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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Chocolate Chip Banana Snack Cake with Peanut Butter Glaze


Snack cake. Those two words – individually – make me happy, but put them together and I’m downright blissful. Cake that you can justifiably get away with eating at any time of day? I’m in 100%. How about you? If for some odd reason you’re still not sold, just feast your eyes on that glossy peanut butter sauce…


… which, as it cools, slightly hardens into a caramely, sticky, delicious glaze crowning the chocolate chip-speckled banana cake below.


If there’s a more phenomenal flavor trifecta that peanut butter/chocolate/banana, then I have yet to taste it.


I could eat this snack cake all day long!



Chocolate Chip Banana Snack Cake with Peanut Butter Glaze

by Lauren Zembron

Prep Time: 10 minutes

Cook Time: 30 minutes

Ingredients (8 servings)

  • 1 1/2 cups whole wheat pastry flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp Kosher salt
  • 1 cup mashed overripe bananas (about 3 medium-sized bananas)
  • 1/3 cup neutral-flavored vegetable oil (I used safflower oil)
  • 1/4 cup unrefined granulated sugar, such as evaporated cane juice
  • 1/4 cup lightly packed brown sugar
  • 1 large egg, preferably organic
  • 1 tsp pure vanilla extract
  • 3/4 cup dark chocolate chips
  • 1/2 cup smooth natural unsweetened peanut butter
  • 1/4 pure maple syrup
  • 1/4 tsp pure vanilla extract
  • 1/4 cup milk, preferably organic (or a non-dairy milk alternative)


Preheat oven to 350°F. Lightly grease an 9 inch pie plate (or cake pan).

In a medium mixing bowl, whisk together flour, baking soda, cinnamon, and salt.

In a large mixing bowl, whisk mashed bananas, oil, both sugars, egg, and vanilla extract until well-combined.

Add dry ingredients to wet and stir just until combined. Fold in chocolate chips.

Bake for 27-30 minutes, or until a wooden tester (or toothpick) inserted into the center of the cake comes out clean.

When the cake has about 5 minutes left to bake, make the glaze by whisking together the peanut butter, maple syrup, and milk in a small saucepan set over medium heat. Keep whisking until the mixture is smooth and drippy (about 3-4 minutes), then remove from the heat.

When the cake is done, pour the glaze evenly over the top and let the cake cool completely.

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