Who doesn’t like raw cookie dough, especially when it’s packed with wholesome nutrition?
These delicious little “raw cookie dough” bites are simply an adapted version of my raw almond butter truffles recipe. These are one of my boys’ favorite lunchbox treats, so they never mind helping to whip them up!
There are three different recipes to enjoy, to be sure to keep scrolling to view all three! For some helpful Kids in the Kitchen tips and strategies, check out Cultivating Little Sous Chefs.
Can’t get enough raw cookie dough bites? Neither can we! Be sure to check these other great raw cookie recipes:
• Raw Cacao-Coconut Cookie Bites
• Raw Almond Butter Truffles
P.S. These scrumptious raw cookie bites make a beautiful Gift-in-a-Jar no matter what the holiday or special occasion.
Ingredients
- 1/2 cup creamy raw almond butter
- 1/4 cup, plus 1 tbsp raw honey
- 1/2 tsp vanilla extract
- 1/4 cup, plus 1 tbsp coconut flour
- 3 tbsp ground flaxseed
(or use an additional teaspoon or two of coconut flour)
- 1/4 tsp sea salt
- 1/4 cup fair trade chocolate chips
(or carob chips)
Instructions
- In a large bowl, mix together the raw almond butter, honey and vanilla until creamy and well blended.
- In a separate bowl, mix together the coconut flour, ground flax seed and salt. Add the dry ingredients to the wet and mix well to combine.
- Use your hands to knead the dough to thoroughly combine. If it's too wet, add a bit more coconut flour. If the dough is too dry and doesn't hold together well, knead in one teaspoon of water. Fold in the dark chocolate chips or carob chips.
- Then, scoop out tablespoon-size portions and roll into one-inch balls using your hands to create a bite-sized treat.
- *Refrigerate truffles for 30 minutes before serving.
Notes
*I place the cookie bites on a baking sheet about an inch apart and freeze them until frozen solid. Then I place them in freezer-safe containers by flavor. That way, I can just pop whatever I need in the frig to defrost a bit before serving. Or you can place the frozen cookie bites right into your child's lunchbox. Yum!
Recipe Variation: Use 100% all natural peanut butter (the kind you have to stir) instead of raw almond butter to make yummy Peanut Butter Chocolate Chip Dough Bites.
Ingredients
- 1/2 cup creamy raw almond butter
- 1/4 cup, plus 1 tbsp raw honey
- 1 tsp vanilla extract
- 1 tsp organic blackstrap molasses
- 1 tsp ground ginger
- 1/4 cup, plus 1 tbsp coconut flour
- 3 tbsp ground flaxseed
- 1/4 tsp sea salt
Instructions
- In a large bowl, mix together the raw almond butter, honey, vanilla, molasses and ground ginger until smooth and creamy.
- In a separate bowl, mix together the coconut flour, ground flax seed and salt. Add the dry ingredients to the wet and mix well to combine.
- Use your hands to knead the dough to thoroughly combine. If it's too wet, add a bit more coconut flour. If the dough is too dry and doesn't hold together well, knead in one teaspoon of water.
- Then, scoop out tablespoon-size portions and roll into one-inch balls using your hands to create a bite-sized treat.
- Optional: Roll gingersnap dough balls in some ground flax seed before refrigerating.
- *Refrigerate truffles for 30 minutes before serving.
Notes
*I place the cookie bites on a baking sheet about an inch apart and freeze them until frozen solid. Then I place them in freezer-safe containers by flavor. That way, I can just pop whatever I need in the frig to defrost a bit before serving. Or you can place the frozen cookie bites right into your child's lunchbox. Yum!
Ingredients
- 1/2 cup creamy raw almond butter
- 1/4 cup, plus 1 tbsp raw honey
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 cup, plus 1 tbsp coconut flour
- 3 tbsp ground flaxseed
- 1/4 tsp sea salt
Instructions
- In a large bowl, mix together the raw almond butter, honey, vanilla and cinnamon until smooth and creamy.
- In a separate bowl, mix together the coconut flour, ground flax seed and salt. Add the dry ingredients to the wet and mix well to combine.
- Use your hands to knead the dough to thoroughly combine. If it's too wet, add a bit more coconut flour. If the dough is too dry and doesn't hold together well, knead in one teaspoon of water.
- Then, scoop out tablespoon-size portions and roll into one-inch balls using your hands to create a bite-sized treat. (Optional: Mix together three tablespoons of ground flax seed with 1/4 teaspoon of ground cinnamon. Then, roll the snickerdoodle dough balls in this mixture before refrigerating.)
- *Refrigerate truffles for 30 minutes before serving.
Notes
*I place the cookie bites on a baking sheet about an inch apart and freeze them until frozen solid. Then I place them in freezer-safe containers by flavor. That way, I can just pop whatever I need in the frig to defrost a bit before serving. Or you can place the frozen cookie bites right into your child's lunchbox. Yum!
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