Cashew Cookie Dough Bites with Chocolate Dip (No-Bake, Gluten-Free, Vegan-Friendly)
Cookie dough bliss in a poppable form—chill until truffle-like and the chocolate bottoms firm, then enjoy straight from the fridge!
Ingredients
- ½ cup super-fine blanched almond flour
- ½ cup cashew butter, see notes for alternate spreads
- ¼ teaspoon kosher salt, use slightly less if using fine table salt
- 1 ½ tablespoons maple syrup, or honey
- ¼ teaspoon vanilla extract
- 2 tablespoons mini semi-sweet or dark chocolate chips
- ½ cup semi-sweet or dark chocolate chips, for dipping
Instructions
- Make the dough: In a medium bowl, stir together the almond flour, cashew butter, kosher salt, maple syrup, and vanilla extract until smooth (it will thicken and become dough-like). Fold in the mini chocolate chips.
- Roll into bites: Divide the dough into 13 equal portions and roll into balls. They’ll be a bit smaller than ping pong balls.
- Chill to firm (important): Place the balls on a parchment-lined plate and refrigerate for at least 30 minutes. They'll become more cohesive, easier to handle, and perfect for dipping.
- Melt the chocolate: Melt the chocolate chips using your preferred method. Microwave: heat in 20-second intervals, stirring between each, until smooth and glossy. Double boiler: set a heat-safe bowl over a pot of gently simmering water (not touching) and stir until melted.
- Chocolate dip: Dip the bottoms of the chilled balls into the melted chocolate, let any excess drip off, then place back on parchment and refrigerate until the chocolate sets (about 15 minutes). Note: you’ll only use about half the chocolate, but melting a full ½ cup simply makes dipping easier.
Notes
• Shaping the bites: If the dough is a little soft and the bites aren’t perfectly round, don’t worry—start by adding an extra tablespoon almond flour. If you find that doesn't do the trick, once chilled, you can give them a quick roll to smooth them out before dipping in chocolate.
• Storage: Refrigerate in an airtight container for up to 1 week.
• Freezing: Freeze for up to 2 months. Let sit at room temperature for a few minutes before eating so they soften slightly.
• Nut/Seed butter options: Cashew butter most closely mimics classic cookie dough flavor (in my opinion!)—it’s mild, creamy, and naturally dessert-y. However, peanut, almond, sunflower seed, or soy nut butter all work too.
• Gluten-free: Naturally gluten-free—just ensure your chocolate chips are certified GF.
• Vegan: Use maple syrup (not honey) and dairy-free chocolate chips.
• Nut-free: Use sunflower seed butter or soy nut butter (note: almond flour still contains tree nuts—swap in sunflower seed flour if you need fully nut-free).
• Dairy-free: Use dairy-free chocolate chips.
Nutrition Information per serving
Serving Size: 1ball/biteCalories: 105Carbohydrates: 7gProtein: 3gTotal Fat: 7g— Unsaturated Fat: 6g— Saturated Fat: 1g— Trans Fat: 0gCholesterol: 0mgSodium: 20mgPotassium: 110mgFiber: 1gTotal Sugar: 5g— Natural Sugar: 1g— Added Sugar: 4gCalcium: 25mgIron: 1mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.