These cookie dough bites are a no bake dessert your friends and family will love. This easy recipe makes tasty cookie dough, topped with peanut butter and chocolate, that’s irresistible and gluten free.
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I do a lot of baking throughout the year so when summer rolls around it’s nice to give my oven a break. This recipe for edible cookie dough is one I know you’re going to love.
If you enjoy sampling the dough when you’re making cookies, you’ll want to add this recipe to your must-make list. This cookie dough is a sweet, chewy treat, you can enjoy even when you don’t want to bake a batch of cookies.
Are cookie dough bites gluten free?
No. Cookie dough bites aren’t naturally gluten free. Most recipes call for all-purpose flour, which contains gluten.
This recipe was modified to be gluten free by using a gluten free flour blend. This cup for cup blend makes it easy to substitute for all-purpose flour.
Not all gluten free flours are made to be cup for cup substitutes. If you use a different gluten free flour or flour blend, your results may vary.
Is raw cookie dough safe to eat?
No. Raw cookie dough with eggs and untreated flour may contain Salmonella and other bacteria you don’t want to eat.
This recipe for cookie dough bites is made without eggs so there’s no risk of Salmonella. It also uses heat treated flour to remove any bacteria that can be found in raw flour.
So, these no bake cookie dough bites can be enjoyed as often as you like.
Why this Recipe Works
- Using brown sugar gives the cookie dough bites a soft, chewy texture.
- The pure vanilla extract adds an extra level of flavor.
- Using creamy peanut butter and melted chocolate makes a smooth and tasty topping.
Ingredient Notes and Substitutions
- Gluten free flour blend - To make these edible cookie dough bites gluten free I use a gluten free flour blend. If you don’t have to avoid gluten you can use all-purpose flour. If you’re concerned about contamination, you can heat treat the flour.
- Sweetened condensed milk - The condensed milk adds creaminess and sweetness to the cookie dough.
- M&M’s - I like the colors M&M’s give to these cookie dough snacks, but you can substitute chocolate chips, chopped candy bars, or chopped nuts if you like.
- Chocolate chips - I use semi-sweet chips in this recipe. If you prefer, you can substitute milk or dark chocolate chips.
- Peanut butter - I use creamy peanut butter instead of chunky to create a smooth topping for the cookie dough bites.
How to Heat Treat Flour
You can heat treat flour in the oven or microwave.
To use the oven, spread the flour in a thin layer on a baking pan lined with parchment paper. Bake at 350-degrees for 5-8 minutes. Allow the flour to cool before mixing with the other ingredients.
To use the microwave, place the flour in a microwave-safe bowl, and microwave on high in 30 second intervals. Stir the flour and check the temperature with an instant-read thermometer. Continue until the flour reaches a temperature of 165-degrees. Allow the flour to cool before using.
Since I don’t want to turn on my oven for this recipe, I prefer to use the microwave method.
Check out this article for more information on heat-treating flour.
How to Make Cookie Dough Bites
- Beat together the butter and brown sugar, then beat in the vanilla extract.
- Add the flour and condensed milk and beat until combined.
- Beat in the M&M’s and chocolate chips.
- Press the dough into a prepared pan and freeze.
- Melt chocolate chips and stir in peanut butter.
- Spread the chocolate/peanut butter topping over the cookie dough.
- Freeze for 30 minutes, then cut into bite sized pieces and enjoy.
Step By Step Instructions
(For ingredient amounts see the recipe card at the bottom of the post.)
Line the bottom and sides of a 9"x13" baking pan with parchment paper and set aside.
Using a stand mixer, or electric hand mixer, beat the butter and brown sugar together until fluffy. Add vanilla extract and beat until combined.
Turn off the mixer and add the gluten free flour blend and sweetened condensed milk. Turn the mixer back on and beat until smooth.
Add 1 & ½ cups chocolate chips and the M&Ms to the batter and beat until completely combined.
(See tip below if using an electric hand mixer.)
Place the mixture in the prepared pan and use your fingertips to press the dough evenly around the pan.
Cover the pan with foil and freeze for at least 2 hours.
Place a small, heat proof bowl, over a pan of simmering water. Add the remaining ½ cup chocolate chips to the bowl and melt the chocolate.
Remove the bowl of melted chocolate from the pan and stir in the peanut butter until combined. Take the foil off the frozen cookie dough and spread the chocolate-peanut butter topping over the top.
Place the foil back on the pan and freeze for 30 minutes.
After 30 minutes, remove the pan from the freezer, and cut into pieces.
Love No Bake Desserts?
Try one of these great recipes.
Recipe Tips and FAQs
- Not all gluten free flour is intended to be a cup for cup substitute for all-purpose flour. I use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. If you use another gluten free flour blend your results may vary.
- Heat-treat your flour before using it in this recipe. Heat-treating the flour will remove possible bacteria in raw flour.
- If you’re using an electric hand mixer, switch to a wooden spoon to stir in the chocolate chips and M&Ms. Trying to beat the chocolate into the thick dough can put too much stress on a hand mixer.
- Dipping your fingertips in a bowl of cold water, before pressing the dough around the pan, makes the sticky batter more manageable.
- Removing the chocolate topped cookie dough from the freezer after 30 minutes makes it easier to cut the dessert into pieces. You can leave the pan in the freezer longer, but the chocolate-peanut butter topping will be firmer and tend to crack when you cut it up.
The cookie dough bites will last for 4- 5 days if stored in an air-tight container in the refrigerator.
Yes. The cookie dough bites can be stored, in a freezer safe bag or container, for up to 2 months.
If you love the taste of cookie dough and don’t want to bake a batch of cookies, give this recipe a try. Make them for your family and friends and I guarantee they’ll be asking for more!
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Recipe
No Bake Cookie Dough Bites
Ingredients
For the Cookie Dough:
- ½ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- 1 teaspoon vanilla extract
- 2 cups gluten free flour
- 1 (14 ounce) can sweetened condensed milk
- 1 & ½ cups semi-sweet chocolate chips
- ½ cup M&Ms
For the Topping:
- ½ cup semi-sweet chocolate chips, melted
- ½ cup peanut butter, creamy
Instructions
Make the Cookie Dough:
- Line the bottom and sides of a 9"x13" baking pan with parchment paper.
- Beat butter and brown sugar together until fluffy.
- Add vanilla and beat until combined.
- Mix in the gluten free flour and sweetened condensed milk and beat until smooth.
- Add 1 & ½ cups chocolate chips and the M&Ms to the batter and beat until completely combined.
- Place the mixture in the prepared pan and use your fingertips to press the dough evenly around the pan.
- Cover the pan with foil and freeze for at least 2 hours.
Make the Topping:
- Place a small, heat proof bowl, over a pan of simmering water. Add the ½ cup chocolate chips to the bowl and melt the chocolate.
- Remove the bowl of melted chocolate from the pan and stir in the peanut butter until combined.
- Take the foil off the frozen cookie dough and spread the chocolate-peanut butter topping over the top.
- Place the foil back on the pan and freeze for 30 minutes.
- Cut into pieces and serve.
Notes
- Not all gluten free flour is intended to be a cup for cup substitute for all-purpose flour. I use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. If you use another gluten free flour blend your results may vary.
- Heat-treat your flour before using it in this recipe. Heat-treating the flour will remove possible bacteria in raw flour.
- If you’re using an electric hand mixer, switch to a wooden spoon to stir in the chocolate chips and M&Ms. Trying to beat the chocolate into the thick dough can put too much stress on a hand mixer.
- Dipping your fingertips in a bowl of cold water, before pressing the dough around the pan, makes the sticky batter more manageable.
- Removing the chocolate topped cookie dough from the freezer after 30 minutes makes it easier to cut the dessert into pieces. You can leave the pan in the freezer longer, but the chocolate-peanut butter topping will be firmer and tend to crack when you cut it up.
Nutrition
Nutrition Disclaimer
Nutritional information provided is an estimate and will vary based on products and brands you use. You should calculate the actual nutritional information with the ingredients you are using with your preferred nutrition calculator.
Recipe adapted from Inspirational Momma.
This post was originally published in 2019. It was republished in 2022 with updated images and additional text and tips.
Laveda L NIchols says
The only negative thing I can say about these are I didn't get more!!!!!!! Amazing. I will actually try to make these and hope it comes close to what you accomplished Connie. Thank you for bringing us some.