The 5-ingredient vegan cookie dough is covered in chocolate and topped with flaky sea salt. Needless to say, these chocolate cookie dough bites are ridiculously addictive.
These cookie dough bites may be my best recipe yet. I know it's a bold statement, but they are so easy to make and ridiculously addictive. Not only are they healthy but they are also gluten-free, vegan, nut-free, and soy-free. They are made with edible cookie dough that is vegan, meaning no raw eggs.
A few notes
Chocolate: If you're familiar with my recipes, then you probably won't be surprised when I say I love Enjoy Life chocolate chips. They're a little more expensive, but I buy them from Thrive Market. My favorites are the mini chocolate chips and the dark chocolate morsels.
Flour: Since we're not baking the dough, any type of GF (or non-GF) flour will do. I used Bob's Red Mill 1:1 because that's my personal favorite and what I had on hand. You could also probably get away with a combination of rice flour, almond flour, or oat flour.
Flaky Sea Salt: Last but not least, the star of the show. You can use any type of sea salt, but flaky sea salt works best. You can, of course, skip the sea salt altogether, but I personally wouldn't!
Equipment: This is the mini muffin pan I have and love. It's under $15, making it well worth the investment. Don't forget to buy mini muffin liners, too!
To recap, these cookie dough bites are:
Vegan
Gluten-free
Nut-free
Soy-free
No bake
Just 7-ingredients
And INSANELY delicious!
More chocolate recipes to enjoy:
Black Bean Brownies w/ Chocolate Ganache
Chocolate Peanut Butter Cupcakes
Skillet Chickpea Chocolate Chip Cookie
Watch my Instagram Reel for a quick tutorial on how to make these chocolate cookie dough bites!
Cookie Dough Bites
The 5-ingredient vegan cookie dough is covered in chocolate and topped with flaky sea salt. Needless to say, these chocolate cookie dough bites are ridiculously addictive.
Ingredients
- ½ cup (75 g) GF flour (I like Bob's Red Mill 1:1)
- ¼ cup (50 g) sugar
- ¼ cup (48 g) coconut oil, melted
- 1 tablespoon water
- ½ teaspoon vanilla
- 3 cups (800 g) dark chocolate (I like Enjoy Life), melted and divided
- Pinch of flaky sea salt
Instructions
- Line a mini muffin pan with 24 mini cupcake liners.
- Toast the flour at 350F for 8-10 minutes (this is to kill any germs).
- Once the flour has cooled, sift and add to a medium size bowl along with the melted coconut oil, sugar, water, and vanilla.
- (Optional) Finely chop an extra 1 tablespoons of chocolate to add to dough.
- Melt 1 cup of chocolate in the microwave.
- Add 2 teaspoons of melted chocolate to each of the 24 liners. Carefully push the chocolate up the sides of liners, about ⅔ of the way.
- Place pan in refrigerator for 5-10 minutes until the chocolate is dry to the touch.
- Once chocolate is set, take a teaspoon sized ball of cookie dough and flatten on top of chocolate, leaving about ⅛" between the sides. Repeat until all 24 liners are filled. (Note: If cookie dough is too crumbly, add a tsp of water to make easier to handle)
- Melt remaining cup of chocolate and pour chocolate over each of the 24 cookie dough discs. Smoothe tops with spoon or teaspoon.
- Return pan to the refrigerator for 5 minutes.
- Lightly sprinkly flaky sea salt on the tops of each chocolate cup.
- Return to fridge for another 10 minutes until chocolate is set.
Notes
Store in the refrigerator for 7 days or 4 months in the freezer.
Nutrition Information:
Yield: 30 Serving Size: 1Amount Per Serving: Calories: 13Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 5mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 0g
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