This healthy cookie dough is a simple no bake dessert recipe made with a handful of ingredients! No sugar or flour needed, it can easily be made single serving!
Need dessert-time inspiration? Here’s a healthy dessert that is always a massive hit in our house: healthy edible cookie dough.
Inspired by my protein cookie dough, this healthy version is pretty darn magic. The texture is thick and smooth and is perfectly sweet and delicious. We loaded them with chocolate chips so that every mouthful has some in them!
This dessert looks so darn impressive, but is straightforward and simple. Ready to give this a try?
As the name suggests, edible cookie dough is pretty much your favorite chocolate chip cookie before placing them in the oven. It uses simple ingredients and takes minutes to make. For this recipe, you’ll need:
- Almond flour. Blanched almond flour, not almond meal. The latter will yield slightly gritty cookie dough.
- Sugar substitute. A combination of a brown sugar substitute and powdered sugar substitute.
- Butter. Softened to room temperature. You can use light butter or vegan butter for fewer calories.
- Milk. I used unsweetened almond milk but any milk works.
- Vanilla extract. A must for any good cookie dough.
- Chocolate chips. Use your favorite chocolate chips.
Cookie dough is very simple to make: the only thing to remember is to cream the butter and sweeteners very well, so there is no grittiness throughout. Here is the basic idea of how to make healthy cookie dough (or see the recipe below for specific steps):
- Cream butter and sugar (substitutes): Add the softened butter and sweeteners to a mixing bowl and using a hand mixer, beat together until fluffy.
- Beat in ingredients: Add the remaining ingredients, except for the chocolate chips, until combined.
- Fold mix-ins: Using a rubber spatula, fold through the chocolate chips and any other mix-ins in you like.
- Chill: Cover the bowl and refrigerate for at least 30 minutes, to firm up.
Dietary and flavor variations
Follow a specific diet or can’t have a certain ingredient? This cookie dough is super forgiving and here are some tested options:
- Cut out the dairy by using dairy free butter and vegan chocolate chips.
- Make chocolate cookie dough by either add cocoa powder or make edible brownie batter.
- Add mix-ins like coconut flakes, chopped nuts, or finely chopped chocolate pieces.
- Swap the almond flour for equal parts oat flour or heat treated white flour.
Easily condense this dessert to be single serving.
Simply divide all the ingredients by 4 and prepare it as instructed. Specific measurements are in the recipe card below.
Wondering how best to store healthy cookie dough? Here are best practices for cookie dough storage:
- Up to one week: Keep cookie dough in an airtight container and store it in the refrigerator. Let it thaw for several minutes before enjoying.
- Up to 6 months: Place the cookie dough in a shallow container and store it in the freezer for up to 6 months.
- Cookie dough bars
- Caramel cookie dough bars
- Cookie dough protein bars
- Keto cookie dough
- Vegan cookie dough
Frequently Asked Questions
It is not recommended to substitute the almond flour for coconut flour. They are NOT equal swaps.
Yes, swap out the almond flour for oat flour.
With just 3 grams of net carbs per serving, this recipe is suitable for a low carb diet.
Healthy Edible Cookie Dough
- 1/4 cup butter softened to room temperature
- 1/4 cup brown sugar substitute
- 3 tablespoons powdered sugar substitute
- 1 cup almond flour
- 2 tablespoons milk I used almond milk
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
- Add the butter, brown sugar substitute, and powdered sugar substitute in a mixing bowl. Using a hand mixer, beat together until creamy and smooth.
- Add the almond flour, milk, and vanilla extract and mix well. Fold through the chocolate chips.
- Cover the cookie dough and refrigerate it for 30 minutes.
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Thank you for your recipes! I wondering with this eggless cookie….can it be made with no coconut flour? If so how much almond flour can I sub with? Please and thank you!
Hi! It’s needed for the texture, but if you don’t mind it being a little thicker, you can swap it for 1-2 tablespoons of almond flour, but may need to add some milk/liquid to ensure it is mixed/combined.
What adjustments might be necessary to make a bigger batch of these, say 12 at a time? Sometimes it’s not as simple as multiplying each ingredient by 12. They look fabulous, btw!
Hi Claire, the original recipe was based off a serving of 4, so I’d multiply it by 4, then multiply those amounts by 3. It’s best to to it in increments of 4 (4, 8, 12 etc) so 12 is great!
How long can you store this in the fridge?
At least 1 week, in a sealed container. 🙂
Hi! What would the measurement be if I only used coconut flour?
I haven’t tried it myself, but feel free to experiment and see- I’d love to hear how it turns out!
Can I replace the almond flour for coconut flour? & if so, how much should I use?.
Yay what a treat! So as always, I made do with what I had available, used Allulose sweetener white sugar, so did not use brown (just used 1/4 cup Allulose plus 3 T Allulose). Consequently, it did not have the added flavor a brown sugar sweetener would have, but nonetheless is quite delicious. What a fun, low carb and healthy treat – thanks Arman!
BTW I love your naan bread recipe too. You’ve got way too much creativity packaged into one person.
What is the serving size it oz please:)
Not sure 🙂 We don’t weigh it.