The recipe was originally posted December 3, 2020; Updated January 28, 2022.

Easy, fast & No-Bake: The perfect Cookie Dough Bites

Fancy enough for special occasions and easy enough to make for a weekday energy boost, these no-bake cookie dough bites are also allergy friendly. It takes just 8 ingredients and 30 minutes to make a batch, plus they’re naturally gluten-free and egg-free. Plus, you can easily make them dairy-free, Paleo, and vegan by using non-dairy mini chocolate chips (an easy-to-find ingredient swap).

Here are the 8 ingredients you’ll need to gather to make these no-bake cookie dough bites today:

Almond flour – for just the right texture, we love the super-fine Thrive Market Blanched Almond FlourCoconut flour – a key ingredient for making just the right consistency and texture in the raw cookie dough, we highly recommend using this combination of almond flour and coconut flourCoconut sugar – we love using coconut sugar but you can certainly substitute cane sugar if that’s what you have on handNatural peanut butter – it’s important that your peanut butter is a drizzly consistency in order for the dough to hold together, so we find that natural peanut butter, such as this one, works best. If the peanut butter in your pantry is more solid and thick at room temperature, don’t worry. You can loosen it up a bit my heating it in the microwave for 15-second increments until it is more drizzly. Just be sure not to heat it too hot so the peanut butter doesn’t melt the chocolate chips. For a peanut-free option, substitute almond or cashew butterCoconut oil – this is a great alternative to butter for dairy-free baking. However, if you don’t need dairy free, you can use unsalted butter in this recipeMini chocolate chips – for a dairy-free, allergy-friendly option, use Enjoy Life Mini Chocolate ChipsVanilla extractSea salt

These no-bake cookie dough bites are as easy as (you guessed it) making cookie dough! Here are the easy steps to get these easy energy bites on your snack tray:

Mix and chill the raw cookie dough: Combine the almond flour, coconut flour, sugar, peanut butter, melted coconut butter or butter, vanilla, and salt. Mix well until the dough starts to come together, then fold in the mini chocolate chips. Refrigerate the dough at least 10 minutes, and up to 24 hours. Roll the dough into balls: After the dough has chilled, roll the dough into 24 small round bites and place them on a parchment-lined baking sheet. Freeze the cookie dough bites in the freezer for 15 minutes.Melt the chocolate coating: In a small saucepan or double boiler over medium heat, combine the mini chocolate chip, peanut butter, and coconut oil. Heat slowly and stir until melted and smooth.Dip the cookie dough balls: Gently drop the chilled cookie dough bites, one at a time, into the melted chocolate. Use a fork to move them around until completely covered in chocolate. Lift out the cookie dough bite and return it to the parchment-lined baking sheet or pan. Repeat with remaining cookie dough bites and chocolate. 

The reason your mom never wanted you to snitch on the raw cookie dough before it was baked is because she didn’t want you to get sick (what a nice mom she was!). The two things you need to be mindful of when consuming regular cookie dough are raw eggs and raw flour. Since the dough in these no-bake cookie dough bites doesn’t contain eggs, you don’t have to worry about any salmonella bacteria (which can live in raw eggs). As for the flour, our dough calls for a mix of almond flour and coconut flour, both of which are safe to eat raw. That’s the beauty in this combination of ingredients – it’s both delicious and perfectly safe to eat raw and unbaked.

Not only are these no-bake cookie dough bites a fast and easy treat to make, but they’re also a great snack option for people who have certain food allergies or are following a special diet. Here’s how this recipe naturally fits for people who have certain ingredient restrictions, or can be made so with easy swaps:

Gluten-free: This raw cookie dough uses a combination of naturally gluten-free almond flour and coconut flour, which are also flours that are safe to eat rawGrain-free: The nut-based flours used in the dough make this a grain-free recipeDairy-free: By using melted coconut oil in the cookie dough and chocolate coating, as well as dairy-free mini chocolate chips (such as the Enjoy Life brand), you can easily make these dairy-free cookie dough bitesEgg-free: This cookie dough doesn’t call for any eggs, so this is an egg-free recipePeanut-free: To make these peanut-free, simply use cashew butter or almond butter in place of the peanut butterPaleo: By following the instructions above to make these cookie dough bites dairy-free, you are also making this a Paleo-friendly recipe since it uses gluten-free and grain-free floursVegan: The same goes for vegan – by following the instructions above to make dairy-free cookie dough bites, you have also made this a vegan, 100% plant-based snack

These cookie dough bites are best when stored and enjoyed chilled. You’ll want to keep them in the refrigerator so they hold their shape and the coating doesn’t melt. After dipping each bite in the chocolate coating, store them on the parchment-lined baking sheet or dish directly in the refrigerator or freezer until the coating has hardened. Once the chocolate has hardened, you can transfer the bites to a covered container, or freeze them for longer storage (see freezing notes below). The cookie dough bites will stay in the refrigerator for up to 2 weeks, or frozen for up to 3 months.

Can Cookie Dough Bites be made ahead & Frozen? 

Yes, they sure can! We love freezer-friendly recipes. Especially recipes like this that you can make a few weeks or months in advance, knowing that you’ll be so thankful when you can enjoy them later. To make these cookie dough bites ahead, simply prepare the full recipe as written. After the chocolate has hardened, place the cookie dough bites in an appropriate-sized freezer safe container. Pro Tip: Separate layers with parchment paper to avoid the bites from sticking together as they freeze. Eat from frozen or allow them to sit at room temperature for 30 minutes to soften up a bit before enjoying a delicious snack!

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Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter. 

1/2 cup mini chocolate chips 2 tablespoons natural peanut butter 2 teaspoons coconut oil

*For peanut-free, use almond butter or cashew butter in place of the peanut butter **For dairy-free, vegan, and Paleo cookie dough bites, use coconut oil (instead of butter) and dairy-free mini chocolate chips in the dough and coating, such as Enjoy Life brand  For ultimate success, we highly recommend reading the tips in the full blog post above. All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!