OK, who remembers going to the movie theater and grabbing one or two boxes of those candy chocolate covered cookie dough bites… I hope I’m not the only one. Anyways, I woke up the other day dreaming about them and I knew I had to create. I thought since my OG Cashew Chocolate Chip Cookie Skillet is such a winner– I’m not kidding, I never make any other kind of chocolate chip cookie because these hit the spot every. single. time.– I’d do a spin-off recipe for these little gems.
I’ll save you the trouble of reading any further, they turned out INCREDIBLE. Super doughy on the inside with some surprise chocolate chips, and covered with a thin layer of dark chocolate on the outside. I basically used all the same ingredients as my original cookie recipe, except I removed the egg and the baking soda, which make it perfectly fine to eat raw! Plus, it’s completely vegan, gluten-free and dairy free 🙂
The only trick I have is to make sure the dough consistency is solid enough to roll in a ball. If it’s falling apart, I would add 1 tbsp at a time of more almond flour to the mixing bowl in order to get it just right. If you want to sub another flour like coconut flour, I would try using 3/4 cup instead of 1 cup, as it’s more dense that almond flour. Then adjust, if needed.
The flakey sea salt is a game changer on top! Something I wouldn’t have appreciated back in my childhood days tossing the cookie dough bites back quicker than I could count. I love this kind best!
I know you will love this recipe!
Salted Cookie Dough Bites
Ingredients
- 1/3 cup cashew butter (or sub any nut/seed butter)
- 2 tbsp melted coconut oil
- 2-3 tbsp honey or maple syrup
- 1/2 tsp vanilla extract
- 1/2 tbsp almond milk
- 1 cup almond flour
- few shakes cinnamon
- 1/2 tsp flakey sea salt
- 1/4 cup mini chocolate chips
- 1.25 bar dark chocolate, or 3/4 cup chocolate chips, melted
Instructions
- Whisk together wet ingredients in large bowl.Â
- Add dry ingredients, then start rolling into small, bite-sized pieces (about 1-inch big). Lay on parchment paper.
- Once all rolled out, set in freezer for 30 min to harden.Â
- Melt chocolate, then using two forks, roll each cookie dough bite in chocolate. Let excess drip off, place on separate place with parchment paper.
- Immediately put back in freezer to harden for 30 minutes then enjoy! Store in airtight container in freezer.
Can you use lactose free milk?
I wish I could rate more than 5 stars!!! These are seriously my fav little sweet treat and so easy to make! The sweet and salty combo is perfection – I make a couple batches a week and love that they are gf and do!!
These are really good! Following the recipe they made 19 balls at about 140 calories each. I think I might try subbing 1/2 the almond for chickpea flour to lower the fat, and see how that does. These are nice little treats when you really want that afternoon sweet fix!
What an I sub for the almond flour? My son is allergic to all nut products. Thank you
Rach…. these. are. unreal. I made my first batch this morning and had to test one (obv) afterward. I’m not even kidding, I immediately made a 2nd batch. These are going to be a staple in my house. I also threw in some collagen peptides 😉
Made these last night — I only used 1/2 cup of almond flour then added in a scoop of vanilla protein. They were awesome! And super easy to whip up. 😊