The best kind of cookie dough is cookie dough that you don't have to feel bad about eating, right? Unlike the traditional versions, which are loaded with refined sugars, these chocolate chip cookie dough bites have pure coconut nectar, a sweetener with lower glycemic index than other common sugars. If you'd like to completely remove the chance of raising your glycemic index, use a sweetener such as monk sugar, xylitol or stevia. Regardless of the sweetener you use, the flavors in these these tidbits of love are rich and satisfying. I daresay they take plant-based eating to a whole new level.
I have concluded that baking just isn’t my thing. Okay, let me rephrase that…it’s not that I dislike baking. In fact, put an apron on me and tell me to bake and I will respond enthusiastically. I just prefer to create my own recipes which don't require a whole step-by-step process. Kind of like a, "throw it in the bowl, mix it up and your done" kind of recipe– You feel me?
With that being said, I present to you no-bake treats! Perfect for on-the-go, these balls of joy are low maintenance, they’re quick to make and equally yummy.
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1/2 cup raw creamy almond butter (substitute 1/2 cup peanut butter; if you are paleo, use cashew)
1/3 cup mini chocolate chips
1 cup almond flour
1/2 cup coconut flour or coconut butter, melted but not hot
1/4 cup coconut oil
1/2 tsp sea salt
1/4 cup coconut nectar
1 tsp vanilla extract
Optional chocolate coating:
3/4 cup mini chocolate chips
1 tsp coconut oil
- In a medium bowl, combine all of the ingredients except for the mini chocolate chips. Mix well until dough starts to form.
- Next, fold in chocolate chips.
- Line a small pan or a 9 by 13 dish with compostable parchment paper. Roll dough into small round bites.
- Place cookie dough bites in the freezer for 10-15 minutes to set.
- Just before removing the cookie dough bites from the freezer, make the chocolate coating if you so desire. In a double boiler or small sauce pan bring to medium heat, and combine your 3/4 cup mini chocolate chip and 1 tsp. coconut oil and stir until smooth and melted.
- Dip the cookie dough bites in the chocolate one-by-one and cover completely. Remove and set back on the pan covered with parchment.
- Store in an airtight container in the fridge for up to 2 weeks or in the freezer for up to 3 months.