These Tart Cherry Chocolate-Covered Vegan Cookie Dough Bites are the absolute perfect treat to turn to whenever your sweet tooth starts goin’ wild! An easy edible cookie dough made with just 5 pantry ingredients & studded with ruby-red Montmorency tart cherries for the perfect sour-sweet finishing touch. This is a no-bake, one-bowl, easy cookie dough bites recipe that you can prep in 30 minutes or less. Totally vegan, dairy-free, & gluten-free.
THIS POST IS SPONSORED BY
Montmorency Tart Cherries, who I’m so excited to partner & share with you throughout 2020! These ruby-red gems are the perfect sour-sweet addition to any of your fave snacks! All thoughts & opinions are my own.
If you follow along with the PWWB community on Instagram, you know that dessert meal prep is a weekly self-care ritual I’ve started practicing in 2020. & to be completely honest, it’s probably been one of the best things about the year so far!
Jokes aside, taking 30 minutes to prep a little sweet treat to enjoy throughout the week has always been high on my Sunday priority list. I have a pretty big sweet tooth, & it especially likes to flare up during that 3 pm just-had-lunch-but-dinner’s-still-3-hours-away slump. If I have a little sweet snack prepped & ready to go, I can satisfy that late afternoon craving without derailing the entire day.
Enter: Chocolate-Covered Vegan Cookie Dough Bites. HELLO, LOVERS!
These are not just any cookie dough bites. These bites are seriously special.
The base of these bites is an easy, dairy-free edible cookie dough, lightly sweetened & made with very minimal ingredients. A handful of finely chopped dried Montmorency tart cherries adds the perfect pop of sour-sweet flavor in every bite. Roll them into bite-sized balls, dunk ’em in dark chocolate, & you’ve got yourself a seriously luxe late afternoon snack.
The very best part is that these little bites feel so special & indulgent, but they boast some amazing health benefits, too.
Rolled oats provide plenty of fiber & vitamins, & those Montmorency tart cherries are more than just a gorgeous ruby-red addition: they’re a nutrient-dense superfruit, with awesome benefits. Montmorency tart cherries contain anthocyanins, a type of polyphenol in the flavonoids family, & research on Montmorency tart cherries has examined impacts on heart health, exercise recovery, & sleep.
Delicious, gorgeous, and good for you? Yes, please. Sign me up!
The perfect treat to turn to when your afternoon sweet tooth starts goin’ wild, I know you’ll be just as obsessed with these bites as I am! ♡ Read on to learn more about these Vegan Cookie Dough Bites, or jump straight to the recipe & get cookin’!
You need just 6 simple ingredients to make these cookie dough bites:
One of my favorite things about these vegan cookie dough bites is the fact that they’re made with very minimal, simple pantry ingredients. You probably have everything you need to make them in your kitchen right now!
The cast of characters includes…
(Note: the full Ingredients List, including measurements, is provided in the Recipe Card, below.)
- Oat flour. You don’t need to worry about stocking up any special “heat-treated” flours for these gluten-free cookie dough bites – you can use regular ol’ old-fashioned rolled oats. Blitzing up oats in a blender or food processor yields a great, flour-like texture that makes for the perfect base of these vegan cookie dough bites. Note: if keeping this cookie dough bites recipe gluten-free is a priority to you, make sure you’re using certified gluten-free oats.
- Tahini, which is one of my favorite ingredients in my pantry! Similar to nut butter, tahini is a paste made from ground sesame seeds. It has the best mild, nutty flavor, & it’s so versatile.
- Unsweetened shredded coconut. Be sure to grab unsweetened coconut, which is sometimes labeled desiccated.
- Pure maple syrup, my go-to vegan sweetener.
- Pure vanilla extract. It wouldn’t be cookie dough without vanilla!
- & Montmorency tart cherries…the star of the show! Montmorency tart cherries are picked & quickly dried at the peak of their ripeness in the summer growing period, delivering delicious dried cherries we can enjoy year-round. As a major bonus, they’re American-grown, meaning choosing Montmorency tart cherries supports American farmers. Love that! For recipes and nutrition research, be sure to visit choosecherries.com.
How to make these no-bake cookie dough bites:
The absolute best part of this cookie dough bites recipe is the fact that they are so easy to throw together. This is a completely no-bake cookie dough bites recipe, so once you gather your ingredients, it’s pretty much a one-bowl operation that takes less than 30 minutes, start-to-finish!
(Note: full Recipe Directions are provided in the Recipe Card, below.)
- First, make the oat flour: You can purchase oat flour & keep it stocked in your pantry, but it really couldn’t be simpler to make yourself. You simply add old fashioned oats to a high-speed blender or food processor & blend until the oats are broken down into a fine, flour-like consistency. Easy peasy!
- Mix the “cookie dough”: Add the oat flour to a large mixing bowl with coconut, tahini, maple syrup, & vanilla. Stir until combined – the mixture will look exactly like cookie dough! Add in the Montmorency tart cherries & stir until evenly dispersed throughout the cookie dough. Tip: You can use a hand or stand mixer to make this step super easy – that’s exactly what I do!
- Roll the cookie dough bites into tablespoon-sized balls. The dough will be pretty soft at this point – that’s totally normal! Pop them on a baking sheet & let them set up in the freezer for 5-10 minutes.
- Coat them in chocolate! It’s totally optional, but a light coating in dark chocolate makes these cookie dough bites feel like the most special little treat. To make chocolate-covered cookie dough bites, you’ll simply melt some dark chocolate with a little bit of coconut oil, then drop the bites in for a chocolate bath. Shake off the excess chocolate, & transfer back to the baking sheet. Once complete, pop them back in the freezer to set up for 5-10 minutes more.
& lastly, the best part: devouring them. (Obviously!)
Make them your own! Easy Cookie Dough Bites Variations:
The beauty of this cookie dough bites recipe is that it’s really flexible. You can add to or tweak the recipe in countless ways to customize cookie dough bites to fit your tastes.
Some ideas to customize your vegan cookie dough bites:
- Use a different “flour”: I like using oat flour in these vegan cookie dough bites because I always keep rolled oats stocked in my pantry. A number of alternative flours should work well – almond flour would be my top choice.
- Use a different base: Swap the tahini for another unsweetened nut/seed butter that you love. Cashew butter would be my first choice, as its flavor is mild (like tahini), but almond butter, peanut butter, sunflower butter, pecan butter, etc. will work just as well.
- Mix up your mix-ins: mini chocolate chips, finely chopped dark chocolate, finely chopped nuts or seeds, chia seeds – the sky’s really the limit! The dough will handle about 1/2 cup mix-ins total. I suggest always leaving in at least 1/4 cup of chopped Montmorency tart cherries. Their tart flavor is really special, & provides the perfect balance for these sweet little cuties.
I cannot wait for you to make these Tart Cherry Vegan Cookie Dough Bites. They’re the perfect treat for an afternoon pick-me-up or to cure an after-dinner sweet tooth. I know you’ll be obsessed with them!!!
If you do give them a try, be sure to let me know!: Leave a comment with a star rating below. You can also snap a photo & tag @playswellwithbutter on Instagram. I LOVE hearing about & seeing your PWWB creations! Happy cooking! ♡Print
These Tart Cherry Chocolate-Covered Vegan Cookie Dough Bites are the absolute perfect treat to turn to whenever your sweet tooth starts goin’ wild! This is a no-bake, one-bowl, easy cookie dough bites recipe that you can prep in 30 minutes or less. Totally vegan, dairy-free, & gluten-free.
- heaping 1/2 cup old-fashioned rolled oats (or 1/2 cup oat flour)
- 1/3 cup unsweetened shredded coconut
- 1/2 cup runny tahini
- 1/3 cup pure maple syrup
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon kosher salt
- 1/2 cup Montmorency tart cherries, chopped
- optional mix-ins of choice (e.g. chopped walnuts, chopped almonds, chocolate chips, etc.)
for the dark chocolate coating:
- 6 ounces dark chocolate, roughly chopped
- 2 teaspoons coconut oil
- Cookie dough ball prep:
- Line a quarter baking sheet or a large plate with parchment paper. Set aside.
- Make the oat flour: Add the old fashioned oats to a high-speed blender or food processor. Blend until the oats are broken down into a fine, flour-like consistency. Set aside.
- Measure the remaining ingredients. Set aside.
- Mix the “cookie dough”: Add the oat flour, unsweetened coconut, tahini, pure maple syrup, pure vanilla extract, & kosher salt to a large mixing bowl. Use a wooden spoon or spatula to stir until combined & well incorporated into a smooth cookie dough. Add in the Montmorency tart cherries & any other mix-ins, as desired. Stir until the mix-ins are evenly dispersed throughout the cookie dough. (I like to use my stand mixer for this step, though it’s totally not necessary. A wooden spoon & some elbow grease will do the trick!)
- Roll out the cookie dough bites: Portion the dough into tablespoon-sized balls. The dough may be soft at this point – that’s totally fine! Transfer the balls to the prepared baking sheet. Once all the cookie dough bites are rolled, pop the baking sheet in the freezer to set for 5-10 minutes.
- Make the dark chocolate coating: Meanwhile, as the cookie dough bites set in the freezer, prep the dark chocolate coating. Add the chopped dark chocolate & coconut oil to a medium microwave-safe bowl. Microwave in 30-second intervals, stirring well between intervals, until the chocolate is completely melted & the mixture is smooth.
- Coat the cookie dough bites in chocolate: Remove the cookie dough bites from the freezer. (If your dough was a little soft when you rolled it out, now’s a great time to roll them into nicely-shaped balls, as desired.) Working one by one, add a cookie dough bite into the the prepared dark chocolate coating. Coat the cookie dough bite, shaking off any excess chocolate, & transfer back to the baking sheet. Repeat with the remaining cookie dough balls. Once complete, pop the baking sheet in the freezer to let the chocolate set for another 5-10 minutes. Enjoy!
- Storage: Cookie dough balls will keep, stored in an airtight container in the refrigerator, for up to 2 weeks.
- Freezing: Transfer the cookie dough balls to a freezer-safe container. Freeze for up to 2 months. Enjoy straight from the freezer (my personal fave!), or let them soften at room temperature for 15 minutes.
Keywords: Cookie Dough Bites, Vegan, Dairy-Free, Gluten-Free, Snack Recipe
If you loved these Vegan Cookie Dough Bites, here are a few more good-for-you snacks & sweets to try!
- A PWWB fave: Chocolate Chip Banana Bread Bliss Balls
- Easy, naturally Sweetened, & only 10 minutes to prep!: 5-Ingredient Frozen Yogurt Bites
- SO easy, SO good: 3-Ingredient Superfood Dark Chocolate Bark with Toasted Quinoa & Cashews
- Perfect for dunking apples: Homemade Coffee Chai Cashew Butter
- All PWWB Snack Recipes
- All PWWB Candy & Sweets
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