Cookie dough. Who doesn’t love it? But there’s that whole raw egg thing (which admittedly I never let stop me) and of course those darn calories. Why does cookie dough have to taste so good?!
Luckily, I came up with a recipe for Paleo Cookie Dough Bites so we can enjoy our tasty cookie dough without all the guilt.
Of course you don’t want to gobble down the whole batch at once, but at least this gluten-free, dairy-free, and egg-free version is better for you than regular cookie dough.
Plus these Paleo Cookie Dough Bites are quick and easy to make. It takes less than 5 minutes to whip up a batch, then you pop in the fridge or freezer to chill for a while and roll into balls. Easy peasy!
Ready for the recipe?
Paleo Cookie Dough Bites recipe:
¼ cup coconut oil, melted or softened
2 Tbsp canned coconut milk* (this is the brand I use)
1 Tbsp coconut cream (from the top cream of your canned coconut milk) (optional)
2 tsp vanilla extract
2 Tbsp honey or maple syrup
1.5 cups almond flour
⅓ cup dairy-free chocolate chips
Note on the canned coconut milk – I tried other non-dairy milk, like almond milk, coconut milk from a carton, etc. but canned coconut milk is the best. You can try another “milk’ if you’d like, but I only recommend canned coconut milk. It gives these Paleo Cookie Dough Bites a richer flavor that’s so good!
All you have to do is whisk together the coconut oil, coconut cream (optional), vanilla extract and honey; then stir in the almond flour and finally fold in the chocolate chips.
You can add a little more honey or maple syrup if you prefer more sweetness.
Chill for 30-60 minutes until firm and roll together into 1/2″ balls.
One batch makes 18-24 Paleo Cookie Dough Bites.
Your only challenge is to not eat all these tasty bites at once.
Hint: hide them in a container in the back of your fridge and you won’t be as tempted to eat one every time you open the door. Or you could always share with your family; they’re guaranteed to go quickly!
- ¼ cup coconut oil, melted or softened
- 2 Tbsp canned coconut milk*
- 1 Tbsp coconut cream (from the top cream of your canned coconut milk) (optional)
- 2 tsp vanilla extract
- 2 Tbsp honey or maple syrup**
- 1.5 cups almond flour
- ⅓ cup dairy-free chocolate chips
- Mix the coconut oil, coconut milk, coconut cream (optional), vanilla extract, and honey together in a mixer or whisk by hand. Stir in the almond flour until blended, then fold in the chocolate chips.
- Refrigerate for 30-60 minutes until chilled and firm, then roll into ½” balls.
** Like a sweeter cookie dough? Add another tablespoon or two of honey or maple syrup.