Cookie Dough Bites

These gourmet cookie dough bites are no bake and edible, high in protein with the delicious crunch of chocolate chips. An easy recipe with only 5 main ingredients. No flour to treat, no eggs, safe to eat, and requires no chilling!

These no bake cookie dough bites are the best afternoon energizer. Unlike my edible chocolate chip cookie dough, my healthy edible brownie batter, my cookie dough fudge and my no bake chocolate chip blondies, 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.

And this no bake cookie dough bite recipe is healthier, with none of the preservatives or additives you'll find in the Betty Crocker version, or even Ben and Jerry's cookie dough. Make these homemade cookie dough bites with 5 familiar ingredients. And use 3 ways! In chocolate cups, and rolled into energy balls and made as diced frozen cookie dough bites to sprinkle on ice cream or yogurt, decorate a birthday cake or just pop by the handful.

One reason these bites are energizing is the high level of protein in them. Looking for more easy protein balls? Try my peanut butter oatmeal balls, or my chocolate protein balls.  Is it cookies you are looking for? Try my vegan chocolate chip cookies.

Jump to:

• Why You'll Love These
• Ingredients
• Steps to Make
• Make Bites 3 Ways
• Substitutions & Tips
• Recipe Tips & Tricks
• FAQS
• Other Cookie Dough Recipes
• 📖 Recipe

Why You'll Love These

1. These edible cookie dough bites takes 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. All these ingredients are vegan, gluten free, grain-free and even refined-sugar-free.

3. The resulting treat will make you feel great after eating it, no sugar rush and full from the protein. That's not something you can say about most afternoon treats!

4. I give you 3 ways to enjoy them, as bites with a chocolate coating, nested inside chocolate cups or diced into tiny bricks and made into frozen cookie dough bites that you can pop in your mouth or sprinkle on oatmeal or ice cream.

Ingredients

Flours - I used almond flour for protein and to support a cookie flavor. You need flour for structure, and almond flour is safe to eat raw so there is no need for that extra step of heat treating flour that is required if you were to use all purpose flour. Almond flour is expensive but the flavor and nutrition it brings to this raw cookie dough is unsurpassed.

Butters - I used both butter and peanut butter.

Maple Syrup - I used as a sweetener to support a cookie dough flavor.

Brown sugar - Coconut palm sugar has nutrition you won't find in white sugar. It is better as stopping blood sugar spikes [source], and adds lovely caramel flavor to enhance the cookie dough flavor. Classic brown sugar can also be used.

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.

Salt, Vanilla - Essential flavor enhancers.

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.

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 coconut palm sugar together in a bowl, and stir until sugar is dissolved. This step is crucial for the texture.

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 after this image.

Make Bites 3 Ways

• To make round cookie dough balls: Roll two tablespoon of dough into a ball and drizzle with melted chocolate.
• To make chocolate-coated cookie dough cups: Melted chocolate chips, line paper cupcake liners, fill with dough and chill.
• 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 & Tips

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

Flours - I used almond flour but you can use oat flour instead. You can also use all purpose flour although there will be none of the nutrition that almond flour and oat flour bring. And you'll need to heat treat all purpose flour first to be able to eat it raw.

Sugars - I haven't tested them but I assume date syrup, monk fruit syrup or agave could replace maple syrup. And brown sugar can replace coconut palm sugar.

Add-ins: Vanilla chocolate chip cookie dough is my favorite but you can add 2 tablespoons of unsweetened cocoa to the batter to make a fudge brownie cookie dough. Or try my healthy edible brownie batter recipe. Here are even more add-ins to consider:

• 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 & Tricks

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. You never want to scoop flour as you'll exceed to amount the recipe requires and make your dough dry and crumbly.

Dissolve the sugar in maple syrup - Stir for about two minutes to be sure the granules dissolve. This helps keep your cookie dough creamy with no crunchy with sugar granules.

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

Use Vanilla and Baking Soda - Both help your dough achieve the traditional cookie dough 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

What Do Cookie Dough Bites Taste Like?

These edible no bake cookie dough bites have the flavor of unbaked cookie dough flavor thanks to the almond flour and baking soda. And this recipe has the caramel sweet flavor found in unbaked tollhouse cookie dough thanks to the use of brown sugar.

Do They Still Make Cookie Dough Bites?

Yes, the commercial candy called Cookie Dough Bites distributed by the company Taste of Nature beginning in 1992 is still in production. My recipe however is a healthy take.

What Flours Can You Eat Raw?

Oat flour, quinoa flour and chickpea flour are safe to eat raw and do not need heat-treating.

Can You Bake This Cookie Dough?

Yes, you can bake this cookie dough into delicious cookies. Spoon 2 tablespoon batter onto a parchment lined cookie sheet, and bake for 10 minutes at 350 F.

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!

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