Description
Delicious and easy No Bake S’mores Cookie Dough Bites combine rich melted chocolate, protein-packed oat flour cookie dough, and fluffy marshmallow topping for a perfect no-cook treat that’s ready in under an hour.
Ingredients
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) (e.g., PEScience)
- 3 Tbsp peanut butter (45g)
- 2 Tbsp brown sugar sweetener (14g) (e.g., Truvia)
- 2 Tbsp maple syrup or sugar-free pancake syrup
- 1/8 tsp cinnamon
- Pinch of salt
Toppings
- 6 Tbsp marshmallow fluff
- 12 mini marshmallows (optional, for presentation)
Instructions
- Prepare Muffin Pan: Line a muffin pan with 6 cupcake liners to make handling and serving easier.
- Melt Chocolate: Melt the chocolate chips in the microwave until smooth. Spoon about 1/2 tablespoon of melted chocolate to the bottom of each cupcake liner. Tap the pan gently on the counter to spread the chocolate evenly, then use a spoon to bring the chocolate up the sides slightly, creating a shell. Place the pan in the freezer for 5-10 minutes to allow the chocolate to harden.
- Make Cookie Dough: While the chocolate hardens, mix together oat flour, vanilla protein powder, peanut butter, brown sugar sweetener, maple syrup, cinnamon, and a pinch of salt until a dough forms. Roll the dough into 6 balls, then flatten each ball and press one onto the hardened chocolate base in each cupcake liner.
- Add Marshmallow Topping: Spoon 1 tablespoon of marshmallow fluff on top of each cookie dough layer. For extra presentation and texture, optionally press 2 mini marshmallows on top of each.
- Drizzle Chocolate & Freeze: Drizzle the remaining melted chocolate over the marshmallow topping in each cup. Return the pan to the freezer and chill for at least 30 minutes to allow everything to set firmly.
Notes
- Use sugar-free syrup to reduce sugar content if desired.
- Mini marshmallows are optional but add a fun and authentic s’mores look.
- Store cookie dough bites in the freezer and let thaw for a few minutes before serving for best texture.
- Oat flour can be substituted with almond flour for a different texture but may affect binding.
