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Chocolate Chip Cookie “Dough” Bites

Yields10 ServingsPrep Time15 minsTotal Time15 mins

I made a keto version of these for a good friend who thoroughly enjoyed them. They are so versatile as they can be made with any kind of nut, from hazelnuts to pecans to almonds. They also work well with Sunflower Seeds. They make a great after school snack or breakfast energy ball.

 1 ½ cups Raw Whole Hazelnuts
 1 tbsp Coconut Oil, melted
 4 ½ tbsp Maple Syrup
 1 tsp Vanilla Extract
 1 tbsp Coconut Flour
 2 tbsp Arrowroot Powder/Starch
 2 tbsp Plain Unflavoured Collagen Powder or Plain Vegan Protein Powder
 1 tsp Maca Powder(optional)Leave out if children will be enjoying these
 1 pinch Sea Salt
  cup Gluten and Dairy Free Dark Chocolate Chips

Toast the hazelnuts in the oven at 350 F for about 5 minutes or so, or on the stovetop in a dry pan just until they are slightly toasted but not browned. Allow the nuts to cool a bit but while they are still warm, take a handful of nuts and roll them in the palms of your hands. This will remove a lot of the nut's skin. Removing much of the skin of the nuts will make the bites more buttery and smooth tasting.


Place the nuts in a food processor and pulse until you have a fairy fine powder. Be careful not to over-process or you will have nut butter. Add in the rest of the ingredients(except for the chocolate chips) by pulsing just until the dough starts to come together.


Pour the dough into a medium bowl and roll your dough into balls. Place on a wax or parchment paper lined plate to firm up a little in the refrigerator then transfer to an airtight glass container. These will keep in the fridge for about a week.

Nutrition Facts

Serving Size 1 bite(ball)

Servings 10