Nutty Cookie Dough Bites

Never Been Eaten

I’ve never tasted raw cookie dough. Sure I would bake cookies with my mom, but never did she dip a finger in for a daring lick. And neither did I after the typical “You’ll get Salmonella!”. Hey, I get it. I didn’t feel deprived as I ate my warm, ooey gooey, barely out of the oven treat. But I’ve always been curious about that special allure of the unbaked mixture of sugar and flour.


The Time Has Come!

But this time curiosity ain’t killing this cat (or even giving me a bad bellyache)! Nope. These raw, vegan (if honey is substituted), and gluten-free cookie dough bites are off the hook!

They are very nutty with the combination of almond flour, peanut flour, and almond butter, and the coconut oil is key to them firming up nicely and then melting even more nicely in your mouth.


SO Simple

These really are incredibly easy to make. The hardest part is waiting for them to firm up in the fridge…but waiting is optional too!

Because the nut flours can be clumpy, I sifted the dry ingredients together to get a smooth, uniform mixture.

Dry Ingredients


Then I melted the coconut oil and buttery spread together (you can add your nut butter if it isn’t very liquidy) and added the rest of the liquids.

Liquid Ingredients


Now mix with a big smile on your face knowing that your reward is near!

Mix Them


Add your optional mix-ins…



Roll into balls, chill, and devour (I mean, eat demurely)!

Nutty Cookie Dough Bites


Nutty Cookie Dough Bites

Adapted from The Oh She Glows Cookbook and The First Mess



1c sorghum flour
3/4c almond flour
1/4c peanut flour
1T ground flaxseed (I use golden flax)
pinch salt


2T coconut oil, melted
1T vegan butter sub, melted
4-5T honey (use vegan liquid sweetener if desired)
2T almond butter
1.5t vanilla extract
1/2t butter extract
Optional mix-ins: rainbow sprinkles (pictured), mini chocolate or carob chips


Sift the dry ingredients together and set aside.
Combine the liquid ingredients using a whisk and add to the dry mixture. Add optional mix-ins and stir to combine.
Using a 1.5Tbsp cookie scoop (or a heaping tablespoon), divide dough into 24 portions and roll each into a ball. Place in mini muffin liners and chill in the refrigerator for 15 minutes or until ready to serve.

Substitution Notes

  • Sorghum flour can be substituted with oat flour (freshly ground preferred)
  • The peanut flour adds a special touch and makes these extra “nutty”, but you can use more sorghum, oat, or almond flour instead
  • I use this brand of peanut flour, which you can by on Amazon, VitaCost, etc.
  • If you don’t want to use vegan butter, don’t! You can add an extra tablespoon of coconut oil or just omit it.
  • Maple syrup, coconut nectar, agave–they all work in place of honey. I use a raw, local honey that is super yum yum so I’m sticking with it!
  • Choose your favorite nut or seed butter in place of almond butter if you must. No really, it’s not a big deal.
  • If you don’t have butter extract, you should. But again, it’s fine to omit.
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