These healthy no-bake Chocolate Cookie Dough Bites come together in just minutes! They're vegan, gluten-free, consist of only 5-ingredients, are packed with protein, and perfect for breakfast, snack, or dessert!
Course Breakfast, Dessert, Snack
Cuisine American
Keyword cookie dough bites, easy vegan dessert, energy balls, protein balls
Combine completely with a spoon or fork until you form a smooth cookie dough-like batter.
Scoop out the batter with a tablespoon and roll into round balls with your hands.
Enjoy immediately or place in the fridge for 10-15 minutes for a firmer cake-like texture. To turn these bites into rich treats, place in fridge for 10-15 minutes to cool, and coat them in melted chocolate as indicated below.
To Coat In Melted Chocolate (optional, but highly recommended):
Cover a baking sheet with parchment paper.
Add the chocolate chips and coconut oil in a small glass bowl.
Microwave in 30-second increments, mixing in between, until the chocolate chips are completely melted, smooth, and pourable. Be sure not to over-heat the chocolate chips otherwise they'll get clumpy.
One at a time, place the cookie dough bites into the melted chocolate. Roll quickly using a spoon to coat the outside entirely with melted chocolate. Using a fork, lift the chocolate bite up and scrape across the side of the bowl to remove any excess dripping chocolate as you take it out and place it on the parchment covered baking sheet.
Repeat with remaining chocolate bites. Place the entire tray in the fridge for 20-30 minutes or until the chocolate coating has solidified. Enjoy cold and store in a air-tight container in the fridge for up to a week!
Notes
Almond Flour - Depending on the brand of almond flour you use, there may be a slightly different texture. If you find the batter too crumbly or too dry to roll into balls, simply add a tiny bit of water to achieve the desired consistency. Remember that they will harden in the fridge. Peanut Butter - For this recipe, use the natural peanut butter with just peanuts and salt. I prefer this recipe with peanut butter rather than almond butter, but if you swap the two, the consistency should be similar. Sweetness - If you prefer a sweeter bite, slowly add a little more maple syrup and balance out the dry ingredients with a little more almond flour.Flour Substitutions - I have only tried this recipe with super-fine almond flour made from blanched whole almonds. If you need to sub out the almond flour, you can try using coconut flour. However, coconut flour absorbs moisture better than almond flour, so you might need to add more liquid (maple syrup or a tiny bit of water) if using coconut flour. Nutritional Information - Does not include the outer chocolate coating.