When creating these Chocolate Chip Cookie Dough Bites, my mind went to making cookies with my Mom as a kid. Whenever I’m creating a new recipe, I almost always think of childhood memories for inspiration, and chocolate chip cookie dough is a big one for me.
Chocolate Chip Cookie Dough Bites are the ideal snack to send your kiddos to school with, make for a family gathering or just to have in the fridge as a healthy snack for yourself.
For these, I wrapped the cookie dough in a layer of chocolate praline, which adds a whole other layer of delight to them. You could easily just make the cookie dough, roll them into balls, dip in chocolate and be on your way. But the praline really makes it decadent.
As you can see, I rolled these in chopped nuts, walnuts to be specific. A top tip for that step is to pulse the walnuts in the food processor, then run them through a sieve to remove the powdery bits. This gives you a much cleaner finish. I also roasted the walnuts to give that more authentic cookie dough vibe.
If you enjoy these cookies, you might also like my Peanut Butter Rochers too.
Chocolate Chip Cookie Dough Pralines
Maple Cookie Dough
- 75 g oat flour
- 30 g lucuma
- 35 g ground almonds
- Pinch sea salt
- 6 drops dark vanilla medicine flower extract
- ⅛ tsp freshly grated nutmeg
- ½ tsp cinnamon powder
- 60 g light maple syrup
- 20 g deodorised coconut oil melted or softened
- 200 g dark chocolate melted
- 160 g roasted cashew butter
- 40 g coconut sugar powdered or maple syrup
- ½ tsp tamari
- Pinch sea salt
- 6 drops vanilla medicine flower extract
- 200 g dark chocolate tempered
- 150 g roasted chopped walnuts
Maple Cookie Dough
- Process the first 5 ingredients in a food processor and blend to combine.
- Add the remaining ingredients and process until it comes together, but not into a ball.
- Roll the dough into 5g balls and set on a greaseproof paper lined tray in the fridge to set while you make the chocolate praline.
- Whisk together all ingredients until smooth and combined.
- Pop into the fridge in 2 min increments to firm up, but not set completely. Each time you check on it, whisk it around and that will help it set faster.
- If it sets too firm, simply leave at room temp to soften before carrying on with the next step.
- Roll the praline into balls approx the same size as your cookie dough balls.
- Press the ball into a disc shape, place the cookie dough ball in the middle of the and then fold it up the sides to cover the cookie dough.
- Roll into a ball and set on a greaseproof paper lined tray.
- Once all are completed, set in the fridge till firm, about 10 mins.
- Allow to come to room temp for about 15 mins before enrobing.
- Dip a cookie dough ball into the chocolate and fish it out using a fork or a round dipping fork.
- Roll in chopped walnuts to coat and place on a greaseproof paper lined tray.
- Once all are rolled, pop in the fridge to set, if needed. They are likely to set by the time you get to the last one.
- Store at room temp in an airtight container for up to 1 month.
FREE Videos: Start watching and learning today
Are you a visual learner? Yeah, me too. If I can’t be there in person, I love a video. This FREE mini series covers everything you need to know in order to start making high quality chocolate at home.
Want to know when a new recipe is posted?
You’re busy. I know this. You can’t keep checking my site for new recipes. Sign up for my newsletter and I’ll email you when new recipe is added to the site.