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Yes. You read that right. This is a recipe for frozen cookie dough bites that happen to be free of all refined flours. And Oh. Em. to the Gee! They are deeeeelish!
Like this recipe and this recipe, they way I keep them free of refined flours is by using almond butter as the base. Almond butter is loaded with healthy fats and proteins and has a surprising ability to create a dough (just like this!).
I also like to add few tablespoons of coconut flour, because it is very absorbent and helps to thicken things up so we have that perfect cookie dough consistency.
They are super rich and decadent, so I find one with a cup of coffee is the perfect way to meet a sweet tooth whenever it comes knocking. Plus! My kids love them too, so they’re family friendly (which is always a #winwin!).
Frozen Cookie Dough Bites
Yield: 9 Cookie Dough Balls
Prep Time:10 minutes
Cook Time:Freeze 4.5 hours
Total Time:About 5 hours
- 1/4 cup creamy roasted almond butter (room temperature)
- 1/4 cup honey
- 2-4 tbsp. coconut flour (see notes below)
- 1 tsp. vanilla extract
- pinch of sea salt
- 1/4 + 1/3 cup semi sweet chocolate chips
- Line a quarter sheet pan with parchment paper and set aside.
- In a large bowl combine; almond butter, honey, 2 tbsp. coconut flour, vanilla extract, sea salt, and 1/4 cup of the chocolate chips. Mix until everything is well combined and you have a cookie dough consistency.
- If the dough seems too loose, add in another tablespoon of coconut flour or two. Work slowly until you have the right consistency. You want it to be soft but firm enough to roll a ball. If it’s too firm, they will be rock hard once frozen, so we want to find that middle ground.
- Roll about a heaping tablespoon of the dough between your palms to form a ball and drop on the sheet pan. Continue until you have 9 balls.
- Pop the tray into the freezer for four hours or until frozen through.
- Once the cookie dough bites are frozen melt the remaining chocolate chips in the microwave or a double boiler. Roll each cookie dough bite in the chocolate until it’s fully coated and gently remove, letting the excess chocolate drip off, and place back on the tray. Repeat until you have all 9 cookie dough bites coated in chocolate.
- Place the tray back in the freezer for about 30 minutes or until the outer chocolate layer as set up and is frozen through.
*Storage: Transfer the cookie dough bites into an airtight container and store in the freezer for up to three months.
Nutrients per ball: Calories: 195; Total Fat: 12.3g; Saturated Fat: 3.2g; Cholesterol: 0mg; Sodium: 0mg; Carbohydrate: 21.6g; Dietary Fiber: 3.5g; Sugars: 16.5g; Protein: 4.5g