Close up shot of chocolate covered cookie dough truffles

Salted Dark Chocolate Cookie Dough Bites

These Salted Dark Chocolate Cookie Dough Bites are the perfect any-time-of-day no-bake treat! The dough is made with almond flour, melted butter for richness, cashew butter, brown sugar for that caramel cookie flavor, almond milk, vanilla, salt, and mini chocolate chips! The best part: they're coated in melted dark chocolate, and sprinkled with flaky salt for the ultimate sweet & salty dessert!

Course Dessert, Dessert/Snack, Snack
Cuisine American
Keyword chocolate chip cookie dough, cookie dough bites, cookie dough bites healthy, cookie dough no eggs no flour, dark chocolate cookie dough, edible cookie dough, egg-free cookie dough, eggless chocolate cookie dough, healthy eggless cookie dough, no bake cookie dough bites
Prep Time 15 minutes
Inactive time 1 hour
Servings 15 bites
Author Molly | Spices in My DNA


  • 2 cups Bob's Red Mill Almond Flour
  • 5 tablespoons salted butter, melted
  • 2 tablespoons cashew butter
  • 2 tablespoons almond milk (or any milk of your choice)
  • 1/2 cup light brown sugar, loosely packed
  • 2 teaspoons vanilla extract
  • 1 teaspoon salt
  • 1/3 cup mini chocolate chips
  • 5 ounces dark chocolate, chopped
  • 1 teaspoon coconut oil
  • flaky sea salt, for sprinkling


  1. To a medium mixing bowl, add the almond flour, melted butter, cashew butter, milk, brown sugar, vanilla, and salt. Mix until well combined and all ingredients are evenly incorporated. Add the chocolate chips and mix until combined. Using a cookie scoop (I like a 1.5 tablespoon sized scoop), scoop the dough and roll into balls. Place the cookie dough balls in the freezer for 30 minutes to set up.

  2. While the cookie dough balls are chilling, melt the chocolate. Add chopped chocolate and coconut oil to a microwave safe bowl. Microwave in 30-second increments until melted (mine usually takes about 1 minute 30 seconds), stirring between each.

  3. Once dough balls have chilled, using a fork, dip in the melted chocolate, letting the excess chocolate drip off. Transfer to a parchment paper lined baking sheet or plate, and sprinkle immediately with flaky salt (the chocolate will set up quickly since the bites are cold!). Place bites in the freezer for another 30 minutes or so to set up. I like to keep these in the fridge, but they can be kept at room temperature too!

Recipe Notes

*Bites will keep in the fridge for up to 2 weeks, and in the freezer for 3-4 months!