These no bake cookie dough bites are made of high protein edible cookie dough in an ice cube tray. Topped with a soft chocolate ganache. Ready in 30 minutes, this recipe is easy to make, safe to eat, dairy free, and gluten free!
This easy no bake cookie dough bites are creamy, and make a delicious treat that is perfect as an everyday snack or a holiday treat. The ingredients are few and wholesome with no protein powder, no butter, no cooking and high in protein. Just mix, form donuts either with a mold or donut pan, glaze and enjoy!
If you like this healthy edible cookie dough bites, you'll also love my chocolate chip cookie dough bark, my pumpkin cookie dough bark, and my chocolate brownie bark.
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You'll Love Cookie Dough Bites
- An easy, one bowl recipe
- Easy to make snack in an ice cube tray
- Has a delicious 2-ingredient chocolate ganache top
- These bites are made of edible cookie dough, dairy free, gluten free and refined sugar free.
Ingredients
- Almond flour. Use fine ground almond flour to help bind the cookie dough. Almond flour can be eaten raw.
- Almond butter. Use a runny brand, with only almond for ingredients. You can of course use any nut butter. I use almond for its mild flavor so the cookie dough can taste like cookie dough.
- Maple syrup. Or use your favorite liquid sweetener.
- Chocolate chips. I use dairy free and gluten free chips to keep the donuts vegan and dairy free.
- Vanilla, baking soda & salt. For flavor.
See the recipe card at the bottom for full information on ingredients and quantities.
Steps to Make Cookie Dough Bites
For more detail, visit the complete recipe at the bottom of this post, but here are general steps.
Step 1: Add all ingredients to a small bowl.
Step 2: Mix all ingredients into a dough. If too sticky, add almond flour; if too dry add milk. Fold in chocolate chips.
Step 3: Press the dough into an ice cube tray. A silicon ice cube tray can be easiest for removal.
Step 4: In the microwave, melt the chocolate chips and then the milk, and stir together to make the chocolate top.
Step 5: Spoon the melted chocolate on each square, chill the ice cube trays for 15 minutes or as long as it takes to remove the squares intact. Store refrigerated. Enjoy!
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Storage
Store leftovers in the refrigerator for a week or frozen for about 3 months.
Recipe Tips
- Use any nut butter. Almond butter and cashew butter will have the mildest flavor. You can use peanut butter but it will make your donuts taste mostly like peanuts.
- Your dough moisture will be influenced by how runny your nut butter is. If it mixes too wet, add a few tablespoons of flour. If it mixes too dry, add a few tablespoons of milk.
Variations
- Glaze with white chocolate or even melted almond butter drizzle.
- Sprinkle with sprinkles, candy, dried fruit or nuts.
FAQS
Yes, you can use honey or your favorite liquid sweetener such as date syrup or monk syrup. You can also use homemade date paste. Sugar might work, but the dough may need a few tablespoons of water to achieve a putty texture.
Yes, these edible cookie dough donuts are plant-based, gluten-free, dairy-free and has no refined sugar if you use compliant chocolate chips.
No, this recipe does not have egg or lemon or apple, or other elements necessary to help a donut bake. For baked donuts, try my chocolate frosted donuts recipe.
More Edible Cookie Dough Recipes
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📖 Recipe
Cookie Dough Bites (no bake)
Equipment
- ice cube tray
Ingredients
- ¾ cup almond flour
- 2 tablespoon almond butter or any nut butter but mild flavors are best
- 2 tablespoon maple syrup
- ½ teaspoon baking soda
- 1 teaspoon vanilla
- pinch salt
- 2 tablespoon mini chocolate chips
chocolate top
- ½ cup chocolate chips
- 2 tablespoon milk
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Instructions
- Add all ingredients to a small bowl.¾ cup almond flour, 2 tablespoon almond butter, 2 tablespoon maple syrup, 1 teaspoon vanilla, pinch salt, ½ teaspoon baking soda
- Mix all ingredients into a dough and fold in chips. If too sticky, add almond flour; if too dry add milk.½ cup chocolate chips
- Press about 1 tablespoon of the dough into ice cube tray.
- Microwave chocolate chips for 1 minute. Warm the milk for 25 seconds. Combine the two and stir. Spoon on top of bites.2 tablespoon mini chocolate chips, 2 tablespoon milk
- Chill for at least 30 minutes or until they can be removed from the mold and retain shape.
Dee Dine says
Another easy no bake dessert made in an ice cube tray