Raw Cookie Dough Bites (Vegan)
User Reviews
4.8
Raw Cookie Dough Bites (Vegan)
Description
Raw Cookie Dough Bites (Vegan) start with drying almond pulp to create a flour-like base, which is then mixed with coconut oil, almond butter, pure maple syrup, vanilla extract, and sea salt. This mixture forms a sticky dough that can be scooped into bite-sized balls and eaten raw. For a different texture, these bites may also be baked, where they develop a crispy exterior while maintaining a soft and tender interior. The inclusion of dark chocolate chips adds bursts of rich chocolate flavor, enhancing the nuttiness of the almond pulp.
The process hinges on properly drying the almond pulp first to achieve the desired flour consistency. Pulsing the dried pulp into flour ensures a uniform texture. Combining these ingredients in a food processor helps create a smooth dough that holds shape when scooped. When baked, the bites don't spread like traditional cookies but develop golden brown bottoms and a firm finish after cooling.
These bites offer a convenient way to use almond pulp, reducing waste, and can be stored frozen for easy baking later. Their vegan and no-bake nature makes them accessible to many, serving well as a quick snack or a last-minute treat.
Ingredients
- 1 cup almond flour dried almond pulp flour
- 1/4 cup coconut oil , softened
- 1/4 cup pure maple syrup
- 6 tablespoons almond butter raw
- 2 teaspoons vanilla extract pure
- 1/4 teaspoon salt fine sea salt
- dark chocolate chips , as needed
Instructions
- The key to working with almond pulp is drying it first, so don't be tempted to skip this crucial step. Trust me, I've tried! Once the pulp is dry, you simply pulse it in a food processor to break up any clumps and create a flour-like texture. Any leftover almond pulp "flour" can be stored as you would traditional almond flour, in a sealed container in the pantry, or in the fridge for longer shelf life.
- Measure out one cup of the almond pulp flour, using the "scoop and swipe" method: Scoop the flour with a measuring cup and swipe the top with the back of a knife to level off the top.
- Combine the dried almond pulp flour with the coconut oil, almond butter, maple syrup, vanilla and sea salt in the bowl of a food processor, and pulse until a sticky, uniform batter is formed.
- Adjust the flavor to taste, if necessary, then use a tablespoon to scoop the batter into bite-sized balls. The batter may feel slightly greasy, thanks to the coconut oil melting with the warmth of the food processor, but rest assured that they will lose that greasy texture once they have set in the fridge.
- Roll the batter between your hands to form a smooth shape, then arrange on a baking sheet lined with parchment paper. Press the dark chocolate chips into each ball, before placing in the fridge or freezer to set.
- I placed mine in the freezer, because I'm impatient, and I found that these were set "enough" after 10 minutes. I actually recommend storing and serving these bites directly the freezer for best texture!
Notes
- Dry almond pulp thoroughly before turning into flour to prevent clumping.
- Use the dough raw for a soft, chewy bite or bake frozen bites at 350°F for 8-10 minutes for a crisp exterior.
- Store leftover dough or baked bites in the freezer for convenient future snacks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16bites
Amount Per Serving
Calories 101 kcal
% Daily Value*
| Calories | 101kcal | 5% |
| Carbohydrates | 6g | 2% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 36mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Calcium | 20mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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