Gluten Free Dairy Free Cookie Dough

Ingredients

• 224 g (2 cups)blanched almond flour
• 1.25 ml (1/4 teaspoon)sea salt
• 60 ml (1/4 cup), solid but softcoconut oil
• 15 ml (1 tablespoon)honey
• 30 ml (2 tablespoons)peanut butter
• 10 ml (2 teaspoons)pure vanilla extract
• to tastemini dark chocolate chips
• to taste, if additional sweetener is neededstevia

Instructions

1. 1

   Mix dry ingredients

   Whisk the almond flour and salt together in a medium bowl.

2. 2

   Add wet ingredients

   Add the coconut oil, honey, peanut butter and vanilla to the bowl.

3. 3

   Combine the mixture

   Mix thoroughly with your hands until combined. If it is dry and crumbly, first mix it very well, then add water a tablespoon at a time as needed; the original method notes that a teaspoon or two may be enough. Take care not to add so much that the mixture becomes too mushy.

4. 4

   Add chocolate chips

   Add chocolate chips to the mixture.

5. 5

   Adjust sweetness

   Taste the dough and add stevia if you would like it sweeter.

6. 6

   Roll and chill

   Mix in the desired amount of chocolate chips, then roll the dough into balls 2.5–3.8 cm (1–1 1/2 inches) wide. Store them in the refrigerator.

What are cookie dough bites?

These are small, uncooked cookie dough-style snacks, shaped into balls rather than baked into biscuits. This version uses almond flour, coconut oil and peanut butter, with honey for sweetness and dark chocolate chips for a familiar cookie dough flavour.

The recipe is described as paleo and can be adjusted with a different sweetener if you prefer. Its simple mixing method makes the texture easy to assess as you go.

Nutrition and macros by portion

The nutrition label shows one serving as written: 153 calories, 4g protein, 7g carbs, 13g fat.

Almond flour contributes most of the carbohydrates and some protein, while coconut oil and peanut butter account for much of the fat. For a more balanced snack plate, serve a bite or two with fresh fruit rather than making the dough the whole snack.

Choosing the ingredients

Almond flour: blanched almond flour gives the bites their fine, tender base. Measure it carefully so the dough does not become too dry.

Coconut oil: use it solid but soft, as specified. It should be workable enough to combine evenly with the flour.

Peanut butter and honey: these add flavour and help bring the mixture together. The honey also provides sweetness, so taste before adding stevia.

Getting the dough texture right

Mix thoroughly with your hands before deciding whether the dough needs water. The recipe warns that adding water before the mixture is well combined can make it too mushy.

If it remains crumbly, add water sparingly and mix again before adding more. Stop when the dough holds together well enough to roll.

Adding the chocolate

Stir in the mini dark chocolate chips after combining the base ingredients, then mix in the amount you want before shaping. Mini chips distribute through small bites without needing to break them up.

The recipe leaves the quantity to your preference, so add them gradually if you want to keep the chocolate evenly spread through the dough.

Shaping and chilling

Roll the mixture into balls 2.5–3.8 cm (1–1 1/2 inches) wide for bite-sized portions. If the dough is hard to shape, check that it is fully combined before adding a little water.

Refrigerate the finished bites. Chilling helps them keep their shape, while longer storage may make them dry out.

How to serve them

Serve the bites chilled as a small snack or alongside fruit for a more varied plate. Their rich, nutty flavour pairs well with fresh berries or sliced apple.

They are also easy to pack for a snack; keep them cool until serving so the coconut oil stays firm.

Recipe notes & tips

• Use a medium bowl so you have room to mix the dough by hand.
• Mix the base thoroughly before judging whether it needs water.
• Add any water in small amounts and mix again between additions.
• Taste the dough before adding stevia, since honey already sweetens it.
• Keep the bites refrigerated until you are ready to serve them.

Variations

• Lower-carb sweetener: swap the honey for a suitable low-carb sweetener, adjusting to taste.
• Extra chocolate: add more mini dark chocolate chips for a more chocolatey bite.
• Chunky peanut butter: use it for a more textured dough.
• Vanilla-forward: add a little more vanilla to emphasise its flavour.
• Smaller bites: roll the mixture into smaller balls for more snack-sized pieces.

Common mistakes to avoid

• Adding water too soon: mix the dough thoroughly first so it does not turn mushy.
• Adding too much water: add it sparingly and reassess the texture after each addition.
• Skipping the taste test: try the dough before adding stevia, as the honey already adds sweetness.
• Using firm coconut oil: soften it until workable so it combines more easily.
• Leaving the bites out: refrigerate them so they stay firm.

How to store

Store the bites in the refrigerator; the recipe says they should keep for several days. They may dry out the longer they are stored. Serve chilled; no reheating is needed.

Frequently asked questions