Sugar Cookie Dough Bliss Bites

On the *rare occasion when I bake cookies, I'm one of those people who definitely consumes more cookie dough than actual cookies. *I say "rare" because cookies aren't really my thing, unless they're French macarons or really spicy Ginger-Molasses cookies. 

When I was bored one Saturday afternoon, I decided to try a new take on Diana Mills' Bliss Bites since they are a good clean treat for me to keep on hand. They are very rich and sweet, so one or two of these little babies totally kills my sweet tooth! I love them with an Americano or a hot tea after dinner. 

Since the original Bliss Bites recipe has more of a chocolate flavor, I wanted to make a vanilla version and, if I'm being honest, I just wanted the finished product to taste like raw cookie dough. 

You guys. Sometimes I nail it. You know when you're making roll-out sugar cookies around the holidays and steal bites of raw dough off the rolling pin? Yes. They taste like that! 

Even though there's no refined sugar or other normal cookie dough ingredients in our Sugar Cookie Dough Bliss Bites, don't make the mistake of thinking "They're healthy so I can eat more!" They still have plenty of sugar from the dates, and the ground cashews and almonds make them very rich and high in fat. One reason I make Bliss Bites (both the original version here and now these) is because they satisfy me without triggering me to eat more or crave sugar. 

Whip up a batch of our Fat Loss Foodie Sugar Cookie Dough Bliss Bites and satisfy your cookie dough craving without the white flour, white sugar, and other junky ingredients typically found in cookie dough. Eat a couple to satisfy your sweet tooth, then store them in a sealed container in the fridge! 

Gluten-free - Makes 15 bliss bites


8 pitted Mejdool dates, chopped

1/2 c. raw cashews

1/4 c. raw unsweetened almond butter

1 serving of Les Mills GOOD Protein in Vanilla 

2 Tbs. shredded unsweetened coconut

2 Tbs. ground flaxseed

2 Tbs. melted coconut oil

1 tsp. vanilla extract

1 tsp. ground cinnamon

1/4 tsp. sea salt 


1. Put all ingredients into a high-speed blender and blend until smooth.

2. Using clean hands, roll the mixture into balls. It should make about 15 small balls.

3. Refrigerate for at least 20-30 minutes before eating.