No-Bake Snickerdoodle Cookie Dough Snack Bites


Snickerdoodles weren’t a cookie that I grew up eating, but I loved cinnamon sugar toast as a kid. The same sweet, cinnamon coating is why people like snickerdoodles, right? Well, I took that concept and ran with it for these cookie dough bites.


The “dough” is pretty much the same as for my No-Bake Chocolate Chip Cookie Dough Bites, but with the addition of ground cinnamon and the subtraction of the chocolate chips. The maple syrup-sweetened cashew-and-oats mixture is rolled in cinnamon sugar for the perfect snickerdoodle finishing touch.

After chilling in the refrigerator, the cookie dough bites harden a bit, which yields a nice chew. The evaporated cane juice, which has larger crystals than refined white sugar, gives the cookie dough bites an addictive crunchy coating.


The holidays are rapidly approaching, and if snickerdoodles are on your baking list, why not try this healthier, easier, and quicker version?!


No-Bake Snickerdoodle Cookie Dough Snack Bites

by Lauren Zembron

Prep Time: 15 minutes

Cook Time: 0 minutes


  • 1 lb raw whole cashews (about 4 cups)
  • 2 Tbsp melted coconut oil
  • 1 tsp ground cinnamon
  • 3 cups old fashioned rolled oats
  • 1/2 cup pure maple syrup
  • 1 tsp pure vanilla extract
  • 1/8 tsp kosher salt
  • 1/4 cup unrefined granulated sugar, such as evaporated cane juice
  • 1 tsp ground cinnamon


Place the cashews into the bowl of a food processor fitted with the steel blade. Process until the cashews break down and form a smooth butter, stopping the motor to scrape down the sides of the bowl as needed. This will take close to 10 minutes.

With the motor running, stream in the melted coconut oil until well combined. Add in 1 tsp cinnamon and pulse until combined. Scrape cashew butter into a large mixing bowl, making sure to scrape any excess off of the blade.

Add oats, maple syrup, vanilla extract, and salt into the bowl with the cashew butter and stir until evenly incorporated.

Using a mini ice cream/cookie scoop or a spoon, scoop out spoonfuls of the dough and place on a large parchment- or silpat-lined baking sheet (we’re not baking these, so go ahead and place them right next to each other).

Roll the scoops of dough between your palms to form balls.

In a pie plate or shallow bowl, combine the sugar and remaining 1 tsp ground cinnamon. Roll the dough balls in the cinnamon sugar until evenly coated.

Store in an airtight container in the refrigerator.

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