These easy Cookie Dough Bites take less than 10 minutes to make with just a few simple pantry ingredients and make the perfect no-bake low carb, vegan snack. They are sugar-free, gluten-free, dairy-free, paleo and packed with protein and healthy fats.
Healthy Cookie Dough Bites Recipe
Do you ever crave sweet cookie dough but don’t feel like baking a batch of cookies or turning on the oven? These Cookie Dough Bites are easy to make and just what you need! You can make a batch of healthy and edible cookie dough and roll them up into cookie dough bites that are not only delicious but also a good afternoon snack or post work out refuel!
They are easy to make them ahead of time and you can grab one for an after dinner dessert or anytime you’re craving something sweet and don’t feel like baking a bunch of cookies. Plus this cookie dough ball recipe is not only super simple to customize but it’s also gluten free, grain-free, paleo, sugar free, dairy-free, low carb and keto-friendly.
What are cookie dough bites?
Cookie Dough Balls are made with edible cookie dough that you roll up into small bite-sized balls. They are super easy and quick to make and completely safe to eat.
Are cookie dough bites safe to eat?
This edible cookie dough bites recipe is safe to eat since it does not contain eggs or raw flour.
According to this article, raw cookie dough is made with eggs and raw flour that can make you sick and cause E. Coli and salmonella. Cooking flour and eggs kills such contaminates, making cookies, cakes, breads, pie crusts and other baked goods safe to eat.
Ingredients you need for vegan cookie dough balls
Traditional cookie dough batter is made with all purpose flour, brown sugar, butter, eggs and sugar. These cookie dough bites are not only healthier but they are safe to eat since they contain no eggs or raw flour.
It’s really simple to make healthy edible cookie dough balls, here is what you need:
- Nut Butter: we like cashew butter for the best truffles but you can also use almond butter, peanut butter, sun butter or tahini if you want nut-free cookie dough balls.
- Pure maple syrup: you’ll need 3 tablespoons or add more or less to taste. You can also sub with Lakanto SF maple syrup OR preferred sticky liquid sweetener of choice. Date syrup, coconut flower nectar syrup or honey if not vegan
- Almond milk: or use any plant-based dairy-free milk such as oat milk or cashew milk. You can use regular milk if not vegan.
- Almond Flour: I used superfine blanched almond flour for this vegan truffles recipe.
- Coconut flour – adds structure and sweetness to help give these truffles the perfect soft cookie-dough texture. You can also
- Vanilla extract – A good quality vanilla extract is essential for maximum yumminess.
- Cinnamon + Sea Salt: for flavor and helps to balance out the sweetness
- Dairy-Free Chopped Chocolate or Chocolate Chips: Use a good quality dairy-free brand – we like Lily’s Sweets.
- For an extra pop of color or added crunch, stir in a tablespoon of chopped nuts, or freeze-dried strawberries. Dried cherries, freeze-dried raspberries or blueberries would be delicious as well!
- Add a scoop of your favorite plant-based vanilla protein powder for cookie dough protein balls
How to make cookie dough bites:
- MIX DOUGH: Combine all the ingredients together in a medium mixing bowl using a fork and use your hands to knead into a bowl.
- ROLL INTO BALLS: Roll into 1-inch balls and top with more chocolate chips, if desired. Enjoy as is or freeze for 10 minutes.
How to store chocolate chip cookie dough bites
The great thing about making energy bites is that you can make them ahead of time and enjoy one when you’re craving a sweet treat. I recommend placing these energy balls in an airtight container and store them in the fridge for up to 2 weeks or in the freezer for up to 3 months.
Remove as many as you want when you’re ready to enjoy and allow them to thaw slightly before eating.
More easy snack recipes:
These healthy Cookie Dough Bites are made with just a few simple ingredients and make the perfect low carb snack. They completely flourless and egg-free and are suitable for anyone on a paleo, keto or vegan lifestyle.
- 3 tablespoons creamy cashew butter , (can also sub with peanut butter, almond butter, tahini or sunbutter)
- 3 tablespoons Lakanto maple syrup OR pure maple syrup for paleo
- 1 tablespoon unsweetened almond milk
- 1 teaspoon vanilla extract
- 1.25 cups superfine blanched almond flour , add more as needed
- 2 tablespoons coconut flour
- 1 teaspoon ground cinnamon
- 1/8 teaspoon fine sea salt
- 3/4 teaspoon Lily's no sugar-added chocolate chips OR chopped chocolate
- stir in a tablespoon of chopped nuts OR freeze-dried berries , optional
- 1/2 - 1 scoop of your favorite vanilla protein powder
In a medium mixing bowl, combine all the cookie dough ingredients together in the order they appear (starting with the cashew butter) using a fork followed by your hands to knead into a cookie-dough texture.
Add more liquid sweetener, milk or cashew butter if the dough seems too dry and alternatively, add more almond flour if the dough seems too wet.
Scoop out 1/2 - 1 tablespoon size of the mixture and roll it into a balls. Repeat with remaining dough.
Enjoy as is or freeze for 10 minutes. Store in an air-tight container in the fridge for up to 4 days or freezer for up to 3 months.