Healthy Low-Carb Edible Chocolate Chip Cookie Dough--Dangerously Delicious!
Can't keep from eating cookie dough? Now with this healthy edible cookie dough, you can eat as much as you please! It's ready in a flash and is vegan, grain free, paleo, and sooo good--it was even called "dangerously delicious" by one of my taste testers.
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're going to want to make it now and stuff it in your mouth, and maybe hide in the closet and eat it.
And keep it all for yourself.
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, I have to say that I think I knocked it out of the park with this healthy cookie dough recipe.
Not only does this dough not have any eggs in it so you don't need to fear the dreaded salmonella, but this paleo cookie dough is seriously good for you.
Like really healthy.
Most "healthy cookie dough recipes" out there either have grain flour or oats in them, or they are high in carbs. Well, carbs can be fine, depending on their source but I am not a fan of eating uncooked and unsoaked grains (See How to Soak Grains). Soaking grains helps reduce phytates and makes them more digestible.
But this paleo cookie dough recipe has no grains. None. It's full of healthful 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. 🙂
Why We LOVE this Paleo Edible Healthy Cookie Dough
Our household is really busy. I run this blog and my husband is a busy professor, plus we homeschool and have special dietary needs and health issues we are always working on. (my oldest has life-threatening food allergies and had severe eczema as a baby) and well, let's just say things are hoppin'. So no bake easy recipes are king around here.
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 (boy can they EAT!!) 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 (except for the almonds, which there are options for--), and it's pretty inexpensive to make, AND it's easy.
I mean those videos of bloggers making edible cookie dough in their Kitchen Aid might look nice, but this mama doesn't want to deal with cleaning those beaters if she doesn't have to.
This healthy cookie dough? Just mix and eat.
And did I mention delicious? I had one tester of this recipe tell me that it's "dangerous."
Dangerously good, I say :).
This edible cookie dough comes together so simply, you don't even need electric beaters, but you can use them if you like--because it's kind of fun to lick the beaters and know it's OK to do so, amiright?
Variations
Butter or Other Fat:
The recipe has butter as an ingredient. I've made this with coconut oil also, but we like it better made with butter.
If you would prefer the vegan version, please do use coconut oil, but if you don't need to avoid the butter, by all means use it. You'll be glad you did.
Walnuts....Yes!
Walnuts taste great added to this dough. Typically I make a whole batch without walnuts and then portion off 3/4 of the dough and add the walnuts to that part so my son has his dedicated "walnut free" paleo cookie dough to munch on without worries of a reaction.
Chocolate Chip Options
For the chocolate chips in this vegan cookie dough, we tried several options. The Kirkland Fair Trade Chocolate Chips were amazing. However, our local Costco isn't carrying them any longer :(. So we tried Nestle chocolate chips and we weren't really pleased.
The chips tasted kind of waxy to me, plus after I opened the bag I found that they had GMO soy in them--blech:(.
We've tried Enjoy Life Chocolate Chips, which are pretty good--they just have sugar in them so if you are watching carbs or sugar intake, they won't work.
I love that Lily's are low carb, and they were pretty good.
In my mind, if you are trying to eat low carb, making this paleo cookie dough with my Homemade Chocolate Chips is the way to go. If you make them with chunks, it doesn't look as pretty, but the dough will taste great!
Add in the walnuts and you have an incredible easy no bake dessert. Kirkland's walnuts are much more fresh than a lot of nuts out there. You can really tell. We've purchased nuts from Aldi and compared them side by side to Kirkland's. I'm not saying this to knock Aldi, because it's a great place to shop but if you are able to spend the extra on Kirkland's nuts--do it.
Serving Options
You can serve this paleo cookie dough in little jars like these with a spoon (aren't they fun??). Alternatively, you could make them into little cookie dough bites similar to my Snickerdoodle Cookie Dough Bites. I'm going to maybe work on making this dough a little more cookie dough bite-friendly to share with you later. This recipe seems possibly better suited to just eating as dough.
Can You Make Cookies Out of This Dough?
The answer is--yes!
You can do it. I plan on working on the recipe more going forward, but we tried it using the equivalent of 2 eggs and 1/2 teaspoon of baking soda, and the cookies didn't last very long.
For the eggs, you could use this powdered egg replacer or alternatively you could use a flax egg, chia egg, or gelatin egg.
Special Diet Substitutions
- 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.
- Stevia: 1/4 teaspoon stevia is equivalent to 8 scoops stevia (see How to Use Stevia). If you would like to substitute another sweetener, 1 scoop (1/32 teaspoon) stevia equals 2 tablespoons of another sweetener.
- 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.
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 the refrigerator.
Edible Chocolate Chip Cookie Dough {grain-free, vegan, & low-carb}
Ingredients
- 2 1/4 cups almond flour
- 1 1/4 cups granulated low-carb sweetener (see notes above for substitutions)
- 1 1/2 teaspoons vanilla extract
- 1/2 cup coconut flour
- 1 cup butter (use coconut oil for vegan alternative)
- 1/4 teaspoon white stevia extract powder (see alternatives in Recipe Notes)
- 1 teaspoon salt
- 2 cups chocolate chips (see Recipe Notes above for Homemade Chocolate / Carob Chip alternative)
- 1 cup walnuts (optional)
Instructions
- Soften the butter at room temperature. If desired, melting the butter will make it very easy to work with.
- If desired, powder sweetener in blender, to make the resulting product more smooth.
- 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!
Nutrition
Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
The above nutrition facts are estimates only. Please read my Nutrition Disclaimer here.
So that's it.
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 :).
Better yet--make a batch of this healthy cookie dough and don't tell your kids it's edible. Then whip out a spoon and start digging in and see what their reaction is!
Did you sneak eating cookie dough when you were young (or older)?
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?