Feast your eyes on these chocolate covered vegan oatmeal chocolate chip cookie dough bites! Each one is filled with an oat-based edible cookie dough, dipped in a luscious dark chocolate, and sprinkled with sea salt. Basically an oatmeal cookie in a handheld bite! And they're made completely nut-free with the help of SunButter's natural sunflower butter!
Vegan Oatmeal Chocolate Chip Cookie Dough Bites
If you've every dreamed of a creamy oatmeal cookie dough you could eat by the spoonful, look no further. These bites are all of that but since they're dipped in chocolate you don't even need the spoon! The cookie dough is made with an oat base and mixed with a smooth sunflower butter giving it a delicious nutty taste without the nuts. Slightly sweetened with vanilla and coconut sugar and, of course, a big handful of chocolate chips. Keep a batch in your fridge and enjoy them all week long!
SunButter's Creamy Sunflower Butter
We use SunButter's Creamy Sunflower Butter for the cookie dough part of this recipe. I've been known to eat this stuff by the spoonful right outta the jar. It's thick and smooth and provides the perfect "nutty" taste to the cookie dough. Sunflower butter is one of my favorite ways to make treats totally nut-free for those who don't like them or can't have them!
How to make these chocolate covered cookie dough bites
Step 1 : Prepare the oatmeal cookie dough
To make the cookie dough, mix together the oat flour, SunButter's Creamy Sunflower Butter maple syrup, coconut oil, and vanilla. Mix well with a rubber spatula, making sure to scrape down the sides of the bowl. Add the mini chocolate chips and continue to mix.
Step 2 : Roll the dough into balls
Use a small cookie scoop or a large spoon and create golfball-sized balls with the dough. You should be able to make about 15 cookie dough balls. Place them on a baking sheet lined with parchment paper. Once you've used all the cookie dough, place the baking sheet in the fridge while you melt the chocolate. This helps to set the cookie dough and makes it easier to coat in chocolate.
Step 3 : Coat each cookie dough bite with chocolate
Melt the dark chocolate in a double boiler on the stove. You can make your own double boiler by simmering a pot of water over medium-low heat and placing a skillet over top with the chocolate. The indirect heat from the steam will melt the chocolate easily without having to worry about it burning.
You want the chocolate to be pretty thin. If it's too thick, add a Tbsp of coconut oil to thin it out. Then, pour the chocolate to a shallow bowl.
Use a candy tool or a fork to dip each cookie dough ball into the bowl with the chocolate. Let the excess chocolate run off the ball before placing it back on the parchment paper. Place the baking sheet back in the fridge for at least 20 minutes to set the chocolate. If desired, once the first coat of chocolate is set, you can go back and drizzle a little extra over top and sprinkle with sea salt!
How to store these cookie dough truffles
These vegan oatmeal chocolate chip cookie dough truffles are best kept in fridge in an air-tight container. They will keep for up to a week (if they last that long). I like to keep a batch in the fridge and enjoy one or two when I need a chocolate treat 🙂
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Oatmeal Chocolate Chip Cookie Dough Bites
- Prep Time: 20
- Total Time: 20
- Yield: 15 Cookie Dough Bites 1x
- Category: Bites and Truffles
- Method: No-Bake
- Cuisine: American
- Diet: Vegan
Description
Feast your eyes on these chocolate covered vegan oatmeal chocolate chip cookie dough bites! Each one is filled with an oat-based edible cookie dough, dipped in a luscious dark chocolate, and sprinkled with sea salt. Basically an oatmeal cookie in a handheld bite! And they're made completely nut-free with the help of SunButter's natural sunflower butter!
Ingredients
- 1 ¼ cup gluten-free oat flour
- ⅔ cup SunButter Creamy Sunflower Butter
- 1 Tbsp coconut oil, melted
- 3 Tbsp pure maple syrup
- 1 tsp vanilla
- ⅓ cup mini chocolate chips
- 1 cup dark chocolate, to coat
- Sea salt, to top; optional
Instructions
- Combine the oat flour, SunButter Creamy Sunflower Butter, coconut oil, maple syrup, and vanilla in a bowl. Stir to combine. Fold in the mini chocolate chips
- Use a small cookie scoop to scoop the dough, roll in between your hands to create a ball, and place on a baking sheet lined with parchment paper. Place the baking sheet in the fridge so the cookie dough balls can set while you melt the chocolate
- Melt the dark chocolate in a saucepan over the stove or in the microwave in short intervals until you reach a thin consistency. Add a tablespoon of coconut oil if needed to thin it out. Pour the melted chocolate into a shallow bowl
- With a candy tool or a fork, dip each cookie dough ball into the shallow bowl and coat with chocolate. Let the excess chocolate drip off before placing the truffle back on the baking sheet. Once all the cookie dough balls are coated in chocolate, place the baking sheet back in the fridge to let the chocolate harden
- Once the chocolate is hardened, drizzle a little extra chocolate over top and sprinkle a little sea salt over top if desired and enjoy! To store, keep these chocolate bites in an air-tight container in the fridge for up to a week.
Keywords: vegan oatmeal cookie dough, chocolate covered cookie dough bites, gluten free cookie dough
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