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Recipe from Simpler Savory

The recipe

Sugar Free Cookie Dough Bites

Prep
20 min
Cook
0 min
Total
20 min
Servings
20 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 20 servings.

calories
120

2× the original author values. Recipe yield: 20 servings.

calories
240

3× the original author values. Recipe yield: 20 servings.

calories
360
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 2 cups blanched almond flour — fine, not almond meal
  • 6 tablespoons unsalted butter — softened; use refined coconut oil for dairy free
  • 1/2 cup powdered sugar substitute — allulose or erythritol blend, powdered
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon fine sea salt — pinch to taste
  • 2–3 tablespoons milk or cream — almond milk, heavy cream, or coconut milk as needed
  • 1/2 cup sugar free chocolate chips — mini chips preferred
  • 2 tablespoons chopped pecans — optional, finely chopped
  • 1 tablespoon natural peanut butter — optional swirl
  • 1/2 teaspoon espresso powder — optional
  • 1/2 teaspoon ground cinnamon — optional
  • 1 pinch extra sea salt — optional, for finishing
  • 1 sheet parchment paper — for chilling and rolling
  • 1 tablespoon additional milk — as needed to adjust texture

Instructions

  1. In a mixing bowl, beat the softened butter with the powdered sugar substitute until pale and fluffy, about 1–2 minutes.
  2. Mix in the vanilla extract and fine sea salt until evenly combined and aromatic.
  3. Add the almond flour in two additions, stirring until the mixture transitions from sandy to a cohesive dough.
  4. Drizzle in milk or cream 1 teaspoon at a time until the dough is soft, pliable, and not sticky—like Play-Doh.
  5. Fold in sugar free chocolate chips and any optional add-ins such as finely chopped pecans, a swirl of peanut butter, espresso powder, or cinnamon.
  6. Cover and chill the dough for 15–20 minutes to firm the fats and make rolling easier.
  7. Line a sheet pan with parchment. Use a small cookie scoop to portion about 1 tablespoon each (around 20 bites).
  8. Roll portions between your palms until satiny and round. If sticky, chill 5 more minutes; if crumbly, add a splash of milk.
  9. For extra-firm bites, freeze the tray for 10 minutes before transferring to storage.
  10. Sprinkle a tiny pinch of sea salt on top of a few bites if you like a sweet-salty pop.
  11. Transfer bites to an airtight container. Refrigerate up to 10 days or freeze 2–3 months. Thaw at room temperature 5–10 minutes for a softer center.

Notes

Storage: Keep in an airtight container—refrigerate up to 10 days or freeze 2–3 months. Freeze on a sheet pan first to prevent clumping. For a softer center from frozen, rest 5–10 minutes at room temp. Avoid microwaving more than 5-second bursts to prevent separating fats or chocolate bloom.

Source: https://simplersavory.com/sugar-free-cookie-dough-bites/