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
Those cookies look so good! Great recipe!
Thanks Valeria! 🙂
how many calories of this recipe please? x
The full nutrition information is actually included directly beneath the recipe! I know it can be easy to miss. 🙂 I’d love to hear what you think of these cookie dough bites if you try them Emilie!
Hi Amy,
Have you ever used erythritol (brand name “Swerve”) instead of stevia? It’s granular, though, and I’d like to use it instead. Would you suggest I increase the liquid by the amount of stevia, but otherwise, make no other changes?
Thanks,
By the way, every recipe I get from you gets grand reviews from whoever is blessed to sample!
Debbie
I’m so honored that you’ve tried my recipes and everyone has enjoyed them, Debbie! It truly means a lot that you’d take the time to let me know. You just made my day! 🙂
Yes, I’ve actually used Swerve in quite a few of my recipes (you can find those here)! Although I prefer the confectioners’ style version over the granular… The granular seems to be harder to dissolve, so I sometimes still detect a slight grittiness. There isn’t a “one size fits all” approach for substituting it in my recipes, but I’m happy to help you figure out how to substitute it on a recipe-by-recipe basis. Just leave me a comment on each recipe that you’d like to substitute it, just like you did here, and I’ll do my best to determine whether that’s possible and any other recipe modifications you’ll need to make!
If you’d like to substitute it for the liquid stevia in this recipe, you’d need 5 tablespoons. I’d recommend reducing the milk to 1 tablespoon to start to compensate for the added volume. You may need to add more milk, but it’s always easier to add milk to cookie dough that’s too dry than it is to remove milk from cookie dough that’s too wet — if that makes sense! 😉
I’d love to hear what you think of these cookie dough bites if you end up making them!
Sounds and looks amazing!
Will be making them with butter (for me and my husband!) and without for my dairy free kids.
Going to try using a sweetened vanilla almond milk in place of the stevia and cashew milk.
I really appreciate your interest in my recipe Nicki! Unfortunately, the sweetened vanilla almond milk won’t be sweet enough to replace the stevia. The cookie dough bites will taste very bland with that and nothing else! If you prefer not to use the stevia, then I recommend using one of the substitutes in the Notes section underneath the Instructions. 🙂 I can’t wait to hear what you and your family think of these!
Thank you so much for your response! I will tinker with it a bit to find the right sweetness level for us. Amazing how such little stevia can taste so sweet! (I tasted a stevia leaf once and WOW!)
It’s my pleasure Nicki! I completely agree — it’s crazy how concentrated stevia’s sweetness is! 🙂 I’m excited to hear how you tinker with the recipe and what works for you and your family. I always love hearing what recipe tweaks work out!
Hi Amy! These are DANGEROUS!! So easy to eat the whole batch in ONE sitting! These are simply fantastic. Just like all your other baked goods, these didn’t make it to see the next day! LOL! Thank you again for bringing that little bit of extra happiness into our lives with your recipes. XO!
Hi Amy – I have to try this with oat flour…. since I want to add protein, what do you think about mixing flour for protein powder instead? I am thinking cinnamon and peanut butter flavor protein powder. Doesn’t that sound just GREAT!!!
I really appreciate your interest in my recipe Jennifer! I think this recipe, this recipe, or this recipe might be better for you. They’re all for cookie dough but already made with protein powder! (Check out my Protein Powder FAQ Page for more info on why it’s not so easy to substitute protein powder for flour.) 🙂 I can’t wait to hear what you think of either of those!
Awwww Carmelina!!! You’re just the SWEETEST!! ♡ I’m so glad you and your family enjoyed these cookie dough bites! That means so much to me that they disappeared that quickly! 🙂 I’m so excited to hear what recipe you try next!!
Do you think I could mix protein powder with the oat flour?
I really appreciate your interest in my recipe Kathryn! If you prefer to use protein powder, then I recommend this recipe of mine instead. 🙂 I’d love to hear what you think if you try those protein bites!
Hi, again! I found the recipe for these little cookie bites to be a tad frustrating…because they were too delicious and I didn’t want to share with my family! 😀 Guess I’ll have to double the recipe when I make it in the future, right? They’re the perfect cookie dough fix.
Aww you’re too sweet Celina!! I’m really glad you loved these cookie dough bites — that means SO much to me that you didn’t want to share! That’s the best kind of compliment! 😉
Hi Amy! Love your recipes 🙂
Are these freezer friendly?
That means the world to me that you’re enjoying my recipes Stephanie! Thank you!! 🙂 I generally don’t recommend freezing these particular cookie dough bites because it can negatively affect the texture, and the bites sometimes turn out more gummy after freezing. However, their flavor will remain the same. I’d love to hear what you think if you try them!
Hi there! I’m excited to try this recipe! One quick question, do you think I would be able to grind up old fashio oats to use as the oat flour?…don’t happen to have oat flour on hand and shopping these days ( during the pandemic!) is challenging!
Thank you,
Sharise
I’m honored that you’d like to try making these cookie dough bites! I actually have a guide on how to make oat flour at home here. Hopefully that helps! 🙂 (And I completely agree… Grocery shopping, especially for essentials like flours, is SO challenging right now!) I can’t wait to hear what you think of these cookie dough bites!
What would be the best flour to use to substitute oat flour? Would it be better to use a substitute or should I make my own oat flour (i have oats but not oat flour)?
I’m honored that you’d like to try this recipe of mine too! I actually have a guide on how to make your own oat flour at home using oats here. Hopefully that helps! 🙂 I can’t wait to hear what you think of these cookie dough bites!
Can I substitute brown sugar for the liquid stevia?
I’m honored that you’d like to try my recipe, Sue! To substitute brown sugar for the liquid stevia, use 5 tablespoons (60g) and reduce the milk to 1 ½ teaspoons to compensate for the added volume. If the mixture seems too dry, then add more milk around ½ teaspoon at a time until you can fully incorporate all of the oat flour. (If it’s too wet to roll though, then add a touch more oat flour!) Does that make sense? 🙂 I’d love to hear what you think of these cookie dough bites if you try making them! 🙂