Alright guys, these No Bake Snickerdoodle Cookie Dough Bites tastes EXACTLY like a snickerdoodle cookie. If you were to sit and eat a whole bowl of snickerdoodle batter, this is exactly what it would be like. I was seriously overjoyed when I realized okay, these are PERFECT! Why? Snickerdoodles are SO simple, that it can be really hard to make recipes scream snickerdoodle.
What makes a snickerdoodle cookie.. snickerdoodle-ish?
Two things: sugar & cinnamon. Therefore, I wanted these bites to taste like Snickerdoodles, not just cinnamon sugar. Now since I wasn’t using butter, flour etc. like the cookie recipes call for I really had to work hard to make these like no bake balls of goodness taste exactly like them! Well guys, low and behold these No Bake Snickerdoodle Cookie Dough Bites are the REAL DEAL! I cannot wait to see you guys make these this holiday season!
What Simple Ingredients Are In These No Bake Snickerdoodle Cookie Dough Bites?
- Oat Flour– one of the healthiest grains, good source of carbs, protein and fiber
- Cashew Butter-– great source of protein & essential nutrients
- Coconut Oil
- Maple Syrup— contains antioxidants, better sugar for digestion, important vitamins and minerals ( I love Runamok very much! You can always use my code Alaina20 at check out. They are an incredible brand!)
- Coconut Sugar
- Flax Seed-– loaded with nutrients, omega-3 fats, rich in dietary fibers, improve cholesterol, aid in weight control and great plant based protein
- Vanilla Extract
- Cinnamon— anti-inflammatory & lower blood sugar
- Salt
These bites not only taste like cookies, but have some great health benefits as well! I mean talk about having your cake and eating it too… or in this case cookies 🙂
What Other No Bake Holiday Treats Should I Make?
Important Tips for these No Bake Snickerdoodle Cookie Dough Bites
Use Oat Flour
I highly recommend using this oat flour. Other GF flours are going to need different wet ingredient amounts. Coconut flour requires more liquid and almond flour can be pretty one to one, however you want the consistency to hold together well. My biggest tip when it comes to oat flour too is to NOT buy it from the store. Take 2 cups of your old fashioned rolled oats, put into your high power blender and blend low then gradually to high until powdery flour forms! About 90 seconds.
Cashew Butter is Important
Cashew butter is very important in this cookie dough bite. A lot of energy bites calls from nut butter of some sort. I LOVE using cashew butter in energy bites or “cookie dough” recipes, because it is the mildest of all the nut butters. That way you do not distract from the flavor you are going for. In this case if you had used almond or peanut butter that almond or peanut butter taste would have taken away from your snickerdoodle flavor. Therefore, highly recommend cashew butter and no alternative.
Can You Store in the Fridge?
Yes! You always want to freeze them for 1 hour before transferring them to a air tight container for the fridge. However, I love to keep them in the freezer because they last longer ( this is when I make a double batch– single batches don’t last long anyways!) Keep in fridge for 5 days and keep in freezer for 2 to 3 weeks!
No Bake Snickerdoodle Cookie Dough Bites
Ingredients
- 2 cups oat flour
- 1/4 cup coconut sugar
- 1 tbsp ground flax seed
- 2 tsp cinnamon
- 1/4 tsp salt
- 1 cup cashew butter
- 2 tbsp melted coconut oil
- 2 tbsp maple syrup
- 1 1/2 tsp vanilla extract
Cinnamon Sugar Coating
- 2 tbsp coconut sugar
- 1 1/2 tsp cinnamon
Instructions
- In a large mixing bowl add in your dry ingredients: oat flour, coconut sugar, flax seed, cinnamon and salt. Whisk together until full incorprated.
- Next in the same large mixing bowl you will add your wet ingredients. Pour in your cashew butter, melted coconut oil, maple syrup and vanilla extract. With a spatula, start folding and mixing until it becomes fully incorpated and a dough like texture. About 1 to 2 minutes.
- On a small plate add your cinnamon sugar coating ingredients and whisk together with a fork.
- Line a baking sheet with wax paper or parchmenet paper. Then start to take 1 1/2 tbsp of the snickerdoodle mixture and begin rolling into balls. Then roll in the cinnamon sugar coating and place on the baking sheet. Repeat for all 16.
- Place baking sheet in freezer for 1 hour. Then take out and put into a air tight container. Place in fridgerator for up to 5 days or freezer for up to 3 weeks. When you get out of the freezer, zap for about 5-10 seconds to get that cookie like texture and taste! Enjoy!!
Leave a Reply