NO-BAKE CHOCOLATE CHIP COOKIE DOUGH BITES
Do you remember the first time you had chocolate chip cookje dough ice cream? I think I was about eight years old when I opened the freezer to discover a pint-sized miracle wrapped in the Ben & Jerry’s logo. How can this be possible? I thought. My mom won’t let me eat cookie dough because it makes you sick! To call it a revelation is an understatement, and cookie dough soon rivaled cookies n’ cream for my favorite ice cream flavor.
Call me basic, but fast forward thirty (yikes!) years and my tastes haven’t changed! So it was only a matter of time before I concocted my own healthier version of no-bake chocolate chip cookie dough.
No, You Won’t Get Salmonella
I use coconut oil – not eggs – to hold the dough together. Because it’s solid at room temperature, it does the job nicely while also adding healthy fats and MCT’s into the mix. (Yes, I’m aware of the coconut controversy. I explain my position on it here.) I recommend refrigerating before eating so they’re extra solid.
Because they’re made with almond flour, my Chocolate Chip Cookie Dough bites are also gluten-free! I’ve made them exclusively with coconut flour in the past, and they turn out fine but almond flour’s higher fat content creates a superior result, in my opinion. It’s higher in protein and naturally high in magnesium and Vitamin E, and I also enjoy the nutty flavor it adds to this recipe.
Just remember to use superfine almond flour instead of almond meal. Bob’s Red Mill and Trader Joe’s both make nice ones, but I often get Costco’s Kirkland brand because I go through it so quickly. If you choose to go this route, you may want to keep your bag refrigerated if you don’t think you’ll use it all in a month or two. Remember: almond flour is just ground up almonds, so it can go rancid just like the nuts it’s made from.
Enjoy these bites of doughy goodness on their own, as a smoothie bowl topping, or with a scoop of your favorite (n)ice cream. Because who says Ben & Jerry get to have all the fun?