Chocolate Chip Cookie Dough Bites are made with just 7 ingredients! A vegan-friendly, gluten-free recipe that comes together in less than 30 minutes and combines the irresistible duo of chocolate and peanut butter. These decadent bites are perfect for really any occasion but especially for around the Holidays.
No-bake and easy-to-make — these Chocolate Chip Cookie Dough Bites are a must-try.
Get excited to sink your teeth into something that will have you mmm’ing at every bite. These Chocolate Chip Cookie Dough Bites have the perfect mix of chocolate and peanut, the right amount of mini chocolate chips mixed into the dough, and the smoothest coating of silky chocolate to add something extra special.
We know you’re going to love these bite-sized treats as much as we do, and it will be a treat you’ll want to make again and again. The creation of Chocolate Chip Cookie Dough Bites was inspired by our Paleo Chocolate Chip Cookies. We essentially tweaked the dough for the cookies just ever-so-slightly to make the perfect dough for these bites. Dipped them in chocolate and the rest is history. Enjoy!
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Ingredients you’ll need to make Chocolate Chip Cookie Dough Bites
- Almond flour – we like the Thrive Market Blanched Almond Flour. Other recipes of ours that call for Almond Flour include Paleo Chocolate Chip Cookies, Paleo Soft Ginger Molasses Cookies, and Crispy Grain-free Waffles.
- Coconut flour – a key ingredient in making the dough. We highly recommend using almond flour and coconut flour in this recipe for the most desirable consistency. However, below we do share substitution options for both regular all-purpose flour and gluten-free all-purpose flour. If you’re looking for other recipes to use coconut flour in, we have a whole slew of them including Healthy Buckeyes, The Best Fudgy Paleo Brownies, and Peppermint Brownie Batter Truffles.
- Coconut sugar – we love using coconut sugar but you can certainly substitute it for cane sugar in pretty much any recipe if you would like.
- Natural peanut butter – it’s important that the peanut butter is a drizzly consistency in order for the dough to hold together. Natural works best. Now if the peanut butter you are using is more solid at room temperature, no sweat! Simply heat it up just until it achieves a drizzly consistency. Not too hot, otherwise you’ll melt the chocolate chips. For a peanut-free option, you may substitute almond or cashew butter.
- Coconut oil – a great alternative to butter for dairy-free baking. However, if you’d like you may substitute unsalted butter in this recipe.
- Vanilla extract
- Mini chocolate chips – for a dairy-free, allergy-friendly option, use Enjoy Life Mini Chocolate Chips.
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Can these Cookie Dough Bites be made with regular all-purpose flour or gluten-free all-purpose flour in place of the almond flour and coconut flour?
Yes, you can! We do like the taste and texture of the combination of almond flour and coconut flour in this recipe best but if you’d like to avoid adding two more flours to your panty and you would prefer to use what you have on hand, we get it!
This recipe has been tested with 1 1/2 cups of regular all-purpose flour as well as 1 1/2 cups of gluten-free all-purpose baking flour and is an appropriate substitution. If substituting one of these flours for the almond flour AND coconut flour mixture, you may need to add 1-2 Tbsp. of additional peanut butter or some sort of liquid to achieve a soft, cookie dough consistency.
Safe, Edible Cookie Dough
There are two things you need to watch for when consuming regular cookie dough — raw eggs and raw flour.
Because these cookie dough bites are naturally egg-free, you don’t have to worry about any salmonella bacteria (which can live in raw eggs). Both coconut flour and almond flour are safe to eat raw as well.
If you choose to use all-purpose flour instead, we recommend giving it a quick blast in the oven to make sure it’s safe to eat as well.
To heat treat your all-purpose flour:
- Measure out the amount of all-purpose flour you need for the recipe
- Lay it on a baking sheet or oven-safe dish
- Bake at 350 degrees for 5 minutes to kill any bacteria.
How to store Chocolate Chip Cookie Dough Bites
You’ll want to store these in the fridge until ready to serve. They hold up and keep their shape best when they are chilled.
After making the bites, you’ll want to place the freshly dipped Cookie Dough Bites in the fridge or freezer to harden. We keep them right on the pan. Once the chocolate is hardened, you can then transfer the bites to an appropriate sized airtight container. We like to separate each layer of the dough balls with parchment paper to avoid the bites from sticking together.
The bites will stay good in the fridge for about 10-14 days.
How to freeze No-Bake Cookie Dough Bites?
We love freezer-friendly recipes. One’s you can make a few weeks, sometimes months in advance and enjoy later. After the chocolate has hardened, simply place these Cookie Dough Bites in an appropriate-sized airtight container. We like to separate each layer of bites with parchment paper to avoid the bites from sticking together. Eat from frozen or allow them to sit for an hour to soften just a bit.
Other no-bake treat recipes to try:
- Peppermint Brownie Batter Truffles
- Pumpkin Pie Truffles
- Healthy Buckeyes (Peanut Butter Balls)
- 3-Ingredient Dark Chocolate Mint Cups
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup coconut sugar (or cane sugar)
- 1/4 tsp. sea salt
- 1/2 cup natural peanut butter* (may sub almond or cashew butter)
- 1/4 cup coconut oil (or melted butter)
- 1 tsp. pure vanilla extract
- 1/3 cup mini chocolate chips
For the chocolate coating:
- In a medium bowl, combine all of the ingredients except for the mini chocolate chips. Mix well until the dough starts to come together. *You want the peanut butter almost a pourable consistency (runny/drizzly). If not, heat just slightly over low heat in the microwave for 20-30 seconds or until pourable.
- Next, fold in the chocolate chips. Chill dough for about 10-15 minutes.
- Line a small pan or a 9-by-13 dish with parchment paper. Roll dough into 24 small round bites.
- Place cookie dough bites in the freezer for 10-15 minutes.
- Just before removing the cookie dough bites from the freezer, make the chocolate coating. In a small saucepan or double boiler over medium heat, combine the mini chocolate chip, peanut butter, and coconut oil and stir until melted and smooth.
- Drop the cookie dough bites in the chocolate one-by-one and cover completely. Remove and set back on the pan covered with parchment.
- Place the bites back in the fridge or freezer to allow the chocolate to harden. After the chocolate has hardened, if you’d like, add an extra drizzle of chocolate on top and sprinkle with coarse sea salt or chocolate shavings.
- Store in an airtight container in the fridge for up to 2 weeks or in the freezer for up to 3 months.
A note on the flours used: We like the taste and texture of the combination of almond flour and coconut flour in this recipe. However, this recipe has been tested with 1 1/2 cups of regular all-purpose flour as well as 1 1/2 cups of gluten-free all-purpose baking flour and is an appropriate substitution. If substituting one of these flours for the almond flour AND coconut flour mixture, you may need to add 1-2 Tbsp. of additional peanut butter to achieve a cookie dough consistency.
- Serving Size: 1 bite
- Calories: 145
- Sugar: 10g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 3g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 2g
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Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter.