It’s summer and IT IS hot. When I’m not rubbing SPF 50 all over my body, you can find me putting my head in the freezer searching for these incredible no bake healthy cookie dough bites that taste pretty close to that tollhouse cookie dough roll we all used to know and love.
By now you all probably know that I refer to myself as the #tahiniqueenie. Mainly because of this no bake cookie dough fudge, these tahini chocolate chip cookies, this layered tahini chocolate chip cookie cake and of course the VERY famous tahini brownies.
After making these easy tahini chocolate chip cookie dough bites years ago, I’ve realized that they are pretty much the ultimate no bake treat to stash in your freezer whenever that sweet tooth hits.
What’s in these healthy cookie dough bites?
The inside of these cookie dough bites is a sweet and soft chocolate chip cookie dough that happens to be egg-free, gluten free, grain free, dairy free and vegan. The outside is covered with a chocolate shell, that’s completely optional, but absolutely recommend! You’ll need:
- Tahini: and I mean the natural, drippy kind of tahini. It’s important to use a high-quality, premium brand like this one. Your tahini should never taste bitter! If it does, toss it.
- Coconut oil: a little coconut oil helps the “dough” stay soft. You’ll also use it when melting the chocolate for the outer shell.
- Pure maple syrup: we’re naturally sweetening these bites with pure maple syrup.
- Flour: you’ll also need a bit of fine blanched almond flour and coconut flour to help hold the bites together.
- Chocolate: I like adding chocolate chips directly to the bites, and then melting a dark chocolate bar to create the outer shell. OBSESSED.
What I love about these cookie dough bites is that they’re perfectly sweet without using any refined sweeteners, and they’re completely eggless (so feel free to get in that dough with a spoon).
Customize your chocolate chip cookie dough bites
There are plenty of easy ways to make these healthy cookie dough bites your own! Here’s what I can recommend:
- Use a nut butter: if you don’t have any tahini on hand, feel free to replace it with your favorite natural nut butter. Cashew butter will give the bites a similar taste to tahini.
- Try a new chocolate: feel free to use any chocolate bar or chips to create the “shell.” I think these would be amazing with a white chocolate shell!
- Keep them vegan: simply use your favorite dairy free/vegan chocolate chips for the inside and the shell.
- Enjoy as cookie dough: that’s right, no need to roll and dip these babies — you can also dive right in with a spoon because the “dough” is egg free.
How to make tahini cookie dough bites
- Mix the wet ingredients. Start by mixing together the tahini and coconut oil, then stir in the maple syrup and vanilla until it’s smooth.
- Make the “dough.” Fold in your dry ingredients until just combined, then mix in the chocolate chips.
- Roll out the bites. Use a mini cookie scoop (or your hands) to roll the dough into 10 bites. The dough should be fairly wet and barely come together into a ball. Freeze them for about 10-15 minutes.
- Dip & freeze. Next, melt your dark chocolate, then dip each cookie dough bite into the chocolate to fully coat. Freeze again for 5-10 minutes.
- Drizzle, freeze & devour. Drizzle with extra chocolate to make them nice and pretty, then freeze for a few minutes one last time. Enjoy!
Tips for making a chocolate coating
It can be tricky to make these cookie dough bites look nice when dunking them in melted chocolate, but I have the best tips for doing so!
- Instead of using your hands, place a fork under each bite and gently place it in the melted chocolate.
- Have a spoon with you as well so that you can spoon chocolate over the cookie dough bite.
- Lift the cookie dough bite up and tap the fork against the top of the saucepan then transfer to a baking sheet and slide the fork out. Done!
Storing tips
- In the fridge: feel free to keep these healthy tahini cookie dough bites in an airtight container or bag in the refrigerator for up to 2 weeks.
- In the freezer: these bites will stay good in the freezer for up to 3 months. When you’re ready to eat one, let it soften just a bit at room temp and enjoy!
More no bake desserts you’ll love
Get all of my dessert recipes here!
If you make these tahini cookie dough bites, be sure to leave a comment below and rate the recipe! You can also snap and picture and post it on Instagram using the hashtag #ambitiouskitchen. And of course be sure to follow Ambitious Kitchen on Instagram. xo!
The
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Tahini Chocolate Chip Cookie Dough Bites
Delicious no bake tahini chocolate chip cookie dough bites! These eggless, healthy cookie dough bites are vegan, dairy free, gluten free and naturally sweetened with just pure maple syrup and chocolate chips. Keep them in your freezer for an easy no bake healthy dessert!
Ingredients
- ½ cup (115g) drippy tahini
- 2 tablespoons coconut oil, melted and cooled
- 4 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- ½ cup (56g) packed fine blanched almond flour
- 2-3 tablespoons coconut flour (start with 2)
- ¼ teaspoon salt
- 3 tablespoons chocolate chips
- For the dark chocolate coating:
- 1 (3 ounce) 70% dark chocolate bar
- 1 teaspoon coconut oil
Instructions
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In a medium bowl, mix tahini and coconut oil together until smooth. Next stir in maple syrup and vanilla extract until well combined. Add in almond flour, 2 tablespoons coconut flour and salt and stir until a cookie dough consistency forms. Allow dough to sit for 5 minutes so that it thickens up. It should be doughy and moist but not overly wet; if it’s too wet add another ½ tablespoon of coconut flour. Stir in chocolate chips.
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Grab about a tablespoonful of dough and roll into a ball and place on a baking sheet lined with parchment paper. You should get about 10 cookie dough balls. Freeze for 10-15 minutes.
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While the cookie dough is freezing, break chocolate up into chunks and place into a microwave safe bowl with coconut oil. Microwave on high in 30 second intervals until chocolate is melted and smooth. Alternatively you can melt in a small saucepan over low heat.
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Use a fork to dip each cookie dough ball into melted chocolate and stir to fully coat, then place cookie dough ball back on the baking sheet. You likely will not use all of the chocolate. Freeze again for 10 minutes, then take back out of the freezer and use a spoon to drizzle the cookie dough balls with remaining melted chocolate for a pretty look on top. Place back in freeze for 5 minutes, then enjoy! Makes 10.
Recipe Notes
If you store them in the freezer, I recommend leaving them out for a few minutes so that they soften just a little bit.
Nutrition
Serving: 1cookie dough biteCalories: 220calCarbohydrates: 16.9gProtein: 4gFat: 17.1gSaturated Fat: 6.7gFiber: 3.4gSugar: 10.4g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on July 18th, 2019, and republished on August 11th, 2024.
