Cookies and Cream Energy Bites! Begin by creating nutritious “Oreo” crumbs and mix them into energy balls for a delicious snack that everyone will love!

Cookies & Cream Energy Bites stacked on top of each other, ready to be enjoyed.

Cookies and Cream Energy Bites

If you look up Cookies and Cream Energy Bites, you’ll often find recipes that use crushed Oreos. But I wanted to make a version without the actual cookies, something a bit more nutritious!

So, I made my own “Oreo” crumbs that taste just like the real cookies but without all the extra stuff. They’re even naturally gluten-free!

Quick Tip

For gluten-free Cookies and Cream Energy Balls: Even though the ingredients are naturally gluten-free, make sure to double-check the labels to ensure they weren’t made in a place with gluten.

All the ingredients in this recipe, including peanut butter, vanilla, oats, maple syrup, coconut, and chocolate, are prepped for easy assembly.

Energy Bites Ingredients

Here’s what you’ll need for the energy bites portion of this recipe:

  • Old-fashioned oats: Use rolled oats not quick or steel-cut oats.
  • Cashew or peanut butter: Choose a tasty, dry-roasted, and lightly salted version. If it’s natural, stir well before measuring.
  • Salt: Adjust based on the saltiness of your nut butter.
  • Chocolate chips: Use dark chocolate chips for extra flavor and health benefits, but any type works.
  • Coconut: Use unsweetened shredded coconut, unless you prefer a sweeter treat, then use sweetened.
  • Vanilla extract: Adds a nice cookies and cream flavor.
  • Maple syrup or honey: Use pure maple syrup, which is natural and less refined, or honey.

The optional oreo crumble ingredients prepped out for easy assembly to add into the Cookies and Cream Energy Bites.

Here’s what you need for the “Oreo” crumbles:

  • Oat Flour: Make it in seconds from old-fashioned oats you already have. (More below!)
  • Dutch-Process Cocoa Powder: This gives the Oreo flavor. Hershey’s “Special Dark”® is an easy-to-find option.
  • Sugar: Use light brown sugar to cut the cocoa’s acidity, or coconut sugar for a natural option.
  • Coconut Oil: Keep it solid, not melted, to mix well.
  • Salt: Just a pinch brings out all the flavors.

Combine all the Oreo crumble ingredients in a bowl to create an authentic Oreo crumble without any unknown additives.

How to Make Oat Flour

Here’s a quick guide to making oat flour for the “Oreo” crumbles:

  1. Choose the Right Oats: Use old-fashioned or rolled oats, not quick or steel-cut oats.
  2. Blend: Place the oats in a food processor or small blender.
  3. Pulse: Blend until the oats are a fine powder that resembles flour.
  4. Check Consistency: Stir to ensure there are no whole oats left for even texture.
  5. Measure: Always measure your oat flour after blending for the right amount.

All the base ingredients being added to a food processor and blended together.

The oreo crumble part being mixed into the base ingredients for these cookies and cream energy bites.

Cookies and Cream Energy Bite Tips

These energy bites are very flexible, and you can easily adapt them to your taste:

  • Experiment with Nut Butters: Feel free to swap the nut butter for other kinds. If the mix is too dry or crumbly, add more nut butter one tablespoon at a time until it sticks together nicely.
  • Let the Mixture Settle: If the mix seems too moist at first, let it rest so the oats can absorb the liquid and then the mixture will firm up. If it’s too dry, add a bit more nut butter and a drizzle of sweetener until you’ve got the perfect consistency.

The high-protein cookies and cream oreo bites stacked on top of each other ready to be your new favorite snack.

Storage

Storage

Enjoy some energy bites fresh, then store the rest in the fridge for the week or freeze any extras.

To Freeze:

  1. Place the bites on a lined tray in the freezer.
  2. Once firm (1-2 hours), move them to an airtight bag or container. They can be stored in the freezer for up to 6 months.

To Thaw:

  1. Take a bite out and let it sit for 15-30 minutes or microwave for 10-15 seconds. They’re very hard when fully frozen, but you don’t need to thaw them completely before eating—they’re tasty even when slightly frozen!

More snack ball recipes

5 from 2 votes

Cookies and Cream Energy Bites

Cookies and Cream Energy Bites combine a familiar flavor with a burst of energy to make the perfect snack.
Prep Time: 25 minutes
Chilling Time: 1 hour
Total Time: 25 minutes
Servings: 40 energy balls

Equipment

  • Small blender
  • Food Processor 12-cup

Ingredients 
 

"Oreo" Crumbles

  • 3 tablespoons oats blended, see note 1
  • 2 tablespoons Dutch-process cocoa powder see note 2
  • 2 tablespoons light brown sugar or coconut sugar
  • 1/8 teaspoon salt
  • 4 teaspoons coconut oil measured when solid

Energy Bites

Instructions 

  • To make the Oreo crumbles, mix blended oats, cocoa powder, light brown sugar, salt, and coconut oil, in a medium bowl with a fork, then knead by hand until small crumbs form. It will seem like it's not coming together, but keep working at it! Adjust with more blended oats if too wet or more oil if too dry. Set aside.
  • In a large (12-cup) food processor, pulse the old-fashioned oats and coconut until they're a fine consistency, about 30 seconds to a minute. Add peanut butter, maple syrup, vanilla extract, salt, and chocolate chips and pulse again until well combined and finely chopped.
  • Adjust with additional nut butter and sweetener if the mixture is too dry, or add more oats if itโ€™s too wet. (Remember, oats will continue to absorb liquid as they sit.)
  • Transfer to a large bowl, add the Oreo crumbles, and mix well.
  • Scoop with a tablespoon or small cookie scoop, compress tightly, and roll into balls. Chill in the fridge for about 1 hour to firm up, then take out and enjoy!

Video

Recipe Notes

Note 1: Blend oats in a small food processor or blender jar until powdery (like flour), then measure.
Note 2: Use Dutch-processed cocoa for a flavor similar to Oreo cookies. Don't use regular cocoa powder.
Note 3: Stir natural butters well before measuring.
Note 4: Use pure maple syrup, not corn or pancake syrup. Otherwise, honey works great.
Note 5: Adjust the salt based on the salt content of your nut butter and personal preference.
Storage: Keep in an airtight container in the fridge for 1โ€“2 weeks. To freeze, place balls on a lined tray in the freezer until firm. Then store in a freezer-safe container for up to 6 months. Thaw for 15โ€“30 minutes before eating, or microwave for 10โ€“15 seconds if desired.

Nutrition

Serving: 1serving | Calories: 194kcal | Carbohydrates: 18g | Protein: 4g | Fat: 13g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 46mg | Potassium: 183mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Meet Chelsea


Hello, and welcome to Chelseaโ€™s Messy Apron! Iโ€™m Chelsea, the recipe developer, food photographer, and writer behind the site. Iโ€™m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping byโ€”I hope you find something delicious to make!

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5 from 2 votes (1 rating without comment)

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4 Comments

  1. Jennifer Costello says:

    Can you leave out the coconut pieces if you don’t like them?

    1. Chelsea Lords says:

      Sorry this recipe won’t work the same without the coconut!

  2. becca says:

    5 stars
    made these and they were so good! next time I’ll add the chocolate chips last and chop them up myself to have some crunch. thank you for the recipe!

    1. Chelsea Lords says:

      Yay! So happy you liked these — you are welcome! ๐Ÿ™‚