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!
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.
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!
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?!
We hope you ENJOY these cookie dough bites! They’re:
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!).
More No-Bake Cookie Recipes
- Vegan Peanut Butter No-Bake Cookies
- Easy No-Bake Chocolate Chip Cookies
- 3-Ingredient No-Bake Peanut Butter Cookies
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!
No-Bake Sugar Cookie Bites
- 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
- 2 Tbsp melted coconut butter
FOR TOPPING optional
- Shredded / desiccated coconut
- Vegan-friendly sprinkles (gluten-free as needed)
- 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.
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