If you have ever eaten raw cookie dough straight from the bowl, you already know how good it is. These gluten free cookie dough bites give you that same experience, but in a way that’s actually meant to be eaten as is.

They are no-bake, super easy to throw together, and made with simple ingredients like almond flour, coconut flour, maple syrup and almond butter. Nothing complicated at all.

The best part is that they are completely gluten free. So if you are avoiding gluten or cooking for someone who does, these are a really solid option that everyone will enjoy.

Each bite is soft, a little chewy, and loaded with mini chocolate chips. They taste like a treat but they are honestly not that bad for you compared to regular cookie dough.

You can keep them in the fridge for whenever you need a quick sweet snack. They hold up really well and honestly taste even better when they are cold.

Why You’ll Love This Recipe

No Baking Required – These cookie dough bites skip the oven entirely, so you can go from mixing to snacking in no time. Just stir everything together, roll them up, and they’re ready to eat.

Tastes Like Real Cookie Dough – Between the almond butter, maple syrup, vanilla, and mini chocolate chips, these bites genuinely taste like the cookie dough you used to sneak from the bowl. The best part is they’re completely gluten free.

Perfect for Meal Prep and Snacking – You can roll up a whole batch and store them in the fridge for whenever a craving hits. They make a great grab-and-go snack for school, work, or late-night sweet tooth moments.

Naturally Sweetened with Maple Syrup – These bites use pure maple syrup instead of refined white sugar, so you get that perfect sweetness without the processed stuff. It also gives the dough a rich, warm flavor that white sugar just can’t match.

Ingredients

1 1/2 cups Almond Flour
1/4 cup Coconut Flour
1/3 cup Maple Syrup
1/4 cup Creamy Almond Butter
3 tablespoons Coconut Oil, melted
1 teaspoon Vanilla Extract
1/4 teaspoon Sea Salt
1/2 cup Mini Chocolate Chips
2 tablespoons Coconut Cream

How to Make

Step 1

In a large bowl, mix together almond flour, coconut flour, and sea salt until well combined.

Step 2

Add maple syrup, almond butter, melted coconut oil, coconut cream, and vanilla extract. Stir until a thick dough forms.

Step 3

Fold in mini chocolate chips until evenly distributed throughout the dough.

Step 4

Roll the dough into 1-inch balls and place on a parchment-lined baking sheet.

Step 5

Refrigerate for 30 minutes until firm. Store in an airtight container in the refrigerator for up to 1 week.

Helpful Tips

Melt the Coconut Oil the Right Way

Make sure your coconut oil is fully melted but not hot when you add it to the bowl. If it’s too hot, it can make the almond butter runny and throw off the texture of your dough.

The easiest way is to microwave it in short 15 second bursts and stir between each one. You want it liquid but cool enough that you can touch it comfortably.

If your coconut oil is hot and you mix it into the dough, the chocolate chips will start melting when you fold them in later, which makes a mess instead of nice clean bites.

Use Room Temperature Almond Butter

Take your almond butter out of the fridge about 20 minutes before you start. Cold almond butter is stiff and hard to mix, which means you’ll end up with clumps in the dough instead of a smooth, even texture.

If you forgot to take it out early, scoop it into a small bowl and microwave it for about 10 seconds. You don’t want to melt it, just soften it enough so it blends easily with everything else.

Also, give the jar a good stir before you measure it out. Almond butter separates naturally, and if you just scoop from the top you might get mostly oil or mostly thick paste, which will change how the dough turns out.

Don’t Skip Mixing the Dry Ingredients First

It might seem like an extra step you don’t need, but whisking the almond flour, coconut flour, and sea salt together before adding the wet stuff really matters. Coconut flour tends to clump, and if you dump everything in at once you’ll end up with dry pockets in your dough.

Just take 30 seconds to stir the dry ingredients with a fork or whisk until they look even and there are no visible clumps. This way, every bite tastes the same and the salt is spread evenly throughout.

Frequently Asked Questions

Can I use a different nut butter instead of almond butter?

Yes, you can swap the almond butter for cashew butter, sunflower seed butter, or even peanut butter if you’re not avoiding peanuts. Just make sure whatever you use is creamy and well-stirred so it blends smoothly into the dough.

Keep in mind that each nut butter has a slightly different flavor and consistency, so your cookie dough bites might taste a little different, but they’ll still turn out great.