Cookie Dough Protein Bites

These moreish little bites make for the perfect protein-packed snack every time! Enjoy them post-workout, for a mid-morning munch or even as an after-dinner treat… who said healthy couldn’t be yummy?!

Photograph by Niki Webster.

Gluten free
Wheat free
Kids recipe

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Preparation time

5 min

Total time



  • vegan-desserts
  • sides-light-meals-and-salads






18 g


5 g


12 g

* Nutritional information per serving.


  • 100g rolled oats (use gluten-free if needed)
  • 8 tbsp cashew butter (or any nut butter of your choice)
  • 3 tbsp shelled hemp seeds or soya crispies (buy soya crispies online)
  • 8 tbsp vegan dark chocolate chips or cacao nibs
  • 4 tbsp syrup (eg maple or agave)
  • 1 tsp vanilla extract
  • ½ tsp ground cinnamon
  • ¼ tsp salt


  1. Using a large mixing bowl, thoroughly combine all the ingredients until you get a smooth dough consistency. (If the mixture is sticking to your hands then add a few more oats until you get the desired texture. If the mixture gets too dry, just add a bit more nut butter.)
  2. Line a square baking tin with greaseproof paper. It doesn’t matter about the size too much as you can just sit the cookie dough mix inside without it needing to touch the sides.
  3. Shape the dough so it’s approximately 15cm x 15cm and around 2-3cm deep.
  4. Press the mixture firmly and evenly into the tin and then place it in the fridge for a couple of hours to chill.
  5. When ready cut it into 20 (approx.) little square bites.
  6. Keep them in the fridge for up to 7 days in an airtight container or freeze them.

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