These vegan no bake girl scout cookie bites are super soft, sweet, and easy to make into 3 of the classic girl scout cookie flavors with just 7 total ingredients. All of them are naturally sweet, gluten free, and grain free!
Happy Monday, sweet friends! With the weather warming up, I’m really feeling all the super quick, simple, no bake treats lately. Still sweet and delish, of course, but no need to turn the oven on as the temperature starts to go up.
After a thin mint smoothie bowl, I thought some more girl scout inspired goodies were in order. And because I’m forever indecisive, today we’re making vegan no bake girl scout cookie bites, 3 ways! From 1 sweet, super soft cookie dough base, you can make tagalong, thin mint, AND samoa cookie bites.
Because honestly, the rest of the flavors don’t matter to me if I’ve got those 3. Well, really just tagalong and samoa, but I know you thin mint fans will come for me if I don’t include them, so you’re welcome.
Let’s do this!
Ingredients for vegan no bake girl scout cookie bites
- Walnuts: walnuts are the base of the cookie bites, providing a slightly nutty flavor and lots of healthy fats.
- Medjool dates: dates help to hold the cookie bites together with their sticky texture and sweeten them naturally.
- Peanut butter: peanut butter will flavor the tagalong cookie bite, just make sure to choose oil-free, unsweetened nut butter to avoid a lot of added junk in store-bought nut butters.
- Cacao powder: cacao will give rich chocolate flavor to the tagalong and thin mint cookie bites.
- Shredded coconut: some unsweetened shredded coconut gives the samoa cookie bite great flavor and chewy texture.
- Peppermint extract: just a bit (less is more with this stuff) of peppermint will give that classic thin mint flavor.
- Vegan chocolate chips: you’ll use vegan chocolate chips in all 3 cookie bite flavors. I love the Lily’s stevia-sweetened chips, but use any vegan chocolate chips you like.
Tips for making vegan no bake girl scout cookie bites
- Make the walnut + date dough, then separate into 3 bowls. You’ll blend the walnuts and dates into a sticky dough, then split it between 3 bowls so that you can make the separate flavors.
- When you mix and roll out the cookie bites, they’ll be very soft and wet. The walnuts a will release a lot of their natural oils (hellloooo, healthy fats), so expect a super wet dough. Once you roll them out, set them on a plate or in a container in the refrigerator for at least 30 minutes. After that, you can store in the refrigerator or freezer, depending on the texture you want.
Ta da! No bake, quick, simple, addictive vegan no bake girl scout cookie bites. All those classic flavors we love, in sweet, soft, one bite cookie form! These are super fun on top of smoothie bowls, as a quick snack after work, or for a sweet after dinner dessert bite.
What’s your favorite girl scout cookie flavor?! I was always a tagalong girl, and that didn’t change with these gems. Sooo so good.
Xo,
Sara
Vegan No Bake Girl Scout Cookie Bites
Ingredients
Cookie Dough Base
- 2 cups raw walnuts
- 15 pitted medjool dates
Tagalong
- 1 tbsp natural, unsweetened peanut butter
- 1 tbsp cacao powder
- 2 tbsp vegan dark chocolate chips or cacao nibs (I like the Lily's Sweets stevia-sweetened chocolate chips)
Thin Mint
- 1 tbsp cacao powder
- 4 drops peppermint extract – start with just a couple drops and taste, adding more to get a flavor you like – it's very strong, so don't add to much to start
- 2 tbsp vegan dark chocolate chips or cacao nibs (I like the Lily's Sweets stevia-sweetened chocolate chips)
Samoa
- 1/4 cup finely shredded unsweetened coconut
- 2 tbsp vegan dark chocolate chips or cacao nibs (I like the Lily's Sweets stevia-sweetened chocolate chips)
Instructions
- To start, add the walnuts to a food processor and blend for 15-20 seconds.
- Add the pitted dates and blend for 2-3 minutes, until everything is combined into a soft dough.
- If you're making all 3 flavors, divide the dough evenly into 3 bowls – about 1 cup of dough for each. If you're making 2 of the flavors, divide the dough in half. If you're making just 1 flavor, put all the dough into one bowl. If you are making just 1 or 2 flavors, double the amounts for the mix-ins in the following steps.
- To make the tagalong flavor, mix in the peanut butter, cacao powder, and chocolate chips. Measure out 1 tbsp of dough for each cookie, press between your hands to form a circular shape, and set on a plate. Repeat until all the dough is gone – you'll end up with about 8 cookies.
- To make the thin mint flavor, mix in the cacao powder, peppermint extract, and chocolate chips. Measure out 1 tbsp of dough for each cookie, press between your hands to form a circular shape, and set on a plate. Repeat until all the dough is gone – you'll end up with about 8 cookies.
- To make the samoa flavor, mix in the coconut and chocolate chips. Measure out 1 tbsp of dough for each cookie, press between your hands to form a circular shape, and set on a plate. Repeat until all the dough is gone – you'll end up with about 8 cookies.
- When mixing and shaping the cookies, they will be quite soft and slightly wet, due to the walnuts naturally releasing oils. Once you're done rolling out the cookies, set them in the freezer for at least 30 minutes to set up.
- I recommend storing leftovers in the freezer, as the texture is pretty soft and delicate – they're meant to be a one bite treat, pop in you mouth treat!
