An easy and healthy recipe, these peanut butter cookie dough bites are super quick to make and taste just like a peanut butter cookie. They’re freezer-friendly and the perfect grab-and-go snack for a busy day, especially for all of you peanut butter lover (that’d be me, too). I also need to mention that they only require 5 ingredients to prepare because who loves a recipe with 4750 ingredients?
I used almond milk in this recipe because that’s what I had on hand. Feel free to use another kind, like coconut, cashew, or cow’s milk. Just make sure it’s full fat. Another suitable substitute would be using maple syrup instead of honey – this easy change would make it a vegan snack.
No Bake Peanut Butter Cookie Dough Bites
Makes 20 bites
- ½ cup medjool dates, pitted
- ¾ cup all-natural peanut butter
- ¼ cup unsweetened almond milk (or milk of choice)
- 3 tablespoons honey (see note)
- 1 cup gluten-free oat flour
- Soak dates in water for 30 minutes. Drain water then place dates in a food processor along with the peanut butter, almond milk, and honey. Blend until smooth.
- In a mixing bowl, mix together oat flour and wet ingredients until well combined.
- Using your hands, roll about 2 tablespoons of batter into a ball and place on a sheet pan lined with parchment paper.
- Place peanut butter cookie dough bites in the fridge for about an hour. Enjoy!
- Vegan option: substitute honey with maple syrup.
- If they’re not sticking together or holding their shape when you’re forming them into a ball, simply add a little more oat flour. Using different brands of peanut butter can affect the ability to stick together. On the flipside, if they seem too thick or dense, add a little more milk until desired consistency is reached.