This edible cookie dough is the perfect no-cook snack! It’s totally gluten-free, dairy-free, and paleo-friendly.

edible cookie dough

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.

Edible cookie dough

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

edible cookie dough

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Gluten-Free Edible Cookie Dough (Paleo, Healthier)


  • Author: Michelle
  • Prep Time: 5
  • Total Time: 5
  • Yield: 4 servings 1x

Description

This edible cake batter is the perfect no-cook snack! It’s totally gluten-free, dairy-free, and can be made paleo-friendly.


Scale

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)
  • 1/21 tsp flakey sea salt

Instructions

  1. Stir the almond flour and coconut flour together until well combined to ensure there are no clumps.
  2. Fold in the wet ingredients and stir until a soft batter forms.
  3. Fold in the chocolate chips and stir until well combined.
  4. 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.

  • Category: Treats
  • Method: No Cook
  • Cuisine: American

Edible cookie dough