Gluten-Free Confetti Cookie Dough Bites with White Chocolate

I love confetti cake and cookie dough, and these confetti cookie dough bites are the perfect combination of both! They're gluten free, no-bake, and come together in a few minutes. They're covered in white chocolate, which adds so much creamy vanilla flavor, and they're actually filling, so you can snack on them when you need a little pick-me-up but also want something sweet.

Here's what you need.

• Almond flour. We use almond flour a lot, so we get big bags at Costco--it's a lot cheaper that way. But you can get almond flour at most grocery stores or make your own.
• Coconut flour
• Maple syrup
• Vanilla extract
• Almond extract
• Coconut sugar. You can replace this with brown sugar or regular granulated sugar if you'd like.
• Rainbow sprinkles. Stay away from anything crunchy--soft sprinkles are best.
• Butter
• Salt
• Coconut oil
• White chocolate chips. I like to use Lily's white baking chips because they're Stevia sweetened, but any white chocolate chips will work.

Here's how to make these confetti cookie dough bites.

These cookie dough bites are so. easy.

First add coconut sugar, maple syrup, and softened butter to a bowl and mix on medium with a hand mixer until smooth. You can substitute regular sugar or brown sugar for the coconut sugar if you want, but we like to leave out the extra refined sugar (plus coconut sugar adds great flavor!). Then add almond flour, coconut flour, vanilla extract, almond extract, salt, and rainbow sprinkles to the bowl and mix until everything is combined.

In a separate, microwavable bowl, combine white chocolate chips and coconut oil and microwave, at 30 second intervals, until the chocolate is melted (stirring in between trips to the microwave).

Form the dough into bite-sized balls and place them on a plate (this recipe makes about a dozen balls for us). Then, one at a time, dip the balls into the melted white chocolate with a fork and place back onto the plate. Cover each one with extra sprinkles, then place into the freezer until the chocolate sets up, about 15 minutes. Transfer to an air-tight storage container.

For best results, store them in the fridge or freezer (the chocolate tends to get melty at room temperature), and munch on them when you need a happy snack (I love eating them straight out of the freezer!).

Enjoy them with...

Our lemon and strawberry hibiscus tea!

Gluten-Free Confetti Cookie Dough Bites with White Chocolate

Recipe by Mollie

These confetti cookie dough bites are the perfect combination of cookie dough and confetti cake! They're gluten-free, no-bake, and come together in a few minutes. They're covered in white chocolate, which adds so much creamy vanilla flavor, and they're actually filling, so you can snack on them when you need a little pick-me-up but also want something sweet.

Course: SnackCuisine: DessertDifficulty: Easy

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Servings

12

servings

Prep time

15

minutes

Calories

215

kcal

Total time

15

minutes

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Ingredients

• ¼ cup coconut sugar

• 3 tablespoons maple syrup

• 3 tablespoons butter, softened

• ¾ cup almond flour

• 3 tablespoons coconut flour

• 1 teaspoon vanilla extract

• ½ teaspoon almond extract

• 1 pinch salt

• ¼ cup rainbow sprinkles (plus extra for topping)

• 1 cup white chocolate chips

• 1 tablespoon coconut oil

Directions

• Add coconut sugar, maple syrup, and softened butter to a bowl and mix on medium with a hand mixer until smooth. Then add almond flour, coconut flour, vanilla extract, almond extract, salt, and rainbow sprinkles to the bowl and mix until everything is combined.
• In a separate, microwavable bowl, combine white chocolate chips and coconut oil and microwave, at 30 second intervals, until the chocolate is melted (stirring in between trips to the microwave).
• Form the dough into bite-sized balls and place them on a plate. Then, one at a time, dip the balls into the melted chocolate with a fork and place back onto the plate. Cover the tops with extra sprinkles.
• Place the balls into the freezer until the chocolate sets up, about 15 minutes, then transfer to an air-tight storage container.
• For best results, store them in the fridge or freezer (the chocolate tends to get melty at room temperature).

Notes

• You can replace the coconut sugar with brown sugar or regular granulated sugar if you'd like.
• These taste great straight out of the freezer!

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