Chocolate Chip Cookie Dough Bites

An easy, one-bowl recipe for chocolate chip cookie dough rolled into bite sized servings. Only 49 calories!

These chocolate chip cookie dough bites are perfect for anyone who loves sneaking bits of raw cookie dough from the bowl, like me! They’re sweet and have the perfect ratio of chocolate to dough.

This 6-ingredient recipe starts with butter, and vanilla, and is sweetened with stevia. Alternatively, you can use coconut oil to make these bad boys vegan.

Oh, and don’t forget the chocolate chips that makes them complete. Swoon.

Once you have your “dough,” it’s time to roll it out into bite sized balls for snacking.

When your sweet tooth kicks in, having delicious and healthy snacks available at your fingertips can be the perfect solution to curb those cravings and avoid a high calorie indulgence. 

These Chocolate Chip Cookie Dough Bites are super easy and satisfying. I hope you all love these and that they give you just the boost you need to carry on your day. 

Enjoy!

Chocolate Chip Cookie Dough Bites

Yields: 8 bites

INGREDIENTS

• 1 tsp unsalted butter or coconut oil
• 3/4 tsp vanilla extract
• 2/3 tsp stevia
• 1/4 cup unsweetened almond milk
• 3/4 cup (68g) oat flour (gluten-free if necessary)
• 1/8 tsp salt
• 1 tbsp (14g) chocolate chips

PREPARATION

1. Place a sheet of parchment or wax paper on a baking sheet.
2. In a bowl, stir together the butter, vanilla, stevia, and almond milk.
3. Place in the microwave on high for 30 secs to 1 minuet to warm the milk and melt the butter. Give everything a good stir to incorporate.
4. Stir in the oat flour and salt until everything in combined. Fold in the chocolate chips with a spatula.
5. Roll into bite-sized balls and place on baking sheet.
6. Store extra bites in an airtight container in your fridge. Enjoy!

NUTRITION INFO

(Per bite/ball; recipe makes 8 servings) 
49 calories, 1.3g protein, 7g carbohydrates (1g fiber), 1.6g fat

Mini Peach Cheesecakes

I owe you an apology. It took me until now to make cheesecake and share it with you.

Cream cheesy and rich topped with juicy peaches, and that classic all-important graham cracker crust. Dreams do come true.

All of the ingredients for the filling (sugar, flour, cream cheese, vanilla and eggs) are combined in the bowl of a food processor or stand mixer. But if you don’t mind getting your mix on you can totally cream everything by hand like I did.

For the graham crumb crust we’ll combine graham cracker crumbs with melted butter. Super easy!

Once these little guys go into the oven and you smell them baking…it’ll be game over. They’re oh so heavenly.

All you need is a little time + a muffin tin and you’re golden.

The only thing left to do is top these beauties with sliced California cling peaches.

I used canned peaches, which are most always California cling peaches. They have no preservatives and are packed in their own juices!

These mini cheesecakes may not be health food but they are a smarter dessert with portion control built in.

Cheesecake should never be a source for anything except pure bliss.

Mini Peach Cheesecakes  

makes 12 servings  

Ingredients

1/2 cup granulated sugar
1/4 cup all-purpose flour
2 cups (16 oz) cream cheese
1 1/2 tsp vanilla
2 eggs
3/4 cup graham cracker crumbs
3 tbsp (45 grams) butter, melted

Topping:

1 can of peaches, drained

Directions

Preheat oven to 325°F. Line a standard muffin pan with paper liners.

In a food processor or by hand, combine sugar, flour, cream cheese and vanilla; blend until smooth. Add eggs and continue blending just until incorporated. Set aside. 

In a small bowl, combine graham cracker crumbs and butter. Spoon crumbs into papers, dividing equally and pressing down firmly to create the base.

Pour in cheese mixture, dividing equally.

Bake for about 22 min or until slightly puffed and just set. They will have a little jiggle in the centre. Do not let your cheesecakes crack (a few small cracks are nothing to worry about though). Remove from oven and let cool for 15 min. Cover and refrigerate for about 1 hour, until chilled. They can also be made and stored for up to 2 days in advance. 

When ready to serve, slice peaches into 1/4-inch wedges. Peel papers from cheesecakes and place cakes on a serving plate. Arrange the peaches on top of cheesecakes. Serve and enjoy!

Nutrition Facts

For one mini cheesecake (based on 12): 239 calories, 16g of fat, 10g saturated fat, 17g of carbs, 0.5g fiber, 11g sugar, 218mg sodium, 5g of protein

Today’s post is sponsored by the California Cling Peach Board. Product opinions are always my own. If I didn’t love it, you wouldn’t be hearing about it. I truly appreciate your continued support!