No-bake sugar cookie dough bites that are naturally sweet and infused with vanilla! Only 1 bowl and 6 ingredients needed. A deceptively healthy, quick and easy dessert!



  • 1 cup < span Class="wprm-recipe-ingredient-name">Oatmeal ( certified gluten-free as needed)< /li>
  • 1 cup almond flour (no rep as)
  • 1 /8 TL Sea salt, plus more to taste
  • 3 < span class ="wprm-recipe-ingredient-unit">EL Melted Refined Coconut Oil
  • 4 Soup Maple syrup
  • 1 TL < span class="wprm-recipe-ingr edient-name">Vanilla Extract

GLAZE optional

  • 2 tablespoons melted coconut butter
  • < /ul>

TOP optional

< ul class="wprm-recipe-ingredients">

  • Grassed coconut/Grassed coconut
  • Vegan Streusel (gluten free if required)
  • Instructions

    • Line a small baking sheet or flat plate with parchment paper out . Set aside.
    • In a medium bowl, whisk together the oat flour, almond flour, and salt. Then add coconut oil, maple syrup and vanilla extract. Stir with a spoon until the dough comes together and resembles cookie dough. It should be slightly sticky but not sticky to your hands, and it shouldn’t be crumbly. If it’s too dry, add a little more maple syrup or melted coconut oil.
    • Flavour and adjust flavor as needed by using add more maple syrup for sweetness, vanilla for taste, or salt to balance/enhance flavors.
    • Using a 1-inch cookie scoop, scoop out dough and roll into balls. We recommend placing the dough in the palm of one hand and applying light pressure with the three middle fingers of the other hand to roll into a ball. If they’re too crumbly, they probably just need a little more maple syrup or melted coconut oil to moisten them. They don’t roll as easily as date bites (which are stickier) but hold together well when rolled.
    • Place the biscuits on the parchment-lined sheet pan or baking sheet. If filling only with nuggets, roll the bites in the nuggets and place in the fridge for 15 minutes. If adding frosting, chill the bites in the fridge or freezer for 15 minutes before adding the frosting.
    • GLAZING: Melt coconut butter until it scoops/pours. Then drizzle cooled sugar cookie bites. Possibility of decoration with vermicelli or grated coconut. Place in the fridge or freezer for 15 minutes and then enjoy!
    • Store leftovers, covered, in the refrigerator or freezer for up to 1 week up to 1 month. Enjoy chilled or at room temperature.
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