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in Gluten-Free, Snacks, Sweets · September 13, 2021

Healthy Cookie Dough Bites

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These healthy cookie dough bites are gluten-free, easy to make, and super delicious! They make the perfect snack or dessert in everyone’s favour flavour, peanut butter cookie dough.

Peanut butter cookie dough energy bites

Ingredients in Healthy Cookie Dough Balls

  • Rolled oat: The perfect gluten-free grain! Make sure they are certified gluten-free if needed due to an allergy or celiac disease.
  • Natural peanut butter: The natural kind works best to get the proper consistency. I used the smooth type, but chunky peanut butter would add a nice crunch, let me know if you try it out!
  • Honey: To add a touch of sweetness.
  • Coconut oil: A little bit of melted coconut oil helps to bind the dough together.
  • Vanilla extract and cinnamon: To get the classic cookie dough flavour.
  • Pinch of salt
  • Chocolate chips: Feel free to get creative, substitute the chocolate for chopped nuts, dried fruit. You could even used chopped dark chocolate!

Serving Ideas

As a snack:

  • On their own! These healthy cookie dough bites contain protein and healthy fats that will keep you satisfied for hours.
  • With apple slices or your favourite fruit.
  • Crumble one of the balls up to top vanilla yogurt & granola for fancy snack.

As a dessert:

  • Chop up a ball or 2 and mix it into some vanilla ice cream as a DIY cookie dough ice cream flavour!
  • Of course, these little bites are perfect on their own to end off a meal on a sweet note.

Check out some other bites and snacks on the blog!

  • Banana Honey Almond Granola or
  • Pecan Crusted Chewy Gingersnap Bites

Looking for something savoury? Check out:

  • Crispy Roasted Chickpeas (2 ways) or
  • White Bean Pumpkin Hummus for a lovely dip!

As usual, I love to hear from you! Leave a rating and review if you try this one out. Enjoy!

Peanut butter cookie dough energy bites

Healthy Cookie Dough Energy Bites (Gluten-Free!)

Andrea Toole
These healthy Cookie Dough Energy Bites are the perfect snack or dessert with that delicious peanut butter cookie dough flavour. Plus they are made with only a few simple ingredients that you probably already have in your pantry!
Print Recipe Pin Recipe
Prep Time 20 mins
Course Dessert, Snack
Servings 12 balls

Ingredients
  

  • 2 cup rolled oats, blended (or about 1½ cups oat flour) Use certified gluten-free oats if needed
  • 1/2 cup natural, smooth peanut butter
  • 1/4 cup honey
  • 2 tbsp coconut oil, melted
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • Pinch salt
  • 1/4 cup chocolate chips

Instructions
 

  • Blend the rolled oats in a food processor or blender on high speed for about 1 minute until you get a fine flour.
  • Add the remaining ingredients except for the chocolate chips right into the processor and pulse a few times to mix. You will get a crumbly texture dough that clumps together when squeezed between your hands.
  • Remove the blade from the food processor or transfer the dough into a seperate bowl. Mix in the chocolate chips.
  • Using a 1 tbsp cookie scoop, scoop out a heaping tablespoon and form into a tight ball between your hands. Once finished, place them in a covered container and pop them in the refridgerator to firm up for about 20 minutes. Enjoy!

Notes

  • Makes 12-13 balls. 
  • 1-2 balls per serving. 
  • Store in an airtight container in the refrigerator for up to 1 week. 
 
Previous Post: « Chicken Shawarma Bowl
Next Post: Chipotle Black Bean Burger »

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Andrea | Healthy + Easy Recipes
New! Mini Eggplant Pizzas by @thedietitianfeed A New! Mini Eggplant Pizzas by @thedietitianfeed

A simple & delicious snack idea or addition to a meal! These mini eggplant pizzas are a great way to eat more vegetables, and I love including a few flatbread rounds to make it more substantial for a full meal.

Like & save this post for later & follow me @thedietitianfeed for more delicious, healthy meal ideas!

Makes 2 servings, easily customizable to make more or less servings. Just adjust the amount of eggplant slices you use.

Ingredients: 
* ½ of an eggplant, sliced into ¼ inch thick rounds 
* Pinch salt
* Olive oil 
* 4 mini flatbread rounds
* Marinara sauce or tomato sauce of choice- I just used leftover pasta sauce
* Shredded Mozzarella cheese
* Grated Parmesan cheese
* Pinch of Italian seasoning  or dried basil and oregano
* Fresh basil or parsley if desired

Directions:
1. Preheat the oven to 400F and line a baking sheet with parchment paper. Slice the eggplant and sprinkle with salt on both sides, allow to sit for about 10 minutes while the oven preheats,  this will sweat out some of the water in the eggplant. 
2. Wipe off the excess water from the eggplant with a paper towel and brush with olive oil on both sides. Place on the baking sheet and bake for 15 minutes. 
3. Remove from the oven and place your flatbread rounds on the baking sheet as well. Top each slice of eggplant and flatbread with about 1 tbsp of sauce, then the cheeses and a sprinkle of Italian seasoning. 
4. Bake for 5-7 minutes or until the cheese is melted and browned around the edges. Top with fresh parsley if desired and Enjoy!
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#snackbox #minipizza #snackidea #healthysnacks #kidapprovedsnacks #snacksforkids #healthysnackideas #eggplantrecipes #eggplantrecipe
Episode 2: Dinner in a Pinch Tortellini Soup by @t Episode 2: Dinner in a Pinch
Tortellini Soup by @thedietitianfeed

This recipe comes together super quick, is packed with veggies & is a delicious addition to your dinner rotation. 

Like & save this post for later and follow me @thedietitianfeed for more of Dinners in a Pinch & other delicious, nourishing recipes 💞

Ingredients: 
* 2 tbsp olive oil 
* 1 small yellow onion, diced 
* 3 large cloves garlic, minced
* 1 large carrot, diced
* 1 bulb fennel, diced 
* 1 small zucchini, chopped
* 1 can diced tomatoes (28 oz)
* 5 cups low sodium vegetable broth
* Pinch Red pepper flakes
* ½ tsp dried thyme
* ½ tsp dried basil 
* ¼ tsp salt plus more to taste
* Pinch black pepper
* 12 oz (350 g) Cheese tortellini 
* 3 cups spinach, roughly chopped 
* ¼ cup chopped fresh basil* Optional  
* Juice of ½ a lemon
* Grated parmesan for garnish

Method: 
1. Preheat a large pot over medium-low heat. Once hot, add the olive oil, onion and garlic. Saute for 30 seconds before adding the carrot, fennel and zucchini. 
2. Add a pinch of salt and pepper and saute for about 5 minutes until slightly softened, then add in the can of tomatoes, broth, red pepper flakes, thyme and basil. Bring to a boil and cook for 15-20 minutes until the vegetables are fork tender. 
3. Add in the tortellini and cook for 5 minutes until al dente or according to package directions. Remove from heat and stir in the spinach, basil and lemon juice. 
4. Allow to cool slightly before serving, add parmesan cheese as garnish if desired. Enjoy!
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#healthydinnerideas #healthymeal #healthydinner #healthyrecipes #healthylifestyle #tortellini #tortellinisoup #souprecipe #soupseason #dinnerideas #easydinner #easydinners #easydinnerideas #dietitian #healthymealsprep
New nourishing dessert idea! Half Baked Pear Crisp New nourishing dessert idea! Half Baked Pear Crisp by @thedietitianfeed

This half baked pear crisp is a delicious and healthy dessert idea that also happens to be gluten free so more of you can enjoy it🍐 It uses whole foods & helps you to get in more fruit in a delicious way!

Like & save this post to make later & follow me @thedietitianfeed for more easy & nourishing recipes

Ingredients: 
- 1 pear, cut in half
- 1/2 tbsp maple syrup
- Pinch cinnamon
Crisp Topping: 
- 1/4 cup rolled oats
- 1 ½ tbsp oat flour
- ¼ tsp cinnamon
- Pinch nutmeg
- 1 tbsp maple syrup
- 1 tbsp coconut oil, melted
- 2 tbsp chopped almonds 
- Pinch salt

Vanilla ice cream for topping

Directions:
1. Preheat the oven to 375 degrees F. 
2. Slice the pear in half and scoop out the seeds using a spoon.
3. Drizzle the maple syrup over the cut side of both halves of the pear and spread it across the pear before sprinkling with cinnamon. 
4. Place the pear halves cut side up in a small baking dish. You can slice a small piece off the bottoms of each pear to get them to sit flat if you’d like. 
5. Mix together all the ingredients for the crisp topping, then spoon onto each pear halve. 
6. Bake for 35-40 minutes or until the pear is fork tender and the crisp is golden brown. 
7. Serve with a scoop of vanilla ice cream if desired and enjoy!
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#healthydesserts #healthydessert #healthydessertrecipes #pearcrisp #bakedpears #crumblerecipe #healthyfood #healthyrecipeshare #healthyrecipesideas #healthylifestyle #wholefoods #dietitian #nutritionisteats
Dinner in a Pinch Episode 1: Feta Chicken Sheet Pa Dinner in a Pinch Episode 1: Feta Chicken Sheet Pan meal by @thedietitianfeed where I’m sharing easy & delicious dinner ideas so you can make dinner in a pinch 👌🏻💫

Make sure you like & save this post to make later & follow @thedietitianfeed for more episode 2 💫

Veggies and Feta
*  1 pint cherry tomatoes
*  2 red bell peppers, sliced
*  2 cups halved baby potatoes
*  1 tbsp olive oil + more for drizzling and cooking
*  ½ tsp each of dried thyme, dried parsley
*  Pinch of salt & red pepper flakes
*  2 large cloves garlic, minced
*  200 g block of feta cheese (the one packed in brine)
Chicken
*  1 lb boneless, skinless chicken breasts (about 2 large chicken breasts), pounded until about ½ an inch thick
*  2 tsp garlic powder
*  1 tsp each of dried parsley, paprika
*  ½ tsp dried thyme, red pepper flakes
*  ¼ tsp salt
*  Pinch of black pepper
Method:
1.  Preheat the oven to 400F and line a baking sheet with parchment paper.
2. Add the chopped tomatoes, bell peppers and potatoes to a large mixing bowl. Add 1 tbsp of olive oil, thyme, parsley, salt, red pepper flakes and the garlic. Mix well and spread out onto the baking sheet.
3. In the middle of the baking sheet move some of the vegetables out of the way and place the block feta cheese. Drizzle the feta with some olive oil. Bake for 20 mins.
4. While the vegetables and feta bake, prepare the chicken. Mix the spices together and rub on either side of the chicken pieces.
5. Heat a large frying pan over medium heat. Once hot, add a drizzle of olive oil to coat the pan and place both pieces of chicken. Sear for 3-4 mins per side until golden brown. Set aside.
6. Once the vegetables have cooked for 20 mins, add the seared chicken to the same baking sheet and bake again for an additional 20 mins or until the chicken is cooked through (internal temp of 165F). The feta will brown around the edges slightly.
7. Break down the block of feta with a fork, mix with the vegetables if desired and enjoy!
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