It’s summer and IT IS hot. When I’m not rubbing SPF 50 all over my body, you can find me putting my head in the freezer searching for these incredible no bake healthy cookie dough bites that taste pretty close to that tollhouse cookie dough roll we all used to know and love.
By now you all probably know that I refer to myself as the #tahiniqueenie. Mainly because of this no bake cookie dough fudge, these tahini chocolate chip cookies, this layered tahini chocolate chip cookie cake and of course the VERY famous tahini brownies.
After making these easy tahini chocolate chip cookie dough bites years ago, I’ve realized that they are pretty much the ultimate no bake treat to stash in your freezer whenever that sweet tooth hits.
What’s in these healthy cookie dough bites?
The inside of these cookie dough bites is a sweet and soft chocolate chip cookie dough that happens to be egg-free, gluten free, grain free, dairy free and vegan. The outside is covered with a chocolate shell, that’s completely optional, but absolutely recommend! You’ll need:
- Tahini: and I mean the natural, drippy kind of tahini. It’s important to use a high-quality, premium brand like this one. Your tahini should never taste bitter! If it does, toss it.
- Coconut oil: a little coconut oil helps the “dough” stay soft. You’ll also use it when melting the chocolate for the outer shell.
- Pure maple syrup: we’re naturally sweetening these bites with pure maple syrup.
- Flour: you’ll also need a bit of fine blanched almond flour and coconut flour to help hold the bites together.
- Chocolate: I like adding chocolate chips directly to the bites, and then melting a dark chocolate bar to create the outer shell. OBSESSED.
What I love about these cookie dough bites is that they’re perfectly sweet without using any refined sweeteners, and they’re completely eggless (so feel free to get in that dough with a spoon).
Customize your chocolate chip cookie dough bites
There are plenty of easy ways to make these healthy cookie dough bites your own! Here’s what I can recommend:
- Use a nut butter: if you don’t have any tahini on hand, feel free to replace it with your favorite natural nut butter. Cashew butter will give the bites a similar taste to tahini.
- Try a new chocolate: feel free to use any chocolate bar or chips to create the “shell.” I think these would be amazing with a white chocolate shell!
- Keep them vegan: simply use your favorite dairy free/vegan chocolate chips for the inside and the shell.
- Enjoy as cookie dough: that’s right, no need to roll and dip these babies — you can also dive right in with a spoon because the “dough” is egg free.
How to make tahini cookie dough bites
- Mix the wet ingredients. Start by mixing together the tahini and coconut oil, then stir in the maple syrup and vanilla until it’s smooth.
- Make the “dough.” Fold in your dry ingredients until just combined, then mix in the chocolate chips.
- Roll out the bites. Use a mini cookie scoop (or your hands) to roll the dough into 10 bites. The dough should be fairly wet and barely come together into a ball. Freeze them for about 10-15 minutes.
- Dip & freeze. Next, melt your dark chocolate, then dip each cookie dough bite into the chocolate to fully coat. Freeze again for 5-10 minutes.
- Drizzle, freeze & devour. Drizzle with extra chocolate to make them nice and pretty, then freeze for a few minutes one last time. Enjoy!
Tips for making a chocolate coating
It can be tricky to make these cookie dough bites look nice when dunking them in melted chocolate, but I have the best tips for doing so!
- Instead of using your hands, place a fork under each bite and gently place it in the melted chocolate.
- Have a spoon with you as well so that you can spoon chocolate over the cookie dough bite.
- Lift the cookie dough bite up and tap the fork against the top of the saucepan then transfer to a baking sheet and slide the fork out. Done!
Storing tips
- In the fridge: feel free to keep these healthy tahini cookie dough bites in an airtight container or bag in the refrigerator for up to 2 weeks.
- In the freezer: these bites will stay good in the freezer for up to 3 months. When you’re ready to eat one, let it soften just a bit at room temp and enjoy!
More no bake desserts you’ll love
- Peanut Butter Cup Freezer Fudge
- Crispy Toasted Quinoa Chocolate Peanut Butter Truffles
- Birthday Cake Cookie Dough Energy Bites
- Healthy 4 Ingredient Reese’s Eggs
- No Bake Superfood Brownies
Get all of my dessert recipes here!
If you make these tahini cookie dough bites, be sure to leave a comment below and rate the recipe! You can also snap and picture and post it on Instagram using the hashtag #ambitiouskitchen. And of course be sure to follow Ambitious Kitchen on Instagram. xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Tahini Chocolate Chip Cookie Dough Bites
Ingredients
- ½ cup (115g) drippy tahini
- 2 tablespoons coconut oil, melted and cooled
- 4 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- ½ cup (56g) packed fine blanched almond flour
- 2-3 tablespoons coconut flour (start with 2)
- ¼ teaspoon salt
- 3 tablespoons chocolate chips
- For the dark chocolate coating:
- 1 (3 ounce) 70% dark chocolate bar
- 1 teaspoon coconut oil
Instructions
- In a medium bowl, mix tahini and coconut oil together until smooth. Next stir in maple syrup and vanilla extract until well combined. Add in almond flour, 2 tablespoons coconut flour and salt and stir until a cookie dough consistency forms. Allow dough to sit for 5 minutes so that it thickens up. It should be doughy and moist but not overly wet; if it’s too wet add another ½ tablespoon of coconut flour. Stir in chocolate chips.
- Grab about a tablespoonful of dough and roll into a ball and place on a baking sheet lined with parchment paper. You should get about 10 cookie dough balls. Freeze for 10-15 minutes.
- While the cookie dough is freezing, break chocolate up into chunks and place into a microwave safe bowl with coconut oil. Microwave on high in 30 second intervals until chocolate is melted and smooth. Alternatively you can melt in a small saucepan over low heat.
- Use a fork to dip each cookie dough ball into melted chocolate and stir to fully coat, then place cookie dough ball back on the baking sheet. You likely will not use all of the chocolate. Freeze again for 10 minutes, then take back out of the freezer and use a spoon to drizzle the cookie dough balls with remaining melted chocolate for a pretty look on top. Place back in freeze for 5 minutes, then enjoy! Makes 10.
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on July 18th, 2019, and republished on August 11th, 2024.
55 comments
Yummy! Did not have quite enough tahini and it was not runny, so I added some cooked chickpeas and a little bit of the water that the chickpeas came in, mixed everything up in my new food processor. Used a 72% cocoa dark chocolate bar that had tart raspberries in it. Also used a bit of coconut butter instead of all coconut oil.
Glad those swaps worked out! The dark chocolate with raspberries sounds delicious 🙂
I am obsessed with tahini right now!! Great idea! I can’t wait to try these out for a stay in date night with the hubs 🙂
Same! Hope you both love these 🙂 Here are more of my fav recipes using tahini!
Perfection! These will not last very long in our freezer, my kids family love them.
The perfect freezer treat! 🙂
Is there any good substitute for the coconut flour? I don’t like coconut flavor!
There’s only a couple of tablespoons of coconut flour in the recipe; you’ll taste the other flavors in the recipe much more.
You can try oat flour! 🙂
These are such a delicious treat! I love the tahini flavor and that they’re not too sweet. Great recipe!
So glad you love them! Agreed – one of my favorite healthy treats 🙂
I made these tonight for our weekend getaway to a family cabin. I ran short of chocolate due to making the dough into 15 smaller balls instead of the 10 you recommended. That was my own error. Still, very delicious. Thanks for sharing!
Glad you enjoyed them regardless! Even dipping half of the cookie dough bite in chocolate would be delicious 🙂
I made these once with almond butter and once with cashew butter!! Bc I was out of tahini and both turned out great! Especially the cashew butter! Huge hit with the family!
Perfect! So happy to hear that.
Hi Monique,
Can I substitute almond flour with something else? It’s quite expensive where I live
Hi Kasia! I would recommend sticking with almond flour for flavor and texture.
Can almond flour and coconut flour be subbed with rice flour or regular flour? Or will it change the taste and consistency of the recipe too much?
Unfortunately you can’t eat regular flour raw, so I don’t think those subs would work — sorry!
These are so good! The texture is so similar to real cookie dough. I had to swap out the almond flour for a couple of tbsp of coconut flour (allergies) and they still turned out great. Would definitely make again.
I’m glad that worked out well! Such a great treat!
I just can’t seem to enjoy tahini in my desserts. In Canada we don’t have that Soom brand available that you talk about, but I’ve tried a few different brands. Do you think sunflower butter would be a reasonable substitute in this recipe? Thanks!
Yes that will work just fine!
Not to be dramatic, but this recipe is LIFE CHANGING! Truly one of the best recipes on the Internet. These are incredibly delicious. Thanks Monique!
So glad you love it!! The perfect treat 🙂
Can’t wait to try this recipe! Would quinoa flour be a suitable sub for the almond flour? Thanks!
I wouldn’t recommend but I think you could do quinoa flour in place of the coconut flour!
Absolutely love these! Great snack to keep in the freezer for a stressful day or when I just need a yummy snack. Very easy to make!
I’m so glad! One of my favs, too.
Made these today – perfect healthy alternative to the typical dessert. Love the savory addition of tahini!
So happy you loved them!
One of my favs! I use the Soom Tahini brand which I think makes a huge difference. Melts quickly when out so you have to keep it in fridge or freezer.
Soom is my go-to! Yes, keep this chilled 🙂 glad you love it!
Obsessed would be an understatement. My friends request I make these all the time!
These were SO delicious. Perfect if you are craving a small treat. So easy to make too! Definitely will be making again 🙂
Love these! I’ve made them a couple of times, and they’re great to keep in the freezer as a little healthy dessert. The tahini adds such a nice nutty/savoury flavour to the cookie dough. Yum!
First time making it and it honestly tastes so good 😍😍😍 the tahina taste and chocolate chip combo is unmatched!!!
So glad you loved them!
Tahini queenie did it again!!! This is one of my absolutely favourite desserts, I make it every week, and also share with friends who love them too! Thank you, Monique, keep them coming 🙂 I can’t wait for your cookbook!
YES love it!! So happy to hear that 🙂
Sadly these just didn’t work out for me! Not sure what I did wrong, but I made the recipe just as written. Texture was off… final product was extremely oily.
Sorry to hear that, Laura! What brand of tahini did you use?
Hi, I was wondering if I could sub protein powder for the almond flour? Thanks!
I can’t have almond flour, can I use coconut flour for the whole thing? Or do you recommend any other type of flour?
Hmm coconut flour and almond flour are really different in terms of how the absorb moisture so I’m not sure! I haven’t tried it. If you try all coconut flour, you may need to use less of it. Sorry I can’t be more helpful!
These are absolutely divine. Truly! I’m glad I took the time to make something for ME to enjoy. My kiddo loved them too, dark chocolate and all. I plan to have a stash in my freezer for easy snacking.
I’m so glad you took the time, too! The perfect treat 🙂
I feel MEH about these. Very tahini-y and not very cookie dough-y. Fine but won’t make again.
Sorry to hear that! What brand of tahini did you use? And did you follow the recipe exactly? They should be perfectly sweet especially with the chocolate coating 🙂
Can I swap the almond flour out with unflavored protein powder/collagen peptides? And can I swap the coconut flour out for oat flour?
I haven’t tested it so I’m not 100% sure how the texture will turn out! Let me know if you give it a try 🙂
This recipe is unbelievable!! I discovered it a week ago and have already made 3 batches (including 2 in our work kitchen for coworkers!) I didn’t have coconut flour at work and used some coconut powder/scoop of collagen powder the first time which worked great and the most recent variation I tried adding some protein powder too and did a combo of tahini/peanut butter. These will def be a new freezer staple. Beyond delicious and loved by everyone who’s tried them!
Perfect!! Love these!
My husband and I are obsessed with these. We’ve made them twice and both times we’ve gone through them in a couple of days. I am curious if I could swap the almond flour out with an unflavored protein to make these more protein packed. I see substitutions for coconut/oat flour but wondering about the almond flour specifically!
So happy to hear that! I *think* protein powder may also work – just be sure that when you mix it in the consistency looks the same as when you used the flour 🙂