Updated: Nov 26, 2019
Out of some desperation for using up some almond meal, these little cookie dough bites were born. I bought some almond meal a while back so I could make some French Macaroons, which were absolutely delicious but a true labor of love. Looking for an alternative use for the almond meal, I came up with this surprisingly sweet, satisfying recipe for Raw Vegan Gluten-free Chocolate Chip Cookie Dough bites. And they taste just like the real thing! I'm surprised that they turned out this well. Please don't tell my brother just how good or he'll eat them all.
Time: 7 minutes
Yield: approximately 30 1/2 oz bites
2 c almond meal/ almond flour
5 tsp raw honey
1 Tbsp soymilk
1 tsp pure vanilla extract
1/8 tsp Himalayan sea salt
2 Tbsp cocoa nibs or ground bittersweet chocolate chips
Combine almond meal, honey, vanilla and salt in a large mixing bowl. Add soymilk if additional moisture is needed. I prefer the vanilla flavored soymilk because it adds more of that "cookie flavor" to the bites. A wooden spoon or spatula works better than a whisk for this recipe because the goal is to get the ingredients to stick together rather than incorporate air.
Using a 1/2-ounce cookie scoop shape the cookie dough bites. Spray just a tad of cooking oil on your hands to keep the dough from sticking and cracking as you roll them in your hands.
Another tiny squirt of cooking spray into a plastic bag keeps the cookie dough bites from drying out too quickly. Store them in the fridge for a week or in the freezer for three months.
If you want something sweet and crunchy, place the cookie dough balls in the oven at 200 F for 1 hour.