Raw cashews soaked for 2 hours mimic cookie dough texture perfectly—no flour needed, just nuts and bananas.
Banana Cookie Dough Bites
Indulge in these scrumptious banana cookie dough bites that blend the wholesome goodness of oats with creamy peanut butter and rich chocolatey goodness! Perfect for a quick snack or a guilt-free treat, these no-bake delights are not only easy to whip up but also packed with flavor. Get ready to satisfy your sweet tooth while keeping it healthy!
Prep
15
min
Cook
30
min
Serves
8
people
Level
beginner
📝 Ingredients
Serves 8🥬Fresh Produce(1)
- 1 banana
🥛Dairy & Eggs(2)
- 70 g of Greek yogurt or cottage cheese (2.47 oz)optionalcottage cheese
- 25 ml of milk (to adjust the texture) (0.84 fl oz)optional
🫙Pantry Staples(7)
- 30 g of almond flour (0.24 cup)
- 100 g of dark chocolate for coating (3.53 oz)
- 30 g of dark chocolate chips (1.06 oz)
- 2 to 3 tbsp of maple syrup (30-45 ml)
- 80 g of blended oats (2.82 oz)
- 55 g of peanut butter (3.85 tbsp)
- optional: vanilla flavoroptional
🧂Spices & Seasonings(1)
- a pinch of salt
📦Other(2)
- 3 tbsp of peanut powder (45 ml)
- 20 g of protein powder (or 20 g of almond flour extra) (0.71 oz)optional20 g of almond flour extra
👨🍳 Instructions
- 1
Slice the banana and freeze it overnight.
- 2
For the cookie dough, blend the oats to make oat flour.
- 3
Mix all the ingredients together, adjusting the milk for texture.
- 4
Form the cookie dough around the frozen banana slices.
- 5
Coat the bites in melted dark chocolate.
💡 Pro Tips
- ✓Freeze banana slices for at least 8 hours at 0°F to achieve proper firmness - partially frozen bananas will make the dough soggy as ice crystals melt during assembly.timing8 hours at 0°F
- ✓Pulse oats in 15-second intervals to create oat flour, stopping at 85% powder consistency - over-processing releases oils that make the dough greasy and dense.technique15-second intervals, 85% powder
- ✓Add milk 1 teaspoon at a time until dough holds together when squeezed but isn't sticky - optimal moisture content is around 12-15% for moldable texture.ingredient1 teaspoon increments, 12-15% moisture
- ✓Temper chocolate to 88-90°F for coating by melting to 115°F, cooling to 84°F, then reheating - this ensures proper snap and prevents white bloom.technique88-90°F coating temp
- ✓Work with 6 bites at a time during chocolate coating to prevent the frozen centers from warming above 32°F, which causes condensation and chocolate seizing.timing6 bites maximum, keep below 32°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
8
people
Level
beginner
Share this recipe
Raw cashews soaked for 2 hours mimic cookie dough texture perfectly—no flour needed, just nuts and bananas.
Banana Cookie Dough Bites
Indulge in these scrumptious banana cookie dough bites that blend the wholesome goodness of oats with creamy peanut butter and rich chocolatey goodness! Perfect for a quick snack or a guilt-free treat, these no-bake delights are not only easy to whip up but also packed with flavor. Get ready to satisfy your sweet tooth while keeping it healthy!
📝 Ingredients
Serves 8🥬Fresh Produce(1)
- 1 banana
🥛Dairy & Eggs(2)
- 70 g of Greek yogurt or cottage cheese (2.47 oz)optionalcottage cheese
- 25 ml of milk (to adjust the texture) (0.84 fl oz)optional
🫙Pantry Staples(7)
- 30 g of almond flour (0.24 cup)
- 100 g of dark chocolate for coating (3.53 oz)
- 30 g of dark chocolate chips (1.06 oz)
- 2 to 3 tbsp of maple syrup (30-45 ml)
- 80 g of blended oats (2.82 oz)
- 55 g of peanut butter (3.85 tbsp)
- optional: vanilla flavoroptional
🧂Spices & Seasonings(1)
- a pinch of salt
📦Other(2)
- 3 tbsp of peanut powder (45 ml)
- 20 g of protein powder (or 20 g of almond flour extra) (0.71 oz)optional20 g of almond flour extra
👨🍳 Instructions
- 1
Slice the banana and freeze it overnight.
- 2
For the cookie dough, blend the oats to make oat flour.
- 3
Mix all the ingredients together, adjusting the milk for texture.
- 4
Form the cookie dough around the frozen banana slices.
- 5
Coat the bites in melted dark chocolate.
💡 Pro Tips
- ✓Freeze banana slices for at least 8 hours at 0°F to achieve proper firmness - partially frozen bananas will make the dough soggy as ice crystals melt during assembly.timing8 hours at 0°F
- ✓Pulse oats in 15-second intervals to create oat flour, stopping at 85% powder consistency - over-processing releases oils that make the dough greasy and dense.technique15-second intervals, 85% powder
- ✓Add milk 1 teaspoon at a time until dough holds together when squeezed but isn't sticky - optimal moisture content is around 12-15% for moldable texture.ingredient1 teaspoon increments, 12-15% moisture
- ✓Temper chocolate to 88-90°F for coating by melting to 115°F, cooling to 84°F, then reheating - this ensures proper snap and prevents white bloom.technique88-90°F coating temp
- ✓Work with 6 bites at a time during chocolate coating to prevent the frozen centers from warming above 32°F, which causes condensation and chocolate seizing.timing6 bites maximum, keep below 32°F