We made a tasty discovery while testing a gluten-free pie crust with almond and oats flour. Although the crust did not turn out well after baking, we were amazed at how similar the raw dough to sugar cookie dough tasted. A recipe was created.
The six ingredients, one bowl, and 30-minute sugar cookie dough bites can be enjoyed at any time of the year. (And there are so many flavor options! These are great for the summer months when you don’t want to use the oven. Ours were topped with coconut butter melted (swoon!) They’re delicious plain or with vegan-friendly sprinkles. We’ll show you exactly how to do it!
These cookie dough balls start with a base made of oat and almond flour. This flour is rich in fiber, protein, healthy fats, and minerals, which help to prevent the sugar crash associated with sugar cookies.
Maple syrup and vanilla flavor the sugar cookies, while coconut oil makes them bite-sized and rollable. After 15 minutes in the fridge, they are ready to eat!
If you want to make these bites a bit more festive, top them with desiccated or sprinkled coconut and melted “frosting.” They are adorable, right?!
- 1 cup Oat Flour (certified gluten-free if needed)
- 1 cup Almond flour
- Add more salt to taste. 1/8 tsp of sea salt is a good starting point.
- Melted refined coconut oil 3 Tbsp
- Maple syrup, 4 Tbsp
- 1 tsp vanilla extract
- Coconut butter softened 2 Tbsp
For Toppling optional
- Coconut shredded or desiccated
- Vegan-friendly sprinkles
- Line a small baking tray or plate with parchment. Set aside.
- Mix the oat, almond, and salt in a medium bowl. Add the coconut oil, maple sugar, and vanilla. Stir the dough with a wooden spoon until it resembles cookie batter. It should feel slightly tacky but not sticky to the touch. It shouldn’t crumble. If it’s too dry, you can add some maple syrup or coconut oil.
- Add more maple syrup to sweeten or vanilla to enhance flavors.
- Use a cookie scoop to scoop out the dough and form into balls. Place the dough into the palm of your hand, and use the middle three fingers of the other hand to press it into a ball gently. If they are too crumbly, you can moisten them with a little maple syrup or coconut oil melted. The dates don’t stick together as well as the date bites, but they do hold their shape once rolled.
- Place the cookie bites on a baking sheet or plate lined with parchment paper. Roll the cookie bites in sprinkles if you are only topping with sprinkles. Place in the fridge for 15 minutes. If you are adding glaze to the edges, place them in the refrigerator or freezer for 15 minutes before adding the ice.
- GLAZE Melt coconut butter to the point where it is easily spoonable or pourable. Drizzle the coconut butter over the sugar cookie bites. Decorate with sprinkles, shredded coconut, or both. Enjoy! Transfer to the fridge or freezer for 15 minutes to chill.
- Keep leftovers in the fridge or freezer covered for up to 1 week. Enjoy chilled or at room temperature.