No-Bake Dark Chocolate Cherry Cookie Dough Bites Recipe

I can’t get enough of cookie dough — especially the healthy, no-bake varieties. Over time I’ve developed several versions of these cookie dough bites, and each one brings something new to the table. The first was a straightforward chocolate chip version, and I also made an oatmeal raisin version that really captured the classic cookie flavor without the guilt. These recipes are easy, naturally gluten free and dairy free, and they come together quickly, making them a favorite snack for busy days or a simple homemade treat.

This latest version is my dark chocolate cherry cookie dough bites. The combination of rich cocoa and tangy dried cherries is wonderfully decadent while still being simple and wholesome. These bites are soft, chewy, and satisfying — perfect for sharing, though they rarely last long in my kitchen. They’re great for anyone looking for a small, indulgent snack that’s made from real-food ingredients and requires no baking.

Dark Chocolate Cherry Cookie Dough Bites

Makes about 16 bites

1 1/4 cups certified gluten free oats
1/2 cup raw cashews
1/4 cup good quality cocoa powder
1/4 cup pure maple syrup
2 tablespoons coconut oil, melted
1/2 teaspoon pure vanilla extract
1/2 cup dried cherries

Preparation notes and method:

To prepare, place the oats and raw cashews into a food processor or a high-powered blender and blend on high until they are very finely ground. If you prefer a slightly chunkier texture, pulse a bit less, but the goal is a uniform, sandy mixture so the bites hold together. Add the cocoa powder, maple syrup, melted coconut oil, and vanilla extract, and process until the mixture comes together into a soft dough. Transfer the dough to a bowl, fold in the dried cherries, then scoop and roll into 16 tablespoon-sized balls. Store the bites in an airtight container in the refrigerator for up to a week, or freeze for longer storage.

Tips for success:

If your food processor struggles with the cashews, pulse them first a few times before adding the oats. A short rest in the freezer (10–15 minutes) can help make the cashews firmer and easier to grind.
Use a high-quality cocoa powder for the best chocolate flavor. Dutch-processed cocoa will give a rounder, less acidic taste, while natural cocoa has a brighter chocolate note.
For a softer bite, add an extra teaspoon of coconut oil or a little more maple syrup. If the dough seems too loose, add one or two tablespoons of ground oats until it firms up.
Swap the dried cherries for other dried fruits or mini dark chocolate chips if you want a different flavor profile. Chopped dried apricots, cranberries, or raisins all work well.

Serving and storage:

These cookie dough bites are best chilled and make a convenient grab-and-go snack. They pair nicely with a cup of coffee or tea, or as a small dessert after a meal.
Keep them refrigerated in an airtight container to maintain texture and freshness. They also freeze well — separate layers with parchment paper and thaw briefly before serving.

Variations and dietary notes:

To keep the recipe nut-free, replace the cashews with sunflower seeds, though texture will vary slightly.
For a sweeter bite, use a touch more maple syrup or add a small handful of mini chocolate chips. For a less sweet option, reduce the maple syrup slightly and choose tart cherries.
These bites are naturally gluten free when made with certified gluten free oats and are dairy free when using coconut oil. They are a convenient, no-bake treat for anyone avoiding dairy or gluten.

This dark chocolate cherry version is one of my favorites because it hits the balance between rich and bright — chocolate depth from the cocoa and a pleasant tartness from the cherries. It’s quick to make, uses wholesome ingredients, and satisfies a chocolate craving without needing an oven. Give it a try and see if you can stop at just one!