No-Bake Chocolate Gingerbread Almond Flour Cookie Dough Bites

Easy No-Bake Chocolate Gingerbread Almond Flour Cookie Dough Bites made with almond flour, gingerbread spices, black cocoa, and sweetened with maple syrup. Coated in melted chocolate and then sprinkled with dye-free nonpareils sprinkles for a festive, healthy gluten-free, vegan holiday sweet snack or no-bake dessert everyone will love.

There’s something special about the cozy warmth of gingerbread meeting the richness of chocolate—especially when it comes together in a soft, doughy bite you can enjoy straight from the fridge. These No-Bake Chocolate Gingerbread Almond Flour Cookie Dough Bites blend festive spices with wholesome ingredients for a treat that feels indulgent yet nourishing. They come together in minutes, require zero baking, and are perfect for snacking, gifting, or adding to a holiday dessert board.

Why You’ll Love This Recipe

• No baking required: The dough mixes in one bowl and is ready in minutes.
• Wholesome ingredients: Naturally gluten-free, vegan, grain-free, and refined-sugar-free (depending on what chocolate chips and sprinkles you use).
• Perfect texture: Soft, fudge brownie-like, and rich with warm gingerbread spices.
• Great for meal prep: The bites store beautifully and stay tender straight from the fridge or can be stored in the freezer for later.
• Holiday flavor fix: All the nostalgic gingerbread notes with a deep chocolate twist.

Ingredients

Almond Flour. I love using almond flour in a lot of my no-bake goodies! It adds a naturally sweet, buttery flavor and creates a soft, doughy texture without needing baking. Almond flour is safe to eat raw, so it makes the perfect cookie dough flour to use.

Unsweetened Black Cocoa Powder. Using a black cocoa powder provides deep, dark chocolate richness and an Oreo-like color that makes the bites extra striking. You may use regular unsweetened cacao powder as well.

Salt. Enhances the chocolate flavor and balances the sweetness and spices. I like to use Himalayan pink salt for a milder salt flavor.

Sunflower Seed Butter. Sunflower seed butter acts as the creamy binder instead of using real dairy butter (or non-dairy butter). It gives the dough structure and roll-ability.

Pure Vanilla Extract. Pure vanilla extract adds that warm, vanilla taste and rounds out the gingerbread flavor profile.

Maple Syrup. Sweetens the dough naturally while helping bind the dry ingredients together.

Gingerbread Spices. I used a combination of ginger, cinnamon, nutmeg, and cloves to bring that classic gingerbread flavor.

Products Used In This Recipe

How To Make These Cookie Dough Bites

In a small bowl, mix the ginger, cinnamon, nutmeg, and cloves.

Whisk together the almond flour, cocoa powder, gingerbread spices, and salt. Next add in the sunflower seed butter, vanilla, and maple syrup and stir until a well combined cookie dough forms.

Roll 1/2 tablespoon of cookie dough into a smooth ball and place it on a parchment-lined plate or baking sheet. Repeat until all of the cookie dough is gone.

Chocolate Coating

Melt the chocolate chips and coconut oil in a microwave save glass or bowl, in 30-second increments.

Dunk or roll each gingerbread cookie-dough bite into the melted chocolate. Gently tap off excess chocolate and place on a parchment-lined tray.

Sprinkle with sprinkles of choice before the chocolate sets. It’s helps to work with a few of the cookie dough bites at a time. When they are all done, refrigerate for 15–20 minutes, or freeze for 5–10 minutes, until firm. Store in an airtight container in the fridge for up to a week.

Recipe Ingredient Swaps

• Almond Flour: Swap with finely ground cashew flour or sunflower seed flour for a similar texture.
• Sunflower Seed Butter: Almond butter or cashew butter both work well; choose a smooth, runny texture for best results.
• Maple Syrup: Agave nectar or date syrup can be used, though each will slightly change the flavor.
• Black Cocoa Powder: Regular unsweetened cacao/cocoa powder works; the color will be lighter but the flavor remains delicious.
• Gingerbread Spices: Adjust to taste or use a pre-mixed gingerbread blend.

FAQ

Can I freeze these cookie dough bites?

Yes. They freeze very well and maintain their soft, chewy texture. Store in an airtight container in the freezer for up to three months. Allow them to thaw slightly to room temperature before enjoying.

Do I need to chill the dough before rolling?

If the dough feels too sticky, chilling for 10–15 minutes helps it firm up. Otherwise, it’s typically ready to roll immediately and works best when the dough is room temperature.

Can I make these nut-free?

Swap almond flour for a fine seed-based flour such as sunflower seed flour.

Can I add chocolate chips?

Absolutely—mini dairy-free chocolate chips fold in beautifully and add an extra chocolate crunch.

How should I store them?

Refrigerate in a covered container for up to one week. For longer storage, freeze them.

I hope you love this easy, festive sweet treat this holiday season! Let me know what you think down below in the comments section, as well as giving it a five star rating ⭐️⭐️⭐️⭐️⭐️ so that others can discover this delicious no-bake almond flour cookie dough recipe! Tag me on Instagram, Facebook, or Pinterest!

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