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Somebody forgot to turn off the sun last week.
For a solid 7 days straight, the thermometer registered over 100° outside. In the shade. At least half of those days were closer to 110°! Â
I know I live in California with warm weather and all… But if I wanted a scorching sunburn just from walking outside, I would’ve moved to Death Valley!
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My oven earned a well-deserved break during that heat wave, but by Day 2, I already had baking withdrawals. I lasted all the way until Day 4 before my cookie cravings drove me crazy. I had to do something about them!
I nearly duct taped the oven door shut to prevent myself from impulsively indulging in any insane temptations, but an idea popped into my head first. A deliciously brilliant idea.
What if I mixed up the cookie dough—but didn’t bake it?
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As long as I left out the raw eggs, I could eat it straight from the bowl. I’d still get my cookies without converting the house into a sauna!
And if you give a girl some cookie dough, she’s going to make some ___________ to go with it… (Stay tuned for the answer in my next post!)
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| Chocolate Chip Cookie Dough Bites | Print |
- 1 cup (120g) all-purpose flour
- ⅛ tsp salt
- 1 tbsp (14g) unsalted butter or margarine, melted and cooled
- ¼ cup (56g) unsweetened applesauce
- ½ tsp vanilla extract
- ½ cup (96g) light brown sugar
- 4 tsp mini semi-sweet chocolate chips
- Whisk together the flour and salt in a small bowl. In a medium bowl, stir together the butter, applesauce, and vanilla until thoroughly combined. Mix in the brown sugar, smearing any clumps along the side of the bowl. Add in the dry flour mixture, stirring just until incorporated. Fold in the chocolate chips.
- Optional: If the dough is too sticky to shape, refrigerate for 20-40 minutes.
- Line a baking sheet or large plate with wax paper. Roll the cookie dough into 32 little balls, using between 1 – 1½ teaspoons of dough in each ball. Place on the wax paper until ready to serve.
Keep the cookie dough bites stored in the refrigerator. Their flavors meld over time, and they actually taste best after 2 days of sitting in the fridge!
White whole wheat flour, whole wheat pastry flour, regular whole wheat flour, and oat flour (gluten-free oat flour, if necessary!) may be substituted for the all-purpose flour.
Coconut oil may be substituted for the unsalted butter or margarine.
Coconut sugar may be substituted for the brown sugar.
For a sugar-free version, use this recipe of mine instead!
{vegan, gluten-free option, clean eating option, egg-free, dairy-free, low fat}
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This looks delist. What brought me to your page is recipes containing protein powder. Now I’m so hungry and intrigued. I was wondering can I use protein powder in place of flour here? I love cookie dough and wanted see if it would work?
Thanks Nina! I haven’t tried protein powder in this cookie dough. I’m not sure if it’d be a 1-to-1 substitution, or if you might need a little more. I’d love to hear what you try!
After making the dough balls and leaving them out in room temperature, the cookie dough begins to get soft and mushy, like melting. How do you keep the dough firm being out of the fridge??
Yes, that does happen to the cookie dough if it’s left on the counter for too long! If you check the Notes section beneath the recipe, I already included a note saying that the cookie dough bites should be stored in the refrigerator. That ensures that they maintain their shape!
Hey Amy, this recipe looks great! I love cookie dough and I’m really tempted to try this! I was wondering if this recipe would work well as a dip?
Thanks Sylvia! I hadn’t thought to try it as a dip, but that sounds like fun! As written the recipe is too thick for a dip, but you can easily add milk, 1-2 teaspoons at a time, until the mixture reaches your desired consistency. I’d love to hear how that turns out for you!
Oh okay! Would it be best to place it in the fridge for 2 days before digging in like what you said in the recipe as well?
I think it should be fine to eat the dip as soon as you’ve made it Sylvia! 🙂
I’m curious. Why do you have applesauce in the recipe? Is it for the texture or smoothness?
I really appreciate your interest in my recipe Donna! The applesauce replaces the eggs, so it binds together the rest of the ingredients. That means it’s there for both texture and consistency! 🙂 I’d love to hear what you think if you try making these cookie dough bites!
Is there a substitute for the apple sauce?
I really appreciate your interest in my recipe, Mony! You can try substituting 1 ½ – 2 ½ tablespoons of milk (any type!) for the unsweetened applesauce. I’d recommend starting with just 1 ½ tablespoons. If you’re unable to stir in all of the flour mixture, then gradually adding more milk, ½ teaspoon at a time, until you’re able to incorporate all of the flour.
I’d love to hear what you think of these cookie dough bites if you make them!
Please remind your readers to never eat any raw flour. To make unbaked ookie dough safe to eat, flour should be heated in an oven or microwave until it reaches 165 degrees. Raw flour can be contaminated with e coli. Thanks for your vigilance.