Oatmeal Cookie Dough Protein Bites

These oatmeal cookie dough protein bites are the perfect afternoon snack to power you through a busy day and curb any cravings! They are ready in less than 20 minutes and make for a healthy and delicious grab and go snack all week long.

One of the best parts of being vegan has to be the fact that you can always eat the cookie dough. As a kid, I remember always trying to sneak bites of cookie dough when my mom wasn’t looking, even though it was absolutely forbidden, it was just too good to not! Little did I know, the same cookie dough taste that every kid craves could be easily accomplished without the use of animal products and in a bite sized, healthy, safe-to-eat treat. These bites totally satisfy your child-inspired cookie dough craving using whole, healthy ingredients for a dessert you can feel good about enjoying.

Oatmeal Cookie Dough Protein Bites

A poppable power-packed gluten free, vegan snack that tastes just like oatmeal cookie dough, but is packed with health boosting ingredients and protein!
Prep Time: 20 minutes
Course: Snack
Keyword: energy ball, energy bite, gluten free snacks, gluten free vegan baking, healthy dessert, protein ball, protein bite, vegan snacks
Servings: 24
Author: jackfruitfulkitchen

Equipment

  • 1 Food Processor

Ingredients

  • 1 cup pitted medjool dates make sure your dates are quite soft, if they are too hard or dry, soak in warm water for 10 minutes
  • 3/4 cup pecans
  • 1/2 cup raw cashews
  • 1/2 cup almond flour
  • 1/2 cup gluten free rolled oats
  • 1/2 cup hemp seed
  • 1 tbsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1-3 tbsp water
  • Optional mix-ins: sugar-free vegan dark chocolate chips, dried cranberries, dried goji berries, dried cherries, raisins, flax seeds, chia seeds

Toppings

  • 1/4 cup gluten free rolled oats
  • 1/4 cup sugar-free, vegan dark chocolate chips
  • 1/4 cup pecans, chopped

Instructions

  • Begin by adding the dates, pecans, cashews, oats, almond flour, hemp seeds, vanilla, cinnamon, and salt to the bowl of a food processor fitted with the S-blade. Process on high for 30-60 seconds until well combined, stopping to scrape down the sides if needed.
  • At this point the texture may be a bit crumbly. Add 1 tbsp of water at at time, securing the lid and processing on high again until the perfect doughy texture is achieved. Trust me when I say you will know that it’s right and the change happens fast. It will suddenly change from a crumbly texture to a firm ball of moist dough. It should stick together without being wet or sticky to the touch. The amount of water you need depends on the moisture level of your dates, but I typically use between 1 and 3 tbsp.
  • Once the right texture is achieved, add in optional mix-ins and stir with a spoon to combine. Use a spoon to scoop out 1 ½ tbsp sized balls of dough and roll between your palms to achieve a perfectly smooth ball shape. Set aside on a clean plate or tray.
  • Add the three different toppings to 3 separate bowls, and roll each ball into the various toppings to coat.
  • Store in an airtight container on the counter for up to one week or in the fridge for up to 2 weeks.
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