Eggless chocolate chip cookie dough bites dipped in a dark chocolate shell and sprinkled with flaky salt.
These cute little bite-sized cookie dough balls are so easy to make and look pretty when covered with dark chocolate. I see you eating cookie dough out of the mixing bowl. Make these chocolate chip cookie dough bites instead. Trust me.
This cookie dough is made with almond flour, which is just finely ground almonds. No raw flour or raw eggs like in real cookie dough. It's just as delicious and satisfying as a chocolate chip cookie, without digestive issues or possible food poisoning.
How to make chocolate chip cookie dough bites
Mix dry ingredients: In a medium bowl, stir together almond flour, brown sugar, espresso powder, and salt.
Add melted butter: Pour in melted butter and vanilla extract and stir well to saturate until it becomes the texture of wet sand. Fold in the mini chocolate chips.
Roll into balls: Use a cookie scoop to scoop a small amount of dough into your hand and roll together until it becomes a 1.5" ball. Place cookie balls on a plate lined with parchment paper. Repeat with the rest of the dough.
Chill: Chill dough balls in the fridge for about 1 hour or until firm.
Melt chocolate: Melt chocolate in a pan until smooth and transfer to a small and deep bowl.
Coat balls in chocolate: Use a toothpick to pick up each cookie dough ball and dip in the melted chocolate until covered. Shake off the excess chocolate and place on parchment paper to harden. With a spoon, use the remaining chocolate to drizzle over each cookie dough bite and sprinkle with flaky salt before the chocolate hardens.
Tips for making the best cookie dough bites
- Use the smallest chocolate chips you can find. Since these cookie dough bites are small, you want the chocolate chips to be proportional. I would have liked to use even smaller ones than the ones pictured if I had them for a better bite.
- Chill the cookie dough balls until firm. You don't want them falling apart when you're dipping them in the melted chocolate. You can chill for an hour or overnight.
- Keep your bowl of melted chocolate in a larger bowl filled with warm-hot water to keep it from hardening too fast while you're coating the cookie dough bites.
- Storing these cookie dough bites: Once the chocolate shell has hardened, they can be kept covered at room temperature for 1-2 days or in the fridge for up to 5 days. Keep in mind that since we did not temper the chocolate shell, it can start to bloom (turning a light grey colour) as the sugar crystallizes as the days go on. They are still completely safe to eat. Only the appearance is affected.
Chocolate Chip Cookie Dough Bites
Ingredients
- 150 g almond flour
- 50 g brown sugar
- 1 teaspoon espresso powder
- ⅛ teaspoon salt
- 75 g unsalted butter, melted
- 1 teaspoon vanilla extract
- 100 g mini chocolate chips
- 200 g dark chocolate, melted
Instructions
- In a medium bowl, stir together almond flour, brown sugar, espresso powder, and salt.
- Pour in melted butter and vanilla extract and stir well to saturate until it becomes the texture of wet sand. Fold in the mini chocolate chips.
- Use a cookie scoop to scoop a small amount of dough into your hand and roll together until it becomes a 1.5" ball. Place cookie balls on a plate lined with parchment paper. Repeat with the rest of the dough.
- Chill dough balls in the fridge for about 1 hour or until firm.
- Melt chocolate in a pan until smooth and transfer to a small and deep bowl.
- Use a toothpick to pick up each cookie dough ball and dip in the melted chocolate until covered. Shake off the excess chocolate and place on parchment paper to harden.
- With a spoon, use the remaining chocolate to drizzle over each cookie dough bite and sprinkle with flaky salt before the chocolate hardens.
Minty
They are easy to make and yum! Rather sweet but I think that depends on preference 🙂