Paleo Edible Cookie Dough (Gluten-Free, Healthier)
This edible cookie dough is the perfect no-cook snack! It’s totally gluten-free, dairy-free, and paleo-friendly.
Paleo Edible Cookie Dough
Seriously, who doesn’t want to just eat cookie dough with a spoon? I know I could seriously eat all of the cookie dough straight right now, but of course, I want to avoid the raw eggs.
Luckily edible cookie dough is actually super easy to make! All you need is a few simple ingredients that you likely already have on hand, and about 5 minutes to put it all together. This cookie dough is paleo, gluten-free, and can potentially be made AIP as well.
How to Make Gluten-Free Edible Cookie Dough
- Stir the almond flour and coconut flour together until well combined to ensure there are no clumps.
- Fold in the wet ingredients and stir until a soft cookie dough forms.
- Stir in the chocolate chips. Add salt to taste.
- Enjoy immediately or store chilled for 3-4 days.
How do you eat this cookie dough?
Straight with a spoon! Seriously. This is meant to be eaten in the way that you know you want to eat cookie dough!
Can you bake cookies with this dough?
I wouldn’t. There’s no leavener and it’s really meant to be eaten straight so they wouldn’t come together. Check out this recipe for paleo chocolate chip cookies though!
How do you store this edible cookie dough? How long does it stay fresh?
The best way to store this edible cookie dough is in a glass, airtight container in the fridge. You can keep this in the fridge for about 3-4 days, but good luck actually keeping it around that long! It will lose some of the original texture as the ghee will harden, but it still tastes great chilled. I haven’t tried to freeze this recipe, but it should likely work.
Can you make this recipe nut-free? What about coconut free?
I think you can reasonably try and make this recipe nut-free by using tigernut flour! Tigernut is a bit more gritty than almond flour so the texture won’t be the same, but it’s for sure worth a try.
I haven’t tried to make it without coconut flour.
Can you make this without the ghee?
Ghee is clarified butter (which is free of lactose and casein) and it really adds a lot of cakey flavor to this recipe. You can also use coconut oil instead.
Can you use honey instead of maple syrup?
Honey is a lot more sticky than maple syrup so it would change the texture a lot. I recommend sticking with maple syrup.
The Ingredients for This Recipe
- Almond flour
- Coconut flour
- Ghee
- Maple syrup
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Gluten-Free Edible Cookie Dough (Paleo, Healthier)
- Prep Time: 5
- Total Time: 5 minutes
- Yield: 4 servings 1x
- Category: Treats
- Method: No Cook
- Cuisine: American
Description
This edible cake batter is the perfect no-cook snack! It’s totally gluten-free, dairy-free, and can be made paleo-friendly.
Ingredients
- 3/4 cup almond flour (see notes for AIP swap)
- 1/4 cup + 1 tbsp coconut flour
- 1/4 cup maple syrup
- 1/2 tsp vanilla extract (sub vanilla bean powder)
- 3 tbsp ghee, melted (sub coconut oil)
- 2 tbsp dairy-free chocolate chips (sub carob chips for AIP)
- 1/2–1 tsp flakey sea salt
Instructions
- Stir the almond flour and coconut flour together until well combined to ensure there are no clumps.
- Fold in the wet ingredients and stir until a soft batter forms.
- Fold in the chocolate chips and stir until well combined.
- Enjoy immediately or store chilled for 3-4 days.
Notes
To make this recipe AIP. For nut-free/AIP tigernut flour would be the best option to sub the almond flour. It is more gritty than almond flour, so be sure it’s well sifted! Also, use coconut oil instead of ghee and shredded coconut instead of sprinkles.
Wow- needed something sweet and this HIT the spot ✨ thank you!
So glad you enjoyed!!
So fun and easy! Great alternative to store bought and delicious.
So yummy!
Love it! It was a little to sweet with 1/4 cup of maple syrup for my taste, I am not a huge sweet person.
I already mixed everything including carob chips, how can I taper the sweetness?
Should I Add more almond flour or coconut flour?
Next time I may just add maple syrup 1 tablespoon at a time and taste to see if it the right sweetness for me. My sweet tolerance is low because everyone else said the sweetness is perfect with 1/4 cup of maple syrup.
Love the recipe though, it was super easy and took me like 2 mins to make. A huge hit.
Glad you enjoyed it! Sounds like adding the maple syrup a little at a time might be best to figure out how much tastes best to you!
This was EXACTLY what I wanted! The flavor is amazing and it cured my sugar craving 🙂 thank you!! I did 2 tbsp coconut oil and 1 tbsp ghee!
I made this and the taste is nice but it turned out very crumbly. I am new to Paleo and this seems to keep happening. Any suggestions?
It may be the coconut flour brand? It tends to get pretty dry and crumbly depending on the brand. I like the anthonys brand!
Just made this into little balls to freeze into some nice cream! Yum! 1 tsp of salt was a bit much for me- I will lower it next time if I eat it straight. I think it will work well with the nice cream!
YUM!
This is a really fun and tasty recipe. I followed the AIP substitutions. I’ve reintroduced almonds, but I didn’t have any almond flour, so I stuck with the tigernut. I also didn’t have any maple syrup so I had to use honey. I think it definitely would have tasted better with maple syrup, but it was still really awesome. And also tasted really good with almond butter drizzled on top of it.