Edible chocolate chip cookie dough encased in a rich, chocolate shell make up these vegan cookie dough bites. So nostalgic! Let's learn how to make them!
Cookie dough bites were my favorite candy as a kid and I figured it was time for me to try and create a vegan version.
These vegan cookie dough bites are gorgeous, truffle-sized bites loaded with gooey chocolate chip flavor, all enveloped in a chocolate shell. Could you ask for a better candy?
The recipe is derived from our vegan chocolate chip cookies and everyone in my family absolutely adores them! I always aim to have a few stored away in the freezer for guests.
If you like these little babies, be sure to check out our vegan peppermint patties and our vegan peanut butter cups!
Ingredients
Here are the ingredients you'll be needing to make this recipe:
- all-purpose flour: Provides structure and the classic cookie dough texture.
- vegan butter: Adds richness, flavor, and helps bind the dough together without using dairy. It also melts into the chocolate shell for a glossy, smooth coating.
- granulated sugar: Adds sweetness and a slight crispness to the cookie dough.
- light brown sugar: Contributes moisture, a deeper caramel-like flavor, and chewiness to the dough.
- cornstarch: Helps keep the dough soft and prevents it from breaking apart after chilling.
- salt: Enhances the flavor and balances the sweetness.
- vanilla extract: Adds warmth and depth to the overall flavor.
- nondairy mini chocolate chips: Gives classic chocolate bursts in every bite, adding sweetness and texture.
- nondairy chocolate chips: Forms a smooth, decadent coating around the cookie dough bites for a classic "shell" finish.
Why You'll Love These Candies
Here are some reasons you'll love these vegan chocolate chip cookie dough bites:
- Chocolate overload - Soft, sweet cookie dough centers studded with mini chocolate chips, all wrapped in a rich chocolate shell.
- Completely vegan - Enjoy the classic indulgence without any dairy or animal products.
- No baking required - Perfect for when you want a quick, safe-to-eat treat.
- Fun and festive - Bite-sized and perfect for parties, gift boxes, or holiday trays.
- Chewy, creamy, and satisfying - The cornstarch keeps the dough soft, while the chocolate shell adds a slight snap.
- Make-ahead friendly - Can be stored in the fridge or freezer for easy snacking anytime.
- Nostalgic - Just like the candy from your childhood!
How to Make Vegan Cookie Dough Bites (with pictures!)
Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.
Begin by heat-treating your flour. Place it in a microwave-safe bowl and heat for 30 seconds. Remove and stir. Heat for an additional 15 seconds. Set aside to cool.
Beat together the softened vegan butter, granulated sugar and light brown sugar in a mixing bowl until light and fluffy.
Add the cornstarch to the bowl along with the salt and vanilla extract. Mix again until ingredients are evenly-distributed. Beat in the flour until just combined. Fold in the mini chocolate chips.
Roll the cookie dough into 1-tablespoon balls and place on a baking sheet lined with wax paper. Place in the freezer to chill for 15 minutes.
Melt the chocolate chips and vegan butter in the microwave in 30 second bursts, stirring after each.
Drop cookie dough balls (one at a time) into the melted chocolate. Toss around with a fork until all sides are coated. Tap off excess. Place back on the baking sheet and return to freezer. Chill for another 5 minutes to set.
Transfer remaining chocolate to a squeeze bottle and drizzle over the top of each bite in a zigzag pattern. Freeze again for 10 minutes before enjoying.
Tips For Making Vegan Cookie Dough Bites
- Use room-temperature vegan butter - Softened butter blends smoothly with the sugars for a creamy, cohesive dough.
- Measure flour carefully - Too much flour can make the dough dry; spoon and level for accuracy.
- Cornstarch is key - Don't skip it! It keeps the dough soft and safe to eat raw.
- Mix-ins - Mini chocolate chips work best for bite-sized treats; regular chips can break the shape or make the dough too soft.
- Melt chocolate gently - Use a double boiler or microwave in short bursts, stirring often to prevent burning or seizing.
- Dip quickly - Keep cookie dough bites cold so the chocolate sets cleanly and doesn't melt the centers.
- Let excess chocolate drip - Use a fork or toothpick to remove extra chocolate for a neater finish.
- Chill after coating - Place dipped bites on parchment and refrigerate until firm for a perfect snap.
What is Heat Treating?
Heat treating is a process where flour (or other dry ingredients) is briefly heated to a specific temperature-usually around 160°F (71°C)-to kill any harmful bacteria, such as E. coli, that may be present.
In practical terms, for no-bake recipes, this usually means:
- Spreading the flour on a baking sheet and heating it in the oven for a few minutes.
- Or microwaving the flour in short bursts, stirring, until it reaches the safe temperature.
Why It's Important in No-Bake Recipes
- Safety first: Raw flour can harbor bacteria. Heat treating eliminates this risk, making the dough safe to eat without baking.
- Essential for raw cookie dough treats: Recipes like cookie dough bites, cookie dough ice cream, or edible cookie dough must use heat-treated flour to prevent foodborne illness.
- No noticeable change in flavor or texture: Properly heat-treated flour performs just like regular flour in no-bake recipes, so your treats taste the same but are safe.
Pro Tip: Stick a candy thermometer in different spots in your bowl of flour to double check it has reached a temperature over 160°F (71°C).
Frequently Asked Questions
Yes-if you heat-treat the flour first. Raw flour can contain bacteria, so this step ensures your dough is safe to eat without baking.
Yes! Substitute all-purpose flour with a gluten-free flour blend. Make sure it's a blend suitable for no-bake recipes to maintain the right texture.
You can, but coconut oil may make the dough slightly softer and more coconut-flavored. Chill the dough longer before shaping to keep it firm.
Chill the cookie dough bites well before dipping and add a small amount of vegan butter to the melted chocolate for a smooth, flexible shell.
They are best stored in the fridge in an airtight container for up to a week. For longer storage, freeze them for up to 2 months.
Absolutely! Try vegan chocolate chunks, mini peanut butter cups, crushed nuts, or sprinkles. Just be careful not to make the dough too soft to handle.
Recipe Variations
- Peanut Butter Cookie Dough Bites: Substitute ¼ cup of the vegan butter with creamy peanut butter and add 2 tablespoons finely chopped peanuts for a nutty twist.
- Double Chocolate Cookie Dough Bites: Replace ¼ cup of flour with cocoa powder for an extra chocolatey version.
- Mint Chocolate Cookie Dough Bites: Add ½ teaspoon peppermint extract to the dough and top the chocolate coating with crushed candy cane pieces for a festive treat.
- Salted Caramel Cookie Dough Bites: Fold in small vegan caramel bits into the dough and sprinkle flaky sea salt over the chocolate coating before it sets.
- Nutty Delight: Add chopped almonds, pecans, or walnuts to the dough for crunch and extra flavor.
- Funfetti Cookie Dough Bites: Mix in vegan rainbow sprinkles to the dough for a playful, colorful treat-perfect for birthdays or celebrations.
- Mocha Cookie Dough Bites: Add 1 teaspoon instant espresso powder to the dough or melted chocolate for a subtle coffee flavor that pairs beautifully with chocolate.
How to Store Vegan Cookie Dough Bites
Storing Cookie Dough Bites
- Refrigerator: Store in an airtight container for up to 1 week. Chilling keeps the dough firm and the chocolate coating intact.
- Room Temperature: Not recommended for long periods, especially in warm climates, as the chocolate may soften or melt.
Freezing Cookie Dough Bites
- Place cookie dough bites on a parchment-lined baking sheet and freeze until firm (about 1 hour).
- Transfer to an airtight container or freezer-safe bag, separating layers with parchment paper to prevent sticking.
- Freeze for up to 2 months.
- To serve, allow them to sit at room temperature for 5-10 minutes so they soften slightly before eating.
If you make this recipe be sure to tag @censoredbaker on Instagram!
Vegan Cookie Dough Bites
Edible chocolate chip cookie dough encased in a rich, chocolate shell. All vegan!
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Total Time: 45 minutes
- Yield: 24 Cookie Dough Bites 1x
- Category: Candy
- Method: Chill
- Cuisine: American
- Diet: Vegan
Ingredients
For the Cookie Dough
1 ¼ cup all purpose flour
½ cup vegan butter
¼ cup granulated sugar
½ cup light brown sugar
1 tabelspoon cornstarch
¼ teaspoon salt
1 teaspoon vanilla extract
½ cup nondairy mini chocolate chips
For the Chocolate Shell
1 ½ cups nondairy chocolate chips
2 tablespoons vegan butter
Instructions
- Heat: Begin by heat-treating your all purpose flour. This is necessary to eliminate bacteria in no-bake recipes. Place the flour in a small, microwave-safe bowl and heat for 30 seconds. Remove from the microwave and stir. Heat for an additional 15 seconds. Set aside to cool.
- Mix: In a large mixing bowl, cream together the vegan butter, granulated sugar and brown sugar with an electric hand mixer or stand mixer until light and fluffy. This will take about 1 minute. Add cornstarch, salt and vanilla to the bowl and beat again until ingredients are evenly distributed. Add flour to the bowl and beat until just combined. Fold in the mini chocolate chips.
- Shape: Line a baking sheet with parchment or wax paper. Take 1 tablespoon of dough and roll it into a tight ball between your hands. Place it on the prepared baking sheet. Continue process until you have used up all of the dough. Place the baking sheet in the freezer to chill dough balls for 15 minutes.
- Melt: Add nondairy chocolate chips and vegan butter to a microwave-safe bowl and microwave in 30 second increments, stirring after each. Continue until chocolate is completely melted and smooth.
- Coat: Once 15 minutes have elapsed, remove the cookie dough balls from the freezer. Working with one ball at a time, drop the cookie dough into the melted chocolate. Toss around with a fork to ensure all sides are coated. Tap off any excess chocolate. Place coated cookie dough ball back on the baking sheet and continue until all have been covered in chocolate. Return baking sheet to the freezer for another 5 minutes.
- Drizzle: This step is optional but recommended for aesthetic. Transfer the leftover melted chocolate to a small squeeze bottle using a rubber spatula. Remove the cookie dough bites from the freezer and drizzle a zigzag stream of chocolate over each one. Place back in the freezer to set for a final 10 minutes.
Notes
*Cookie dough bites will keep in an airtight container in the refrigerator for up to a week. They can also be frozen for up to 1 month.
*If your chocolate seizes or hardens, don't panic! Add 1-2 tablespoons of boiling water to the chocolate at a time, stirring after each. Continue until chocolate loosens and becomes smooth once more.
*It's best to work quickly here. Don't melt the chocolate until you are ready to start dipping. The chocolate will become more difficult to work with as it cools.
More vegan chocolate chip cookie recipes:
- vegan banana chocolate chip cookies
- vegan orange chocolate chip cookies
- vegan single serve chocolate chip cookie
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