Edible Cookie Dough Bites (no bake)

These gourmet edible cookie dough bites with chocolate chips are no bake, high in protein, and ready in 5 minutes. These chocolate chip cookie dough bites are an easy recipe with only 5 main ingredients. No heat treating of flour, eggless, safe to eat raw, and requires no chilling!

These no bake edible cookie dough bites are easy to make in 5 minutes. An energizing snack that is easy to make and is safe to eat raw. No salmonella poisoning risk here because you are not using raw white flour or eggs.

This edible cookie dough is easy to make with just 5 pantry ingredients. Unlike my edible chocolate chip cookie dough, my healthy edible brownie batter, my cookie dough fudge and my edible brownie batter, all made from white beans, this recipe is more traditional and uses almond flour. This nutrition-rich flour tastes like a cookie out of the bag, and makes naturally gluten free cookie dough bites.

Jump to:

• Why You'll Love These
• Ingredients
• Steps to Make
• How to Serve Cookie Dough
• Substitutions & Mix-ins
• Recipe Tips
• FAQS
• Other Cookie Dough Recipes
• 📖 Recipe

Why You'll Love These

1. These chocolate chip cookie dough bites take just 5 minutes! You don't need to heat-treat flour, or bake anything. You don't even need to chill the dough.

2. These raw cookie dough bites are safe to eat because there are no eggs and the flour we use is protein-rich almond flour so there is no need to heat treat flour either.

3. All these ingredients are probably already in your kitchen, and they are vegan, gluten free, grain-free and even refined-sugar-free.

Ingredients

1. Flour - I used almond flour which does not need to be heat treated for safety.

2. Butters - I used a combination of both butter and peanut butter, but you can skip the butter and use all peanut butter if you prefer.

3. Maple Syrup - I used this liquid sweetener to support the texture and give a caramel flavor to the cookie dough.

4. Baking Soda - Only a little bit makes this cookie dough taste like actual cookie dough! And if you wanted to bake this dough into a cookie, this ingredient gives you permission.

5. Chocolate Chips - I used mini chocolate chips to allow for small cube cuts but large chips or even chocolate chunks are fine. Use a high quality chocolate chips or make your own using how to make chocolate chips.

Flavors: I also add a little brown sugar to enhance cookie batter flavor. Salt, Vanilla are optional but give a better flavor.

Steps to Make

The full recipe is in the recipe card below, but here are general steps and some tips and tricks.

Step 1: Add the maple syrup and brown sugar, if adding, together in a bowl.

Step 2: Make sure the butter is just soft, at room temperature, and then add in all other ingredients, except for the chips. You can cream it with a hand-mixer or a spoon.

Step 3: Fold in the chocolate chips with a rubber spatula or a spoon.

Step 4: Mold into the shape you want. I explain the three different ways below.

How to Serve Cookie Dough

Here are 3 ways to serve this edible cookie dough, as round balls or bites with a chocolate drizzle, inside chocolate cups or diced into tiny bricks to sprinkle on oatmeal or ice cream.

1. To make round cookie dough balls: Roll two tablespoon of dough into a ball and drizzle with melted chocolate.
2. To make chocolate-coated cookie dough cups: Melted chocolate chips, line paper cupcake liners, fill with dough and chill.
3. To make frozen cookie dough bites: Spread mixture onto a parchment-lined cookie sheet, freeze two hours, and chop in ½-inch bricks. Store frozen in an air-tight canister.

Substitutions & Mix-ins

Butter - You can use instead liquid coconut oil and any nut butter, such as cashew butter or almond butter or even peanut butter.

Flour - I used almond flour but you can use oat flour instead. You can use all purpose white flour but it will need to be treated. Bake in oven at 350 F for 5 minutes.

Maple Syrup - Instead of maple syrup, you can use date syrup, monk fruit syrup or agave.

Mix-ins:

• cinnamon or even pumpkin spice to make a fall-oriented bite
• oats & raisins to make oatmeal cookie dough bites
• sprinkles to make birthday cake cookie dough bites
• oreo cookies to make cookies & cream cookie dough bites
• white chocolate chips for a white chocolate twist

Recipe Tips

Measure Flour Carefully - I use the fluff and spoon method but use a scale if you normally do. With the fluff and spoon method, use a fork to loosen the flour in the bag, then use a spoon to spoon flour into a measuring scoop, then level off.

Scoop to Make the Balls - Here is the small scoop I find useful to make a consistent sized bite.

Don't Skip the Baking Soda - Not for lift as in traditional baked cookies, but to give your raw cookie dough a traditional cookie dough batter flavor.

Storing Tips

Edible cookie dough can be stored in an airtight container refrigerated for a week and frozen for three months. Let frozen dough thaw overnight in the refrigerator before use.

FAQS

Other Cookie Dough Recipes

If you tried this recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

📖 Recipe