Occasionally throughout my childhood, Mom pulled out her well-worn set of metal mixing bowls and her hand mixer. She grabbed flour, sugar, salt, eggs, and butter off of the shelves… Along with an iconic yellow bag of chocolate chips.
She followed the recipe on the side of the bag, creaming the butter and sugar before mixing in the eggs, then gradually adding the flour to avoid a big mushroom cloud of fine flour dust that resulted from turning on the mixer if she dumped it in all at once.
After she dropped dollops of cookie dough onto the baking sheets and popped them in the oven, she handed my younger brother and me a beater from the mixer with clumps of dough and chocolate chips clinging to its metal sides as a snack to tide us over until the buzzer rang out.
I slowly savored every morsel of that buttery dough. Smooth and velvety, with just a hint of graininess from the brown sugar crystals that didn’t quite dissolve, melting on my tongue alongside the rich chunks of chocolate…
At that age, I actually liked the raw cookie dough a little bit more than the baked cookies!
Since I still get a craving for cookie dough every so often, even now as an adult, I decided to create a new {and healthier!} recipe that wasn’t full of refined flour, sugar, or eggs. And these Healthy Flourless Chocolate Chip Cookie Dough Bites totally exceeded my expectations—they’re absolutely incredible!
Perfectly sweet, deliciously chewy, full of chocolate… And only 30 calories!
HOW TO MAKE THE BEST HEALTHY FLOURLESS CHOCOLATE CHIP COOKIE DOUGH BITES
Ready to learn how to make these healthy edible chocolate chip cookie dough bites? Let’s get started!
To make this recipe extremely easy, you just need one bowl and a fork. That’s it! Bonus points if both are dishwasher safe… I’m one happy girl when I don’t have to wash any dishes by hand!
You’ll begin by adding a tiny bit of melted butter, vanilla, and liquid stevia to your bowl. I truly prefer the taste of butter in my healthy chocolate chip cookies and healthy edible chocolate chip cookie dough. There’s something so rich and cozy and comforting and satisfying about its flavor! Because you’re only using 1 teaspoon (yes, that’s it!), you’re adding a little extra vanilla extract compared to traditional recipes. That extra vanilla enhances the butter’s flavor and makes your healthy flourless chocolate chip cookie dough bites taste much more buttery than they really are!
As for the liquid stevia, it’s one of my favorite ingredients! It’s a plant-based, no-calorie sweetener that contains nothing overly refined or artificial. This is the kind I use because I love its sweet flavor and don’t notice any strange aftertastes. You can find it at many health-oriented grocery stores, but I buy mine online here because that’s the cheapest price I’ve found. (And you’ll use it in all of these recipes of mine, too!)
Next, you’ll mix in unsweetened cashew milk and salt. Any milk will work, but I prefer cashew milk because it’s thick, creamy, and just 25 calories per cup! (It’s the secret ingredient in my pumpkin spice coffee creamer!) Make sure your milk is at room temperature! Cold milk will re-solidify your butter. Oops!
Instead of regular ol’ white flour, you’ll mix in oat flour next! Oat flour is exactly what it sounds like… Finely ground oats. I’m not sure whether it’s technically a flour, seeing as it’s just itty bitty finely ground oat particles, so… I wasn’t sure whether to call these “flourless” or “practically flourless.” Either way, these healthy edible chocolate chip cookie dough bites are delicious! 😉 And you can use gluten-free oat flour (like this!) if needed!
Note: Because this cookie dough is meant to be eaten raw, we’re skipping the eggs, baking powder, and baking soda! (And with no eggs or dairy, these healthy edible chocolate chip cookie dough bites are actually vegan!)
And finally, my chocoholic heart’s favorite part… The mini chocolate chips! These are one of my favorites because they taste really rich and melt so well on your tongue. Mmmmmmm… Pure bliss!
Would you be willing to share any of these? Or would you keep them all to yourself?? 😉 And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! 🙂 ) I’d love to see your healthy flourless chocolate chip cookie dough bites!
| Healthy Flourless Chocolate Chip Cookie Dough Bites | | Print |
- 1 tsp unsalted butter or coconut oil, melted
- ¾ tsp vanilla extract
- ⅝ tsp liquid stevia, or adjusted to taste
- 3 ½ tbsp (53mL) unsweetened cashew milk, room temperature
- ⅛ tsp salt
- ¾ cup (90g) oat flour (gluten-free if necessary and measured like this)
- 1 tbsp (14g) miniature chocolate chips
- Place a sheet of wax paper or parchment paper on a baking tray.
- In a medium bowl, stir together the butter, vanilla extract, and liquid stevia. Stir in the cashew milk and salt. Add in the oat flour, stirring until just incorporated. Gently fold in the chocolate chips.
- Working with a small amount of the mixture at a time, roll into a bite-sized sphere. Place on the prepared baking sheet. Repeat with the remaining mixture. Transfer to an airtight container, and refrigerate until ready to eat.
This is my favorite store-bought oat flour (this is the gluten-free version!) because it's so fine and powdery. I also show you how to make your own oat flour here!
Any flour except coconut flour may be substituted for the oat flour. When substituting gluten-free flours, the texture of the cookie dough bites will vary (and typically be grainier).
I highly recommend using the liquid stevia! It’s one of my favorite ingredients, and you’ll use it in all of these recipes of mine, too! I buy mine online here because that’s the cheapest price I’ve found. For sweeter bites, increase the liquid stevia to ¾ teaspoon.
If you really prefer not to use the liquid stevia, then omit it and substitute pure maple syrup, honey, or agave in place of the milk. (The bites won’t be quite as sweet with any of these substitutions! They’ll be closer to the sweetness level of muffins, rather than cookies.)
If the mixture is too dry and won't come together, add additional milk, ½ teaspoon at a time, until you can roll it into spheres.
Do not try to bake this cookie dough! It won't turn out properly at all. Instead, I recommend my Ultimate Healthy Soft & Chewy Egg-Free Chocolate Chip Cookies recipe!
{gluten-free, vegan, clean eating, low fat, sugar-free}
View Nutrition Information + Weight Watchers Points
You may also like Amy’s other recipes…
♡ The Ultimate Healthy Soft & Chewy Egg-Free Chocolate Chip Cookies
♡ Single-Serving Chocolate Chip Protein Cookie Dough
♡ Single-Serving Chocolate Chip Peanut Butter Protein Cookie Dough
♡ Chocolate Chip Cookie Dough Protein Bars
♡ Chocolate Chip Cookie Dough Energy Bites
♡ Brownie Batter Energy Bites
♡ Practically Flourless Extra Fudgy Brownies
♡ Flourless Chocolate Chunk Brownie Bites
Finally! Ive managed to try this promising recipe! I used jaggery instead of Stevia. These have turned out yumm. But i need to tone down the sweetness.
Will let you know how that turns out.
I’m so glad you enjoyed these cookie dough bites, Antra! That’s great to know that jaggery worked. Thanks for taking the time to share! 🙂
Hi I have sweetener that has a ratio of 1:1 (one teaspoon sweetener is equal to one teaspoon sugar) how much should I use?(it’s not liquid but fine grains)
I really appreciate your interest in my recipe, Nur! I think you may have sent me a DM about this on Instagram. Would that happen to be you? If so, a link to the exact product that you’d like to use would be really helpful! Sugar-free sweeteners vary by quite a bit, especially with how they absorb and dissolve in liquids, so the amount you’ll need (and other recipe modifications you may need to make!) depends on the exact product you’d like to use. 🙂
Hi Amy, just wondering if I could add a scoop of protein powder to these? Also, can I freeze them? I just recently started counting macros and would love these little tasty treats. They look so yummy!
Wondering if you’ve tried them with maple?
Can we use liquid monk fruit?