Gluten-Free Cookie Dough Bites with Chocolate Chips
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.
Prep Time10 minutes mins
chilling time2 hours hrs
Total Time2 hours hrs 10 minutes mins
Course: Dessert
Cuisine: British
Servings: 12
Calories: 201kcal
- 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
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.
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
Nutrition information
Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.
The nutrition serving is for 1 cookie bite.
Calories: 201kcal | Carbohydrates: 17g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 125mg | Potassium: 82mg | Fiber: 4g | Sugar: 9g | Vitamin A: 16IU | Vitamin C: 0.1mg | Calcium: 15mg | Iron: 1mg