No Bake Chocolate Chip Cookie Dough Bites

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Do I really have to convince you to make these? I think that the name justifies it all. If you still aren’t sold, here’s another reason- you don’t have to turn on the oven, these raw cookie dough bites can be ready in less than ten minutes and you can feel good about eating them! (Okay, I think I just gave you three more reasons.) The little bites/balls – whatever you want to call them!- tasted like the real deal. Each bite was bursting with a sweet, salty, and chocolatey flavor!

Further Food Nutritionist Commentary:

These cookie dough bites are a sweet treat with simple ingredients for nut butter lovers and those with gluten sensitivities. Did you know medjool dates are packed with potassium? Just 1 average medjool date contains about 5% of the daily value of potassium. Potassium helps nerves and muscles communicate, which can help decrease chances of muscle cramping. Keep in mind serving size if you’re watching calories.

By Kathleen Benson, RDN LD

No Bake Chocolate Chip Cookie Dough Bites

  • Prep Time: 10 mins
  • Cook Time: 0 mins
  • Servings: 12

Ingredients

1 cup gluten free oats
5 medjool dates
2 teaspoons vanilla
3 tablespoons creamy almond butter
few pinches of sea salt
3 tablespoons [or more] of dairy free chocolate chips
1/2 tablespoon warm water

Optional add ins:
To make sweeter: add 1 tablespoon sweetener of choice (coconut sugar or maple syrup)

Instructions

  1. In a food processor pulse the gluten free oats until flour consistency.
  2. Add the medjool dates and pulse until well combined.
  3. Add the following ingredients: vanilla, almond butter, and sea salt. Pulse until the mixture reaches dough consistency. If the mix is not sticking together, add small amounts of water. (I ended up adding about 1/2 tablespoon of warm water to the mix and it did the trick.)
  4. You can add the chocolate chips to the food processor and give it a quick pulse or mix them in by hand.
  5. Roll the dough into small balls. Store in an air tight container in the fridge or freezer.
In a food processor pulse the gluten free oats until flour consistency. Add the medjool dates and pulse until well combined. Add the following ingredients: vanilla, almond butter, and sea salt. Pulse until the mixture reaches dough consistency. If the mix is not sticking together, add small amounts of water. (I ended up adding about 1/2 tablespoon of warm water to the mix and it did the trick.) You can add the chocolate chips to the food processor and give it a quick pulse or mix them in by hand. Roll the dough into small balls. Store in an air tight container in the fridge or freezer.

Nutrition Information

Per Serving:  Calories: 96; Total Fat: 4g; Saturated Fat: 1g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 21mg; Potassium: 71mg; Carbohydrate: 15g; Fiber: 2g; Sugar: 9g; Protein: 2g


Nutrition Bonus:   Iron: 6% 

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One thought on “No Bake Chocolate Chip Cookie Dough Bites

  1. Gotte

    Love these little bite sized cookies! They are a perfect size to grab when you want a little sweet treat. It feels good to be able to indulge into this cookie dough without the fear of getting sick like normal cookie dough! I love how simple the ingredients are! I also added few more chocolate chips to make them a little more chocolate chunky.

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