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These healthier, no-bake cookie dough bites are made with better-for-you ingredients and make for the best bite-sized sweet treat!
When it comes to better-for-you sweets, I’m down. My sweet tooth doesn’t hit *every* night, but when it does, I like to be prepared with treats that don’t make me feel icky. Just one of these chocolate covered cookie dough bites (reminiscent of delicious raw cookie dough) satisfies my sweet tooth without putting me straight into a sugar coma.
Cookie Dough Bites Ingredients
These eggless cookie dough bites are made with a base of cashew butter (making them uber creamy and irresistible), plus a few other ingredients that you likely have hiding out in your pantry. Here’s what you’ll need to whip these bite-sized wonders up:
Cashew Butter – 1 cup of cashew butter makes up the bulk of our cookie-dough bites. It’s important to note that not all cashew butter is created equal – THIS cashew butter is our favorite and works best for these cookie dough balls because it’s super smooth and just a little bit drippy! We also really love that cashews are the only ingredient in the jar! If you’d like to make this with peanut butter or another nut butter, go for it – we do recommend getting a drippy nut butter if possible though!
Maple Syrup – 3 tablespoons of pure maple syrup (the good stuff!) adds just the right amount of sweet to this recipe, while…
Vanilla Extract – …1 teaspoon of vanilla extract adds the perfect hint of vanilla.
Oat Flour – to make these bites dough-like, we’ll need to add 3-4 tablespoons of oat flour (save money and just grind up oats in a food processor or coffee grinder!) or almond flour to the mix.
Salt – chocolate + salt is one of my all-time favorite combinations, and it’s no secret that every good chocolate chip cookie recipe includes a pinch of salt! For this recipe, ¼ teaspoon of salt will do!
Mini Dark Chocolate Chips – what’s chocolate chip cookie dough without chocolate chips?! You’ll need 12 ounces of mini dark chocolate chips here.
Coconut Oil – finally, in order to melt dark chocolate to make these bites “chocolate-covered,” you’ll need 2 teaspoons of coconut oil!
How to Make Healthy No-Bake Cookie Dough Bites
This edible cookie dough recipe is SO easy, doesn’t require turning the oven on at all, and yields the tastiest bite-sized treats ever. Here’s how to whip up these healthier no-bake bites!
Combine the Cookie Dough Ball Ingredients – in a large bowl, combine the cashew butter, maple syrup, vanilla extract, flour, and ½ cup of mini dark chocolate chips until well incorporated.
Melt the Chocolate + Coconut Oil – when it comes to melting the rest of your mini chocolate chips, you’ve got two options: in a bowl in the microwave or over a double boiler. Either way, you’ll need to combine the coconut oil and chocolate chips before starting the melting process.
Microwave – if you choose to go the microwave route, simply microwave the chocolate in short intervals (think: 15-20 seconds), stirring after each stint, until melted.
Double Boiler – if you choose to melt your chocolate over a double boiler, you’ll need to heat a pot of water over the stovetop until boiling, and then place the chocolate chips + coconut oil in a glass or metal heatproof bowl over the top of the pot with the water. Then, using a rubber spatula, simply stir the chocolate until it’s melted, scraping the sides of the bowl as you go!
Form the Cookie Dough Balls + Dip – form the cookie dough mixture into 1-inch balls, then dip in the melted chocolate to coat. You should end up with about 13 bites.
Refrigerate + Enjoy – once dipped, place each bite on a parchment paper-lined cookie sheet, refrigerate for at least 2 hours to let set, and then enjoy!
Add-Ins and Variations
Though the chocolate chips in these little cookie dough bites are an absolute must in my book, you can totally swap them for an equal amount of some other yummy add-ins if you wish! Here are a few ideas that we think would be really tasty:
Crushed Pecans + Cinnamon – swap the chocolate chips for crushed pecans and add a few shakes of cinnamon or pumpkin pie spice for a warming fall twist on things!
Dried Cranberries – swap the chocolate chips for an equal amount of dried cranberries (we like these apple juice sweetened ones!) for a fruity, tart take on cookie dough bites.
Sprinkles – swap the chocolate chips for vanilla, chocolate, or colorful sprinkles (these dye-free sprinkles are a great option!), and serve these bites as a fun birthday treat!
Storing and Freezing Cookie Dough Balls
These cookie dough balls can be stored in an airtight container on the counter or in the refrigerator for up to 5 days. If you’re looking to make a double-batch (always a good idea!) and keep stocked for longer than a week, they also freeze in a freezer-friendly bag or container REALLY well. When you’re ready to enjoy from frozen, simply set your cookie dough bite(s) out on the counter for 5-10 minutes to knock the chill off, then dig in!
More No-Bake Dessert Recipes
- 1 cup cashew butter
- 3 tablespoons maple syrup*
- 1 teaspoon vanilla extract
- 3-4 tablespoons oat flour or almond flour
- 1/4 teaspoon sea salt
- 12 ounces mini dark chocolate chips
- 2 teaspoons coconut oil
- Combine the cashew butter, maple syrup, vanilla extract, flour, and 1/2 cup mini dark chocolate chips.
- Melt the remaining dark chocolate and coconut oil in a bowl or over a double boiler.
- Microwave - if you choose to go the microwave route, simply microwave the chocolate in short intervals (think: 15-20 seconds), stirring after each stint, until melted.
- Double Boiler - if you choose to melt your chocolate over a double boiler, you’ll need to heat a pot of water over the stovetop until boiling, and then place the chocolate chips + coconut oil in a glass or metal heatproof bowl over the top of the pot with the water. Then, using a rubber spatula, simply stir the chocolate until it’s melted, scraping the sides of the bowl as you go!
- Scoop one tablespoon of the dough, then dip in the dark chocolate to coat. You should have about 20 cookie dough bites.
- Place on a parchment paper-lined baking sheet and refrigerate for at least 2 hours to let set, then enjoy!
Would coconut flour or cassava work here? I just found out I have an almond sensitivity but I have a whole bag of cassava and a whole bag of coconut. I hate to buy another flour! Thanks!
Brandi Schilhab says
We haven’t tried either, Abby, so I’m not positive on the outcome, but I definitely think it’s worth a try. If you decide to give any of those a go, let us know how they turn out!
They were delish! Used cassava and they turned out great. Of course, I have no baseline but they were cookie doughy enough for me!
Brandi Schilhab says
Yay! So glad you loved them, Abby!
i’m allergic to tree nuts, could i sub pb?
Brandi Schilhab says