Easy no bake chocolate chip cookie dough bites made without eggs, dairy, or nuts! This quick sweet treat made in 1 bowl in 10 minutes. Yum!
What’s not to love about these little cookie dough bites?! They are made in one bowl and are dairy free, egg free, and nut free. Plus, they are a no bake recipe! Customize them with different flavor variations and enjoy this little protein pick-me-up anytime.
Free from: Wheat (optional), gluten (optional), dairy, casein, eggs, soy, peanuts, tree nuts, coconut, fish, shellfish, crustaceans, mollusks, celery, corn, sesame, mustard, lupin, sulfites, nightshades, tomatoes, and more
No bake cookie dough bites are always a bit of fun to pack into lunch boxes, enjoy as a snack, or a quick sweet treat for dessert. There are no raw eggs to worry about in this recipe and it is dairy free and nut free! This is one of those easy recipes you’ll want to keep on hand all the time.
Chocolate chip cookies are always my favorite cookie and this one, even though it’s a bit different as it is no-bake, is still just as good. Perfect for you or the kids anytime you want to satisfy some cookie dough cravings!
Why You’ll Love Them
- Super easy no bake dessert!
- Quick and fun snack
- Soft, chewy, and full of chocolate
- Easily customized for your allergies or your taste buds!
- Super allergy friendly and top 9 allergy free
Here is a quick look at what goes into these cookie bites. It uses simple ingredients and the best part is that they are all available at your local grocery store.
- Sunflower seed butter: This is the chewy goodness for these cookies. It won’t turn the cookies green as we are not baking them! See below for some other alternatives to use in place of this.
- All purpose flour: I don’t mind using a little wheat flour in these cookies to give them a chewy softness. See below for a gluten free alternative.
- Oat flour: Adding oat flour ups the nutrition for these cookies.
- Rolled Oats: Adding rolled oats gives it a chew, a good texture, and ups the nutrition.
- Mini Chocolate Chips: I love how mini chips look in these! You can use big (normal) size chips if you prefer those.
- Vanilla extract: You can’t have a chocolate chip cookie without vanilla.
- Brown Sugar: This brings the sweetness. If you are refined sugar free, see below for more options.
- Milk: This is optional depending on what type and what brand of sunflower seed butter (or alternative) that you use. You may need to add a few tablespoons of milk of your choice to get the right consistency.
What makes these cookies awesome is the flexibility of this recipe.
Avoiding gluten? No problem! Use your favorite gluten free flour mix in this recipe in the same amount. You’ll want to cook the gluten free flour as well, just like the wheat flour. If you are very sensitive to oats, you can remove the oats and add either almond flour, quinoa flour, or more of your favorite gluten free flour.
Avoiding sunflower seeds? Don’t have a nut allergy? Use your favorite nut or seed butter in these cookies! Almond butter, cashew butter, peanut butter, or even watermelon seed butter are all good in this dough.
Avoiding cane sugar or refined sugar? No worries! Use an equal amount of coconut sugar or date sugar for a natural sweetener.
This is just a quick run through of how to make these no bake chocolate chip cookie dough bites. For the full instructions, complete with ingredient measurements, please see the recipe card below.
First, we need to make sure that the flour is safe to eat. Most people don’t realize that flour right out of the bag is raw! You need to heat treat it one of two ways to make sure that it is safe and you won’t get sick from E. coli, which is often in raw flour.
To do this, you can either use the oven or the microwave. Here are instructions for both!
Oven: Preheat the oven to 350F and line a baking sheet with parchment paper or a silicone baking mat for easy clean up. Sift the all purpose flour and oat flour together and bake for 5 to 7 minutes. Allow it to cool before adding to the dough.
Microwave: Sift the all purpose flour and oat flour together into a microwave safe bowl. Microwave on high for 30 second intervals for 3 to 4 minutes. Make sure to stir the flour around after each 30 seconds so that all of the flour is evenly heated through. Test it to make sure it reaches a temperature of 165F.
Now, in a large bowl, combine the sunflower seed butter with the brown sugar, vanilla, and rolled oats. Mix until nice and soft.
Next, add the cooked and cooled flour along with the mini chocolate chips. Add any milk, if needed.
After you have a good dough, it’s time to roll them! Using a tablespoon, or mini ice cream scoop to roll the dough into balls. You can also press some more mini chips on top if you like. And you are done! Enjoy!
Depending on what type and brand of sunflower seed butter (or alternative) you used, you may need to add a few tablespoons of your milk of choice to these cookie dough bites to get the right texture of cookie dough. I find that Trader Joe’s sunflower seed butter is more oily and doesn’t need the milk, as opposed to other brands. Use your best judgment to make them perfect for you.
- Add extra protein! Replace a scoop of flour with a scoop of your favorite protein powder.
- Add some extra flax! When mixing it up, add up to a teaspoon of ground flaxseeds to the dough for some extra omegas and fiber.
- Cranberry Oatmeal: Replace the chocolate chips with mini white chocolate chips. Add in dried cranberries and a pinch of cinnamon.
- Coconut: Replace the chocolate chips with mini white chocolate chips. Add in unsweetened coconut flakes.
- Strawberry + Dark Chocolate: Add in freeze dried strawberries and replace the mini chocolate chips with dark chocolate chips.
Normally, no, regular cookie dough is not safe to eat. By baking or microwaving the flour, you are cooking off the harmful bacteria making these safe to enjoy.
Note, if you have any autoimmune issues or a sensitive gut system, I don’t recommend eating raw dough in any form. The FDA states that heat-treated flour is not the same as cookie. If you want to be extra safe, I recommend enjoying my vegan chocolate chip cookies or my top 9 free chocolate chip cookies.
It depends on the nut or seed butter that you use. Some are more oily than others. To fix this, simply add a bit of your favorite milk to the dough a little bit at a time and it should come together.
How to Store
Fridge: Store these finished cookie dough balls in the fridge for up to a week in an airtight container. As they are not cooked, they are not recommended to be kept on the countertop. If packing into lunch boxes, make sure they will stay cold.
Freezer: You can totally freeze these and enjoy them anytime! Store them in a freezer safe container for up to 2 months. I suggest the best way is layering them in between parchment paper or wax paper so they don’t stick together. To enjoy, either have one right from the freezer (just don’t crack a tooth!) or pop them in the fridge for a few hours to thaw before eating.
More Quick Snacks
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- mixing bowls
- mixing spoon
- measuring cups
- measuring spoons
- Baking sheet (optional)
- parchment paper (optional)
- Microwave safe bowl (optional)
- ½ cup sunflower seed butter plus 2 tablespoons
- ¼ cup brown sugar
- ⅛ teaspoon salt
- ½ teaspoon vanilla extract
- 1/4 cup oat flour
- 1/4 cup all purpose flour
- ¼ cup rolled oats or instant oats
- ¼ cup chocolate chips plus more for rolling
- Heat the flour.
- Oven: Preheat the oven to 350F and line a baking sheet with parchment paper or a silicone baking mat for easy clean up. Sift the flour and oat flour onto the sheet and bake for 5 to 7 minutes. Let cool.
- Microwave: Sift the flour and oat flour into a microwave safe bowl and microwave on high in 30 second intervals for 3 to 4 minutes, or until the flour reaches a temperature of 165F. Let cool.
- Make the dough. In a large mixing bowl, combine the sunflower seed butter with brown sugar, vanilla, and rolled oats. Add in the cooled flour with the mini chocolate chips. Mix until soft cookie dough forms. Depending on the type/brand of nut/seed butter used, a few tablespoons of the milk of your choice may be needed to help the dough come together.
- Roll. Roll the cookie dough balls using a tablespoon scoop. Press more mini chocolate chips on top. Enjoy!
- White chocolate cranberry: ¼ cup craisins, ¼ cup white chocolate chips
- Coconut: ¼ cup shredded coconut, ¼ cup white chocolate chips
- Strawberry: ⅓ cup freeze dried strawberry (crushed), ¼ cup mini chocolate chips
- Protein: Replace 1 scoop of flour with 1 scoop of protein powder of your choice.
- Allergy Substitutions
- Gluten free: Replace wheat flour with gluten free flour of your choice. Heat treat the flour as directed and use.
- Nut/Seed butter: You can swap the sunflower seed butter for any nut or seed butter that you like and can use!
- To make these refined sugar free, replace the brown sugar with an equal amount of date sugar or coconut sugar.
- How to Store
- Fridge: Store these finished cookie dough balls in the fridge for up to a week in an airtight container. As they are not cooked, they are not recommended to be kept on the countertop. If packing into lunch boxes, make sure they will stay cold.
- Freezer: You can totally freeze these and enjoy them anytime! Store them in a freezer safe container for up to 2 months. To enjoy, either have one right from the freezer (just don’t crack a tooth!) or pop them in the fridge for a few hours to thaw before eating.
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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