Edible Cookie Dough Bites

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Today’s recipe was suppose to be granola bars but then I remembered that everyone’s Halloween parties are THIS weekend so you would probably want a Halloween treat this week instead of next week. Who am I kidding? This is a treat you’ll want any day of the week, month…or year. Not just Halloween. I haven’t eaten cookie dough in SO long and I can definitely say that I’m quite into it. Cookie dough is my new make out buddy.

I just made it weird, didn’t I?

So today I have my third photography class (out of four) and I’m excited to learn just a little more. We’ve learned about aperture, shutter speed and ISO but we haven’t learned much else yet. And I still have a hard time figuring out how all those three things work together. When he explains it, I don’t really understand it. But when I go out and start messing around with my camera, I get it way more. I’m so excited to finally truly understand it at some point and begin to take better photos for you guys!

Since taking this class, I totally want to do another one. I absolutely HATED school because it felt like I would never use most of my classes in the real world, even though my degree was in Health & Exercise Science. My poor parents thought I would never use my degree but luckily it has come in handy in many ways. But I was usually extremely bored in classes like economics and accounting, and the stress of tests really ruined the learning experience for me. So going to a class that has you actually physically learning everything that you read is such a breath of fresh air! Since I definitely don’t plan to continue my education in a masters degree, these four photography classes will have to do! That’s way more fun anyways.

Ok, I’m gonna go eat some edible cookie dough before class. Loveyoukbye.

PaleOMG Edible Cookie Dough Bites

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Edible Cookie Dough Bites

 

  • Author: juli
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
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Ingredients

  • 1/2 cup softened coconut oil or ghee or grass-fed butter
  • 1/2 cup maple sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup cassava flour
  • pinch of salt
  • 1/2 cup mini chocolate chips
  • 2 cups mini chocolate chips (or whatever chocolate you prefer), melted

Instructions

  1. Use a hand mixer to cream together softened coconut oil (ghee or butter), sugar and vanilla extract until combined.
  2. Slowly add the cassava flour while the hand mixer is running until all of the flour is combined. Then fold in salt and chocolate chips.
  3. Use a cookie scoop to pack and shape dough into 12-14 balls. Place balls in the fridge to harden for about 10-15 minutes.*
  4. Melt chocolate in the microwave or in a double boiler then use a fork to dip each cookie dough ball into the chocolate and coat on all sides. Using the fork to balance the chocolate ball, lightly tap off the excess chocolate then place on wax paper. Place all the balls in the fridge to harden the chocolate for 10 minutes .
  5. Before serving, let the balls come to room temperature for 10-15 minutes and serve with a toothpick!

Notes

 *You will do this if you plan on covering them in chocolate because the dough can tend to melt when the warm chocolate hits it. If you are not covering them in chocolate, you eat them right there!

PaleOMG Edible Cookie Dough Bites


PaleOMG Edible Cookie Dough Bites

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More Halloween Treats

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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

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42 thoughts on “Edible Cookie Dough Bites”

  1. Same! Getting Cassava flour today. Also you are just the best. I’m caught up now on Wine and Crime podcast and I know I said this before but you NEED to do a podcast with them! I like your interview podcasts, love your listener questions ones too and your recaps of trips. Basically whatever you want to do I love 🙂 Thursdays are for Wine and Crime. Cheers

    1. thursdays really are the best because of them! i’m so sad i’m caught up because waiting a full week takes forever lol. and thank you so much for the love!

  2. Things look so yummy and I can’t wait to make them. Could you use coconut sugar instead of maple? I don’t have any at home and I don’t want to go out just to get maple sugar – although I’ll add it to my list and get some the next time I go. I just want to make them for my kids when they get home from school.
    Thanks again for all you do including your clothing posts. People can just be so rude and inconsiderate. KEEP doing what you’re doing because people like me love following you. ????

  3. They may have already told you something like this in your photography class, but just in case, this comparison made a huge difference for me in understanding aperture and shutter speed. The camera lens is like your eye lens. When you’re outside in full sun or in a well-lit room, your pupil gets smaller and you blink faster because there’s so much light and all you would see is white. When you’re in the dark, your pupil gets bigger and you blink slower to let in as much light as possible so you can see details.

  4. Oooo! I’ve been waiting to see this recipe since you posted the sneak peek!

    Thanks for being awesome and providing me with tasty gluten free treat options!

  5. Brooke Christen

    Looks so good! I took a camera class just run through our town and it helped so much! What camera do you have? Your pictures look great!

  6. After all this time and all your experience, you’re still getting a lot out of these classes? Sounds like they’re photography basics, but maybe I misinterpreted that.

    What have you been learning that is new to you? Your photos are already I-need-that-in-my-mouth awesome.

    1. i don’t know any of the basics! i’ve always shot with my camera on automatic so i’m definitely getting a lot out of the classes so i just know the basics of how to work my camera on manuel and what ISO, aperture and shutter speed and how they work together!

  7. I just made this recipe for a Halloween party tonight – they are delicious!! i subbed coconut flour because I couldn’t find cassava, and I love the flavor (esp. combined with coconut oil). The recipe didn’t yield that many balls, so I doubled it.
    Thanks!!!

  8. These sound so amazing and I wish I had more energy to get off my butt and make them right this second. You are the coolest. Your photos are beautiful! Can’t wait to see more.

  9. Did you use coconut oil, ghee or grass fed butter? I used coconut oil and coconut sugar and mine were grainy and a little dry. I don’t follow directions very well so maybe I used too much casava flour or didn’t measure the oil correctly, which is totally possible. They taste good and will try again with butter…everything is better with butter. 🙂 Was just curious on what you used.
    Thanks for all the great recipes!

  10. Not my favorite, but if I was reaching for gluten free cookie dough I would definitely make this recipe again! I always appreciate your dessert recipes 🙂

  11. christine blancher

    My 11 yr old made these today. So simple and delicious! Hopefully, there will be some leftover for their lunches tomorrow.

    Thanks for all you do!
    I look forward to your posts everyday.

    Christine

  12. I made these this weekend and shared the recipe with a friend of mine who has horrible food allergies. I then told her not to make them unless she plans to gain 100 lbs because these are A-MAZING!!!! Thanks so much for sharing!

  13. Simple and amazing! I added cinnamon to one batch, although the flavor was nice the texture was off. Also swapped maple sugar for coconut sugar. The color was a bit darker.

  14. These were awesome! I made the recipe with grass fed butter. Very addictive. Thanks for this recipe – you are the best!!!!!

  15. Have been wanting to try Casava flour for awhile now and when I saw this recipe it was motivation to actually buy it (finally). They are so good, I will be making them again! 🙂

  16. Hi Juli! I really want to make these! Unfortunately I can’t find ANY cassava flour at any store around where I live, not even our health food store! Was curious if I could use a different flour?

    1. i haven’t tried them with any other flour but i know others have tried a mixture of almond flour and tapioca flour and i think that seemed to work ok! you can always order the cassava flour through amazon, just fyi!

    1. the texture will change because of the fat. when butter, coconut oil or ghee gets cold, it hardens. so just bring them back to room temperature before serving. but keeping them in the fridge will keep them longer

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