Chocolate Chip Cookie Dough Bliss Balls

By: Ginny Mahar

Dietary Compliance: Gluten-free, Dairy-free, Almost-Paleo, Paleo

These Chocolate Chip Cookie Dough Bliss Balls are surprisingly convincing. Their doughy and tender texture melts-in-your-mouth. It’s got just the right amount of sweet and a tiny hint of salt, and the cacao nibs — in case you’ve never used them — have such a delightful bittersweet crunch. I wouldn’t dare make these with actual chocolate chips. They’re much better this way. 

The secret to this gluten-free, dairy-free, egg-free, low-sugar “dough” is a pantry staple called coconut manna, also known as coconut butter. Coconut manna is a different product than coconut oil, coconut cream, or coconut milk, so substituting any of those won’t work here. 

However, I can assure you that if you don’t already have some in your pantry, coconut manna is a welcome and versatile addition that won’t go to waste. It makes a regular appearance in Paleo treat recipes, and can also be stirred into sauces, curries, soups, and smoothies. I also used it in these Dreamy Stuffed Dates

Coconut manna is made from the fresh meat of the coconut, which is lightly dried and then ground into a smooth paste. It’s more crumbly than nut butter (until it’s warmed), but the general idea is the same. 

By far, the most seductive thing about coconut butter/manna (and what makes it so key in these Chocolate Chip Cookie Dough Bliss Balls) is that it has a luscious melt-in-your-mouth quality that is unlike any other food. 

Building off the subtle sweetness of the coconut manna, I added sticky-caramely Medjool dates, complex (and surprisingly nutrient-dense) maple syrup, a subtle shake of cinnamon (which accentuates sweet flavors), and an alcohol-free vanilla powder to create a cookie dough that is surprisingly convincing. 

A note about vanilla powder: There are a couple of products out there that go by the name “vanilla powder”, but are quite different. One is a dark powder made from ground vanilla beans. That’s not what I used here. I used Cook’s Pure Vanilla Powder which is an alcohol-free alternative to vanilla extract, in the form of a white, aromatic powder. If you don’t have Cook’s Vanilla Powder on hand, you could try substituting 1/2 – 1 teaspoon of vanilla extract. I haven’t tested that so I’m not sure if it will change the consistency of the dough. You may need to add a little extra coconut flour to account for the extra moisture. Let me know if you try it!

Here’s some info about the thyroid-healthy ingredients in this recipe:

5 from 1 vote

Chocolate Chip Cookie Dough Bliss Balls

Dietary Compliance: Gluten-free, Dairy-free, Almost-Paleo, Paleo
Prep Time 20 minutes
Total Time 20 minutes
Servings 12


  • 1/2 cup coconut mannaaka coconut butter, NOT coconut oil, warmed
  • 4 Medjool datespitted and roughly chopped
  • 1/4 cup maple syrup
  • Pinch fine sea salt
  • Pinch cinnamon
  • 1 teaspoon vanilla powder
  • 1/2 cup almond flour
  • 1 tablespoon coconut flour
  • 2 tablespoons cacao nibs


  1. Line a small tray with parchment and set aside.
  2. In a mini food processor or blender, combine warmed coconut manna, dates, maple syrup, sea salt, cinnamon, and vanilla powder. Process to a smooth paste consistency.
  3. Add almond flour and coconut flour and pulse to combine.
  4. In a small mixing bowl combine dough mixture and cacao nibs. Use your clean hands to knead the cacao nibs into the dough. Roll into 1-inch balls and place on parchment-lined tray. Enjoy immediately or refrigerate (covered) for up to 1 week.
Nutritional Info Print
Nutrition Facts
Chocolate Chip Cookie Dough Bliss Balls
Amount Per Serving
Calories 115 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g10%
Sodium 4mg0%
Potassium 71mg2%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 10g11%
Protein 2g4%
Vitamin A 12IU0%
Vitamin C 1mg1%
Calcium 24mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

About the Author

Thyroid Refresh Co-founder Ginny Mahar is the mom and recipe blogger formerly known as Hypothyroid Chef. After struggling with the residual symptoms of Hashimoto’s for over four years, she embarked on her own process of adopting a thyroid-specific diet and lifestyle. Within one year, she restored her vitality and lowered her thyroid antibodies by half. Ginny is a passionate advocate of supporting others on their journeys toward better health. She is a Cordon Bleu trained chef, cooking instructor, writer, and entrepreneur.