Healthy No-Bake Oatmeal Cookie Dough Bites - Easy, Wholesome, and Delicious

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Prep Time 15

Total Time 15

Servings: 12 servings

Rolled oats (old-fashioned) – 1 1/2 cups, for structure and chew.
Almond butter or peanut butter – 1/2 cup, creamy and unsweetened if possible.
Pure maple syrup or honey – 1/3 cup, for natural sweetness and binding.
Vanilla extract – 1 teaspoon, for that cookie dough flavor.
Ground flaxseed or chia seeds – 2 tablespoons, for fiber and healthy fats.
Mini dark chocolate chips – 1/3 cup, optional but delicious.
Pinch of fine sea salt – balances sweetness.
Cinnamon – 1/2 teaspoon (optional), adds warmth.
Milk of choice – 1–2 tablespoons as needed (dairy or non-dairy) to help the mixture come together.

Quickly blend part of the oats. Add 1 cup of oats to a blender or food processor and pulse into a coarse flour. Leave the remaining 1/2 cup oats whole for texture.
Mix the wet ingredients. In a medium bowl, stir together the nut butter, maple syrup (or honey), and vanilla until smooth and glossy.
Add the dry ingredients. Stir in the oat flour, remaining whole oats, ground flaxseed, salt, and cinnamon (if using). The mixture should start to look like cookie dough.
Adjust consistency. If the mixture feels too dry or crumbly, add milk 1 teaspoon at a time until it holds together when pressed. If too sticky, sprinkle in a bit more oat flour.
Fold in the chocolate chips. Use mini chips for even distribution. Press them in gently to avoid melting.
Chill briefly. Pop the bowl in the fridge for 15–20 minutes. This makes rolling easier and helps flavors blend.
Roll into bites. Scoop about 1 tablespoon per bite and roll between your palms. Aim for 16–20 bites, depending on size.
Optional finishing touches. Roll in crushed nuts, shredded coconut, or a dusting of cocoa powder if you like.
Set and serve. Enjoy right away, or chill 10 more minutes for a firmer texture.