Soft centers. Smooth edges. Zero oven time. These no bake cookie dough bites roll clean, hold their shape, and taste like classic chocolate chip dough—without eggs.

Quick Summary

Egg-free, no bake cookie dough bites made with heat-treated flour. Ready in minutes, easy to roll, and designed for a soft bite that firms just enough in the fridge.

Ultra-close view of no bake cookie dough truffles cut open, showing dense creamy cookie dough with mini chocolate chips inside a chocolate shell

Why This Recipe Works

Soft butter traps air during creaming, preventing greasy, dense dough.

Brown sugar adds moisture while white sugar controls firmness.

Heat-treated flour removes raw taste and improves dough flavor. Brief chilling firms the exterior without hardening the center.

Ingredients & Substitutions

Butter: provides richness and structure. Use unsalted so salt stays controlled; plant-based butter works if it’s firm at room temp.
Brown sugar: brings moisture and that familiar cookie flavor; white sugar keeps the dough from going pasty.
Vanilla: carries the dough flavor—use real extract.
All-purpose flour: must be heat-treated; this keeps the bites safe and removes raw flour taste.
Milk: loosens the dough just enough to roll. Add gradually.
Mini chocolate chips: distribute evenly so every bite has chocolate without cracking the surface. Swap with chopped dark chocolate, white chocolate, or sprinkles.

Essential Equipment

A rimmed baking sheet for heat-treating flour.
A stand mixer or hand mixer for proper creaming.
A small cookie scoop for uniform bites.

How to Make No Bake Cookie Dough Bites

Heat-Treating the Flour

Spread the flour in an even layer on a baking sheet.
Bake at 350°F until warm through and safe, then cool completely.
Warm flour melts butter—cooling matters.

Mixing the Dough

Cream the butter with both sugars until pale and fluffy.
This should look smooth, not glossy.
Blend in vanilla.
Add the cooled flour and salt on low speed until combined.

Adjusting Texture

Drizzle in milk a little at a time.
Stop as soon as the dough looks smooth and pliable.
It should feel soft but not sticky.
Fold in chocolate chips by hand.

Rolling & Chilling

Scoop small portions and roll gently between your palms.
Place on parchment and chill briefly until the surface firms and the shape sets.

Pro Tip

If the dough is crumbly, add milk 1 teaspoon at a time just until it comes together. Stop as soon as it rolls cleanly.

Extreme macro of no bake cookie dough truffles clustered tightly, featuring glossy chocolate shells and raised milk and dark chocolate drizzle

Expert Tips

If the dough tastes flat, it needs more salt—not more sugar. Add a pinch and mix briefly.
Overmixing after adding flour tightens the dough. Stop once no dry spots remain.
Mini chocolate chips prevent surface splitting when rolling.

Storage & Freezing

To Store:
Store in an airtight container in the fridge for up to 5 days.

To Freeze Baked:
Freeze uncoated bites for up to 2 months; thaw in the fridge until soft.

To Freeze Dough:
Freeze after rolling, before any coating.

FAQ

Are no bake cookie dough bites safe to eat?
Yes. They’re egg-free and made with heat-treated flour.
Heat-treating kills bacteria that can survive in raw flour and also removes its chalky taste.
Why is my dough dry?
Too much flour or not enough liquid. Add milk slowly until pliable.
Can I freeze cookie dough bites?
Yes. Freeze after rolling, before any coating.
Can I make these without chocolate chips?
Absolutely. Use sprinkles, nuts, or leave them plain.