This is a beloved recipe that’s in the 2nd Edition of Go Dairy Free, my latest book for you! I wanted to share a few samples, and an update of these raw cookie dough bites seemed perfect. They’re naturally sweetened, and not too sweet, for a wonderful snack meets dessert treat.
We find them rather addictive, especially after a day or two in the refrigerator or freezer. Like so many recipes, the flavors commingle more with a little time.
I used to love cookie dough as a kid. My friends and I would whip up a batch, and savor it while binge watching movies. Back then, we didn’t think twice about the risks of raw eggs. Today it’s pretty much taboo to eat traditional cookie dough. And we all thought we were so clever when we switched to vegan cookie dough. It’s naturally egg-free! However, it seems that raw flour also runs health risks.
But I wasn’t about to live a life void of cookie dough. So I started making these raw cookie dough bites. They’re dairy-free, egg-free, flour-free, and meant to be enjoyed no-bake style.
As mentioned, this raw cookie dough bites recipe is also in the 2nd Edition of Go Dairy Free: The Guide and Cookbook. It’s in The Cookie Jar chapter, along with several other classics. They include my popular butter-less Chocolate Chip Cookies, Girl Scout Caramel Delight Cookies, Enchanted (aka Magic) Bars, Chia Berry Crumb Bars, and more.
I’ve used various dairy-free chocolate chips and chocolate chunks in these raw cookie dough bites over the years. But in these photos, I opted to use chopped Sunbiotics Probiotic Chocolate Bars. I thought, why not go all the way with the raw theme! Their chocolate is a little rustic, rich, and just lightly sweet (from coconut sugar), which went nicely with these delicious bites.
Special Diet Notes: Raw Cookie Dough Bites
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.
- 1½ cups cashews
- ⅓ cup flax seeds
- ½ cup coconut sugar (can substitute another granulated sugar)
- ¼ teaspoon ground cinnamon
- ¼ teaspoon sea salt
- ¼ cup melted coconut oil
- ¼ cup honey or agave nectar
- ¾ teaspoon pure vanilla flavoring or extract
- ½ cup dairy-free mini chocolate chips, chopped chocolate, or add-ins of choice (optional; I used Sunbiotics Probiotic Chocolate in the pictures)
- Put the cashews in a spice grinder (in batches) or food processor, and process until powdered, 30 to 60 seconds. Pour the ground cashews into a medium bowl.
- Process the flax seeds until finely ground, 30 to 60 seconds. Pour the ground flax seed into the bowl with the cashews.
- Process the sugar until powdered, about 10 seconds. Pour the sugar into the bowl with the cashews.
- Add the cinnamon and salt to the cashew mixture and stir to combine. Add the coconut oil, honey or agave nectar, and vanilla, and stir until smooth, thick dough forms. Stir in the chocolate chips or other add-ins (if using).
- Enjoy as a sweet spread or scoop the dough by the level tablespoonful and roll it into balls. Place each dough ball onto wax paper– or parchment paper–lined plates and lightly flatten them into thick cookie shapes.
- Place the plates in the refrigerator and chill for 1 hour, or until the cookie dough bites have set up.
- Store in an airtight container in the refrigerator for up to 3 weeks, or put the dough bites in plastic freezer bags and freeze to enjoy later.
This is a sample recipe from The Cookie Jar chapter of my book, Go Dairy Free: The Guide and Cookbook.