Cookie Dough Froyo Bites

Homemade grain-free cookie dough chunks mixed into dairy-free yogurt, coated in dark chocolate, and frozen into the perfect spoon-free froyo bite!

No matter how many options they keep adding to the self-serve froyo topping bar, gummy worms will always be weird and cookie dough will always be the BEST choice.

This is a topic that is close to my heart.

Fruit is good. Crunchy cookie bits are good too. But chilly chunks of cookie dough that are extra firm when frozen but still chewy once you bite in studded with the chocolatey snap of mini chips – that’s your true BFFF (best froyo friend forever).

It’s almost the same as topping your froyo with chocolate chips (classic and forever delicious!) but these chocolate chips just happen to come wrapped in doughy unbaked cookie. You are essentially getting two toppings for the piling on effort of one. So I don’t care who you are or how strongly you feel about rainbow sprinkles, cookie dough is just the logical topping choice.

I’m probably not telling you anything you don’t already know. You’ve probably had cookie dough frozen yogurt before. Or if you are used to making homemade healthier treats, you’ve probably made your own cookie dough and chunked it on top of a big bowl of blender nice cream before. Or at the very least you’ve probably had cookie dough and you’ve probably had frozen yogurt and your mind can fill in the rest.

But here’s the thing. I have discovered the easiest way to get cookie dough and frozen yogurt in one bite without blending or churning or any need for a spoon.

That, friends, is the magic of the Cookie Dough Froyo Bite.

Other, less magical, but still important details:

• Dairy-free. Made with almond milk yogurt (but you can use plain greek yogurt too!)
• Grain-free. The cookie dough is made with coconut flour.
• Dipped/covered in chocolate. Take that froyo in a cup!
• Vegan, of course.
• Optionally nut-free. I made a batch with Sunbutter cookie dough, and I think I even preferred that one to the PB.
• So so easy!

You understand why I’ve made two batches already this week, right?

First comes the cookie dough. (And yes, you can just stop here.)

Then stir those chunks into creamy yogurt.

Freeze overnight.

Naked little bites ready to be dipped or dunked or drizzled with chocolate.

Annnnnnnnd DONE.

WATCH HOW TO

Cookie Dough Froyo Bites

• Author: Natalie
• Prep Time: 20 minutes
• Cook Time: 8 hours (chilling time)
• Total Time: 8 hours 20 minutes
• Yield: 24 bites
• Category: snack
• Method: no bake
• Cuisine: american

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Description

Homemade grain-free cookie dough chunks mixed into dairy-free yogurt, coated in dark chocolate, and frozen into the perfect spoon-free froyo bite!

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Ingredients

Cookie Dough

• 2/3 cup (70g) coconut flour
• 1/4 cup (65g) nut/seed butter* (I used Sunbutter)
• 1/4 cup (80g) maple syrup
• 1/4 cup (60g) applesauce**
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/4 cup (45g) mini chocolate chips

Froyo Bites

• 2 cups (480g) plain unsweetened non-dairy yogurt***
• 1 cup (180g) chocolate chips, melted

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Instructions

1. Combine the flour, applesauce, maple syrup, nut/seed butter, vanilla, and salt. Mix to form a moist dough that holds together when pressed, adding milk as needed if it’s too crumbly.
2. Stir in the chocolate chips.
3. Press flat on a sheet of wax paper. Cut into small pieces (it’s easier if you chill it first, but not necessary).
4. In a mixing bowl, stir the yogurt to get rid of any lumps.
5. Gently fold in the cookie dough chunks (you may not need all of the cookie dough, but I think you can find a use for the leftovers).
6. Spoon into a mini muffin pan. Freeze overnight.
7. The following day, run hot water over the back of the muffin pan to loosen, then pop the cups out of the pan.
8. Dip each in melted chocolate and set on a pan lined with wax paper so they won’t stick.
9. Freeze until the chocolate is set.
10. Remove from the freezer 5 minutes or so before eating to soften. Enjoy!
11. Keep leftovers in an airtight container in the freezer for 1-2 weeks.

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Notes

*You can use all applesauce or all nut/seed butter (1/2 cup total) and adjust with the non-dairy milk as necessary, but personally I prefer the combination. Or for a date-sweetened cookie dough, try THIS recipe.

**You can substitute with more nut/seed butter or mashed banana.

***I used Kite Hill almond milk greek yogurt. I do recommend a thicker yogurt so the bites are creamy once frozen. If not using a greek yogurt go with a coconut yogurt like Coyo, or sub half with coconut cream for really creamy bites. If not vegan, you can use regular dairy greek yogurt too.

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Nutrition

• Serving Size: 1 bite
• Calories: 111
• Sugar: 8g
• Fat: 6g
• Saturated Fat: 3g
• Carbohydrates: 12g
• Fiber: 2g
• Protein: 2g

Keywords: frozen yogurt, ice cream, vegan, dairy-free, chocolate, snack, easy

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