These Cookie Dough Bites are a healthy 4-ingredient dessert made with no gluten, no refined sugar, no eggs, and no dairy, but full of taste and ready in 15 minutes.
While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!
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Cookie Dough Bites
These Cookie Dough Bites are a healthy 4-ingredient dessert made with no gluten, no refined sugar, no eggs, and no dairy, but full of taste and ready in 15 minutes.
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Servings: 11 bites
Calories: 189.9 kcal
Ingredients
- 1 ½ cups Almond Flour - (note 1)
- ¼ cup Melted Coconut Oil - cooled, use refined to avoid coconut flavor! (note 2)
- 3 tablespoons Maple Syrup - (note 3)
- ⅓ cup Mini Chocolate Chips - (note 5)
Optional
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Salt
Instructions
- In a mixing bowl, add almond flour, melted and cooled coconut oil, maple syrup, chocolate chips, vanilla extract, and salt, if used.
- Stir until it forms a smooth cookie dough.
- Refrigerate the dough for 10 minutes, it will firm up a bit and make it easier to roll.
- Remove from the fridge and roll into 9 bites. Place each bite in a sealed airtight container and store them for up to 4 days in the fridge.
Notes
Note 1: Swap the almond flour for sesame flour for a nut-free option. Oat flour could work, but it will be a very different ratio as it’s highly liquid-absorbent. It means you will need way less oat flour. Both of these flours are safe to eat raw, without prebaking. The recipe doesn’t work with wheat flour.
Note 2: Cool the melted coconut oil before adding it to the dough, or it will warm up the dough and melt the chocolate chips. You can use melted plant-based butter, or melted butter if you use dairy in your kitchen, and you don’t like coconut oil.
Note 3: Any liquid sweetener works like agave syrup, coconut nectar, or sugar-free maple syrup for a low-carb option
Note 5: You can increase to 1/2 cup if you like more chocolate chips in your cookie dough. I recommend mini chocolate chips as they make the batter easier to roll into bites. You can also use sugar-free chocolate chips for a low-carb snack or chopped walnuts.
Storage: Store in an airtight container in the fridge for up to 4 days. The bites will firm up a lot in the fridge, it’s because the coconut oil solidifies under 73°F (23°C). To make the dough softer before eating, bring the bites to room temperature for 10 minutes before eating. You can freeze the cookie dough balls in airtight Ziploc bags. Thaw in the fridge the day before.
Nutrition
Serving: 1bite (2 tablespoons) | Calories: 189.9kcal | Carbohydrates: 12g | Protein: 3.7g | Fat: 15.2g | Saturated Fat: 6.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1.1g | Trans Fat: 0.01g | Cholesterol: 0.4mg | Sodium: 54.3mg | Potassium: 57.7mg | Fiber: 2.2g | Sugar: 7.6g | Vitamin A: 3.6IU | Vitamin B12: 0.01µg | Calcium: 44.6mg | Iron: 1mg | Magnesium: 14.2mg | Phosphorus: 18.7mg | Zinc: 0.2mg
Ingredients and Substitutions
This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe
You only need 4 wholesome ingredients to make this recipe. Here’s how to pick and swap them.
- Ingredient Analysis:
- Almond Flour – This gluten-free flour provides the base structure for the bites. For a nut-free version, you can use sesame flour. While oat flour might work, it absorbs liquid differently, so you would need to use less.
- Melted Coconut Oil – It acts as a binder and adds moisture to the dough. Make sure it’s cooled to prevent melting the chocolate chips. You can also use melted plant-based butter or another neutral-flavored oil.
- Maple Syrup – This liquid sweetener adds sweetness to the bites. Agave syrup, coconut nectar, or a sugar-free maple syrup also work.
- Mini Chocolate Chips – They bring a classic chocolate flavor to the cookie dough. Feel free to use up to 1/2 cup if you prefer a richer chocolate taste. Sugar-free chocolate chips or chopped walnuts are also fine.
- Vanilla Extract – It enhances the overall flavor profile of the bites.
- Salt – A pinch of salt balances the sweetness and brings out the other flavors.
How to Make Cookie Dough Bites
These cookie dough balls are crazy easy to whip up in just a few steps. Here are pictures of the process.
Pour all the ingredients to a large mixing bowl.
Stir the batter with a spatula until it’s well combined and leave it in the fridge for 10 minutes.
Oil your hands to roll dough balls.
Place the balls on a large plate and keep them in the fridge.
Carine’s Tips
Let me share a few more tips for perfect cookie dough balls.
- Refined Coconut Oil – If you dislike the taste of coconut oil, use refined coconut oil as it has a neutral flavor. Plant-based butter or another mild-flavored oil also works well.
- Adjust Flour Consistency – If your dough appears too wet, which can happen with coarser almond flour, gradually add more almond flour, one tablespoon at a time, until the dough is soft and easy to roll.
- Chill Before Rolling – Coconut oil solidifies in the fridge, so chilling the dough for 10 minutes helps it firm up and makes it easier to roll into bites.
- Mini Chocolate Preferred – Using mini chocolate chips makes the dough easier to roll into uniform bites.
- Lower Sugar Option – For a lower sugar snack, use a sugar-free sweetener and sugar-free chocolate chips.
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