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Glucose-Friendly Cookies and Cream Cookie Dough Bites

cookie doughdairy freedessertgluten freehealthyrefined sugar freesnacksvegan

No bake cookie dough that’s snack-able and extremely good for you? Dreams do come true, my friends. And these vegan, gluten-free cookie dough bites are it! On my recent podcast episode with The Glucose Goddess, we learned that one of the best ways to be healthy when having a treat is to combine it with protein, healthy fats, and fiber. This balances out glucose spikes, which helps you feel more full, have less cravings and more energy, and actually boosts your body’s ability to burn fat and lose weight!

The Oreo-like flavor and doughy texture of these energy bites will blow your mind. And I’m only saying that because, to be honest, they blew MY mind. Zack even said that these are the best cookie dough bites I’ve made yet. Compare all my cookie dough recipes yourself and tell us if you agree in the comments! My favorite part about them is that they help me overcome my afternoon hanger when I have a batch waiting for me in the fridge. They also stay good in the freezer for up to 6 months, if you could control yourself from eating them for that long. But like, why would you?

cookies and cream cookie dough bites

Cookie dough bites with blood-sugar balancing powers

Like I said, these healthy cookie dough bites are SO good for you because they help control spikes in your glucose levels. Studies on regulating glucose show that flattening glucose curves helps you lose more weight than counting calories and give you healthy energy, so I made this recipe with the nutritious ingredients that are key for doing so AND tasting like cookies and cream, such as:

Raw cacao: it’s extremely rich in fiber, which slows down the absorption of sugar into the body, which is great for our glucose levels. Just 2 tablespoons of raw cacao has almost 4 grams of fiber!

Oat flour: it’s rich in fiber and also protein. Oats have also specifically shown in studies to help glucose control in diabetics.

Cashew butter: this delicious ingredient’s a triple threat, being high in plant-based protein, fiber and healthy fat. Studies show that cashews aid in long-term weight loss, regulate glucose levels, and help treat type 2 diabetes.

Simple ingredient swaps

So you’re PUMPED to make these, like right now, but you don’t have the exact ingredients in your kitchen? It’s all good! This recipe works just as well with a few simple ingredient swaps. Here’s a few I’ve tried and personally recommend:

For the oat flour: almond flour works just as well at a 1:1 ratio and gives you that cookies and cream flavor and texture.

For the cashew butter: almond butter is a great substitute to use, just make sure it’s of the creamy variety.

For the vegan butter: coconut oil is the perfect vegan substitute. Make sure it’s room temperature and not melted to help the crumbles form! If you’re not concerned about being vegan, clarified butter or ghee is a great substitute to give the dough more buttery flavors.

For the raw cacao: black cocoa powder will give the same authentic flavor and color of cookies and cream. Just use half the amount of raw cacao in the recipe!

Make this recipe in 3 easy steps

  1. Make the Oreo crumble. Mix together all the crumble ingredients except the butter. Then, use your fingers to pinch the butter into the crumble until it’s the texture of wet, clumpy dirt (yum!!). Set this aside.
  2. Make the cookie dough. Stir together all the dough ingredients until smooth. Then, stir in the Oreo crumbles until well-distributed but not totally mixed in.
  3. Form the bites. Use a cookie dough scoop to make mounds or use your hands to roll the dough into bite-size balls.

How to store and freeze healthy cookie dough bites

To store: these cookie dough bites will stay fresh in a sealed container in the fridge for up to 1 week.

To freeze: place the cookie dough bites in a sealed container for up to 6 months. When you’re ready to eat one, I recommend letting them soften up a bit at room temperature first so they get their soft, doughy consistency back.

More no bake cookie dough recipes

Sugar Cookie Dough Bites (grain free, vegan)

Monster Cookie Dough Bites (GF, protein-packed)

Caramel Apple Cookie Dough Bites (GF, DF, vegan)

Healthy Brookie Batter Bites (grain-free, vegan)

Cookie Dough Truffles (GF, DF, refined sugar free)

I hope you love these Cookies and Cream Cookie Dough Bites as much as I do! Tag me on Instagram if you make them (@lizmoody) – I am so excited to see!

Print
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Glucose-Friendly Cookies and Cream Cookie Dough Bites


  • Author: Liz Moody
  • Total Time: 5 minutes

Ingredients

Scale

For the Oreo crumble:

  • 3 tablespoons oat or almond flour⁣
  • 2 tablespoons raw cacao (can substitute half for black cocoa)⁣
  • 2 tablespoons coconut sugar⁣
  • 1/2 teaspoon vanilla extract⁣
  • 1/8 teaspoon fine grain sea salt⁣
  • 1 tablespoon cold pastured or vegan butter, ghee, or coconut oil, cut into small pieces⁣

For the cookie dough: 

  • 1/2 cup well-stirred cashew butter⁣ or almond butter
  • 2 tablespoons real maple syrup⁣
  • 1 tablespoon vanilla extract⁣
  • 1/2 cup oat or almond flour⁣
  • 1/8 teaspoon fine grain salt ⁣

Instructions

  1. In a small bowl, mix together the flour, cacao, coconut sugar, vanilla extract, and salt. Then, use your fingers to pinch the butter into that mixture until it forms a crumble. Set aside. 
  2. In a medium-sized bowl, stir together the cashew butter, maple syrup, vanilla extract, flour, and salt until smooth. Then, stir in the crumbles until well-distributed but not completely mixed in. 
  3. Use a cookie dough scoop to make 6-8 mounds or use your hands to roll the dough into 6-8 balls. 
  4. Store in a tightly-sealed container in the fridge for up to 1 week or the freezer for up to 6 months. Enjoy! 
  • Cook Time: 5 minutes

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Comments

Let me know what you think!

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  1. Paula says:

    These are so yummy! Thank you so much Liz 🙂

  2. Meg says:

    I forgot to rate it before I hit send. Again, incredible!!

  3. Meg says:

    These are amazing!!! I love the simple ingredients and how easy they were to make! Thank you so much for sharing this recipe!!

    1. Liz Moody says:

      Hey Meg,

      I’m so glad you love the recipe.

      xo, Liz