Chocolate Chip Cookie Dough Bites
There’s a calm kind of joy in keeping a small container of chocolate chip cookie dough bites tucked into the fridge. Something about the soft chill, the way each bite melts just slightly at the edges, the speckled bits of chocolate nestled in like little treasures. These are simple, sweet, and satisfying—no baking, no fuss. Just stir, roll, and wait.
Made with oat flour, vanilla, and a swirl of nut butter, these bites are the kind of thing you make once and never stop making. Not overly sweet, not trying too hard—just soft, doughy goodness for quiet afternoons, lunchbox treats, or when you’re standing at the counter with five minutes to yourself.
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Recipe Tips
Use drippy nut butter. You want the kind that’s a little runny when you scoop it—think almond butter or peanut butter that pours off the spoon. If your nut butter is thick or from the bottom of the jar, just warm it slightly to help everything mix smoothly.
Start small with the almond milk. Begin with 2 tablespoons and only add the third if your dough feels dry. It should be soft and easy to roll but not sticky or wet. You can always add more, but you can’t take it out once it’s in.
Protein powders vary. Some absorb more liquid than others! If your dough feels too firm or crumbly, it’s probably your protein powder doing its thing. Add a splash more almond milk or a touch more nut butter to loosen it up.
Mini chocolate chips > regular. They just distribute better in each bite and give that perfect cookie dough texture. You can also fold in chopped chocolate for bigger chunks if that’s your vibe.
Chill before eating. They’re good right after mixing, but SO much better after 30 minutes in the fridge. The texture firms up into this perfectly chewy, nostalgic cookie dough situation.
Make a double batch. These go so fast. If you’re planning to meal prep snacks for the week, I highly recommend doubling the recipe and freezing half. Your future self will thank you.
Ingredient Swaps: No oat flour? ? You can make your own by blending rolled oats until fine. Almond flour works in a pinch but will give a softer, looser texture. Nut-free? ? Use sunflower seed butter or tahini. Keep in mind this might change the flavor slightly. No protein powder? ? Just sub with an extra 2 tbsp oat flour and add a little more vanilla or sweetener to taste. Want it extra indulgent? ? Stir in some chopped chocolate or a drizzle of melted dark chocolate on top after chilling. Mini bites for kids? ? Roll them smaller and stash in a mini bento box or lunchbox—they hold up great!
Fridge: Store in an airtight container in the fridge for up to 5–6 days. They stay soft and fudgy straight from the fridge.
Freezer: Freeze in a sealed container or silicone bag for up to 2 months. Let thaw for 5–10 minutes at room temp before eating (or eat frozen for a firmer, chewier texture).
Meal Prep Tip: Portion into snack-sized containers or wrap a few in parchment for grab-and-go snack packs during the week.
more summer recipes to try:
Chocolate Chip Cookie Dough Bites
Ingredients
- 1 cup oat flour
- 1/4 cup vanilla protein powder
- 1/4 cup nut butter
- 2 tbsp maple syrup
- 2-3 tbsp almond milk
- 1 tsp vanilla extract
- 2 tbsp mini chocolate chips
- Pinch of salt
Instructions
- Add oat flour, nut butter, maple syrup, vanilla, and 2 tbsp almond milk. Stir until a soft dough forms. If it’s too dry, add another splash of milk.
- Fold in chocolate chips.
- Roll dough into 10–12 balls using a cookie scoop or your hands.
- Chill in the fridge for at least 30 minutes before serving.
Great post! Really enjoyed reading this. Keep up the excellent work!
Great post! Really enjoyed reading this. Keep up the excellent work!