Chocolate Chip Cookie Dough Fudge Bites

Chocolate Chip Cookie Dough Fudge Bites

Today we are making Chocolate Chip Cookie Dough Fudge Bites! This recipe takes inspiration from a tahini kick I’ve been having in my kitchen. I’ve been experimenting with adding it to oatmeal, in no-bake desserts, in raw brownies and any other ways I can figure out how to incorporate it into recipes. It’s basically like peanut butter, but using sesame seeds instead of peanuts, with a very similar protein level too. Which makes this recipe full of wholesome ingredients and higher in protein than other fudge!

Why You’ll Love These Chocolate Chip Cookie Dough Fudge Bites

Only Four Ingredients: This no bake snack is so delicious! It only has four simple ingredients: tahini, maple syrup, oat flour and a little bit of vanilla. You get fiber from the oats and healthy fats from the tahini! I love eating this as a healthy dessert recipe when I want to snack on cookie dough, because the texture is very close to a chewy bite embedded with bits of chocolate. The nuttiness of the tahini works so much better than other nut and seed butters here too!

Eating cookie dough straight out of the freezer was always my favorite way to snack on this raw dough (yes, full of raw flour and raw eggs). Not that I had any thought to the fact that I was eating raw ingredients that could make me sick (did anyone tell me that E.Coli in un- heat-treated flour was considered harmful bacteria? Maybe not). The cookie dough cravings were too real!

As I’ve gotten older, I now resort to making my own versions of cookie-dough-anything at home (goodbye raw eggs too, since they aren’t vegan). This recipe is an ode to my sweet tooth and to the taste of raw cookie dough – one of my favorite things in the whole world.

Substitutions: Wet Ingredients

Tahini: This is sesame seed butter, similar to how peanut butter is made by blending peanuts until the oil comes out. Use pure, creamy tahini. The only ingredient should be sesame seeds on the label! Do not use another nut or seed butter.

Maple Syrup: Use pure maple syrup, where there’s only one ingredient on the label. Maple syrup comes in grades. Grade A maple syrup is the lightest color and has the least molasses flavor, which is what I recommend here. You can also use agave syrup.

Vanilla Extract: Look for vanilla flavor without added colors or dyes (caramel color is in many cheaper vanilla extract brands). Alternatively, scrape out a vanilla bean to use pure vanilla flavor, or use vanilla powder.

I use Simply Organics vanilla flavor, which can’t be labeled as extract due to the exclusion of alcohol. I love this brand because it’s thicker and more flavorful than diluted vanilla flavors or extracts I’ve used in the past.

Substitutions: Dry Ingredients

Oat Flour: This is made by blending rolled oats or quick-cooking oats to a fine powder. Measure oat flour after blending the oats. Alternatively, you can buy bags of oat flour at a grocery store in the baking aisle now. Almond flour may work as a substitute, but I haven’t tried it.

Chocolate Chips: Use vegan semisweet or dark chocolate chips, either regular-size or mini. Check the ingredient label to make sure there are no added milk ingredients to keep it vegan. Regular chocolate chips in the baking aisle may also be “accidentally vegan.” I notice that for some brands, it’s not explicitly stated to be vegan but they don’t contain any animal products on the label anyways.

There may also be chocolate chip brands in the natural foods aisle of the grocery store that use unrefined sugar too. For a refined-sugar free (well, completely sugar free) version (a fully raw chocolate chip), use cacao nibs. These are the bitter nibs of the cacao bean, and will be devoid of any refined sugar.

You may also use milk chocolate chips, but most milk chocolate is not vegan unless specified (some brands have started to make it with plant-based milk).

No Bake Cookie Dough Bites Recipe Notes

• Keep this fudge in the freezer for a chewier texture! Keeping it in the refrigerator will result in a softer recipe, not as much of a chewy fudge.
• Melt dark or white chocolate chips in a microwave-safe bowl. Then drizzle the melted chocolate over top of these bites and freeze them for chocolate chip cookie dough truffles!

More Easy Recipes You’ll Love

Almond Butter Chocolate Fudge: Chocolate Almond Butter Freezer Fudge is a no bake recipe that uses decadent nut butter and rich cacao for a double decker dessert!

Chocolate Chip Cookie Dough Balls: Nutrition packed, on-the-go edible cookie dough is such a sweet treat. It’s also an easy way to get in good-for-you foods like dates and cashews!

Chocolate Oat Breakfast Cookies: This sweet recipe is a simple vegan cookie consisting of a handful of ingredients. It’s like a sugary chocolate haystack – no oven either!

Nature Valley Granola Bars: This Nature Valley Granola Bar Recipe is reminiscent of the delicious (and super crumbly) Nature Valley Oats N’ Honey bars!

Avocado Chocolate Pudding

Chickpea Chocolate Chip Cookie Dough

Edible Oatmeal Raisin Cookie Dough

If you make these Chocolate Chip Cookie Dough Fudge Bites, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!