Nut-free cookie dough bites

I was definitely a cookie-dough eater as a kid. And as an adult. In university, my roommate Jenn and I would make cookies and usually end up eating about half the dough ourselves. Let’s just say one of my favourite unexpected benefits of going vegan is being able to eat the raw cookie dough with pretty much no consequences (I say “pretty much” because I have been known to become quite miserable when I eat too many sweet things, much as I don’t want to admit it).

I was a huge fan of the cookie dough bites in the Oh She Glows cookbook, but I wanted to find something that was not only nut-free (since I have co-workers who are allergic to nuts) but boosting a little more protein. Swapping the nuts and nut butters directly with seeds would have worked, but then I thought back to a cookie recipe I’d made with my mom when I first went vegan — one that was bean-based. Cool idea alert!

These cookie dough bites are not only delicious and free from most common allergens, they’re super easy to make — all you need is a food processor! If you have kids, they’re really fun to make together. And, like I said before, it’s totally a-OK to eat some of the leftover dough!

Nut-free cookie dough bites

Prep time: 10-15 minutes
Cook time: N/A
Yield: 18-24 cookie dough bites (depending on the size of your balls… heh)
Allergen info: Nut-free, gluten-free, soy-free
Kitchen tools required: Medium mixing bowl, food processor

Ingredients

  • 250 ml (1 cup) chickpeas (canned or bulk chickpeas soaked overnight)
  • 375 ml (3/4 cup) rolled oats, divided into 1/2 and 1/4 cup
  • 63 ml (1/4 cup) non-dairy chocolate chips (Enjoy Life and Camino are certified nut-free)
  • 45 ml (3 tbsp) maple syrup
  • 30 ml (2 tbsp) sunflower seed butter or tahini
  • 15 ml (1 tbsp) coconut oil
  • 15 ml (1 tbsp) hemp hearts or crushed pumpkin seeds (optional — for the protein!)
  • 2.5 ml (1/2 tsp) vanilla extract
  • Pinch of sea salt

Instructions

  1. In a large food processor, process 1/4 cup of the rolled oats until a flour forms. Set aside.
  2. Process the chickpeas and the remaining rolled oats until the chickpeas are mostly pulverized.
  3. Add the maple syrup, sunbutter, coconut oil, hemp hearts if using, vanilla extract and sea salt and continue processing.
  4. Transfer to a medium sized bowl. Fold in the chocolate chips, then the oat flour.
  5. Shape into balls and freeze on a baking sheet or plate lined with parchment paper.
  6. Remove from the freezer for about five minutes before enjoying.

Like I said in my post last week, I love making snacks that are free from common allergens because I love being able to feed as  many people as possible. That’s why the last two of these bites are going to my co-worker who is allergic to peanuts — it’s a great way of showing that veganism is for everyone!

Were you a cookie-dough eater as a child? What’s your favourite vegan dessert to mow on in the cooking stage? Let me know in the comments!

About Bree Rody-Mantha

Chronically sarcastic ethical vegan living in Toronto. Unapologetically open about my struggles with mental health. Climber, dancer, journalist. They say I'm "quirky."

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