Easy No-Bake Holiday Dessert! Almond Butter Cookie Dough Bites, Vegan & Gluten-Free. Perfect Kid-Friendly Recipe Using Less Than 10 Ingredients.
Getting in my dates the best way I know how. These almond butter cookie dough bites are everything I love most combined into one. They’re also pretty cute and would make a great addition to your holiday festivities or Christmas cookie swap party! Plus, they’re no-bake so virtually impossible to mess up – if you’re not the best baker.
I have another variation of this concept with peanut butter here if you’re interested. You can really use any nut or seed butter you prefer. As well as the type of chocolate and if you want to drizzle it on top or fully coat it, which takes a bit more time.
For more no-bake treats you can search my site for bliss bites for a variety of other options similar to these. Let me know if you give this recipe a try, I would love to hear what you think! Be sure to also snap a photo and tag me @PlantPhilosophy on Instagram using #PlantPhilosophy so I don’t miss seeing your post. I love to leave a comment and reshare my favorite recreations. Thank you very much for taking the time to follow along with my content and make my recipes!
Almond Butter Cookie Dough Bites
Prep
Cook
Total
Yield 16 servings
Ingredients
- 1 ½ cups Vitacost Rolled Oats*
- 10 pitted Medjool Dates, about 1 1/2 cups
- 4 tbsp Vitacost Mini Chocolate Chips
- 4 tbsp Vitacost Almond Butter
- 1-2 tbsp Water, as needed
- 1 tsp Vanilla Extract
- Pinch of Salt
Coating:
- 5-10 oz. Vitacost Dark Chocolate Chunks, melted
- ⅛ cup Vitacost Pistachios, chopped
- Flaked Salt, optional
Instructions
- Measure and pulse oats until a flour starts to form. Add in dates, almond butter, vanilla and salt.
- Continue to pulse until a smooth dough like texture is formed, about 2 minutes. Adding water as needed.
- Fold in mini chocolate chips. Unless the dough is hot, you can let it chill for a few minutes in the fridge to cool first.
- Portion batter into 1 inch scoops and roll into smooth balls.
- Using a double boiler or microwave safe bowl (15 second increments), Melt dark chocolate chunks until smooth. Adding coconut oil if needed to thin it slightly (optional).
- Shell and rough chop pistachios.
- Create an assembly line of dipping each cookie dough ball into the melted chocolate and placing it to harden on a parchment lined baking sheet or you can drizzle a smaller amount of melted chocolate on top.
- Sprinkle with crushed pistachios and flaked salt (optional), before it sets.
- Let cool and fully harden before eating.
- Transfer to an airtight container to chill in the fridge for up to one week or freeze for up to two months.
Notes
*Use could also use almond flour or almonds blended into a flour in place of oats. Alternatively you could also use desiccated coconut or coconut flour.
Courses Dessert
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Almond Butter Cookie Dough Bites | Vegan & Gluten-Free | ThePlantPhilosophy.com
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