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These gluten-free cookie dough bites are made with tiger nut flour, cashews and studded with lots of chocolate chips. They take about 10 minutes to make and make for a highly satisfying no bake treat with an incredible flavour. They are also naturally vegan and are made with no xanthan gum or guar gum.
Jump to:
- Watch the video to see how to make them
- Why you’ll love this recipe
- Gluten-free flour required
- Full list of ingredients needed
- How to make them
- Tips and troubleshooting
- Shop the recipe
- Make in advance
- How to store
- How to freeze
- Variations to try
- More gluten-free cookie recipes you’ll love!Â
- Gluten-Free Cookie Dough Bites with Chocolate Chips
If you don’t have time to make actual chocolate chip cookies then these edible gluten free cookie dough bites are an excellent alternative and take a fraction of the time. If you’re worried about eating raw flour then unlike other edible cookie dough recipes you’ll be relieved to hear that these cookie dough balls are made with tiger nut flour which is perfectly safe to eat raw.
Watch the video to see how to make them
These vegan cookie bites are a deliciously convenient snack to keep in your fridge for when the cookie craving hits. They are also surprisingly satisfying too thanks to the cashews which give the cookies a high protein content meaning which makes for a great snack to bridge the gap between meals.
Why you’ll love this recipe
- Gorgeously moreish natural flavor.
- 10 minutes to make.
- The use of tiger nut flour rather than a gluten-free flour blend means it’s very safe to eat this raw cookie dough.
- Unlike regular cookie dough there are no raw eggs in the mixture which may contain harmful bacteria.
- You can eat the cookie dough with a spoon directly from the bowl at room temperature or chill into firm little bites.
- These gluten-free edible cookies are naturally vegan and dairy free and they are made with coconut oil instead of unsalted butter.
- No xanthan gum or guar gum. READ MORE >>> Why I never use xanthan gum.
Gluten-free flour required
I don’t recommend using a branded flour blend for this gluten free cookie dough recipe as you can’t always eat that flour raw (although it varies across the different brands). This recipe uses tiger nut flour which is safe to eat raw, and completely delicious to boot.
Tiger nut flour is naturally gluten-free and safe for people with celiac disease.
Flour substitution
If you can’t get hold of tiger nut flour then it is possible to substitute for coconut flour or oat flour.
Full list of ingredients needed
- Raw cashews.
- Tiger nut flour.
- Chocolate chips. You can use dark chocolate chips or semi-sweet, it’s up to you. I like to use 54% dark chocolate. Check your brand to make sure it’s vegan if you need to.
- Coconut oil.
- Brown sugar. You can substitute with coconut sugar. Using brown sugar though gives more flavour than regular cane sugar.
- Vanilla extract. I like to use Neilsen Massey.
- Sea salt.
How to make them
For full recipe instructions go to the recipe card at the end of this post.
- Mix the cashews, brown sugar, tiger nut flour, coconut oil, vanilla and salt in a food processor until smooth.
- Stir in chocolate chips.
- Scoop out 12 balls and place cookie dough balls on a lined baking sheet. Flatten down slightly and press in extra chocolate chips.
- Chill in the fridge until you are ready to eat them.
Tips and troubleshooting
- You need a food processor to make this recipe so that the cashews can break down finely.
- You will need to process the cashews with the brown sugar which helps to break down the sugar so it’s not as grainy and softens the cashews.
- I have made this cookie dough before with cashew butter instead of the cashews which works very well and means you don’t need a food processor – you can do the whole recipe in one bowl. It can be a little more runny depending on the consistency of your cashew butter is.
- The dough is quite sticky so use a cookie dough scoop to portion into balls.
- Each cookie dough bite should weigh about 30g each.
- Press the cookie dough balls down with the back of a teaspoon to flatten slightly.
- Finish the cookies with a couple of extra chocolate chips per cookie which makes them look nicer.
- A little extra flaked sea salt on top is also pretty tasty.
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Buy Now → Make in advance
These Cookie Dough Bites are best enjoyed once they have had time to set in the fridge for a couple of hours.
How to store
Keep them in the fridge where they will store very well for up to a week.
How to freeze
You can also freeze the cookie dough balls. After they have finished chilling in the fridge you can transfer to an airtight container in layers, with baking parchment in between. Store in the freezer for up to 2 months.
Variations to try
- Almonds. The flavour of the cashews in these cookie dough bites is so good. However, you can use almonds which add a different flavour but can be delicious.
- Peanut butter. You could also swap the cashews for peanut butter to create edible raw peanut butter cookies. The mixture might be a little more runny but it will sort itself out when it’s chilling in the fridge.
More gluten-free cookie recipes you’ll love!
I urge you to give these Gluten-Free Cookie Dough Bites a try. If you do then please leave a comment below and give the recipe a rating which helps others find the recipe on Google. If you then go on to use this recipe as a launch pad for your own culinary creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.
Gluten-Free Cookie Dough Bites with Chocolate Chips
Ingredients
- 140 g raw cashews
- 120 g tiger nut flour
- 65 g coconut oil - melted and cooled
- 40 g brown sugar
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
- 85 g chocolate chips
Instructions
- Pour the cashews and brown sugar into a food processor and mix until very fine which takes about 2-3 minutes.
- Add in the tiger nut flour, coconut oil, vanilla and salt and mix for about 20 seconds until smooth.
- Transfer the cookie dough into a mixing bowl to make it easier to stir in 75g of the chocolate chips.
- Use a cookie dough scoop to portion out 12 cookie dough balls and place on a baking sheet lined with parchment.
- Flatten down the cookie dough with the back of a teaspoon and place the extra chocolate chips into the surface of the cookies.
- Chill in the fridge for at least 2 hours or until you are ready to eat.
Video
Notes
Ingredient substitutions
Brown sugar can be swapped to coconut sugar.Tiger nut flour can be substituted with coconut flour or oat flour.
Tips and troubleshooting
• You can put all of the ingredients into the food processor at once but I find mixing the cashews with the brown sugar first creates a more uniform dough and isn’t as grainy.• You can skip the food processor and just mix the dough in a bowl if you use cashew butter instead of the raw cashews.
• This dough is quite sticky. Use a cookie scoop to shape the cookies bites.
• Each cookie dough bite should weigh around 30g.
How to store
Keep them in the fridge where they will store very well for up to a week.How to freeze
You can also freeze the cookie dough balls. After they have finished chilling in the fridge you can transfer to an airtight container in layers, with baking parchment in between. Store in the freezer for up to 2 months.Ingredient measurements
- Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.
- US customary measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups
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