If you’ve been searching for the perfect sweet treat to keep stashed in your freezer for whenever a craving strikes, then look no further — these No Bake Cookie Dough Bites are exactly what you’ve been missing. They start with a rich chocolate base, followed by a thick layer of edible cookie dough, a smooth peanut butter layer, and a final drizzle of chocolate on top. Pop them out of the freezer, let them thaw for just a minute, and you have the most satisfying little bite that is so good — only it’s made from better-for-you ingredients.

A plate filled with square, layered cookie dough bars topped with chocolate and a sprinkle of sea salt, surrounded by bowls of chocolate chips and ingredients on a green marble surface.

Friends, I have been making these No Bake Cookie Dough Bites on repeat lately, and I genuinely cannot keep them stocked fast enough. There is something so satisfying about opening the freezer and knowing that a perfectly portioned little treat is waiting for you — whether it’s the afternoon slump, the post-dinner sweet tooth, or just because. And since they’re completely no-bake and made from ingredients you likely already have on hand, there’s really no reason not to have a batch ready to go at all times!

Now, let’s talk about the layers, because that’s really where the magic happens. It all starts with a chocolate base — rich, smooth, and just thick enough to give each bite that satisfying snap. Then comes the cookie dough layer, which is thick, chewy, and studded with mini chocolate chips throughout. On top of that is a smooth peanut butter layer that is honestly so good, I have to stop myself from eating it straight out of the bowl. And then, of course, more chocolate on top to seal the whole thing. My boys are obsessed with these, and so am I.

Bowls with almond flour, chocolate chips, melted chocolate, peanut butter, vanilla extract, and measuring spoons are arranged on a green marble countertop next to an empty white ice cube tray. — To make these, you’ll need almond flour, maple syrup, coconut oil, vanilla extract, mini chocolate chips, and creamy peanut butter.

A bowl of chocolate chip cookie dough is being mixed with a spatula on a green countertop, surrounded by small bowls of chocolate chips, vanilla extract, and sugar. — To make these, you’ll need almond flour, maple syrup, coconut oil, vanilla extract, mini chocolate chips, and creamy peanut butter.

Almond Flour: Almond flour is the base of the cookie dough layer and gives these bites that classic, slightly dense cookie dough texture. It’s also naturally gluten-free, which makes this recipe a great option for anyone with gluten sensitivities!
Maple Syrup: Maple syrup is my go-to sweetener in recipes like this because it’s free from refined sugars and adds a nice warm, caramel-like sweetness.
Coconut Oil: Coconut oil plays a key role in this recipe — it helps bind the cookie dough layer together, keeps the peanut butter layer smooth and drizzlable, and gives the chocolate layers that perfectly glossy, snappy finish once frozen.
Vanilla Extract: A little vanilla extract goes a long way in making the cookie dough layer taste like the real deal. Don’t skip it!
Mini Chocolate Chips: Mini chocolate chips are perfect for this recipe because they distribute more evenly throughout the cookie dough layer, giving you a little bit of chocolate in every single bite.
Creamy Peanut Butter: For the peanut butter layer, you want a smooth and drippy peanut butter that will spread easily across the top of the cookie dough. The more liquid-y the consistency, the better the layer will set.
Ice Cube Tray: Here’s the secret weapon in this recipe — an ice cube tray! Using an ice cube tray means each bite comes out perfectly portioned and shaped. I highly recommend a silicone tray, as it makes popping out the bites so much easier.

A hand fills an ice cube tray with melted chocolate, surrounded by bowls of almond flour, salt, and melted chocolate on a green marbled countertop. — Spoon a small amount of the melted chocolate (about ½ teaspoon) into the bottom of each ice cube cavity to create the chocolate base. Transfer the tray to the freezer for 5 minutes to let the chocolate set.

To make these bites, start by preparing the cookie dough layer. In a medium bowl, mix together the almond flour, maple syrup, melted and cooled coconut oil, and vanilla extract until a dough forms. Fold in the mini chocolate chips and set the mixture aside.

Next, make the chocolate layer. Add the mini chocolate chips and coconut oil to a microwave-safe bowl and microwave in 2-3 thirty-second increments, stirring between each, until the chocolate is fully melted and smooth. Spoon a small amount of the melted chocolate (about ½ teaspoon) into the bottom of each ice cube cavity to create the chocolate base. Transfer the tray to the freezer for 5 minutes to let the chocolate set.

A white ice cube tray filled with balls of chocolate chip cookie dough sits on a green countertop, surrounded by bowls of peanut butter, sea salt, and chocolate chips. — *Fill each cavity about three-quarters of the way with the cookie dough mixture, pressing it in gently so it’s compact and even.*

An ice cube tray filled with sections of chocolate chip cookie dough and a creamy brown mixture, with bowls of chocolate chips, peanut butter, and a spoon nearby on a green marble surface. — *Fill each cavity about three-quarters of the way with the cookie dough mixture, pressing it in gently so it’s compact and even.*

While the chocolate base is freezing, prepare the peanut butter layer. In a small bowl, whisk together the creamy peanut butter, melted coconut oil, and maple syrup until the mixture is smooth and easy to drizzle.

Remove the tray from the freezer. Fill each cavity about three-quarters of the way with the cookie dough mixture, pressing it in gently so it’s compact and even. Add a thin layer of the peanut butter mixture on top of the cookie dough, then finish each cavity with the remaining melted chocolate.

Transfer the tray back to the freezer and freeze for a minimum of 2 hours, or until the bites are completely solid. Once frozen, pop them out of the tray and enjoy! I love storing these in the freezer because they defrost in just a minute or two — making them the perfect grab-and-go treat anytime a craving hits.

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.

** Photography by Tanya Pilgrim