These delicious Low-Carb Mint Chip Cookie Dough Bites take a bath in rich, silky dark chocolate for an easy, fun and super tasty sweet treat! So easy to put together and you can sweeten to your liking. These Cookie Dough Bites are low carb, keto-friendly, paleo, vegan.
These grain-free, dairy-free bites get an added boost thanks to REBBL’s brand new Mint Chip Super Herb Elixir, you get a little plant based protein and some healthy fats, along with some super herbs! Everything you could want in a yummy, bite-sized snack. If you can’t get your hands on the new Mint Chip Super Herb Elixir, TRY HARDER, just kidding, you can make these with your favorite non-dairy milk, too.
These Low Carb Mint Chip Cookie Dough Bites are so much more than the straight-up cookie dough bites you’ve all seen before. With a subtle hint of mint and little crunchy cacao nibs, the mint chip taste really comes through in these truffle-like treats for a fun and unique bite. Best part, these delightful little bites are low carb and keto-friendly. As always, like most recipes you will find here on Tasty Yummies, the way and how much you sweeten your low carb cookie dough bites are totally up to you and your taste buds.
These tasty cookie dough bites were inspired by and come to life thanks to REBBL’s brand new Mint Chip Super Herb Elixir, an organic peppermint and dark cocoa protein drink. Ya’ll know I have been a big fan of REBBL for some time now, their products, their commitment to sources and their incredible commitment to and mission to give back –but I am especially excited about their brand new super herb elixirs. With only 4g of sugars for the ENTIRE bottle (from coconut sugar and stevia) – you get the same decadent taste of REBBL elixirs that you have come to love, now with less sugar!
- 13 grams of coconut MCTs (medium chain triglycerides), one of my favorite healthy fats, great for energy and fuel and it helps keep you satiated.
- 16 grams of protein coming from pea and sunflowers, complete plant based proteins.
- Super herb support from maca, reishi and ashwagandha for whole body harmonization, endurance support, and balanced response to stressors.
All this without gums, dairy, soy. BOOM!
The tasty cookie dough filling on these delicious bites, is full of flavor, it’s rich, tasty and the mint flavor is subtle complimented perfectly with the cocoa. I like these studded with crunchy cacao nibs, but you can also add mini dark chocolate chips or roughly chopped dark chocolate chunks.
Each tasty cookie dough ball goes for a dive in rich, silky smooth super dark chocolate that forms a shell of sorts on the outside, as they cool – making these extra fun to enjoy.
Let’s Talk Sweeteners
Let’s talk sweeteners real quick. If you are not new around here, you may have heard this one before. But, most of ya’ll know by now I am not big on many of the non-caloric sweeteners, more specifically the sugar alcohols, the xylitol, erythritol and the like. Some research shows non-caloric sugar alcohols can have deleterious affects on the gut 1https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5093271/2http://www.gapsinfo.com/wp-content/uploads/2012/03/Alternative-Sweeteners.pdf and the gut microbiome. 3https://www.ncbi.nlm.nih.gov/pubmed/24336061 Plus, while the sweeteners trick your taste buds and should leave your insulin in tact, some research has actually shown that long term, excessive consumption of many non-caloric sweeteners may actually affect the release of insulin and blood glucose levels. There’s just still so much we don’t know about them and there isn’t enough evidence to form a conclusion about this. For me and my approach, I personally don’t mind high quality stevia and monk fruit in small amounts and I do recommend it to some of my clients, especially those transitioning away from refined sugar or seeking to remedy metabolic dysfunction or blood sugar imbalances.
I find that depending on the recipe, I can easily swap in a real food option for sweetening, in a small amount, like dates, maple syrup or honey, to get a natural that I flavor I enjoy and not have it gravely affect the amount of sugar or carbs per serving in the recipe. This is what works for me and my daily goals and I prefer this approach for many reasons. Real food always wins for me!
This recipe can be made with just a couple of dates, which is how I enjoy it, or with a little maple syrup or honey instead. If you prefer a sweetener like stevia or monkfruit, a non-caloric syrup alternative or sugar alcohols – you would want to add any of those to your taste, this is such a personal preference and this will vary by the individual and by the sweetener. Whatever sweetener you use, since this is a no bake recipe, you can add it a little at a time, taste and adjust as needed. Remember just how REBBL sweetens their drinks, you can also always go with a little of one sweetener and add another, such as 1 date and a little stevia, etc. or a little maple syrup and some monk fruit, etc. Experiment.
When made with two dates for the entire recipe, my rough calculations bring this to approximately 3 net carbs per cookie dough bite, but this can certainly change and vary wildly based on your specific ingredients/brands and how dark the chocolate is, used for dipping, if you opt for chocolate chips vs cacao nibs, etc. All things considered, this is definitely a low-carb recipe.
However you sweeten them, I know you will enjoy these Dark Chocolate Mint Chip Cookie Dough Bites – they’ve already become a favorite around here.
- 1 cup blanched almond flour
- 1½ cups shredded unsweetened coconut (finely shredded, not the big chips)
- sweetener to taste - I used 2 dates (see notes above and suggestion below)
- 4 tablespoons butter, ghee or coconut oil, softened/room temperature but NOT melted
- ½ cup REBBL Mint Chip Elixir*
- 1 tablespoon raw cacao (or cocoa powder)
- ½ teaspoon mint extract (optional) or fresh mint
- pinch sea salt
- ⅓ cup cacao nibs or mini dark chocolate chips
- 6 oz chopped dark chocolate or dark chocolate chips (I like 85-90% dark)
- 1 teaspoon coconut oil
- Add the almond flour and shredded coconut to the food processor. Pulse enough until the shredded coconut is more finely ground, but visible bits of coconut is totally fine. (I like the texture). Add the dates and process until broken down.
- Add the butter (ghee or coconut oil), the Rebbl Mint Chip Protein drink (or other non-dairy milk), raw cacao and mint extract if you are adding. Process until a dough forms. Stir in the cacao nibs or mini chocolate chips by hand.
- Add the dough to a bowl or container and cover. Or wrap in parchment paper. Chill for approximately 30 minutes. This helps the dough to firm up and makes it easier for forming / rolling.
- Line a baking sheet with parchment paper. After the dough has chilled, using a small cookie dough scoop or a tablespoon, scoop the dough and roll into small balls. Place the balls onto the prepared baking sheet. Freeze for 30 minutes.
- In a small deep bowl, melt the dark chocolate and coconut oil together in a double boiler or in 30 second intervals in the microwave, watching it carefully. Allow the melted chocolate to cool slightly.
- Remove cookie dough bites from freezer and dip into melted chocolate using two forks. Let the excess drip off. Place back on the parchment lined baking sheet.
- Refrigerate for 15 minutes to set. Store in the fridge in an airtight container.
Try roughly chopped fresh mint inside, instead of the mint extract
You can also use maple syrup or honey, low carb syrup. Start with a tablespoon, increase to your taste preference.
You can also try an alternative sweetener some stevia or monkfruit.
*If you don’t have the Rebbl Mint Chip Super Herb Elixir, swap in any non-dairy milk. Homemade cashew milk would be nice. You may want to increase the mint extract and cacao in the recipe to boost those flavors more and possibly more sweetener.
This post was created in partnership with REBBL. All content, ideas and opinions are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for Tasty Yummies.
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