cookie dough crunch bites (gluten free & vegan)
There’s something about cookie dough that just never gets old. It’s nostalgic, sweet, and always hits the spot — but what if you could take that classic flavor and give it a little crunch? Enter my Cookie Dough Crunch Bites: soft and doughy on the inside, packed with mini chocolate chips and crispy rice cereal, then dipped in a thick layer of chocolate. They’re like a cross between cookie dough truffles and crispy bars, only bite-sized and completely irresistible.
The best part? They’re no-bake, grain-free, and naturally gluten-free, so you can whip them up in minutes without turning on the oven. Perfect for after-school snacks, freezer stash desserts, or whenever that cookie dough craving hits.
Cookie dough crunch bites
These Cookie Dough Crunch Bites are my new favorite obsession — soft, doughy, studded with chocolate chips, mixed with crispy rice cereal, and dipped in melted chocolate. Basically everything you love about cookie dough, but better.
Ingredients
- 1 cup almond flour
- 1/4 cup tapioca starch
- 1/3 cup cashew or almond butter
- 2 tbsp Full fat coconut milk
- 1/3 cup + 1 tbsp maple syrup
- 1 tsp vanilla extract
- Pinch of salt
- 1/2 cup mini chocolate chips, in the dough
- 1.5 cups gluten-free crispy rice cereal
- 1 cup melted chocolate, for dipping/drizzling
Instructions
- In a mixing bowl, whisk together cashew butter, melted coconut oil, maple syrup, vanilla, and salt until smooth.
- Stir in almond flour and tapioca starch until a thick cookie dough forms.
- Fold in chocolate chips.
- Gently stir in the crispy rice cereal until evenly coated.
- Scoop the mixture into a parchment-lined mini muffin pan, pressing lightly so each cup is full but still airy.
- Chill for 30 minutes until firm.
- Remove from the pan, then dip tops (or bottoms) in melted chocolate. Place on parchment and chill again until set.
- ✨ Optional: drizzle with extra chocolate or sprinkle with flaky salt before chilling.
Tried this recipe?Let us know how it was!
