These No Bake Cookie Dough Bites are easy to make and hard to resist. You won’t be able to eat just one. They’re the perfect treat for kids and every kid-at-heart!
I do a lot of baking throughout the year so when summer rolls around it’s nice to give my oven a break. If you follow my blog, you know I’ve turned my attention to no bake desserts.
This Old-Fashioned Chocolate Icebox Cake was my first no bake recipe. Then came the No Bake Oreo Cheesecake Recipe (Gluten Free). Now, I’m sharing a new no bake recipe and I know you’re going to love it.
(This post contains affiliate links. Read my disclosure policy here.)Are cookie dough bites gluten free?
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 Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. 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.
How to Make No Bake Cookie Dough Bites
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 (photo 1).
Turn off the mixer and add the gluten free flour and sweetened condensed milk. Turn the mixer back on and beat until smooth (photo 2).
Add 1 & 1/2 cups chocolate chips and the M&Ms to the batter and beat until completely combined (photo 3). 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 (photo 4).
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 1/2 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 (photo 5).
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.
Pro Tips
- Not all gluten free flour is intended to be a cup for cup substitute for all-purpose flour. I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. If you use another gluten free flour blend your results may vary.
- 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 bar 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.
This recipe makes 30 servings, but these sweet and tasty treats can be stored in the freezer, in a freezer safe container, for several weeks.
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!
More Gluten Free Recipes to Try
Find more tasty recipes in the Recipe Index.
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These No Bake Cookie Dough Bites are easy to make and hard to resist. A perfect gluten free treat for every kid-at-heart!
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 2 cups gluten free flour
- 1 (14 ounce) can sweetened condensed milk
- 1 & 1/2 cups semi-sweet chocolate chips
- 1/2 cup M&Ms
- 1/2 cup semi-sweet chocolate chips, melted
- 1/2 cup peanut butter, creamy
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 & 1/2 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.
Place a small, heat proof bowl, over a pan of simmering water. Add the 1/2 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.
- Not all gluten free flour is intended to be a cup for cup substitute for all-purpose flour. I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. If you use another gluten free flour blend your results may vary.
- 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 cookie dough around the pan, makes the sticky batter more manageable.
- Removing the chocolate topped bar from the freezer after 30 minutes makes it easier to cut the dessert into pieces. You can leave the cookie dough bites in the freezer longer, but the chocolate-peanut butter topping will be firmer and tend to crack when you cut it up.
Recipe adapted from Inspirational Momma
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.