• Sami Holmes

Vegan Cookie Dough Bites

Updated: Jun 9

I love cookie dough anything - cookie dough ice cream, edible cookie dough, non-edible cookie dough - so I don't know why I didn't think to make this recipe sooner!

Depending on the type of nut butter you use, these might end up being "vegan-ish" bites. Most but not all nut butters are vegan. Some peanut butters are sweetened with honey (produced by bees obviously), contain refined cane sugar which may be processed with animal products, supplemented with omega-3's which are sourced from fish, or are produced in a facilities that also process animal products. So if you're concerned about keeping these vegan, just double check the ingredients or play it safe and buy freshly ground nut butter!

If you've read any of my recipe blogs before, you know I'm not big on the exhaustive, 7 page, dictionary style intros because if you're like me, you go to a recipe blog for the recipe (what a weird concept, right?) so I'm going to say one last thing and then we'll get to the recipe - the smell of this recipe needs to be turned into a candle, just sayin'!


  • 160g cashew butter*

  • 2 TBSP walnut or coconut oil, melted

  • 2 tsp. syrup (Lakanto, monk fruit)

  • 100g oat, spelt, or coconut flour*

  • 1/2 tsp. Stevia

  • 2 tsp. vanilla

  • 1/4 tsp. salt

  • 30g mini chocolate chips (Enjoy Life)


  1. In a bowl, combine the melted coconut oil, syrup, and cashew butter

  2. Mix in the rest of the ingredients until they're smooth and well incorporated

  3. Fold in the chocolate chips

  4. Form the dough into bite sized balls (it helps to use 1/2 TBSP, 1 TBSP, or 1 tsp. measuring spoons to scoop out the dough) and place them on a lined cookie sheet or plate

  5. Place them in the fridge or freezer until you're ready to eat them!

Macros per bite (based on 30 bites, 1/2 TBSP size): 4.4 C | 2.8 F | 1.4 P

If you make different sized bites and want to know what the macros are, just take the macros for the entire batch (below) and divide each macro by the # of bites you made.

Whole batch: 133.3 C | 83.9 F | 42.2 P


  • * Flour: any should work, it just depends on the flavor you want. I love baking with oat flour so I used oat flour and a bit of spelt flour! I've heard coconut flour tastes really good with cookie dough recipes too.

  • * Nut Butter: feel free to experiment with other nut butters! I used Hank's Protein Peanut Butter Snickerdoodle which was really, really good! I've also used regular PB - those had a pretty strong PB flavor so it tasted like PB choc chip cookie dough but still, they were really good! If you want more of an original cookie dough flavor, I recommend a more muted, neutral nut butter like vanilla almond butter or cashew butter.

  • If you don't have syrup, you could swap it out for honey. I personally haven't tried it in this recipe, if I had to guess the bites might be a little stickier, but honey and syrup are interchangeable in a lot of recipes!

I hope you love these! Grant and I love to keep them in the fridge and grab 1 or 2 to hold us over until our next meal or when we have a taste for something sweet (which is often). This recipe is so versatile too - have them as is, mix it into ice cream, stuff 'em into brownies. What ideas do you have for this recipe? I'd love to see how you use it!

IG: @sunutrition_ or FB: SUNutrition - it makes me SO happy seeing you guys use my recipes!

  • Black Facebook Icon
  • Black Instagram Icon
  • Black LinkedIn Icon