Chewy Chocolate Chip Cookie Dough Bites
Try this Chewy Chocolate Chip Cookie Dough Bites recipe, or contribute your own.
Try this Chewy Chocolate Chip Cookie Dough Bites recipe, or contribute your own.
- Carbohydrate 10.84881 g
- Cholesterol 0 mg
- Fat 0.021852 g
- Fiber 0.96479997253418 g
- Protein 0.260892 g
- Saturated Fat 4.2E-05 g
- Serving Size 1 1 Serving (15g)
- Sodium 15.685 mg
- Sugar 9.88401002746582 g
- Trans Fat 0.0217512 g
- Calories 41 calories
Step-by-step
- Add cashews, dates, vanilla, and salt to the bowl of a food processor then process until smooth and mixture just starts to come together into a sticky batter.
- Pour into a large bowl then sprinkle in almond flour and mix with your hands to combine.
- If mixture is too sticky, add a little more almond flour.
- Add chocolate chips then mix until combined.
- Roll into 10 balls then store in the refrigerator.
Dense nuggets of chopped cashews and pitted dates yield a pliable, dough-like texture that mimics traditional baked sweets without requiring flour or heat. Food processors often leave stubborn pockets of whole nuts against the blade wall, so pause the motor every thirty seconds to scrape down the sides with a rubber spatula. Ensuring the dates are completely pulverized before adding the almond flour prevents dry, crumbly patches that refuse to bind into spheres.
Batch preparation requires attention to sequencing, as incorporating chocolate chips too early in the food processor will shatter them into fine powder rather than distinct morsels. Fold the chips in by hand inside a large bowl after the base batter has been transferred. Almond flour acts as a moisture regulator during this manual mixing phase; add an extra tablespoon if the warmth of your hands makes the dough too tacky to shape cleanly.
Resting these portions in the refrigerator for at least thirty minutes allows the fats in the cashews to firm up, sharpening the structural integrity of each piece. Storing them in an airtight container preserves their moisture for up to five days.
