tolerated) may also work. Let us know if you try it!

    • Support @ Minimalist Baker says

      Hi Emily, another reader mentioned using sunflower seed meal with success. A lesser amount of coconut flour may also work. Let us know if you try it!

  1. Anita says

    I have tried a lot of your receipes…most are VERY good. Your website has soo many advertisements that pop up everywhere making it hard to find an follow your video..hopefully you can fix that…other than that..I enjoy your receipes

    • Support @ Minimalist Baker says

      Hi Anita, we’re so glad you enjoy many of our recipes! Thank you for your honest feedback and sorry for any inconvenience. We always try to optimize for user experience, while also having ads to keep the content free.

  2. Lindsey VandenBerg says

    SOOOO GOOD! What a treat these are! I used coconut butter instead of oil and it turned out perfect. I had no problem rolling these at all.

    • Support @ Minimalist Baker says

      Wonderful! We’re so glad you enjoyed them, Lindsey. Thank you for sharing your experience! xo

  3. Belle says

    I’ve made this twice. The first time with just the mix and glaze was great, though my partner said it was too sweet for his liking (so it’s perfect for kids). Still, he ate about five of them.
    The second time I did a double batch with half a block of vegan chocolate, used a peeler to shred it into small pieces and mixed with the dry mix. I added less maple syrup and a table spoon of oat milk to replace the required syrup stickiness. I sprinkled pink and blue health stardust powders on the glaze just for visual (they’re pretty tasteless). Was a hit and I’ll continue to make with variations :) thank you!

  4. Barkha Patel says

    My toddler asks for these everyday and helps me make them! We’re obsessed. They are so delicious and easy to make. I add sprinkles to the batter and it works well. Would love to hear about alternative flavours! Thanks so much!

  5. Anna says

    I made these last night and took them to work today. They were delicious. They remind me of a Tim Horton’s tidbit, the plain vanilla one. I followed the directions exactly and they were perfect. I may have added extra coconut oil by accident but it was great. I used unrefined coconut oil and the coconut tastes amazing! You could make so many variations of these. I will add these to my list of regulars now :-D Thank you!

  6. VICKY says

    I made these for my daughter bc she loves anything with sprinkles. And I ended up loving these more than she did lol! Really tasty with the coca butter yum! Any recommendation on healthier color sprinkles?
    thanks!

  7. Danielle says

    Did you use the regular vanilla extract with alcohol or does it have to be an alcohol free version?

    • Support @ Minimalist Baker says

      Hi Veda! The coconut butter in these bites is totally optional, but if you want an alternative glaze you could try the glaze from this recipe. Let us know what you think!

  8. Christina says

    You noted almond flour not meal and refined coconut oil. All i have is almond meal and unrefined coconut oil, what would be the notable differences??

    • Support @ Minimalist Baker says

      Hi Christina! We haven’t tried it but we think both of those would work well here. Let us know how it goes if you give it a try! xo

  9. Sara says

    Absolutely amazing! I would choose one (or two!) of these bites over an actual sugar cookie. A delicious, nutritious snack and treat. My kids all love them as well. Our freezer has been stocked since the first time we made them. Do yourself a favor and do the same!

    • Support @ Minimalist Baker says

      Woohoo! We’re so glad you and your kids enjoy them, Sara. Thank you so much for the lovely review! xo

  10. Caroll Flores says

    Super easy and yummy. I made this for my 2 college kids who are at home studying during COVID. Well really for my daughter who has nut allergies.

    I warmed up the maple syrup and coconut oil for a bit in the microwave (not hot). I thought it might be easier to form the bites and voila… it worked! The “dough” held together nicely and quickly.

    Trying the No Bake Vanilla Cake Bites now for my son who does NOT have nut allergies and saw the walnut version! Thank you!

  11. Eliana Hotz says

    Fun to make! Glazed half with coconut milk rolled in a graham cracker crumb crust and the other half in a coconut milk cinnamon icing sugar glaze. *Chefs kiss*

  12. Wendy says

    I have made these twice now and they are so yummy! The second time I added some chocolate chips because I was craving chocolate and they were good too. Thanks for another super recipe!

    • Support @ Minimalist Baker says

      We’re so glad you’re enjoying them, Wendy! Love that chocolate chip idea. Thanks so much for the lovely review! xo

    • Kate says

      I make at least two batches of these per week. My toddler and I both absolutely love them. I couldn’t get the sprinkles to stick to the outside, so I started mixing the sprinkles in with the dough and the bites are perfect for us.

  13. LL says

    These are so good!! I’ve made similar no-bake bites before but was never very into them. These are the first I’ve really enjoyed, the perfect texture, just sweet enough. The whole family loved them

  14. Liisa says

    I made them with my 18 month old and we had so much fun together! I also made the glaze with cacao, coconut oil and maple syrup, rolled them in shredded coconut and they were soooooo extremely delicious! I loved them, my son loved them, and there were not enough left for my husband. Will definitely be making a bigger batch next time

  15. CraftyGirlRules says

    Are there any substitutes for almond flour I am deathly allergic to almond oil and anything with treenuts in them causes my throath to swell shut with caused me not to be able to breathe

    • Support @ Minimalist Baker says

      Hi, another reader mentioned using sunflower seed meal with success. A lesser amount of coconut flour may also work. Let us know if you try it!

  16. CFR says

    So good. So easy. Next time going to add toasted coconut and white chocolate chips, press into a pan and cut into cubes. Thanks for the inspiration!

  17. Allison says

    Made these last night (anything with Vermont maple syrup is always a winner with us!) and like everything else from the site they did not disappoint. Made the oat flour in my coffee grinder in two small batches (always a good way to give it a good cleaning) and added a handful of Lily’s dark chocolate chips. Nice to have a recipe like this that doesn’t require the food processor (although we love the ones that do too – chocolate cake bites, vanilla cake bites, cashew bites….). Will make it into our regular rotation for sure!

    • Support @ Minimalist Baker says

      Woohoo! So glad these are now included in your list of go-to bites, Allison! Thanks for the lovely review! xo

  18. Carolyn says

    Made these with my 3 year old and we are gobbling them up. Very good! Similar to the lemon “donut” ones that have been our standby, but even easier. We made our own oat flour in a mini food prep processor and it worked great!

    • Support @ Minimalist Baker says

      Amazing! Thanks for the lovely review, Carolyn. So glad the bites were enjoyed by all! xo

    • Gg says

      Made these yesterday, was out of coconut oil so used clarified butter/ghee and added ground cardamom and they were gone within couple of hours. Easy and yummy!

  19. Patricia says

    So quick, easy and yummy. I made them as the recipe is written and they came out perfect. Thanks again for yet another great recipe, you never disappoint.

    • Support @ Minimalist Baker says

      Amazing! Thanks for the lovely review, Patricia. We’re so happy you enjoyed the bites! xo

  20. Michelle says

    I noticed in the recipe there is a note to use almond flour and not almond meal. Is there a specific reason why almond meal couldn’t be used instead of flour?

    • Support @ Minimalist Baker says

      Hi Michelle! Typically almond meal has a coarser texture and almond flour is more absorbent, which helps hold the bites together.

    • Support @ Minimalist Baker says

      Hi Sarah! We haven’t tried it but other readers have had success with increasing the maple syrup slightly and substituting a couple tablespoons applesauce for the oil. Let us know how it goes! xo

  21. Melissa Casey says

    This looks amazing – can’t wait to try. I’m wondering if there’s anything we could sub for the coconut oil? It’s an ingredient that doesn’t work well in our household. Thank you – for this recipe and for everything you create and share with us!

    • Support @ Minimalist Baker says

      Hi Melissa! We haven’t tried it but other readers have had success with increasing the maple syrup slightly and substituting a couple tablespoons applesauce for the oil. Let us know how it goes! xo

    • Mary Ann Miller says

      What do you say to those who claim you shouldn’t eat “raw” flours…that it hurts your digestive system ? Or is that just regular flours that do that?

      • Support @ Minimalist Baker says

        Hi Mary Ann, we haven’t found it to be a problem, but if concerned, you could grind your own from oats and almonds. We have recipes here and here. Hope that’s helpful!

  22. Susan says

    Is it safe to eat uncooked oat and almond flour? I know some other kinds of GF flours say on the bag to toast it first if you’re not going to be baking the item.

    • Support @ Minimalist Baker says

      Hi Susan! Unless someone is allergic oat flour and almond flour are safe to consume in their raw state. xo

    • Support @ Minimalist Baker says

      Hi Karen! That might work, but we haven’t tried it. Since coconut flour is more absorbent, we’d suggest starting with less of it. Let us know if you try it! xo

    • Support @ Minimalist Baker says

      Hi Debbie! We haven’t tried it but other readers have had success with increasing the maple syrup slightly and substituting a couple tablespoons applesauce for the oil. Let us know how it goes! xo

  23. jaq says

    This looks amazing!

    Do you think these (& your other bites) would hold together well enough to put on a stick and dip (like a cake pop or cake popsicle)?

    Thanks!

    • Support @ Minimalist Baker says

      Hi Jaq! We haven’t tried it and we think the bites might be too soft to stay on a stick, but perhaps if you chilled them for at least 30 minutes it could work. Let us know how it goes! xo

    • Support @ Minimalist Baker says

      Hi Alu! We would not suggest using spelt here, the oat and almond flours bring a tender texture and nice flavor that spelt might not!

  24. Michelle says

    Just made these, but I subbed 1 Tbsp applesauce for the coconut oil and reduced the maple syrup to 2 Tbsp. They were so easy to make and very delicious!

    • Support @ Minimalist Baker says

      Hi Jenny! We haven’t tried it but other readers have had success with increasing the maple syrup slightly and substituting a couple tablespoons applesauce for the oil. Let us know how it goes! xo

    • Support @ Minimalist Baker says

      Hi Suzanne! We haven’t tried it but other readers have had success with increasing the maple syrup slightly and substituting a couple tablespoons applesauce for the oil. Let us know how it goes! xo

  25. Laura says

    WOW!! These are delicious and so simple to make. I used sunflower flour in place of almond flour due to a nut allergy! Thank you so much.

    • Support @ Minimalist Baker says

      Amazing! Thanks for the a lovely review and for sharing your modifications, Laura. So glad you enjoyed! xo

  26. Holly says

    Hello! I can’t wait to try these. Question: Did you use traditional sprinkles for these photos, and if so by which brand?

    I’ve heard so many mixed reviews on that all-natural brand (expensive, too).

    • Support @ Minimalist Baker says

      Hi Holly, We can’t remember where these ones were from, but we like Supernatural brand for an all natural brand.

  27. Dee Hughes says

    Hi! Wondering if I could add vanilla protein powder to increase the nutrition? Maybe sub some of the almond flour?

    • Support @ Minimalist Baker says

      Hi Dee! We haven’t tried it but it sounds like it could work. Let us know how it goes! xo

    • Support @ Minimalist Baker says

      Hi Peter! We haven’t tried it but we think avocado oil would work. We’d suggest starting with 2 Tbsp and increasing as needed. Let us know how it goes! xo

    • Support @ Minimalist Baker says

      Hi Julia! Coconut butter is made from coconut flesh that’s been ground into paste. It should be in the aisle near the coconut oil! xo

    • Support @ Minimalist Baker says

      Hi Blake! We haven’t tried it with avocado oil but we think it would work! We wouldn’t recommend vegan butter here. Let us know how it goes! xo

  28. Mona says

    I am trying to eat low to no starch. Can I substitute coconut flour for the oat flour or is there some other low starch flour you can make these with?

    • Support @ Minimalist Baker says

      That might work, but we haven’t tried it. Since coconut flour is more absorbent, we’d suggest starting with less of it. Let us know if you try it!

      • Support @ Minimalist Baker says

        Hi Anna! We haven’t tried it but we think avocado oil would work. We’d suggest starting with 2 Tbsp and increasing as needed. Let us know how it goes! xo

      • Support @ Minimalist Baker says

        Hi Stefani! We haven’t tried it but other readers have had success with increasing the maple syrup slightly and substituting a couple tablespoons applesauce for the oil. Let us know how it goes! xo