Vegan Dough Snack Bites – Easy, No-Bake, and Satisfying

These vegan dough snack bites taste like a cross between cookie dough and energy bites, but without the fuss. They come together quickly, use simple pantry ingredients, and don’t require baking. You can customize them with your favorite mix-ins and adjust the sweetness to your taste. They’re perfect for a quick snack, dessert, or lunchbox treat. If you’ve been craving something chewy, sweet, and a little indulgent—but still plant-based—this is it.

What Makes This Special

Vegan dough snack bites – Vegan Dough Snack Bites – Easy, No-Bake, and Satisfying These vegan dough snack bites taste like a c

These bites give you that doughy, soft texture without eggs, dairy, or refined white sugar. They’re made with oats, nut or seed butter, and maple syrup, so every bite feels satisfying and wholesome. The recipe is flexible, so you can easily make it nut-free or gluten-free. It’s an excellent make-ahead snack that stores well and travels easily. Plus, no oven required—just mix, roll, and chill.

Ingredients

• 1 1/2 cups rolled oats (use certified gluten-free oats if needed)
• 1/2 cup almond butter (or peanut butter, cashew butter, or sunflower seed butter for nut-free)
• 1/3 cup pure maple syrup (or agave syrup)
• 2 tablespoons coconut oil, melted (or neutral oil; optional but helps with texture)
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine sea salt
• 1/3 cup mini dairy-free chocolate chips (or chopped dark chocolate)
• 2 tablespoons ground flaxseed (adds structure and nutrition)
• 2–3 tablespoons plant-based milk (oat, almond, soy) as needed for consistency
• Optional Mix-Ins: 2 tablespoons shredded coconut, chopped nuts, dried fruit, or chia seeds

Instructions

1. Blend the oats: Add rolled oats to a food processor and pulse until a coarse flour forms. You want a mix of fine and small flakes for a doughy texture.
2. Combine wet ingredients: In a mixing bowl, stir together almond butter, maple syrup, melted coconut oil, vanilla, and salt until smooth and glossy.
3. Add dry ingredients: Stir in the ground flaxseed and the blended oats. The mixture should start to look like thick dough. If it feels crumbly, add 1–2 tablespoons of plant-based milk.
4. Fold in chocolate and mix-ins: Add dairy-free chocolate chips and any optional add-ins. Mix until evenly distributed, pressing the dough together with a spatula.
5. Chill briefly: Place the bowl in the fridge for 10–15 minutes. This makes the dough easier to roll and helps the fats firm up.
6. Roll into bites: Scoop about 1 tablespoon of dough per bite and roll into balls with your hands. If the dough sticks, lightly dampen your palms or chill longer.
7. Set and serve: Arrange the bites on a parchment-lined plate or tray. Refrigerate for 20–30 minutes to set, then enjoy.

Storage Instructions

• Refrigerator: Store in an airtight container for up to 1 week. Keep a layer of parchment between stacked layers to prevent sticking.
• Freezer: Freeze in a sealed container or bag for up to 2 months. Thaw at room temperature for 10–15 minutes or enjoy slightly chilled.
• On the go: Pack in a small container with an ice pack if it’s warm out. They’ll soften at room temp but should hold together.

Benefits of This Recipe

• No-bake and quick: Ideal for busy days and small kitchens.
• Naturally vegan and easily gluten-free: Use certified GF oats and seed butter for allergens.
• Customizable: Sweetness, texture, and flavors are easy to tweak.
• Balanced snack: Healthy fats, fiber, and a bit of protein help keep you satisfied.
• Kid-friendly: Safe to eat “raw” and fun to roll and decorate.

What Not to Do

• Don’t skip the chill time: Warm dough is sticky and hard to roll cleanly.
• Don’t overdo the liquid: Add milk slowly. Too much makes the bites soft and prone to flattening.
• Don’t use dry, crumbly nut butter: If your nut butter is stiff, warm it slightly or add a teaspoon of oil for a smooth dough.
• Don’t add hot mix-ins: Melted chocolate or warm add-ins will make the dough greasy and streaked.
• Don’t forget salt: A pinch of salt sharpens the flavors and balances sweetness.

Recipe Variations

• Cinnamon Raisin: Add 1 teaspoon cinnamon, swap chocolate chips for 1/3 cup raisins, and add a pinch of nutmeg.
• Peanut Butter Cookie Style: Use peanut butter, add 1–2 tablespoons crushed peanuts, and a splash more vanilla.
• Mocha Crunch: Stir in 1–2 teaspoons instant espresso powder and 2 tablespoons cacao nibs.
• Lemon Coconut: Use cashew butter, add 1 tablespoon lemon zest and 1/2 teaspoon lemon juice, plus 1/4 cup shredded coconut.
• Trail Mix: Mix in chopped almonds, pumpkin seeds, and dried cherries. Use dark chocolate chunks for texture.
• Protein Boost: Replace 2–3 tablespoons of oat flour with your favorite plant protein powder. Add extra milk if needed.
• Seed-Only Nut-Free: Use sunflower or pumpkin seed butter and add hemp seeds for extra crunch.

FAQ

Can I make these without a food processor?

Yes. Use quick oats or finely chop rolled oats with a knife. The texture will be slightly chunkier but still delicious. You can also use store-bought oat flour and keep a handful of whole oats for texture.

How do I fix dough that’s too dry or too wet?

If dry and crumbly, add plant-based milk 1 teaspoon at a time until it holds together. If too wet, mix in more oat flour or ground flaxseed, 1 tablespoon at a time, and chill longer.

Are these bites suitable for kids?

Absolutely. They’re egg-free, no-bake, and easy to chew. For very young kids, skip small hard add-ins like nuts or use mini chocolate chips and finely chopped dried fruit.

What can I use instead of coconut oil?

You can use an extra tablespoon of nut or seed butter or a neutral oil like grapeseed. The bites will be slightly softer but still set nicely after chilling.

Can I reduce the sugar?

Yes. Use 1/4 cup maple syrup and add 1–2 tablespoons plant milk to make up for the lost moisture. Taste the dough and adjust with a bit more vanilla or a pinch of cinnamon for flavor.

Do these taste like raw cookie dough?

They have a similar sweet, soft, and doughy feel without eggs or raw flour. The oat base gives a gentle chew, and the vanilla and chocolate chips bring that classic cookie-dough vibe.

How many bites does this make?

About 18–22 small bites, depending on the scoop size. You can double the recipe for meal prep or parties.

Can I coat them in something?

Yes. Roll in shredded coconut, crushed freeze-dried berries, cocoa powder, or a mix of sesame and chia seeds. Coat just before serving to keep the exterior fresh.

Final Thoughts

Vegan dough snack bites are the kind of treat you’ll make once and keep on repeat. They’re quick, customizable, and satisfy a sweet tooth without turning on the oven. Keep a batch in the fridge for busy days or late-night cravings. With a handful of simple ingredients and a few minutes of mixing, you’ll have a snack that feels fun and tastes like dessert—no baking required.