Cookie dough bites are the ultimate treat for satisfying dessert cravings without turning on the oven. They have that soft, chewy texture we all love and are perfect for any moment—whether you need a quick midday pick-me-up or a sweet way to end the day. Honestly, they’re so good, you’ll wonder how you ever got by without them. (I certainly have a hard time keeping them around—they disappear fast!)
What makes them even better? They’re made with almond and coconut flour, so they’re perfectly safe to eat—no worrying about raw wheat flour here. Trust me, once you try these, they’ll become your go-to treat. Ready to dive in? Let’s whip up a batch of these irresistible bites together!
Fun And Flavorful Cookie Dough Bites
Do you sneak raw cookie dough like I do? No problem! These edible cookie dough bites are ready to enjoy in just about 10 minutes—no baking required. All you have to do is mix the ingredients, and voilà, dessert is served.
One of the best things about this recipe is how customizable it is. Want to make it uniquely yours? Toss in some chopped nuts, or different type of chips. It’s so simple that it’s perfect for making with the kids—messy hands and giggles included.
This recipe is completely safe to eat, thanks to almond and coconut flour instead of raw wheat flour, and there are no raw eggs in sight. Bonus? It’s naturally gluten-free! Each bite is a sweet little delight, perfect for sharing at parties, bringing to gatherings, or simply keeping on hand when you need a moment of indulgence. (And if sharing isn’t your thing, I totally understand. These are hard to resist!)
Want more easy dessert recipes? Try my No Bake Oatmeal Cookies, No-Bake Chocolate Peanut Butter Pie, and 10-Minute No Bake Pumpkin Pie.
Ingredients You Will Need And Buying Tips
If you’re ready to make the tastiest treat, prepare these few simple ingredients.
- Almond flour: You’ll want the blanched almond flour to get a fine, smooth texture of your cookie dough bites. In the ingredient list, you should find 100% almonds and not fillers.
- Coconut flour: Choose regular coconut flour made of 100% coconut without any additives to get the best texture and flavor.
- Unsalted butter: Make sure your butter is made of simple ingredients like cream and salt. If you’re looking for a richer flavor, opt for grass-fed or European-style butter with a high butterfat content.
- White sugar: If possible, look for organic white sugar or non-GMO to avoid any synthetic products in your cookie dough.
- Light brown sugar: Choose light brown sugar with no added artificial ingredients.
- Milk: Opt for whole milk to give your cookie dough bites a rich flavor. It should be fresh, so check the expiration date.
- Vanilla extract: You want to give the best flavor in your cookie dough bites, so choose pure vanilla extract.
- Chocolate chips: Use dark or semi-sweet mini chocolate chips to get a more evenly distributed chocolate flavor. Watch out for too many preservatives or artificial flavors.
📝 Note: You can find the full recipe with ingredients and measurements in the recipe card located at the bottom of this post.
Variations and Substitutions
- Change your chips from chocolate to caramel.
- If you’re dairy-free or vegan, swap whole milk for non-dairy alternatives like almond milk, coconut milk, or oat milk. For butter, use vegan butter or coconut oil. Make sure your chocolate chips are labeled as dairy-free or vegan.
- Instead of semi-sweet or dark chocolate chips, try white or milk chocolate chips for a sweeter and creamier taste. You can also add peanut butter chips for a nutty twist.
- Experiment with different mix-ins like chopped nuts, dried fruits, and sprinkles.
- Add some crunch with some granola or crispy rice cereal to the mixture.
How To Make Cookie Dough Bites
Get ready to dive into a deliciously simple treat as we guide you through making these perfectly sweet and chocolatey cookie dough bites.
1
Beat Butter And Sugars
Begin by softening the butter to room temperature. Soft but not melted works best for easy mixing. Add the butter to a mixing bowl along with the white sugar and light brown sugar. I find that an electric hand mixer works great for blending everything together until the mixture is smooth, light, and fluffy. A wooden spoon works just fine too, so use whatever feels easiest for you!
2
Mix in the Dry Ingredients and Wet Ingredients
Slowly add the almond flour, coconut flour, and salt to the bowl of butter mixture. Using a large spoon, gently fold the dry ingredients into the butter mixture. I like to stir until everything is well combined and the texture starts to come together.
Next, pour in the vanilla extract and stir again to evenly incorporate it into the mix. Gradually add the milk, stirring between each addition, until the dough looks thick and slightly sticky. It should hold its shape nicely and be ready for the next step!
3
Add the Mini Chocolate Chips
Once your dough is ready, pour in the mini chocolate chips and start folding them in. Gently lift the dough from the bottom of the bowl, then turn it over to bring the dough from the other side on top of the chocolate chips. I like to repeat this folding motion until the chocolate chips are evenly distributed throughout the dough. This method ensures every bite has just the right amount of chocolaty goodness.
4
Form Into Cookie Dough Bites And Serve
With your edible chocolate chip cookie dough ready, scoop out portions using a small cookie scoop or a tablespoon. Roll each portion between your palms to form a smooth ball. I find it helps to apply gentle pressure to make sure the bites are compact, but be careful not to overwork the dough so it stays soft.
Arrange the cookie dough balls on a parchment paper-lined tray, leaving a little space between them to keep them from sticking together. For a fun touch, press a few extra chocolate chips into the tops of the bites.
You can enjoy them right away, or chill the bites in the fridge for 10 to 15 minutes if you prefer a firmer texture. Either way, they’re a treat worth savoring!
Gina’s Tips For Recipe Success
- In a separate bowl, mix your almond flour, coconut flour, and salt before adding to the creamed butter and sugar. This helps prevent overmixing that can lead to a denser, tougher texture.
- When adding the milk, do it one tablespoon at a time. This way, you can control the dough’s consistency.
- Add a bit more milk if the dough comes out too dry or a bit more flour if the dough is too wet.
- For evenly sized bites, you should use a cookie scoop or tablespoon.
- Taste your cookie dough before chilling to check the flavor. Add a bit more sugar or vanilla if the flavor lacks sweetness.
Using simple, pantry-friendly ingredients like almond flour, coconut flour, and mini chocolate chips to create a safe-to-eat cookie dough that’s irresistibly soft and flavorful. With just a few steps and these measured ingredients, you can whip up a delicious, no-bake treat in no time!
Make Ahead Storage
These cookie dough bites are perfect for making ahead and enjoying whenever the craving strikes. The key is storing them in an airtight container to maintain their soft and chewy texture.
For short-term snacking, keep the container in the refrigerator for up to a week. If you’d like to store them even longer, pop them in the freezer, where they’ll stay fresh for up to a month. You can enjoy them straight from the fridge for a cool, soft treat or from the freezer for a firmer bite. For a slightly softer texture, let them sit at room temperature for about 15 minutes before digging in.
⚖️ Need a big batch to feed a crowd? You can easily change the number of servings in the recipe card below by tapping 2x or 3x. The ingredient measurements will automatically double or triple. You can then tap print and there you have it, a recipe for a crowd.
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Do you have a question about this recipe❓ I will answer in the comment form below👇🏼 the recipe card. Did you make this recipe? If so, could you be a gem and leave a comment and rating ⭐️⭐️⭐️⭐️⭐️ below? This helps others find yummy 😋 recipes to make for their family and friends.
Cookie Dough Bites Recipe
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
Ingredients
- 5 tablespoons unsalted butter, softened to room temperature
- 3 tablespoons white sugar
- 3 tablespoons light brown sugar
- ¾ cup almond flour
- 3 tablespoons coconut flour
- ¼ teaspoon salt
- 1 teaspoon milk
- ¾ teaspoon vanilla extract
- ⅓ cup mini chocolate chips
Instructions
- In a mixing bowl, beat the softened butter, white sugar, and brown sugar until smooth and fluffy. Use a wooden spoon or an electric hand mixer for best results.5 tablespoons unsalted butter, 3 tablespoons white sugar, 3 tablespoons light brown sugar
- Add the almond flour, coconut flour, salt, milk, and vanilla extract to the bowl. Stir until the ingredients come together into a thick, cookie dough-like consistency.¾ cup almond flour, 3 tablespoons coconut flour, ¼ teaspoon salt, 1 teaspoon milk, ¾ teaspoon vanilla extract
- Fold in the mini chocolate chips, making sure they’re evenly distributed throughout the dough.⅓ cup mini chocolate chips
- Scoop about 1 tablespoon of dough at a time and roll it into a ball with your hands. Repeat until all the dough is used.
- Press a few extra chocolate chips onto the outside of each ball for decoration, if desired.
- Enjoy immediately, or chill the bites in the refrigerator for 10–15 minutes if you prefer a firmer texture.
Notes
- When adding the milk, do it one tablespoon at a time. This way, you can control the dough’s consistency.
- Add a bit more milk if the dough comes out too dry or a bit more flour if the dough is too wet.
- For evenly sized bites, you should use a cookie scoop or tablespoon.
- Taste your cookie dough before chilling to check the flavor. Add a bit more sugar or vanilla if the flavor lacks sweetness.
I’m wondering if you could make these using regular flour? I live in remote AK and almond/coconut flour is not available at a reasonable price.
Yes, you can substitute regular all-purpose flour for the almond and coconut flours in the no-bake cookie dough bites recipe. However, it’s essential to take safety precautions when using regular flour in no-bake recipes, as raw flour can harbor harmful bacteria like E. coli.
Oven Method:
Preheat your oven to 350°F (175°C).
Spread the all-purpose flour evenly on a baking sheet.
Bake for about 5-10 minutes, stirring halfway through, until the flour reaches an internal temperature of 160°F (71°C).
Let the flour cool completely before using it in your recipe.
Since almond and coconut flours absorb liquids differently and have distinct flavors compared to all-purpose flour, you may need to adjust the amounts of flour and liquids to get the right dough consistency. Begin by substituting an equal amount of heat-treated all-purpose flour for the almond and coconut flours combined, and then make adjustments as needed.