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+ servings
vegan cookie dough bites stacked in a row

Cookie Dough Bites

Gabby
These vegan cookie dough bites are perfect no bake snack for when you're craving something sweet! They're dipped in chocolate, fun to make, and freezer-friendly!
5 from 3 votes
Prep Time 1 hr
Cook Time 30 mins
Total Time 1 hr 30 mins
Course Dessert
Cuisine American
Servings 24 balls
Calories 100 kcal

Equipment

  • hand mixer or Standing Mixer
  • Baking Sheet

Ingredients
  

  • ½ cup butter, softened (vegan or regular)* (100 g)
  • ½ cup light brown sugar (94 g)
  • 6 tbsp granulated sugar (80 g)
  • 1 tsp vanilla extract
  • ½ tsp salt
  • cup all-purpose flour (210 g)
  • 4 tbsp milk (vegan or regular)
  • ½ cup mini chocolate chips (semisweet) (or regular chocolate chips)
  • 15 oz chopped dark or semisweet chocolate (425 g)
  • 5 tsp coconut oil (or other neutral oil) (SEE NOTES)

Instructions
 

  • 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.
  • In the bowl of a standing mixer or hand mixer, beat together the butter and both sugars for 1-2 minutes. Add in the vanilla and mix again.
  • 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.

Notes

HEAT TREATING THE FLOUR: I recommend heat treating the flour because it kills any bacteria that could be in the flour and ensures that the dough is safe to eat.
BUTTER: If you aren't dairy free or vegan, you can easily use regular butter, milk, and chocolate in this recipe instead of the vegan alternatives! 
DIPPING THE COOKIE DOUGH: The easiest way I've found to dip the dough in chocolate is to scoop the bites with the fork (instead of stabbing the fork into the dough) and gently roll them around in the bowl of melted chocolate. It's a bit messy but fun!
OPTIONAL TOPPINGS: You can use crushed Oreos, rice krispie treats, finely chopped peanuts, or other toppings. Just sprinkle them onto the dough while the chocolate is wet, or place the toppings into a separate bowl and dip the chocolate covered dough in the bowl.
COCONUT OIL: If you find that your melted chocolate is too thick to work with, you can add a tiny bit more oil (⅛ tsp at a time) to the chocolate and stir. Be careful not to add too much!
Storage Instructions: Store the cookie dough bites covered in the fridge for up to 5 days. You can freeze them in an airtight container or ziploc bag and eat them straight out of the freezer too.

Nutrition

Calories: 100kcal
Keyword Dairy Free, No Bake, Vegan
Tried this recipe?Let us know how it was!