A quick and easy homemade treat made from all real-food ingredients, these Chocolate Chip Cookie Dough Bites are a delicious and fun snack to have on hand. The irresistible flavor duo of chocolate and peanut butter come together in these No-Bake Cookie Dough Bites for a perfectly portioned sweet bite that hits the spot every time!
The recipe was originally posted December 3, 2020; Updated January 28, 2022.
Easy, fast & No-Bake: The perfect Cookie Dough Bites
Fancy enough for special occasions and easy enough to make for a weekday energy boost, these no-bake cookie dough bites are also allergy friendly. It takes just 8 ingredients and 30 minutes to make a batch, plus they’re naturally gluten-free and egg-free. Plus, you can easily make them dairy-free, Paleo, and vegan by using non-dairy mini chocolate chips (an easy-to-find ingredient swap).
Ingredients to make Chocolate Chip Cookie Dough Bites
Here are the 8 ingredients you’ll need to gather to make these no-bake cookie dough bites today:
- Almond flour – for just the right texture, we love the super-fine Thrive Market Blanched Almond Flour
- Coconut flour – a key ingredient for making just the right consistency and texture in the raw cookie dough, we highly recommend using this combination of almond flour and coconut flour
- Coconut sugar – we love using coconut sugar but you can certainly substitute cane sugar if that’s what you have on hand
- Natural peanut butter – it’s important that your peanut butter is a drizzly consistency in order for the dough to hold together, so we find that natural peanut butter, such as this one, works best. If the peanut butter in your pantry is more solid and thick at room temperature, don’t worry. You can loosen it up a bit my heating it in the microwave for 15-second increments until it is more drizzly. Just be sure not to heat it too hot so the peanut butter doesn’t melt the chocolate chips. For a peanut-free option, substitute almond or cashew butter
- Coconut oil – this is a great alternative to butter for dairy-free baking. However, if you don’t need dairy free, you can use unsalted butter in this recipe
- Mini chocolate chips – for a dairy-free, allergy-friendly option, use Enjoy Life Mini Chocolate Chips
- Vanilla extract
- Sea salt
How to make No-Bake Cookie Dough Bites
These no-bake cookie dough bites are as easy as (you guessed it) making cookie dough! Here are the easy steps to get these easy energy bites on your snack tray:
- Mix and chill the raw cookie dough: Combine the almond flour, coconut flour, sugar, peanut butter, melted coconut butter or butter, vanilla, and salt. Mix well until the dough starts to come together, then fold in the mini chocolate chips. Refrigerate the dough at least 10 minutes, and up to 24 hours.
- Roll the dough into balls: After the dough has chilled, roll the dough into 24 small round bites and place them on a parchment-lined baking sheet. Freeze the cookie dough bites in the freezer for 15 minutes.
- Melt the chocolate coating: In a small saucepan or double boiler over medium heat, combine the mini chocolate chip, peanut butter, and coconut oil. Heat slowly and stir until melted and smooth.
- Dip the cookie dough balls: Gently drop the chilled cookie dough bites, one at a time, into the melted chocolate. Use a fork to move them around until completely covered in chocolate. Lift out the cookie dough bite and return it to the parchment-lined baking sheet or pan. Repeat with remaining cookie dough bites and chocolate.
Food Safe and Edible raw Cookie Dough Bites
The reason your mom never wanted you to snitch on the raw cookie dough before it was baked is because she didn’t want you to get sick (what a nice mom she was!). The two things you need to be mindful of when consuming regular cookie dough are raw eggs and raw flour.
Since the dough in these no-bake cookie dough bites doesn’t contain eggs, you don’t have to worry about any salmonella bacteria (which can live in raw eggs). As for the flour, our dough calls for a mix of almond flour and coconut flour, both of which are safe to eat raw. That’s the beauty in this combination of ingredients – it’s both delicious and perfectly safe to eat raw and unbaked.
How Cookie dough bites fit in your special diet
Not only are these no-bake cookie dough bites a fast and easy treat to make, but they’re also a great snack option for people who have certain food allergies or are following a special diet. Here’s how this recipe naturally fits for people who have certain ingredient restrictions, or can be made so with easy swaps:
- Gluten-free: This raw cookie dough uses a combination of naturally gluten-free almond flour and coconut flour, which are also flours that are safe to eat raw
- Grain-free: The nut-based flours used in the dough make this a grain-free recipe
- Dairy-free: By using melted coconut oil in the cookie dough and chocolate coating, as well as dairy-free mini chocolate chips (such as the Enjoy Life brand), you can easily make these dairy-free cookie dough bites
- Egg-free: This cookie dough doesn’t call for any eggs, so this is an egg-free recipe
- Peanut-free: To make these peanut-free, simply use cashew butter or almond butter in place of the peanut butter
- Paleo: By following the instructions above to make these cookie dough bites dairy-free, you are also making this a Paleo-friendly recipe since it uses gluten-free and grain-free flours
- Vegan: The same goes for vegan – by following the instructions above to make dairy-free cookie dough bites, you have also made this a vegan, 100% plant-based snack
How to store Chocolate Chip Cookie Dough Bites
These cookie dough bites are best when stored and enjoyed chilled. You’ll want to keep them in the refrigerator so they hold their shape and the coating doesn’t melt. After dipping each bite in the chocolate coating, store them on the parchment-lined baking sheet or dish directly in the refrigerator or freezer until the coating has hardened. Once the chocolate has hardened, you can transfer the bites to a covered container, or freeze them for longer storage (see freezing notes below). The cookie dough bites will stay in the refrigerator for up to 2 weeks, or frozen for up to 3 months.
Can Cookie Dough Bites be made ahead & Frozen?
Yes, they sure can! We love freezer-friendly recipes. Especially recipes like this that you can make a few weeks or months in advance, knowing that you’ll be so thankful when you can enjoy them later. To make these cookie dough bites ahead, simply prepare the full recipe as written. After the chocolate has hardened, place the cookie dough bites in an appropriate-sized freezer safe container.
Pro Tip: Separate layers with parchment paper to avoid the bites from sticking together as they freeze. Eat from frozen or allow them to sit at room temperature for 30 minutes to soften up a bit before enjoying a delicious snack!
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup coconut sugar or cane sugar
- 1/2 cup natural peanut butter*
- 1/4 cup melted coconut oil or butter**
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon sea salt
- 1/3 cup mini chocolate chips**
For the Chocolate Coating:
- 1/2 cup mini chocolate chips
- 2 tablespoons natural peanut butter
- 2 teaspoons coconut oil
- In a medium bowl, combine the almond flour, coconut flour, sugar, peanut butter, melted coconut butter or butter, vanilla, and salt. Mix well until the dough starts to come together. (TIP: It’s important that your peanut butter is a drizzling, pourable consistency for the dough to come together. If your peanut butter is thick and hard at room temperature, heat it in 15-second increments in the microwave until it is pourable. But don’t heat the peanut butter so hot that it would melt the chocolate chips.)
- Next, fold in the 1/3 cup mini chocolate chips. Refrigerate the dough at least 10 minutes, and up to 24 hours.
- After the dough is chilled, line a small baking sheet or a 9×13 dish with parchment paper. Roll the dough into 24 small round bites and place them on the prepared baking sheet or dish. Freeze the cookie dough bites in the freezer for 15 minutes.
- Before removing the cookie dough bites from the freezer, prepare the chocolate coating. In a small saucepan or double boiler over medium heat, combine the 1/2 cup mini chocolate chip, 2 tablespoons peanut butter, and 2 teaspoons coconut oil. Heat slowly and stir until melted and smooth.
- Remove the cookie dough bites from the freezer and gently drop the cookie dough bites, one at a time, into the melted chocolate. Use a fork to move them around until completely covered in chocolate. Lift out the cookie dough bite and return it to the parchment-lined baking sheet or pan. Repeat with remaining cookie dough bites and chocolate.
- Return the cookie bites to the refrigerator or freezer until the chocolate coating has hardened.
- Optional step: Once the chocolate has hardened, if you’d like, add an extra drizzle of melted chocolate on top of each bite and sprinkle with coarse sea salt or chocolate shavings.
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Store cookie dough bites in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.
*For peanut-free, use almond butter or cashew butter in place of the peanut butter
**For dairy-free, vegan, and Paleo cookie dough bites, use coconut oil (instead of butter) and dairy-free mini chocolate chips in the dough and coating, such as Enjoy Life brand
- Serving Size: 1 bite
- Calories: 145
- Fat: 10 g
- (Sat Fat: 3 g)
- Sodium: 50 mg
- Carbohydrate: 13 g
- (Fiber: 2 g
- Sugar: 10 g)
- Protein: 2 g
- Cholesterol: 0 mg
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Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter.
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