I turned classic s’mores into no-bake cookie dough bites that pack 7 grams of protein per piece and come together in under 15 minutes, a surprising Healthy Sweet Treats idea I can’t wait to share.

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I adore turning my favorite s’mores flavors into something dangerously snackable, and these No Bake S’mores Cookie Dough Bites do just that. They taste like the best part of a campfire s’more but in cookie dough form, and they come together crazy fast.

I use vanilla protein powder for extra punch and toss in mini marshmallows so you still get that gooey memory without the fire, I cant stop eating them. At about 7 grams of protein per bite theyre perfect for when you want a treat that actually feels a little smart.

If you like Protein Desserts you gotta try these.

Ingredients

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Rolled oats or oat flour: add fiber and chew, keeps bites hearty not too sweet.
Vanilla protein powder: boosts protein, helps texture, adds vanilla sweetness without extra sugar.
Almond or peanut butter: healthy fats and creaminess, sticks everything together, kinda salty.
Honey or maple syrup: natural sweetener, binds dough, gives a warm caramel like flavour.
Coconut oil: melts in for silky mouthfeel, helps firm bites when chilled.
Graham cracker crumbs: add that classic s’mores crunch and toasty malt flavour.
Mini chocolate chips: melty pockets of chocolate, makes it indulgent and kid approved.
Mini marshmallows: gooey sweet bits, nostalgic s’mores vibe, but adds extra sugar.

Ingredient Quantities

1 cup rolled oats (or 1 cup oat flour)

1 cup vanilla protein powder (whey or plant based, about 120 g)

1/2 cup creamy almond butter or peanut butter

1/3 cup honey or maple syrup

2 tablespoons melted coconut oil

1 teaspoon vanilla extract

1/4 teaspoon fine sea salt

3/4 cup graham cracker crumbs (about 6 sheets, crushed)

1/2 cup mini chocolate chips

1/2 cup mini marshmallows

2 to 3 tablespoons milk, dairy or plant based

Optional: flaky sea salt for sprinkling

How to Make this

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1. If you used rolled oats instead of oat flour, pulse them in a blender or food processor until fine, then in a large bowl stir together the oat flour, vanilla protein powder, graham cracker crumbs and the 1/4 teaspoon sea salt.

2. In a separate bowl mix the creamy almond or peanut butter with the honey or maple syrup, the 2 tablespoons melted coconut oil (let it cool a little so it isnt piping hot), and the teaspoon of vanilla until smooth; if the nut butter is too stiff pop it in the microwave for 10 to 15 seconds.

3. Pour the wet mixture into the dry ingredients and stir with a spatula until crumbly and starting to come together.

4. Add 2 tablespoons of milk and stir, then add the 3rd tablespoon only if needed, mixing until you have a thick, scoopable cookie dough texture thats not too sticky; add milk slowly, 1 teaspoon at a time if youre unsure.

5. Gently fold in the 1/2 cup mini chocolate chips and 1/2 cup mini marshmallows, being careful not to press them too hard or the marshmallows will squish.

6. If the dough feels too sticky chill it in the fridge for 10 minutes so it firms up and the marshmallows dont get mushy.

7. Use a teaspoon or small cookie scoop to portion dough and roll into bite sized balls with your hands, about 1 inch each, pressing gently to smooth; sprinkle flaky sea salt on top if you want that sweet salty pop.

8. Taste and adjust: if dough is too dry add more milk or a little extra nut butter, if it is too wet add a touch more oat flour or protein powder.

9. Store the bites in an airtight container in the fridge for up to 7 days or freeze for up to 3 months; if frozen let them sit a few minutes at room temp before eating so they soften a bit.

10. Quick hacks: use cold mini marshmallows so they dont melt when mixed, chill your scoop between batches if the dough sticks, and for firmer bites refrigerate an hour before serving.

Equipment Needed

1. Blender or food processor (to pulse rolled oats into oat flour)
2. Large mixing bowl
3. Small mixing bowl
4. Measuring cups and measuring spoons
5. Rubber spatula or wooden spoon (for stirring and folding)
6. Teaspoon or small cookie scoop (for portioning)
7. Microwave-safe bowl or small saucepan (to melt coconut oil or soften nut butter)
8. Baking sheet or plate lined with parchment (to chill the bites)
9. Airtight container (for fridge or freezer storage)

FAQ

Q: Can I use oat flour instead of rolled oats?

A: Yes, you can swap 1 cup oat flour for the 1 cup rolled oats. If you only have whole oats and want a smoother cookie dough texture, pulse them in a food processor first. Using whole oats gives a chewier bite, oat flour makes it more cookie dough like.

Q: What kind of protein powder works best?

A: Whey or plant based both work fine. Whey is usually creamier and a little sweeter, plant powders can be drier so you might need an extra splash of milk. Measure about 120 g or 1 cup, and taste as you go, you may want a little more vanilla if your powder is unflavored.

Q: My mixture is too sticky to roll, what do I do?

A: Chill it 15 to 30 minutes in the fridge or 10 minutes in the freezer, that helps a lot. If it stays sticky add 1 tablespoon at a time of graham crumbs, oat flour or protein powder. If it's too dry add milk 1 teaspoon at a time until it holds together.

Q: Any tips for making these nut free or vegan?

A: For nut free swap in sunflower seed butter, for vegan use maple syrup and a plant based milk and use vegan marshmallows (most marshmallows have gelatin so check the label). Also make sure your protein powder is plant based for fully vegan bites.

Q: How should I store them and how long will they last?

A: Keep in an airtight container in the fridge up to 7 days. For longer keep them in the freezer up to 3 months, thaw in the fridge or at room temp for 10 to 20 minutes before eating.

Q: Can I get that toasted marshmallow flavor?

A: You can carefully toast a few marshmallows on skewers over a flame and press them onto the bites, or use a small kitchen torch to quick-toast the tops. If you dont want to mess with fire, swirl in a little marshmallow creme or use golden brown toasted coconut for a toasty note.

No Bake S’mores Cookie Dough Bites Recipe Substitutions and Variations

Quick swaps that actually work, so you don’t get stuck

1 cup rolled oats (or 1 cup oat flour) > Try 1 cup almond flour for a richer, gluten free bite, or 1 cup quick oats if you want a chewier texture. If using almond flour chill the dough a bit longer.
1 cup vanilla protein powder > Use 1 cup oat flour plus 1 tsp vanilla extract and 1-2 tbsp honey or maple syrup to make up sweetness and texture, or use 1 cup unflavored protein powder + 1 tsp vanilla and 1 tbsp sweetener.
1/2 cup creamy almond butter or peanut butter > Swap 1:1 with sunflower seed butter for a nut free option, or use coconut butter (melt first) for a sweeter, more tropical twist. Tahini works too but use slightly less if it’s very runny.
3/4 cup graham cracker crumbs > Replace with 3/4 cup crushed digestive biscuits, 3/4 cup gluten free cookie crumbs, or try 1/2 cup crushed pretzels for a salty sweet contrast.

Pro Tips

1. If you used rolled oats, blitz them to a fine flour in a blender or food processor so the bites arent gritty. If you skip that you will really notice the texture.

2. Let the melted coconut oil cool a bit before mixing, and if your nut butter is stiff zap it in the microwave for 10 to 15 seconds so it blends smooth. Dont add anything piping hot or it can make the marshmallows melt.

3. Add milk very slowly, start with two tablespoons then add more by the teaspoon if needed, you want a scoopable dough not something sticky. If it still feels too wet chill it about 10 minutes so it firms up and the marshmallows dont get mushy.

4. Use cold mini marshmallows so they hold their shape and fold them in gently, dont squish them. Chill your scoop between batches so the dough stops sticking, sprinkle flaky sea salt on top for a sweet salty pop, and store the bites in the fridge up to 7 days or freeze up to 3 months, if frozen let them sit a few minutes to soften before eating.

No Bake S’mores Cookie Dough Bites Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I turned classic s'mores into no-bake cookie dough bites that pack 7 grams of protein per piece and come together in under 15 minutes, a surprising Healthy Sweet Treats idea I can't wait to share.

Servings

servings

Calories

229

kcal

Equipment: 1. Blender or food processor (to pulse rolled oats into oat flour)
2. Large mixing bowl
3. Small mixing bowl
4. Measuring cups and measuring spoons
5. Rubber spatula or wooden spoon (for stirring and folding)
6. Teaspoon or small cookie scoop (for portioning)
7. Microwave-safe bowl or small saucepan (to melt coconut oil or soften nut butter)
8. Baking sheet or plate lined with parchment (to chill the bites)
9. Airtight container (for fridge or freezer storage)

Ingredients

1 cup rolled oats (or 1 cup oat flour)
1 cup vanilla protein powder (whey or plant based, about 120 g)
1/2 cup creamy almond butter or peanut butter
1/3 cup honey or maple syrup
2 tablespoons melted coconut oil
1 teaspoon vanilla extract
1/4 teaspoon fine sea salt
3/4 cup graham cracker crumbs (about 6 sheets, crushed)
1/2 cup mini chocolate chips
1/2 cup mini marshmallows
2 to 3 tablespoons milk, dairy or plant based
Optional: flaky sea salt for sprinkling

Directions

If you used rolled oats instead of oat flour, pulse them in a blender or food processor until fine, then in a large bowl stir together the oat flour, vanilla protein powder, graham cracker crumbs and the 1/4 teaspoon sea salt.
In a separate bowl mix the creamy almond or peanut butter with the honey or maple syrup, the 2 tablespoons melted coconut oil (let it cool a little so it isnt piping hot), and the teaspoon of vanilla until smooth; if the nut butter is too stiff pop it in the microwave for 10 to 15 seconds.
Pour the wet mixture into the dry ingredients and stir with a spatula until crumbly and starting to come together.
Add 2 tablespoons of milk and stir, then add the 3rd tablespoon only if needed, mixing until you have a thick, scoopable cookie dough texture thats not too sticky; add milk slowly, 1 teaspoon at a time if youre unsure.
Gently fold in the 1/2 cup mini chocolate chips and 1/2 cup mini marshmallows, being careful not to press them too hard or the marshmallows will squish.
If the dough feels too sticky chill it in the fridge for 10 minutes so it firms up and the marshmallows dont get mushy.
Use a teaspoon or small cookie scoop to portion dough and roll into bite sized balls with your hands, about 1 inch each, pressing gently to smooth; sprinkle flaky sea salt on top if you want that sweet salty pop.
Taste and adjust: if dough is too dry add more milk or a little extra nut butter, if it is too wet add a touch more oat flour or protein powder.
Store the bites in an airtight container in the fridge for up to 7 days or freeze for up to 3 months; if frozen let them sit a few minutes at room temp before eating so they soften a bit.
Quick hacks: use cold mini marshmallows so they dont melt when mixed, chill your scoop between batches if the dough sticks, and for firmer bites refrigerate an hour before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.