Vegan Chocolate Chip Peanut Butter Cookie Dough Bites

Vegan Chocolate Chip Peanut Butter Cookie Dough Bites

I am a lover of peanut butter and chocolate. Before I went vegan my favorite candy of all time was Reese’s Peanut Butter Cups. Unfortunately they are made with milk, and I am no longer able to consume them. So, I began hunting for a healthier substitute.

Peanut Butter Chocolate Chip Cookie Dough BitesI turned to protein bites as they had oats and coconut in them, and they worked for a little bit. I found the coconut flakes a little too dry and the oats a little chewy. Then I found a cookie dough bite recipe. I thought that this was it. I had found exactly what I wanted. Unfortunately they tasted nothing like I thought they should. So, I decided to make my own, and here it is. My vegan, chocolate chip, peanut butter, cookie dough bites recipe. That is quite the mouthful

Now, I had a few challenges to face. I did not want it to be hard, or take up a lot of time. I did not want to have to freeze the mixture to roll them into balls. I wanted to keep it as simple as possible.

So, I needed my base. I do like oats, and so oat flour became my base. I tend to take rolled oats and put them through my blender. If you want a finer flour mixture then you might want to actually buy oat flour, or use a different type of flour altogether, but I can’t guarantee the taste.

Then came the mixture of ingredients to get it just right. The peanut butter flavor had to overpower the oat flavor, and this recipe does that super well. If there’s going to be peanut butter in it, I very well should taste it. A binder was now needed to make it stick together. Brown rice syrup is a wonderfully sticky substance, but has a very distinct taste, so now that’s something else that I need to mask. In comes pure maple syrup to save the day. It’s sweeter than the brown rice syrup, and so gives it more sweetness, which is amazing to me, and completely overtakes the brown rice syrup. Then the final touch, mini chocolate chips.

It must have been my lucky day because my first try made what I consider the perfect batch. It’s easy to make, rolls easily, refrigerates well, and tastes divine. These little guys are my quick snack at my day job and last all week.

I admit to never having tried to bake these, but that’s because they would never last to make it to the oven. I might try on this next batch, though the peanut butter may completely overtake the oat flour and turn it into gloopy mess rather than a yummy cookie. Only experimentation will tell.

So, I bet you’re wanting the recipe, right? Well since you’ve scrolled down this far I guess I’ll give it to you.

Vegan Peanut Butter Chocolate Chip Cookie Dough Bites



1 cup oats, ground into flour

3/4 cup (6 oz.) peanut butter

1/4 cup (2 oz.) brown rice syrup

3 Tablespoons pure maple syrup

1/4-1/2 mini chocolate chips.



If you have already ground your oat flour, or bought already ground flour, place it in a medium sized bowl. Add peanut butter, brown rice syrup, and maple syrup into the bowl with the oats. Combine well using a spoon or your hands if the dough gets too thick. Mix in chocolate chips.

The dough at this point should be soft, but not too sticky or wet. You should be able to take roughly a tablespoon full and roll it into a ball directly from the bowl.

Place in an air tight container, or plastic bag, and refrigerate until ready to serve. Will keep in fridge for 2-3 weeks. Freeze for a longer shelf life. Eating directly out of the freezer is encouraged!

If this helped you in any way, or if you have any questions please comment and I will be more than happy to elaborate!



4 thoughts on “Vegan Chocolate Chip Peanut Butter Cookie Dough Bites

  1. This looks really tasty, Michelle, and I would like to try it.
    I live in Saudi Arabia, so some ingredients on this list might be, unfortunately, a little too hard to find. Do you think I could substitute the brown rice syrup with something else? I’m not sure what would work in this case.
    And as for the baking part, I would like to try that. I love baked food like crazy, so I’ll be watching out, if you decide to write about the batch that you finally decide to bake.
    Bon appétit !

    1. Thanks for the comment! 

      I like brown rice syrup because it’s sticky and holds things together very well. If you’re not vegan or don’t mind honey, that might be a good substitute. Or upping the amount of maple syrup. Just be careful that you don’t over sweeten the mixture, otherwise you won’t be able to taste the peanut butter.

      I’ll definitely be trying to bake them with the next batch I make, so I’ll definitely be updating soon!

  2. Wow!!! Just found my new fix, and it’s healthy??

    Chocolate and Peanut Butter??? What a combination! 🙂
    And yea, I can definitely see how the Oats and Coconut can come out a bit dry, deflating all of the excitement up to that point lol

    But Oat Flour? I never even thought of that, Genius!! And it doesn’t overwhelm with sweetness – using the brown rice syrup and maple syrup?

    Sounds sooo tasty!!

    Especially directly out of the freezer.. Yumm!!

    Thank you for sharing this awesome recipe!

    Might have a little experiment myself tonight 🙂

    1. Thank you for commenting! 

      Yeah, the oat flour is just perfect for these babies. I find the sweetness to be just right, and it does not overwhelm the peanut butter flavor at all!

      Your welcome! Have fun experimenting!

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