Oatmeal “Raisin” Cookie Dough Bites

I am a big snacker, especially around mid-afternoon when my “snack attack” starts. I don’t necessarily crave carbs and sweets in the morning but after lunchtime, I know I am in trouble when the the cravings hit. Instead of snacking on actual cookies everyday, it’s nice to have a healthy snack I can whip up quickly when needed. I adapted this recipe from Angela’s Raw Cookie Dough Bites over at Oh She Glows based on the ingredients I had on hand. You could easily double or triple the batch if needed.

For a more dessert-like snack, dip these in melted chocolate for a “raw or no-bake truffle”. The combinations are endless for these cookie dough bites, here are a few that would be yummy in addition to my oatmeal “raisin” flavor if you’d like to switch up the ingredients:

– Chocolate covered cherry cookie dough bites (replace prunes/raisins with dried cherries, add couple Tbsps of chocolate chips, eliminate cinnamon)

– Molasses-Ginger cookie dough bites (replace prunes/raisins with 3-4 dates, add a tbsp of chopped crystalized ginger and replace honey with molasses)

– Peanut butter chocolate dough bites (replace prunes/raisins with 3-4 dates, eliminate cinnamon, add a couple Tbsps of chocolate chips/chunks, replace 1/2 of cashews with peanuts)

– Coconut Chocolate dough bites (replace prunes/raisins with 3-4 dates, eliminate cinnamon, add a couple Tbsps of chocolate chips/chunks, replace 1/2 of oats with coconut flakes)

Oatmeal “Raisin” Cookie Dough Bites


1/4 cup gluten free oats
1/3 cup + 1 Tbsp cashews
2 tsp ground flaxseed (or more oats if you prefer)
5 prunes, chopped or 3 Tbsp raisins (fruit needs to be moist instead of dried and shriveled, can soak in warm water and drain, if needed)
3/4 tsp gluten free vanilla extract
1/8 tsp sea salt
1/4 tsp ground cinnamon
1 -2 Tbsp honey to taste (agave for vegan)
a dash of non-dairy milk if too dry*

Chocolate Coating (or melt chocolate or carob chips if you want a sweeter coating), optional

4 Tbsp cocoa powder
2 Tbsp coconut oil, in liquid form (place oil in small bowl and sit bowl in hot water bath until melted)
6-8 drops of vanilla creme stevia or to taste
sprinkle of sea salt, optional


1. In a food processor, process the cashews, oats and flaxseed until a fine crumble. Then add in the remaining ingredients except milk and process until forms a paste or ball. If too dry (will depend on how dry your prunes/raisins are), add a dash of milk at a time until forms desired consistency. If mixture is too wet, add a tsp at a time of flaxseed or more oats.
2. Roll into balls and enjoy immediately or refrigerate. If coating with chocolate, line a baking sheet with parchment paper or aluminum foil and stick dough balls with toothpicks and set aside.
3. In a small bowl, mix cocoa powder, coconut oil and stevia until well combined and forms a liquid chocolate. Dip and roll the dough balls in the chocolate and place onto baking sheet. Sprinkle with sea salt if using and repeat until all dough bites are covered. Freeze for 1 hour to set and enjoy!

Everything is better covered in chocolate, right?


7 thoughts on “Oatmeal “Raisin” Cookie Dough Bites

  1. Oatmeal cookies are probably my favorite flavor. And these have raisins AND chocolate in them…one of my favorite combinations! Obviously, these are perfect for me and I should bookmark this page right now. You post the best gluten-free recipes!

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  3. i dont know how you do it. you must be magic. these are SOOOO good! the only problem i had was that the batch came out too small…had to quadruple it because i ate the first batch before they even got out of the food processor. i love you!

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