Sugar Free Cookie Dough (Safe Edible Recipe)
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This sugar-free cookie dough is safe to eat, incredibly easy to make, and tastes just like classic chocolate chip cookie dough. Since it's an edible cookie dough recipe made without eggs or refined sugar, you can enjoy it straight from the bowl without worry.
What are you waiting for? Grab a bowl and get mixing!
May I introduce to you, the temptation of the week, Chocolate Chip Healthy Cookie Dough.
You're going to really thank me for this and you'll want to make it now and stuff it in your mouth, and maybe hide in the closet and eat it.
This paleo cookie dough is literally our favorite snack right now. Now, we still LOVE these Green Bean Chips and Coconut Chips, and these Almond Joy Bars, but this recipe is really great.
This recipe is made without eggs, so it’s designed to be enjoyed as edible cookie dough.
Most “healthy cookie dough recipes” out there either have all purpose flour or oats in them, and/or a lot of sugar. Well, carbs can be fine, depending on their source, but I'm not a fan of all purpose flour or any uncooked grains.
But this paleo cookie dough recipe has no grains. It's full of wholesome almond flour and organic coconut flour, and depending on what sweetener you use, it's low in carbs too.
But believe me, when you eat this vegan cookie dough you'll think you were eating the real thing. Tollhouse heaven, I'm telling you.
Is Sugar-Free Cookie Dough Safe to Eat?
This recipe is designed to be eaten as edible cookie dough, meaning it’s made without raw eggs and without traditional wheat flour.
Most concerns about eating raw cookie dough come from those two ingredients—raw eggs and raw flour. This recipe uses almond flour instead, which is typically safe to eat without baking.
As always, use fresh ingredients and store properly, but this dough is intended to be enjoyed straight from the bowl.
Why We LOVE this Sugar-free Cookie Dough
Our household is really busy. When we're running all directions, it's great to be able to whip up something easy and healthy that will fill up my growing boys and not take me a bunch of time. I really don't like buying packaged foods, no matter how healthy they are, because frankly, they are expensive.
And due to my son's allergies, it's hard to find things that fit his diet, AND fit my frugal ways, AND pass my standards for being healthy enough.
This vegan edible cookie dough does all of that.
It's healthy, allergy-friendly, and it's pretty inexpensive to make, and it's easy.
And did I mention delicious? I had one tester of this recipe tell me that it's “dangerous.”
Variations
- Butter Alternative: You can use coconut oil instead of butter, but I do like the butter version better.
- Add Nuts: This edible cookie dough tastes great with added chopped nuts. Pecans, walnuts, more almonds, or macadamias are all great options.
- Chocolate Chip Options: To keep this recipe completely sugar-free, you'll want to use a sugar-free chocolate chip like Lily's, Bake Believe, Choc Zero, or another keto chocolate chip brand. If you don't need to be completely sugar-free, Enjoy Life Chocolate Chips are a good option. We often use my Homemade Chocolate Chips to save money and you can use the simple chocolate chunk option as well.
Serving Options
You can serve this paleo cookie dough in little jars like these with a spoon. Alternatively, you could make them into little cookie dough bites similar to these Snickerdoodle Cookie Dough Bites.
What’s the Best Sweetener for Sugar-Free Cookie Dough?
The sweetener you use makes a big difference in both taste and texture. Using a combination of powdered and a small amount of granulated sweetener can give a more classic cookie dough texture. Here’s what to expect with different options:
- Stevia: Very concentrated so you don't need to use much and it's very affordable, but can taste bitter if overused.
- Xylitol: Closest to real sugar in taste and texture, but dangerous for pets, especially dogs.
- Erythritol: Lower calories, but can feel slightly gritty unless powdered. Used alone, it's less sweet than sugar. Combined with monk fruit, it's a 1 for 1 substitute.
- Allulose: Less sweet than sugar but a great substitute for many uses, including this one.
For the best texture, I recommend using a powdered sweetener so the dough isn't grainy.
Can You Make Cookies Out of This Dough?
While this recipe is designed as edible cookie dough, you can also bake it into cookies with a few small adjustments.
Quick method: Simply mix the following into the finished dough:
- 1 large egg
- 1 large egg yolk
- 1/4 teaspoon baking soda
Scoop onto a baking sheet, flatten slightly, and bake at 325°F until set. These cookies won't be perfect due to not mixing them like traditional cookie, but we still enjoy them!
For better texture: For more consistent results, follow this method:
Whisk the baking soda into the dry ingredients. In a separate bowl, beat the butter, vanilla, and almond milk, then mix in the egg and egg yolk. Add the dry ingredients and mix until combined. If needed, add 1–2 tablespoons more milk to adjust consistency. Let the dough sit for 5 minutes. Scoop 1 1/2 tablespoon portions onto a prepared baking sheet and flatten to about 1/2 inch thick. Chill for 15 minutes, then bake at 325°F for 10–13 minutes.
Special Diet Substitutions and Information
- Coconut Oil: You can sub in coconut oil for the butter if you like, but we love the flavor that the butter gives to the dough.
- Sweetener: You can use whatever sweetener you would like instead of xylitol, but if you use something like organic coconut sugar it will affect the resulting color.
- AIP: For AIP, use Organic Tiger Nut Flour for the almond flour, carob chips for the chocolate chips, and coconut oil for butter. Use coconut oil instead of butter for vegan and paleo. Also use an AIP-compliant sweetener.
- THM: This recipe is an “S” for those on the Trim Healthy Mama plan.
Recipe Notes
- Homemade Vanilla: If you would like to make your own vanilla, here is my recipe for an alcohol-free version.
- Homemade Chocolate Chips: My DIY Chocolate Chips are a great make-your-own option for chocolate chips.
- You might want to blend the sweetener before adding it to prevent the dough from being grainy, however allulose is more fine than other alternative sweeteners, so you might not need to blend that.
How to Store
You can keep edible cookie dough in the fridge likely for up to five days, and in the freezer for at least a month. It's best to scoop the dough into balls before freezing.
Thaw the dough balls in the refrigerator.
Frequently Asked Questions
Can you freeze edible cookie dough?
Yes, as mentioned in the storage section, you can do that for at least a month. It's best to form the dough into balls before doing so.
Is almond flour safe to eat raw?
Yes, unlike raw grain flour, which is not safe to eat raw, you can eat raw almond flour.
Can kids eat edible cookie dough?
Yes, kids can eat this edible cookie dough.
Can you make cookies from edible cookie dough?
Yes, you can do that with this recipe. Just follow the instructions above.
Do you need to heat treat the flour?
Since this recipe uses almond flour and coconut flour (as opposed to raw wheat flour), heat treating isn’t typically necessary. If you prefer, you can lightly heat the flour for extra peace of mind.
Sugar-free Cookie Dough (safe, edible recipe)
Ingredients
- 2 1/4 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup low-carb sweetener
- 1/32 teaspoon stevia extract powder just a smidgen
- 2 1/2 teaspoons vanilla extract
- 1/2 cup butter use coconut oil for vegan alternative
- 1 – 1 1/4 teaspoons salt
- 2 cups chocolate chips
- 1 cup walnuts (optional)
- 2-3 tablespoons coconut milk or almond milk, unsweetened
Instructions
- Soften the butter at room temperature. If desired, you can even melt the butter to make it easier to work with.
- Blend flour and sweeteners with the butter and mix well to combine. You can use an electric mixer if you like.
- Add in remaining ingredients and stir gently to combine.
- Get out your spoon and dive in!
Notes
- For a more classic cookie dough texture, replace a small portion (about 2 tablespoons) of the sweetener with granulated.
- Allulose can also be used for a less sweet dough, but it will result in a softer texture.
Nutrition
Nutritional information is provided as a courtesy and is an estimate only. It may vary depending on ingredient brands, substitutions, and preparation methods. Optional ingredients are not included. Net carbs are typically calculated by subtracting fiber and sugar alcohols (such as erythritol) from total carbohydrates. This information should not be relied upon for medical or nutritional purposes.
I guarantee you will be making this paleo cookie dough over and over again…..and eating it gleefully. You might even hide it from your kids.
I'd love to hear what you think about this recipe!
I solved my stevia problem, found Adrienne’s preferred NuNaturals Clear Extract (NuStevia) at Vitacost and bought it along with the NN white stevia powder. Decided she’s got her research down!
Hi there! Oh this is very interesting. You’re saying that you bought them and liked both of those? I’m trying out some new ones too–there are so many brands! Do let me know.
How should this be stored and for how long? Thanks
Hi there – thanks for the great question. I just updated the post with that information. Hope you like it!
Huh. The interactive chart I posted is tricky if you’re not careful – and I wasn’t. I went back to it, and this time put 0.25 in the “teaspoon” box on the stevia extract powder line – and whoa! the liquid stevia equivalent is 2 liquid TEASPOONS.
I had read your separate post (https://wholenewmom.com/stevia-what-it-is-and-how-to-use-it/) some time ago when I was needing to use drops but obviously I didn’t retain it…. This is why your adding notes and additional information is so valuable. People like me need to slow down and pay closer attention. I have filed the SweetLeaf conversion chart that will be helpful for us seldom-stevia folks. I totally missed your information on how much more concentrated the extract powder is than the powder in packets. Thank you, Adrienne, for being so meticulous and for following up.
So interesting. Yes, it’s confusing so I guess let me know how it goes but I hope to have a helpful chart on the blog soon – thanks for being so helpful and thorough and kind!
Confused about measuring the various forms of stevia to fit a recipe? I just posted this link in a thread to my earlier comment, but it deserves more attention, I think. SweetLeaf sent me a handy chart for converting sugar to the various forms of SweetLeaf, and for each type of SweetLeaf product to another.
https://www.sweetleaf.com/pages/stevia-conversion-calculator#shopify-section-cc-calculator-section
Thanks again! Please do let us know how it turns out for you — oh and am I correct in that it is showing different information than what I found on their site before?
Arrggh…I remain confused about the stevia in your recipes despite all you’ve written about it. This recipe calls for 1/4 t. stevia powder. I only have the drops. What measure of Sweet Leaf clear drops would equal that amount of powder? Sorry I can’t seem to get equivalents straight ?.
Hi there. These conversions are hard to sort out for sure because every stevia is a bit different. Some charts say 1/4 tsp extract is 6-9 drops, but looking up Sweet Leaf it seems that they are saying 48 ml for 1/4 teaspoon which is a huge amount of drops so I admit I’m puzzled. Did you get anything figured out? Maybe calling them is in order. What a puzzle!!
The recipe sounds wonderful for a small treat (if you can stop with “small”). My issue is converting stevia liquid amount to the 1/4 t. “stevia extract powder.” Or did you mean just “stevia extract” in which case I’m good to go. Maybe I just need to add drops until it tastes right to me. Thanks for sharing your recipes with lots of notes and substitutions.
Yes, it is and yes, if you can LOL. I mean stevia extract powder in the post – you want to use liquid drops, correct? You are so welcome!! I’m glad that helps. It’s hard to get them all in there so that they aren’t overwhelming but I know how hard it can be to sort that out. I hope it’s helpful this way for most people.
By the way, if you have a moment could you tell me why the notes and substitutions help you? I’m trying to work on really meeting my reader’s needs so that information would be helpful if you have a moment to share. Feel free to either comment here or email adrienne@wholenewmom.com.
Always puzzled exactly how to convert recipes measuring stevia extract in powder form (which I don’t buy) to my SweetLeaf stevia extract drops, I asked the nice people at SweetLeaf. They replied immediately with a link to their helpful conversion charts. For this recipe, then, those of us using drops would use 5 drops to equal the 1/4 t. of extract powder. The link: https://www.sweetleaf.com/pages/stevia-conversion-calculator#shopify-section-cc-calculator-section
Thanks for this. I am a bit confused about how this is different than what I saw but I am glad you got an answer!
Oh my goodness!! This is delish, and both my hubby and I say you nailed this one! Other than the grittiness from the xylitol, it definitely tastes like chocolate chip cookie dough!! I made a half batch since it is just the two of us, but I wonder about the serving size. . . There’s no way this would feed 11 people. LOL! Too small of portions and way too yummy!!!
Hi there! Oh wow you made my day! I was even thinking I needed to make this this week and make some into cookies. So happy you felt that way! LOL about the serving size–how big would you say a portion should be :)?
I’m so sorry it’s taken so long for me to get back to you!! Life!! I just made more today!! Such a scrumptious treat!!! I don’t think you’re far off on the portion size actually, but as soon as I put it in my mouth, it was so incredible that 22 portions just seemed way too tiny – I wanted the entire thing and couldn’t imagine portioning it out that small!! LOL!! It is super rich, so we stick to 1/4 of a cup or less and are super satisfied!! Truly such an amazing treat!! Do you think it would freeze?
No problem of course! I’m behind responding to comments all the time! That’s great! I do think it would freeze fine – think about slice and bake cookies :).
Does anyone know the carb count in say like a tablespoon of the dough?
So sorry – we are working on getting this functionality up on the site but it’s taking awhile as we had to move each of our recipes one by one to the new system. Thanks for your patience! In the meantime you can use an online calculator that you trust, perhaps.
Just made this- eating it now. ?
I used 1 c. xylitol and it was too sweet and gritty, so I added more butter, almond flour and coconut flour until it tasted and felt more normal to me. I think I’ll try 1/3 c. of xylitol next time. I just don’t like the aftertaste I get with too much xylitol.
Oh, and since sugar free chocolate chips are expensive and hard to find where I live, I used chopped 85% chocolate. ?
Thanks – yes, chopped chocolate is a great option. I typically use my own Homemade Chocolate Chips–they taste great and are super simple to make. I thought I had it in the recipe, but you can powder the sweetener first which helps w/ the texture. Right now I’m not remembering if I have done that or not, but it should work out just fine. Hope that helps!
Thanks for the recipe. All I had on hand was coconut sugar and wanted to comment for anyone else who may be thinking of making the switch, we do not like the end result, sadly. Maybe it would be better with another sweetener but we won’t be making it again the same way.
Thank you! What seemed to be the problem?