Gluten-Free Chocolate Chip Cookie Dough Bites

Liana Werner-Gray

by | Updated: December 3rd, 2016

“Can I lick the spoon, please?!” If you have kids, you’ve heard it before—maybe every time there’s batter in the mixing bowl. Sadly, the answer always has to be “No.” Not only are the raw eggs in classic cookie dough unsafe to eat, raw refined white flour isn’t easy on little bellies. Imagine their delight when an entire cookie-sized taste of dough is dished out without any whining or pleading required. With this clean-eating recipe – made with 5 harmless, whole-food ingredients – they can eat the whole batch (if Mom doesn’t gobble it up first!).

Recipe: Almond Cookie Dough Balls (Raw)

Gluten-Free Chocolate Chip Cookie Dough Balls

Makes 12 balls

2 Tbsp. cacao nibs
1 Tbsp. hemp seeds
2 cups almond meal
1 tsp. pure vanilla extract
5 tsp. maple syrup
1/4 tsp. salt


1. In a large bowl, combine almond meal, vanilla, maple syrup, hemp seeds and salt. Stir in cacao nibs.
2. Taste the dough. If more moisture is needed, add water; add more maple syrup for sweeter dough. Dough should be moist enough to hold together.
3. Roll the dough into 1/2-inch balls and serve.
5. Store uneaten dough balls—if there are any—in the fridge up to three weeks. In the freezer they will stay good for up to two months.