Cookie Dough Bites

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5 from 1 vote

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www.theconsciousplantkitchen.com

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.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/cookie-dough-bites/ or scan the QR code here ➡️

Prep Time5

Fridge10

Total Time15

Servings: bites

Calories: 189.9kcal

Author: Carine Claudepierre

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

US Customary - Metric

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