These 6-ingredient, no-bake chocolate chip cookie dough bites are super easy to make in just one bowl! Made of edible gluten-free cookie dough that's also egg-free, dairy-free, refined sugar-free, oil-free and nut-free, these tiny treats are top 8 allergen-friendly, making them perfect for kids' (and grown-ups') lunchboxes. So scrumptious, you'll want to make a double batch and stash them in your freezer, so you'll be ready when the cookie dough craving hits! Try them with or without some chocolate drizzle or dipped in melted chocolate.
Not only will kids loooooove eating these little bites of chocolatey-chippity goodness, they will also enjoy making them!
Since there's no baking required, it's super easy and fun for kids to make these edible cookie dough balls.
But don't take it from me, Londyn and Jovie are here to
tell show you themselves...
Of course, adults will love making these too because it is so ridiculously easy to make them...and of course, even easier to enjoy them. 😉
Ingredients you'll need
- Unsweetened Applesauce - This stands in for the butter or oil typically used in cookie dough which is what allows them to be oil-free.
- Coconut Sugar - This unrefined sweetener replaces granulated sugar in this recipe.
- Pure Maple Syrup - It's also unrefined and adds a bit more sweetness in liquid form also adding some moisture.
- Pure Vanilla Extract
- Gluten-Free Oat Flour - This mild-tasting flour keeps this recipe gluten-free and because it's made of ground up oats, it provides the same level of nutrition as oats do. I use Bob's Red Mill, which is certified gluten-free. If you want to make your own out of certified gluten-free oats, check out the section "How to Make Oat Flour" in this collection of oat flour recipes.
- Kosher Salt
- Refined Sugar-Free & Vegan Chocolate Chips - I use Enjoy Life, but you can use your favorite top 8 allergen-free brand.
Optional - Of course, you can enjoy these cookie dough bites as is. Buuuuuut, you can totally drizzle on some more chocolate if you'd like or completely dip them in melted chocolate. You'll just need some more of the chocolate chips as well as a bit of coconut oil to melt the chocolate. If you want to keep them oil-free, you can leave off the drizzle or the chocolate coating.
How to make the cookie dough bites - step by step
First, line a baking sheet with parchment paper and set aside.
Then, add applesauce, coconut sugar, maple syrup and vanilla extract to a mixing bowl.
Stir to combine.
Stir in oat flour and salt.
Fold in the chocolate chips.
Use a small cookie scoop to scoop out dough onto the baking sheet.
Use your hands to roll them each into dough balls and return to the baking sheet.
Place the tray of dough balls in the freezer for 10 minutes.
How to make the optional chocolate drizzle
If you want to add the chocolate drizzle, while the dough balls are in the freezer, combine chocolate chips and coconut oil in a small, microwave-safe bowl.
Microwave in 15-second intervals, stirring between each one, until chocolate is smooth. Set aside until ready to use and slightly cooled down.
Dip a small spoon into the melted chocolate and using a back and forth motion, drizzle a line of chocolate across the top of each dough ball.
Place the dough balls back in the freezer for 10 more minutes.
How to make the optional chocolate coating
Add chocolate chips and coconut oil to a small microwave-safe bowl.
Microwave in 20-second intervals, stirring between each one, until chocolate is smooth.
Set aside to allow the chocolate to cool down slightly so that the dough balls don’t melt when you dip them.
Place one dough ball onto a fork.
Dip the dough ball into the melted chocolate, ensuring it is fully coated.
To remove excess dripping chocolate, gently tap the fork against the bowl. You can also use a special tool designed for dipping items into chocolate instead.
Place the chocolate-coated dough ball onto the parchment-lined baking sheet. Repeat until all of the dough balls have been covered with chocolate.
Dip a small spoon into the chocolate and using a back and forth motion, drizzle a line across the top of each coated dough ball.
Place in the freezer on the baking sheet for 10 more minutes.
- Oat Flour: Be sure to use the spoon and level method to measure the flour. Scooping the measuring cup directly into the flour will yield too much flour and the dough will be too dry. Also, be sure to use a dry measuring cup rather than a liquid measuring cup.
- Applesauce: Be sure to level the applesauce when measuring as using heaping tablespoons will add too much moisture and the balls won't form properly.
Can I make a double batch?
Yes! You can double all of the ingredient measurements in order to make twice as many dough balls.
Storing the cookie dough balls
You can store the cookie dough bites refrigerated in an airtight container for up to five days.
They can also be kept in an airtight container in the freezer for up to 2 weeks.
You might also enjoy:
- Double Chocolate Chip Cookie Dough Bites
- Almond Butter Cookie Dough Bites
- Pumpkin Chocolate Chip Cookie Dough Bites
- Peanut Butter Energy Balls
- Vegan Chocolate Covered Strawberries
Chocolate Chip Cookie Dough Bites [Gluten-Free, Vegan, Refined Sugar-Free, Nut-Free, No-Bake]
FOR THE COOKIE DOUGH BITES
- 2 tbsp unsweetened applesauce (level tablespoons, not heaping)
- ¼ cup coconut sugar
- 1 tbsp pure maple syrup
- 1 tsp pure vanilla extract
- 1 cup whole-grain, gluten-free oat flour (measure using the spoon and level method as noted in tips in the post above)
- ¼ tsp kosher salt
- ⅓ cup vegan, refined sugar-free chocolate chips (such as Enjoy Life or Davis Chocolate)
FOR THE COOKIE DOUGH BITES
- Line a baking sheet with parchment paper and set aside.
- Using a spoon, mix applesauce, coconut sugar, maple syrup and vanilla extract together in a mixing bowl.
- Stir in oat flour and salt.
- Fold in ⅓ cup chocolate chips.
- Use a small cookie scoop (I recommend a #60 disher) to scoop out dough onto the parchment-lined baking sheet. Use your hands to roll each one and form into a ball. Return each one to the sheet.
- Place the baking sheet with the dough balls in the freezer for 10 minutes.
FOR THE OPTIONAL CHOCOLATE DRIZZLE
- If using the chocolate drizzle, make while cookie dough bites are in the freezer by combining 1 tablespoon chocolate chips and coconut oil in a small, microwave-safe bowl. Microwave in 15 second intervals, stirring between each one, until chocolate is smooth. Wait to use until slightly cooled down.
- Dip a small spoon into the melted chocolate and using a back and forth motion, drizzle a line of chocolate across the top of each cookie dough bite. Repeat going in the other direction, if desired.
- Place cookie dough bites in the freezer for 10 more minutes.
FOR THE OPTIONAL CHOCOLATE COATING
- Add chocolate chips and coconut oil to a small microwave-safe bowl. Microwave in 20-second intervals, stirring between each one, until chocolate is smooth. Allow the chocolate to cool down slightly so that the dough balls don’t melt when you dip them.
- Use a fork to dip each dough ball into the melted chocolate. Place each chocolate-coated dough ball onto the parchment-lined baking sheet until all of the dough balls have been covered with chocolate.
- Dip a small spoon into the chocolate and using a back and forth motion, drizzle a line across the top of each coated dough ball.
- Place in the freezer on the baking sheet for 10 more minutes.
(Please refer to the post above for instructional photographs for this recipe)
This post originally appeared on Watch Learn Eat on January 9, 2019. It has been republished to reflect both recipe and photo revisions. Changes to the story were also made.
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