Can I eat the cookie dough raw safely?

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.

Can I make these gluten-free?

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.

Can I use coconut oil instead of vegan butter?

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.

How do I prevent the chocolate coating from cracking?

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.

Can I store these at room temperature?

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.

Can I add other mix-ins?

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.

Vegan Cookie Dough Bites

Cookie dough bite with a bite taken out of it topping a stack of more candies.

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Edible chocolate chip cookie dough encased in a rich, chocolate shell. All vegan!

Author: Lyndsey Hiltner
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

Scale

For the Cookie Dough

1 1/4 cup all purpose flour

1/2 cup vegan butter

1/4 cup granulated sugar

1/2 cup light brown sugar

1 tabelspoon cornstarch

1/4 teaspoon salt

1 teaspoon vanilla extract

1/2 cup nondairy mini chocolate chips

For the Chocolate Shell

1 1/2 cups nondairy chocolate chips

2 tablespoons vegan butter

Cook Mode Prevent your screen from going dark

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.

Equipment

Buy Now →

Buy Now →

Buy Now →

Buy Now →

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.

Find it online: https://censoredbaker.com/vegan-cookie-dough-bites/