These easy no-bake cookie dough bites set up in the fridge and only take minutes to make! Both egg-free and wheat-free, they’re safe to eat raw and are a healthier way to indulge those cookie dough cravings.
If your favorite part of making cookies is the cookie dough, then this is the dessert for you. These no-bake cookie dough bites are a treat and a real crowd pleaser.
No-bake bars are great this time of year when turning on the oven is not so appealing and these couldn’t be easier to make. Made with just a handful of ingredients you may already have in your pantry, these bites are an easy and healthier way to satisfy that cookie dough craving. Made without eggs or wheat flour they’re also gluten-free and vegan so they’ll suit a variety of diets.
Is it safe to eat raw cookie dough?
Because it contains uncooked eggs and raw wheat flour which could possibly contain harmful bacteria like E. coli and Salmonella it is not recommend to consume cookie dough that’s unbaked. (Source)
Thankfully it’s easy to turn everyone’s favorite treat into a healthier and safe to eat bite sized dessert with a few simple swaps.
Ingredients in no-bake cookie dough:
- Cashew butter creates a creamy base and provides that familiar cookie dough flavor.
- Maple syrup provides sweetness and helps bind the ingredients together.
- Coconut sugar brings a hint of caramel-like sweetness similar to brown sugar.
- Finely ground almond flour is substituted for wheat flour.
- Chunks of chopped chocolate (because we are making chocolate chip cookie dough).
- And vanilla and salt to round out all the flavors.
How to make no-bake cookie dough bites:
- You’ll start by making the dough which easily comes together in a single bowl. First the cashew butter, maple syrup, coconut sugar and vanilla are stirred together until smooth. Then the almond flour and chocolate chunks are folded in to create the dough which is pressed into a parchment lined pan.
- Next comes the chocolate fudge topping which consists of melted chocolate with a bit of cashew butter mixed in. This is poured over the cookie dough base then placed in the fridge to set. The result is a chewy fudge-like layer set atop a soft layer of cookie dough filled with pockets of chopped chocolate.
- Once the layers are chilled simply lift the parchment from the pan and cut into bite-sized pieces before serving.
These little cookie dough bites are the kind of dessert that’s sure to please both kids and adults. Enjoy!
More no-bake desserts:
No-Bake Cookie Dough Bites
These easy no-bake cookie dough bites set up in the fridge and only take minutes to make! Both egg-free and wheat-free, they’re safe to eat raw and are a healthier way to indulge those cookie dough cravings.
Ingredients
For the cookie dough base:
- ½ cup/128g cashew butter
- ¼ cup /60ml maple syrup
- 2 Tablespoons/24g coconut sugar
- 1 cup/112g almond flour
- 1 teaspoon vanilla extract
- Pinch of fine sea salt
- ¼ cup/60g roughly chopped chocolate chunks (plus more for topping)
For the chocolate layer:
- ¾ cup/180g chopped chocolate chunks
- 3 Tablespoons/48g cashew butter
Instructions
- Line a 9x5 loaf pan with parchment. Set aside.
- In a large bowl combine cashew butter, maple syrup, coconut sugar, vanilla extract and a pinch of salt until smooth. Stir in almond flour until dough starts to form. Fold in chopped chocolate.
- Press cookie dough mixture evenly into parchment lined 9x5 loaf pan. Place pan in fridge while you make the chocolate layer.
- Place chocolate in a heatproof bowl over a small sauce pan of barely simmering water and gently stir until smooth and melted. Remove from heat and stir in cashew butter until smooth.
- Pour chocolate mixture over cookie dough base. Chill in fridge until firm (at least 2-3 hours).
- Lift parchment from pan, cut into squares and serve. Store leftovers in an airtight container in the fridge.
Notes
VARIATIONS: Use mini chocolate chips instead of chopped chunks if you prefer.
STORAGE: Store in an airtight container in the fridge for up to a week.
DIETARY INFO: Gluten-Free, Grain-Free, Vegetarian, Vegan, Egg-Free, Dairy-Free, Paleo
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Nutrition Information:
Yield:
18Serving Size:
1Amount Per Serving: Calories: 222Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 3mgSodium: 63mgCarbohydrates: 20gFiber: 2gSugar: 14gProtein: 4g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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