These delicious Vegan Snickerdoodle Energy Bites are the perfect healthy snack that tastes exactly like a dessert!
Believe it or not, these energy bites taste just like edible snickerdoodle cookie dough! These tasty energy bites are made with homemade creamy cashew butter, oats, and maple syrup. These are great for kids, meal prep, and on-the-go snacks, and can even be enjoyed as dessert.
A food processor or high-speed blender is essential to make Homemade Cashew Nut Butter.
This recipe calls for oats that have been blended into flour. You can make the oat flour by blending the oats or you can purchase oat flour but it's more affordable to do it yourself.
These vegan energy bites are the perfect kid-friendly recipe for school lunches and snacks. Made with cashew butter, and oats, and sweetened with maple syrup!
- Homemade Cashew Butter
- Oat Flour (blended oats)
- Maple Syrup
- Homemade Cashew Butter: You can substitute the homemade cashew butter for store-bought cashew butter or any other smooth and creamy nut butter. The flavor will be different depending on the nut butter but it'll still be delicious. I recommend hazelnut or almond butter.
- Oat Flour: I haven't personally tried any other flour options but I think almond flour would be good here.
- Almonds: This is just for some crunch. Simply leave them out or sub in your favorite nut or dried fruit.
- Maple Syrup: Can be replaced with agave syrup.
How to Make Energy Bites
Read the full blog post on How to Make Homemade Cashew Nut Butter for the ingredient list and full written instructions.
Make the cashew butter: Add the cashews and olive oil to the food processor and start blending. Stop every few minute or so and scrap down the sides. This whole process takes about 5 to 10 minutes depending on your food processor.
Watch this video to see how I make my Homemade Creamy Cashew Butter recipe!
Blend oats into flour and into a large bowl along with the remaining ingredients. Mix well with a spatula until combined and then roll into balls and place on a parchment-lined baking tray.
Roll in cinnamon sugar to make them look like edible snickerdoodle cookie dough bites and enjoy!
Tips & Tricks
Don't skip the cinnamon sugar coating! I mean, you can skip it if you want BUT I highly advise not to. This cinnamon sugar coating takes these energy bites to the next level and makes them taste exactly like cookie dough.
Add salt! Salt is important in sweets and these are no exception. A sprinkle of salt brings out the flavors.
Blend the oats! This takes these from regular ole energy bites to healthy cookie dough heaven. Just do it!
Watch the Video!
I recommend storing these energy bites in the fridge in an airtight container for up to two weeks but I'm positive these won't last long! You can even freeze these and then eat them right out of the freezer.
- I added almonds but crushed pecans and walnuts would be delicious
- Vegan chocolate chips (I love the enjoy life brand)
- Dried blueberries, cranberries, or raisins
More Recipes You Might Like:
- Homemade Creamy Cashew Butter
- Peanut Butter Chocolate Chip Granola Bars
- Dark Chocolate Orange Granola
- Fudgy Almond Butter Brownies
If You Make This Recipe:
I would greatly appreciate if you share your review in the comments below and leave a star rating. Don’t forget to add if you made any fun substitutions. Thank you!
Vegan Snickerdoodle Energy Bites
Snickerdoodle Energy Bites
- 1 ½ cups Oat Flour
- ½ cup Almonds chopped
- 2 teaspoons Cinnamon
- Pinch of Salt
- ½ cup Homemade Cashew Butter
- ½ cup Maple Syrup
Cinnamon Sugar Coating
- 1 ½ tablespoons Cane Sugar
- ½ teaspoon Cinnamon
- Add the oat flour to a medium sized bowl and whisk in the chopped almonds, cinnamon and a pinch of salt.
- Add the cashew butter and maple syrup. If the cashew butter is cold, allow to come to room temperature.
- Stir together until well combined. Then, roll into balls. I used a small two-tablespoon cookie scoop.
- Stir together the cane sugar and cinnamon and roll the bites until coated. Place in the fridge for a few minutes before enjoying. Store leftovers in the fridge for up to a week or in the freezer for up to two months.