Healthy Flourless Chocolate Chip Cookie Dough Bites

Yields: 16 cookie dough bites

These chocolate chip cookie dough bites are perfect for anyone who loves sneaking spoonfuls of raw cookie dough from the bowl, like me! They’re sweet, deliciously chewy, and full of rich chocolate. Any leftovers will keep for at least one week if stored in an airtight container in the refrigerator.

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.

Notes: Any milk can be substituted for the unsweetened cashew milk. Make sure your milk is at room temperature! Cold milk will re-solidify your butter.

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}

Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2017/10/01/practically-flourless-chocolate-chip-cookie-dough-bites/