No Bake S’mores Cookie Dough Bites Recipe

Introduction

These no bake s’mores cookie dough bites are a delightful treat combining rich chocolate, creamy peanut butter, and sweet marshmallow flavors. Perfectly portioned and easy to make, they bring the nostalgic taste of s’mores without the need for a campfire.

Ingredients

• 1/2 cup semisweet or dark chocolate chips
• 1/4 cup oat flour (30g)
• 1/4 cup vanilla protein powder (31g) (I used PEScience)
• 3 Tbsp peanut butter (45g)
• 2 Tbsp brown sugar sweetener (14g) (I used Truvia)
• 2 Tbsp maple syrup (I used sugar-free pancake syrup)
• 1/8 tsp cinnamon
• Pinch of salt
• 6 Tbsp marshmallow fluff
• 12 mini marshmallows (optional for presentation)

Instructions

1. Step 1: Line a muffin pan with 6 cupcake liners.
2. Step 2: Melt the chocolate chips in the microwave. Add about 1/2 tablespoon of the melted chocolate to the bottom of each cupcake liner. Tap the pan gently on the counter to spread the chocolate evenly and use a spoon to bring some chocolate up the sides slightly. Place the pan in the freezer for 5–10 minutes to harden.
3. Step 3: Meanwhile, prepare the cookie dough by mixing oat flour, protein powder, peanut butter, brown sugar sweetener, maple syrup, cinnamon, and salt in a bowl until combined. Roll the mixture into balls, flatten them slightly, and press each onto the hardened chocolate base.
4. Step 4: Add one tablespoon of marshmallow fluff on top of each cookie dough layer. If desired, place 2 mini marshmallows on top for presentation. Drizzle the remaining melted chocolate over the tops. Return the pan to the freezer for at least 30 minutes to set before serving.

Tips & Variations

• For a nut-free version, substitute peanut butter with sunflower seed butter or tahini.
• Use dairy-free chocolate chips and marshmallow fluff to make this recipe vegan-friendly.
• Try adding a pinch of sea salt on top before freezing to enhance the chocolate flavor.
• To make smaller bites, use mini muffin liners and adjust the ingredient amounts accordingly.

Storage

Store the cookie dough bites in an airtight container in the freezer for up to 2 weeks. For best texture, let them sit at room temperature for 5–10 minutes before eating. Avoid refrigerating as it may soften the chocolate shell.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of oat flour?

Yes, you can substitute regular all-purpose flour, but oat flour gives a chewier texture and adds a subtle oat flavor that complements the s’mores elements.

Are these safe to eat raw?

Yes, this recipe is designed to be edible without baking. The ingredients like oat flour and protein powder are used raw, so make sure to use quality products and consume within storage recommendations.

No Bake S’mores Cookie Dough Bites Recipe

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★★★★★

4.6 from 108 reviews

These No Bake S’mores Cookie Dough Bites combine the classic flavors of chocolate, peanut butter, and marshmallow in a convenient, no-bake treat. Perfect as a quick dessert or snack, these bites use oat flour and protein powder for a healthier twist while maintaining that nostalgic s’mores taste. With a rich chocolate base, a soft cookie dough middle, and a gooey marshmallow topping, they’re easy to prepare and perfect for satisfying your sweet tooth without turning on the oven.

• Author: Toney
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Chocolate Base

• 1/2 cup semisweet or dark chocolate chips

Cookie Dough

• 1/4 cup oat flour (30g)
• 1/4 cup vanilla protein powder (31g) (I used PEScience)
• 3 Tbsp peanut butter (45g)
• 2 Tbsp brown sugar sweetener (14g) (I used Truvia)
• 2 Tbsp maple syrup (I used sugar-free pancake syrup)
• 1/8 tsp cinnamon
• Pinch of salt

Marshmallow Topping

• 6 Tbsp marshmallow fluff
• 12 mini marshmallows (optional for presentation)

Instructions

1. Prepare muffin pan: Line a muffin pan with 6 cupcake liners to hold each cookie dough bite securely during assembly and freezing.
2. Melt and spread chocolate: Melt the chocolate chips in the microwave until smooth. Spoon about 1/2 tablespoon of melted chocolate into the bottom of each cupcake liner. Gently tap the pan on the counter to spread the chocolate evenly and use a spoon to bring the chocolate slightly up the sides. Place the pan in the freezer for 5-10 minutes to harden the chocolate base.
3. Make the cookie dough: While the chocolate hardens, combine the oat flour, vanilla protein powder, peanut butter, brown sugar sweetener, maple syrup, cinnamon, and a pinch of salt in a mixing bowl. Mix thoroughly until a dough forms. Shape the dough into 6 equal balls, then flatten each ball slightly to create cookie dough discs that will sit atop the chocolate base.
4. Assemble bites: Once the chocolate base has hardened, press each cookie dough disc onto the chocolate in the cupcake liners, forming a firm layer. Add one tablespoon of marshmallow fluff on top of each cookie dough layer, spreading it evenly. Optionally, place 2 mini marshmallows on top of each for extra presentation appeal.
5. Finish and chill: Drizzle any remaining melted chocolate over the marshmallow topping for added richness. Return the muffin pan to the freezer and chill for at least 30 minutes to ensure the bites solidify and are easy to remove from the liners.

Notes

• Use sugar-free maple syrup or pancake syrup to reduce added sugars if desired.
• Mini marshmallows are optional but add a fun, traditional s’mores look.
• Store leftover bites in the freezer to keep them firm and fresh.
• For a nut-free option, replace peanut butter with sunflower seed butter or another seed butter.
• Allow bites to sit at room temperature for a few minutes before eating for a softer texture.

Keywords: no bake dessert, s’mores recipe, cookie dough bites, healthy snacks, protein cookie dough, marshmallow treats