Healthy and easy Cookie Dough Bits that you can add to anything in need of an extra special sprinkling of sweet squishy cookie! Vegan, gluten-free, naturally sweetened.
If you were to combine my favorite flavor of Larabar, a cutting utensil, a lot of patience, and a deep desire for a tasty new sprinkle-on topping, you would end up with something very similar to these Chocolate Chip Cookie Dough Bits. But I have found another road that leads to the same small cookie sprinkle spot and requires almost zero patience or knife skills.
These cookie dough bits are based on this (so simple it’s embarrassing to even call it a) recipe for 2-ingredient chocolate bits. Same medjool base, same ready-in-minutes method, same chewy texture, and equally as versatile. Also equally as delicious frozen–my personal favorite way to store and eat them. The texture turns a little less squishy but still deliciously doughy-soft.
Actually scratch that. Stirred into frozen treats is my absolute favorite way to eat them. They make for a mean blizzard with the help of frozen bananas and a blender.
But I’m getting ahead of myself.
The secret to achieving the perfect tiny bit texture is to pulse the ingredients in a food processor as opposed to just letting it run. If you process too long you will end up with one giant bliss ball instead of small bits. Adding a quarter cup of oat flour helps here as well to balance out all the sticky-ness. And chilling your dates beforehand (especially if you have an extra sticky batch) makes it easier too.
A touch of vanilla and a pinch of salt recreate the cookie dough flavor. And of course the most important addition: chocolate chips! Mini chips work best, but any will be fine. And since the minis are only 1/4 the size of a full chip that means you need 4 times as many…or something like that.
Okay anything sweet. Anything topped with frosting or whipped cream. Anything that looks like it could use a little extra cookie!Print
Healthy and easy Cookie Dough Bits that you can add to anything in need of an extra special sprinkling of sweet squishy cookie! Vegan & gluten-free.
- 1 cup pitted Medjool dates (chilled works best)
- 1/4 cup oat flour
- 1/2 tsp vanilla extract
- Pinch of salt
- 1/4 cup mini chocolate chips
- Combine everything except the chocolate chips to a food processor (or blender, but a food processor works best here).
- Process in brief pulses until the dates are broken down and the mixture resembles small pea-sized pieces.
- Add the chocolate chips. Pulse to mix them in.
- Transfer to an airtight container and refrigerate or freeze for an even firmer texture. They can keep in the fridge or freezer for up to 2 weeks.
If you don’t just want to eat them by the handful, how about…
-In between 2 layers of the creamiest chocolate chia pudding
-Or kick those clusters right off and bring the bits to this nicecream party
-I wouldn’t tell if you replaced the fruit with cookie dough in this breakfast jar
-Or maybe as a topping to this crazy ice cream concoction
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