Peanut Butter Cookie Dough Bites are bite sized no-bake treats that come together in 10 minutes or less!
Y’all….it’s hot outside! And everyone is like, “thank you captain obvious.” But, really it is unusual to have 100 plus degree weather in Kansas in June. It isn’t unusual however for me to still want to whip up some sweet goodies in the month of June. I just can’t bring myself to heat up my oven, and if you can’t either, you’re in luck because I have some peanut buttery, portable, bite sized little snacks just for you.
If you read my other posts, you know by now that I am a naughty baker that can’t resist eating raw dough. So, these are really perfect for me. No eggs to worry about, no staring at the oven timer in anticipation. Don’t we all just really want the dough more than the cookie sometimes anyway?
Other things to love about these round babies. Packed with protein, gluten free option (oats), only one bowl to make a mess out of, kiddos love them and can help make them, oh yeah and they combine peanut butter and chocolate which everyone knows is the best thing ever.
A note on the coconut sugar, if you have it and enjoy using it then go ahead and throw it in. If you don’t have any, you can definitely use granulated. Or, you can completely leave the sugar out (what I do when I am coconut sugarless and sad) and they are just as delicious. Keep them stored in an airtight container for up to a week and enjoy whenever your peanut butter lovin’ heart desires.
Enjoy! Printable recipe below.
**How many cookie dough bites you get will depend on how large or small you roll them**
Peanut Butter Cookie Dough Bites
- 1 Cup creamy peanut butter
- 1/3 Cup pure maple syrup
- 1/4 Tsp cinnamon
- 1/2 Tsp vanilla
- Pinch of salt
- 1 Tbsp coconut sugar optional
- 1 1/2 Cups quick oats can use gluten free
- 1/2 Cup miniature m&m candies
- Prepare a cookie sheet with parchment or wax paper.
- Mix together the peanut butter, syrup, cinnamon, vanilla,salt, and sugar if using.
- Stir in the oats until combined.
- Stir in the m&m's.
- Roll mixture into walnut sized balls (about 1 Tbsp.) and place on paper lined baking sheet.
- Allow to sit for 10-15 minutes until set, or can be enjoyed right away.
- Store in an air tight container in the refrigerator for up to 1 week.
Cookies have been adapted from thebakermama.