Chocolate Chip Cookie Dough Bites (gluten-free, no-bake)
These Chocolate Chip Cookie Dough Bites are gluten-free, no-bake and they couldn’t be easier! They also use only 7 staple ingredients that you likely already have on hand in your kitchen.
I was inspired to make these after a serious cookie dough craving hit and was pleasantly surprised with how simple and delicious they turned out!
After devouring them in a week, I was surprised to find a boxed version of chocolate chip cookie dough bites at the grocery store during my weekly grocery run. Naturally, I had to know what was in them and can confidently say that my homemade version is so much better in so many ways.
For one, the store-bought version contains refined flours and sugars that can contribute to inflammation and drastic blood sugar spikes (hellooo hanger and mood swings). It’s also much higher in empty carbs and sugar with sugar being the second ingredient on the list.
I do use store bought chocolate chips in my version although we balance this sugar out with some healthy fats and protein from the use of nut butters and almond flour as well as a small addition of natural maple syrup. You can also opt to use sugar-free chocolate to keep the sugar content even lower.
Although I do still consider these a treat, they are still much more nourishing for your body than the store-bought version since we use minimally refined/processed ingredients. Many of these ingredients, like the nut butters also provide some solid nutrients like magnesium, vitamins B5 and B6 which are easily depleted with stress. They also contain zinc and vitamin E which are essential for skin and immune health!
You’ll also notice that I use butter in this recipe for that classic chocolate chip cookie dough flavour. Grass-fed butter can also be highly nutritious in moderation as it is a source of fat-soluble vitamins A, D, E and K.
Ingredients
Cookie Dough Bites:
3/4 cup almond flour
1/4 cup oat flour gluten-free certified if needed
1/4 tsp fine pink or sea salt
2 tbsp butter melted (I prefer organic, grass-fed butter)*
3 tbsp maple syrup
1/2 cup unsalted cashew butter softened**
1 tsp vanilla extract
1/4 cup mini semi-sweet chocolate chips
Optional Chocolate Coating:
1/2 cup dark chocolate chips
1/2 tbsp cacao butter or coconut oil
Line a tray with parchment paper and set aside.
Mix together the almond flour, oat flour and pink salt in a medium bowl.
Add the melted butter, maple syrup, cashew butter and vanilla extract to the bowl of dry ingredients. Mix until the texture resembles cookie dough.
Fold in the mini chocolate chips.
Scoop out 1 tbsp sized rounds and shape into balls. Place onto the parchment lined tray you’d prepared earlier.
Place the tray into the fridge for 5-10 minutes until hardened.
While the bites harden, melt the dark chocolate chips and cacao butter in the microwave for 30 seconds. Check and microwave again for 20 seconds until completely melted and smooth.
Coat each cookie dough bite in chocolate and place in the fridge until the chocolate hardens (about 10 minutes).
Store in a container in the fridge and enjoy!
*Coconut oil should also work well although I haven’t tested it in this recipe in particular. To read more about the benefits of organic butter, read my article here.
**Peanut butter will work as well or a mix of half cashew butter and half peanut butter. Ensure it is runny and soft otherwise, microwave the nut butter for ~20 seconds.