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These raw cookie dough bites are eggless and made with heat treated flour, making them the perfect bite-sized treat for your sweet tooth.
Who doesn't love bite-sized desserts - from chocolate peanut butter banana bites to nutella biscuits to chocolate pumpkin cups.
Who doesn't love cookie dough? If you say no, you're lying! I mean is there much better than just eating that little extra bit of cookie dough at the end making some cookies.
Problem is with raw eggs and flour, there is always a health risk. While small, no need to take chances. So these have no eggs and you bake the flour to kill and bacteria.
Why This Recipe Works
- For cookie dough lovers - if you are a fan of raw cookie dough, you will love these bites.
- On-the-go treat - since these cookie dough bites are bite-size, they are the perfect treat if you are in a rush or just want something small to satisfy your cravings.
- Mix-ins can be changed - while I like just chocolate chips you can use your favorite add-ins from sprinkles to peanut butter chips to M&M's.
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Ingredient Notes
- Flour - all-purpose flour is used here and it is baked to kill and potential bacteria.
- Sugar - the combination of light brown and granulated sugar gives the bites great flavor.
- Sweetened condensed milk - adds some sweetness without the added grit of sugar.
- Chocolate chips - since these are bite-sized I like to use mini chocolate chips.
Ingredient Swaps
As with any recipe, you can mix up the ingredients. Some variations include:
- While all-purpose flour is the base of these cookie dough treats, you can replace gluten-free flour or something like almond flour.
- I mentioned above I like the combination of light brown sugar and granulated sugar, but you can use all of one or the other. Or you can use something like coconut sugar.
- I'm a fan of mini semi-sweet chocolate chips, but you can use milk chocolate, dark chocolate or even M&M's.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
First bake the flour at 350°F for 7 minutes to kill any bacteria. Then beat together the butter and sugars until light and fluffy.
Beat in the remaining ingredients as well as the cooled flour until combined.
Fold in the chocolate chips and use a small scoop to roll into 1 inch balls.
FAQs
These cookie dough balls are safe to eat. While normal raw cookie dough isn't safe, these are because you omit the eggs and bake the flour which kills any potential bacteria.
No. It helps avoid a grainy dough and adds some sweetness. However if you don't have, substitute with another tablespoon of sugar.
Yes. Just omit the sweetened condensed milk and use vegetable or coconut oil instead of butter. Dairy-free chocolate chips are also a must.
These are specifically meant for to be eaten raw as there are no eggs or baking soda which are two key ingredients to baked cookies.
If you want actual cookies, try some brown butter chocolate chip cookies.
If placed in an airtight container, they will last 1 week in the fridge or up to 3 months in the freezer.
Equipment
The equipment you use is important to how the cookie dough bites turn out. What is needed is the following:
- Stand mixer - you can also use a hand mixer with mixing bowls.
- Large bowl - need a bowl to be able to mix together the dry ingredients.
- Whisk - used to mix together the dry ingredients.
- Cookie scoop - use a 1 tablespoon cookie scoop for small cookie dough bites or a 2 tablespoon cookie scoop for medium-sized ones.
Pro Tips/Recipe Notes
- Brown the butter ahead of time if you like a slightly nutty flavor.
- Take the time to beat together the butter and sugar, otherwise you will have a grainy dough.
- Use a small cookie scoop so you can get evenly sized bites.
- If the dough is too sticky to roll, let site in the fridge for an additional 10 minutes.
- You can add in nuts if you want but just remove the same amount of chocolate.
- If you love chocolate, melt some chocolate in a bowl and dip the bites in it before placing in the freezer for 30 minutes.
Similar Recipes
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Cookie Dough Bites
Ingredients
- 1 cup all-purpose flour (125g)
- ½ cup unsalted butter, at room temperature
- 6 tablespoon light brown sugar
- 2 tablespoon granulated sugar
- 2 tablespoon sweetened condensed milk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ⅔ cup mini semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F. Place flour on a parchment-lined baking sheet and bake for 7 minutes to kill any bacteria. Remove flour and allow it to cool completely.
- Cream butter and sugar together with an electric mixer until light and fluffy, about 3-5 minutes.
- Add condensed milk, vanilla extract, and salt and beat for another minute. Gradually beat in cooled flour until just combined. Mix in the chocolate chips.
- Refrigerate the cookie dough in the fridge for 10 minutes. This will make it a little bit easier to handle as the dough will be slightly stickier than normal cookie dough. Roll into 1 inch balls and place on a parchment-lined cookie sheet. Serve immediately or store in an airtight container in refrigerator.
Notes
- Brown the butter ahead of time if you like a slightly nutty flavor.
- Take the time to beat together the butter and sugar, otherwise you will have a grainy dough.
- Use a small cookie scoop so you can get evenly sized bites.
- If the dough is too sticky to roll, let site in the fridge for an additional 10 minutes.
- You can add in nuts if you want but just remove the same amount of chocolate.
- If you love chocolate, melt some chocolate in a bowl and dip the bites in it before placing in the freezer for 30 minutes.
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