Chocolate Chip Cookie Dough Bites

Chocolate Chip Cookie Dough Bites
Chocolate Chip Cookie Dough Bites

Chocolate Chip Cookie Dough Bites

Recipes   Gluten Free     Sweets    


Cookie Dough Bites
  • 2 cups almond flour
  • 1/2 cup confectioner’s Swerve Sweetener
  • 1/4 tsp salt
  • 6 tbsp butter, melted
  • 1 tsp vanilla extract
  • 1/3 cup sugar-free chocolate chips
Chocolate Coating/Drizzle (Optional)
  • 3 ounces very dark or sugar-free chocolate, chopped
  • 2 tsp butter


Cookie Dough Bites
  1. In a large bowl, whisk together the almond flour, confectioner’s Swerve, and salt. Stir in melted butter and vanilla extract, then stir in chocolate chips.
  2. Scoop dough out by the rounded tablespoon and squeeze in your palm a few times to help it hold together, then roll into a ball. Place on a waxed paper lined cookie sheet and repeat with remaining dough.
  3. You can stop there, if you like, as these are good as is. But if you want to dip them or drizzle them in chocolate, place the cookie sheet in the freezer for 1 hour.
Chocolate Coating/Drizzle (Optional)
  1. Set a heatproof bowl over a pan of barely simmering water. Melt chocolate and butter together until smooth. Dip about half of the balls completely in the chocolate, lifting out with a fork and tapping the fork on the side of the bowl to remove excess chocolate. Place back on cookie sheet.
  2. Transfer the remaining chocolate to a ziploc bag with the very tip of the corner cut off. Drizzle melted chocolate over remaining cookie dough bites.
  3. Set in fridge for 20 minutes or so until chocolate is set. Keep cookie dough bites refrigerated.

Makes about 24 cookie dough bites.

Chocolate Chip Cookie Dough Bites
Nutrition Facts

Serving Size 1 bite

Servings 24

Calories 110
Total Fat 10g
Total Saturated Fat 4g
Cholesterol 10mg
Sodium 20mg
Total Carbs 7g
Dietary Fiber 2g
Sugars 0g
Swerve 3g
Protein 2g
Net Carbs: 2g


  • Suzanne

    Can a portion of the almond flour be exchanged for protein powder for a higher protein boost? Wanna try this.

    • Swerve

      Hey Suzanne, That should work! Just keep in mind the texture and taste might be a little different than the original recipe. You'd probably get the best results with an unflavored whey protein. Thanks for your comment and enjoy the recipe!

  • Karen

    I didn't have sugar free choc chips on hand so I omitted them and added maple flavor instead of vanilla, tastes like a maple bar! Going off that idea I added half a tsp of pumpkin pie spice to the next batch. Wow! This is such a versatile recipe :)

    • Swerve

      Wow, those sounds delicious! Thanks for sharing those yummy modifications :)

  • Sherry

    Could these be baked as a chocolate chip cookie, too?

    • Swerve

      Hi Sherry, Unfortunately they could not be baked since this recipe is missing some functional ingredients like baking powder. But here is a great recipe for a gluten free chocolate chip cookie:

  • Nancy

    Can coconut flour be substituted for the almond flour? My husband is allergic to almonds.

    • Swerve

      Hey Nancy, coconut flour is extremely absorbent, so it unfortunately couldn't be an even substitution for almond flour. But you can evenly substitute regular wheat flour. Also, you can try substituting about 3/4 cup coconut flour and 1 1/4 cup tapioca flour, plus some liquid such as 1/2 cup coconut milk. Hopefully this is helpful! Coconut flour can be tricky sometimes! Let us know how it turns out!

  • EmmyLou

    If I were to sub THM baking blend, how much would I use in place of the almond flour? It's an even blend of oat fiber, almond flour, flaxseed meal and coconut flour.

    • Swerve

      Hi Emmy Lou, it sounds like there's some absorbent flours in that blend, so maybe start out with 1 1/2 cups and see how the batter feels. It should be crumbly, but you should still be able to form little balls with it. Hope this helps! Enjoy the recipe!

  • Jacob

    What brand butter do you suggest?

    • Swerve

      Hi Jacob! Any brand is fine. As long as it is unsalted and not margarine!

  • LuAnn Meyer

    As a gift, would you put them in a tightly sealed mason type jar?

    • Swerve

      Hi LuAnn! That sounds like a fabulous idea.

  • Marjorie

    I have been experimenting with baking and so far all of the recipes are very dry - is this the norm for baking low carb? Thanks!

    • Swerve

      Hi Marjorie! Thank you for the comment! It can be the case with alternative flours, especially coconut flour - it does take a little practice to get used to. If this recipe is turning out dry for you, you can add almond milk until you get a dough where you're able to form balls!

  • Jacob

    How could I sub avacodo for butter? I've heard it can be done. To lower the fat some cause 20g for two of these is a lot!

    • Swerve

      Hi Jacob! Thanks for your comment. Avocado may not be the best choice for substituting in this recipe, since the avocado might brown. Applesauce is a great substitute if you are looking to decrease the fat content of this recipe!

  • Sarah

    Would this work with the granulated swerve? I imagine it would add the grainier texture, but would the amount still work? I have granular but not confectioners... thanks!

  • Bianca

    What brand of almond flour did you use? I know some brands have more carbs than others.

    • Swerve

      Hi Bianca! We use Bob's Red Mill almond flour.

  • Andrea Burchert

    What brand of almond flour have you used. I can only by Bob's red Mill super fine from unbleached almonds here in Germany and the 'german' Almond flour is different to the American one as it is deoiled. Many thanks

    • Swerve

      Hi Andrea, we always recommend Bob's Red Mill almond flour.

  • Donna Stein

    Please add me to your email list.

  • Nanc

    Another great flour you can use is Lonjevity flour, it’s fantastic! Low carb and high protein.

  • Carol Noe

    What chocolate chips did you use?

    • Swerve

      Hi Carol! Unsweetened Lilly's is a good option!

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