Raw, Gluten-Free Cookie Dough Bites
When I was younger I used to love eating spoonfuls of raw cookie dough with my friends. We would buy a big tub of Tollhouse cookie dough and take turns scooping out heaping blobs of dough. It was our favorite treat. Now, I realize eating raw cookie dough isn’t the greatest idea, since cookie dough is full of raw eggs!
But these raw cookie dough bites are safe to eat, and they are fantastic.
This recipe makes a bunch – about 24 cookie dough balls! You can store them in an airtight container in the fridge and they will be chilled and ready for when you’re craving a little bite-sized sweet.
Plus, they have no eggs, no added sugar and no gluten. They’re also full of protein and healthy fats so I’d even go so far as saying that they are good for you! In moderation of course.
Blanched almond flour makes the base for this dough. It’s important to try and find blanched almond flour, where the skin has been removed and the flour is all white, as opposed to regular almond flour, which makes this dough a little more gritty.
To sweeten the dough I used agave nectar, but honey is great, too. And if you want your dough a little sweeter you can add sugar, Splenda, stevia or whatever sweetener you prefer.
I added mini chocolate chips to this batch. I plan to explore more flavors, maybe oatmeal raisin, peanut butter cookie dough with white chocolate chips, one with chopped nuts…
I did something really fun with these! I popped a few cookie dough balls in the freezer for about an hour. Then I made some banana ice cream – you take frozen, sliced bananas and blend them in the food processor until they turn into the consistency of ice cream – and chopped up the semi-frozen cookie dough bites on top.
VOILA! Gluten-free cookie dough ice cream that is actually healthy for you!! I drizzled a little chocolate syrup on top of mine at some point, too. Makes it a little more unhealthy, but SUPER delicious.
I also plan on making some homemade vanilla ice cream and adding these in for a more authentic gluten-free cookie dough ice cream experience. Mmmmm.
These are great for kids and adults, alike. You will not be disappointed!
Hugs, kisses + yummy cookie dough dishes…
Lauren
Raw, Gluten-Free Cookie Dough Bites
- Total Time: 10 minutes
- YIELDS 24 cookie dough balls
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Instructions
- In a medium bowl, whisk together the blanched almond flour, baking soda and sea salt.
- In a separate bowl, mix the coconut oil, agave nectar (or honey), nut butter and vanilla until combined.
- Pour the wet mixture into the dry mixture and mix until completely combined. A spatula or your hands work best.
- If the mixture doesn't hold together and is too crumbly, add a few drops of water until you reach your desired consistency. It should hold together well.
- Taste the dough, and if you feel it needs to be sweeter, add some sweetener of choice – Splenda, stevia, sugar.
- Mix in your mini chocolate chips, nuts or whatever mix-ins you're adding until combined.
- This step is optional, but I found it helpful to pop the dough in the fridge for 10 minutes or so until it's slightly cool. This will make it easier to roll into balls.
- Roll the dough into small bite-sized (or two-bite-sized) balls. Mine were about an inch wide, maybe a little smaller.
- Store the cookie dough balls in an airtight container in the fridge. They will keep for about a week. (I also popped a few in the freezer so I'll let you know how those last in a few weeks, too!)