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These edible vegan cookie dough bites are a perfect no bake dessert for when you're craving something sweet! They're covered in chocolate, fun to make, and freezer-friendly!
If you couldn't tell by the name of this blog, I'm a big fan of cookie dough. I truly think it's the greatest food ever created and deserves to be celebrated - and these vegan cookie dough bites do just that!
Sometimes, I get really strong cravings for cookie dough. Not cookies, just the dough. When that happens, I reach for a couple of these edible cookie dough balls and they always do the trick!
Why These Vegan Cookie Dough Bites Work
- These vegan cookie dough balls use mini chocolate chips instead of regular to provide a perfect cookie dough to chocolate chip ratio. If you only have regular chocolate chips, those will work fine too!
- The chocolate coating is made with a tiny bit of coconut oil to make the chocolate easier to work with. It also helps the chocolate coating stay soft enough when refrigerated that it doesn't crack and break off when take a bite.
- Since this recipe is egg-free, it's safe to eat the raw cookie dough! You can also heat treat the flour to be extra cautious, which I'll explain how to do below.
- These cookie dough truffles are customizable. You can dip them in chocolate, and even top them with crushed Oreos or other crunchy toppings. You can even skip the chocolate dip entirely!
- These chocolate covered cookie dough bites are freezer-friendly! I actually like to keep them in the freezer and eat them cold.
- You can make this recipe with regular butter, milk, and chocolate if you don't follow a vegan diet!
Step By Step Instructions
STEP ONE: Heat treat your flour. Pour the flour onto a baking sheet and spread it around into an even layer. Bake in a preheated oven for 5 minutes then let the flour cool before making the cookie dough.
STEP TWO: Beat the butter, granulated sugar, and brown sugar together until light and fluffy, then mix in the vanilla extract.
STEP THREE: Mix in the flour and salt until a crumbly dough forms. Pour in the milk and mix until combined, then add in the chocolate chips.
STEP FOUR: Form 2 tsp-sized balls of dough and place them on a baking sheet lined with parchment paper, then into the freezer for 30 minutes.
STEP FIVE: Once 30 minutes have passed, place the chopped up chocolate bars and coconut oil into a bowl and microwave for 20 seconds. Take the bowl out, stir the chocolate, then place it back in the microwave for another 15 seconds, then stir again. Continue microwaving for 15 seconds at a time, stirring in between each interval until the chocolate is melted.
STEP SIX: Take the cookie dough bites out of the freezer and dip them in the bowl with melted chocolate. Return the balls to the baking sheet and refrigerate for 20 minutes or until chocolate has set.
Heat Treating The Flour
In order to make sure that this cookie dough is safe to eat, I recommend heat treating your flour. While it is an optional step, it can give you peace of mind especially if you're planning to serve these cookie dough truffles to kids or guests.
Heating the flour to a high temperature will kill any bacteria in the flour that could make you sick. Some brands even sell heat treated flour in the store, but it only takes an extra 5 minutes to do, so it's worth it in my opinion!
These chocolate chip cookie dough bites are super customizable! You can choose to dip them in melted chocolate and call it a day, or you can sprinkle some fun toppings on while the chocolate is wet. Here are a couple toppings I recommend to make them look fancy or to add a nice crunch:
- Crushed up Oreos (my personal favorite)
- Finely chopped peanuts or almonds
- Rice Krispie treats
- Finely grated chocolate
- A sprinkle of sea salt
FAQs and Expert Tips
This recipe is made without eggs and the flour is heat treated to kill off potentially harmful bacteria, so yes it is safe to eat!
Absolutely! These cookie dough bites are so delicious on their own so you can definitely just form them into little balls and enjoy as is!
If the dough is dry, you may have over-measured your flour. Try adding in a little more milk to thin it out.
Absolutely! If you don't follow a vegan diet, simply swap out the butter, milk, and chocolate chips for non-vegan alternatives.
- Dipping the bites in chocolate can be messy! I find that the easiest way to do it is to use a fork to scoop the dough into the bowl of melted chocolate (as opposed to stabbing the fork into the dough), then gently rolling the dough around until it's completely covered.
- When dipping the dough in the chocolate, try to work quickly. Freezing the cookie dough bites makes them easier to work with so try to dip them in chocolate while they're still cold.
- If your chocolate seems too thick once you've fully melted it, you can add a ⅛ teaspoon more coconut oil to it (don't add too much!)
- If your bowl of melted chocolate starts to harden while you work, just put it back in the microwave for a few seconds and it will melt again.
- If you're adding extra crunchy toppings, be sure to sprinkle them on before the chocolate sets on the dough so that the toppings stick! You can also place your toppings into a bowl and roll the chocolate covered dough around in the bowl.
- If you want even smaller cookie dough bites, use 1 tsp-sized balls of dough!
Storage and Freezing Instructions
These cookie dough bites should be stored covered in the fridge so that the chocolate coating doesn't melt. The dough inside will stay soft!
You can freeze the bites in a ziploc bag or an airtight container. I actually like to eat them straight out of the freezer.
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Vegan Cookie Dough Bites
- hand mixer or Standing Mixer
- Baking Sheet
- ½ cup butter, softened (vegan or regular)*
- ½ cup light brown sugar
- 6 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1½ cup all-purpose flour
- 2-4 tablespoon milk (vegan or regular)
- ½ cup vegan mini chocolate chips (semisweet) (or regular chocolate chips)
- 15 oz chopped dark or semisweet chocolate
- 5 teaspoon coconut oil (or other neutral oil) (SEE NOTES)
- To heat treat the flour*, preheat the oven to 350°F and spread it evenly onto a baking sheet. Once the oven is heated, bake the flour for 5 minutes then remove and let cool completely.
- Pour in the flour and salt, then mix. The dough will be crumbly at this stage. Add in the milk and mix the dough until combined, then stir in the mini chocolate chips.
- Line a baking sheet with parchment paper and make 2 tsp-sized balls of dough. Place them on the baking sheet and put in the freezer for 30 minutes.
- After 30 minutes, place the chopped chocolate and coconut oil into a microwave-safe bowl. Microwave for 20 seconds, stir, then microwave again for 15 seconds. Repeat at 15 second intervals, stirring again between each time until the chocolate is fully melted.
- Remove the cookie dough bites from the freezer and use a fork to dip them in the chocolate until covered, then place them back on the prepared baking sheet.* (SEE NOTES)
- At this point, you can sprinkle any additional toppings onto the cookie dough while the chocolate is still wet if desired.
- Place the tray with the chocolate covered cookie dough back into the fridge for around 20 minutes, or until the chocolate has set.
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.