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Glucose-Friendly Cookies and Cream Cookie Dough Bites

  • Author: Liz Moody
  • Total Time: 5 minutes



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 ⁣


  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