No-Bake Chocolate Chip Cookie Dough Bites

No-Bake Chocolate Chip Cookie Dough Bites


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When I was a teenager I would bake chocolate chip cookies simply because I wanted to devour the dough.  I loved cookie dough.  Eggs, butter, refined sugar, wheat, and all!

As an adult I’ve mostly given up that habit, but baking cookies has stuck with me.  Cookies are my favourite treat to eat and my favourite dessert to bake.  Homemade cookies take no time to make, especially if they’re like this gluten-free and vegan cookie recipe –  you don’t even need to bake them.

My big kids found these No-Bake Chocolate Chip Cookie Dough Bites to be not sweet enough for their tastebuds.  Pete and I found them to be perfectly sweetened.  If you want to make them sweeter, try rolling them in unbleached cane sugar.  That will really take them up a notch on the sweet scale!  Even powdered coconut sugar would work too – have you tried it yet?  We love using it in our chocolate icing recipes.

I use Enjoy Life and Cuisine Camino chocolate for all of my recipes.  Both brands are dairy-free and free of top allergens.

Get your kids into the kitchen with you and you can make these together in no time – Eva loves helping me bake.  If you’re eating sugary treats, the best way to do it is with healthy fats and protein.  These bites are full of both.  A perfect treat for any time of day, yes, even breakfast!


No-Bake Chocolate Chip Cookie Dough Bites

Yield 15 bites


  • 1/4 cup walnuts
  • 3/4 cup almond meal
  • 3/4 cup gluten-free oats
  • 1/4 cup hemp hearts
  • 2 tablespoons ground flax
  • pinch of sea salt
  • 2 teaspoons vanilla
  • 2 soaked and pitted dates (soak for 10-20 minutes in hot water)
  • 1/4 cup maple syrup
  • 1/4 cup coconut oil, liquified
  • 1/4 cup dairy-free chocolate chips


  1. Add walnuts, almond meal, oats, hemp hearts, flax, and sea salt to the bowl of your food processor.  Process until mixture resembles bread crumbs.
  2. Add vanilla, dates, maple syrup, and coconut oil and process until combined.
  3. Scrape dough in to a bowl and stir in chocolate chips.  Refrigerate for 2o minutes to harden.
  4. After twenty minutes, remove from fridge and roll into tablespoon sized balls.


Keep refrigerated.



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