Keen on making more edible cookie dough recipes? Try my chickpea cookie dough, protein cookie dough, and caramel cookie dough bars next. Is there anything as good as raw cookie dough? Go on, I’ll wait. Seriously, I’ll never turn down a bowl of healthy cookie dough, but sometimes, it’s nice to have a grab-and-go version I can make in advance. That’s where my chocolate chip cookie dough bites come in.
Why I love this recipe
Just 4 ingredients. All you need is almond flour, maple syrup, coconut oil, and chocolate chips. Ready in 5 minutes. Since there’s no heat-treated flour, that cuts down on the prep time significantly. Secretly healthy. There’s no dairy, gluten, or refined sugar. Easy to customize. Add all sorts of mix-ins, switch up the ingredients, or stir them through my cookie dough ice cream. The options are endless.
Ingredients needed
Almond flour. I always prefer blanched almond flour because it yields a more consistent product, but you can also use almond meal. Just know your bites will be darker in color. Maple syrup. Adds sweetness and keeps the balls soft and gooey. You can also use honey or agave nectar if you prefer. Coconut oil. Helps hold the cookie dough balls together. Alternatively, use vegan butter or, if not strictly vegan, unsalted butter. Mini chocolate chips. To give our bites the flavor of chocolate chip cookies!
Find the printable recipe with measurements below. “My son and I have made these three times in the past month! We used regular pure maple syrup and added a splash of vanilla extract….AMAZING!” – Tricia
How to make edible cookie dough bites
Step 1- Prep. Line a baking sheet with parchment paper. Step 2- Combine wet ingredients. In a microwave-safe bowl or stove top, melt the coconut oil and maple syrup. Step 3- Add dry ingredients. Add almond flour and mix until a thick, crumbly texture remains. If the batter is too thin, add a little extra flour. Fold in the chocolate chips. Step 4- Shape. Using a cookie scoop, form 20-30 balls of cookie dough. Place each ball on the plate and refrigerate until firm.
Arman’s recipe tips
Use an electric mixer. I usually mix everything by hand, but an electric mixer makes the process go by more quickly. Taste as you go. No baking means you can taste the cookie dough as you mix it and adjust the flavor or sweetness as needed! Chill the dough. As you shape the balls, the cookie dough may get too soft. If this happens, I usually pop it in the freezer for a few minutes to firm up. Make them nut-free. If you have a nut allergy, swap the almond flour for oat flour.
Storage instructions
To store: Place leftover cookie dough balls in an airtight container and store them in the fridge for up to two weeks or at room temperature for up to five days.
Cut the carbs. Use keto maple syrup and sugar-free chocolate chips. Add mix-ins. Like crushed peanuts, candy pieces, or a mixture of dark chocolate and white chocolate chips. Enhance the cookie dough. Add one teaspoon of vanilla extract or top the cookie dough balls with coarse sea salt and brown sugar.
To freeze: Place the cookie dough balls in a freezer-safe container and freeze them for up to six months.
Frequently asked questions
More no-bake desserts you’ll enjoy
No bake chocolate peanut butter cookies Banana bread energy bites No bake chocolate oat bars Protein rice krispies Or any of my no bake desserts
Originally updated September 2022, updated and republished July 2024
