Healthy Cookie Dough
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My healthy cookie dough is a simple no bake dessert recipe made with a handful of ingredients! No refined sugar or wheat flour needed, it can easily be made in a single serving!
Need dessert-time inspiration? Here’s a healthy dessert that is always a massive hit in our house: this healthy edible cookie dough recipe.
I was inspired to create this recipe after many readers requested a version of my popular protein cookie dough, without the protein powder.
Instead of reinventing the wheel, I adapted my healthy chocolate chip cookies by skipping the eggs and making the dough more malleable and thick. After over six test batches, I landed on this version: one that is thick, smooth, and has the right amount of sweetness. I also loaded them with enough chocolate chips so every bite has some! My partner and sister both love this SO much. I also had to include ways to make it single-serving if, like them, portion control is an issue!
Table of Contents
Why make my healthy cookie dough recipe
- No raw flour. Many cookie dough recipes call for you to heat-treat flour- not this one! I’m using safe-to-eat raw flours.
- Tastes like real cookie dough. No chickpeas, beans, or strange ingredients needed.
- Ready in minutes. This is the kind of dessert you can make on a whim when the dessert cravings strike!
Key Ingredients
These are the main ingredients, along with tested substitutions, to make this cookie dough. Find the full list and measurements below.
- Almond flour. Blanched almond flour, not almond meal. The latter will yield slightly gritty cookie dough.
- Sugar (or substitutes). I like using a mix of keto brown sugar and a powdered sugar substitute for the thick and spoonable texture. Using sugar-free subs also keeps the calories and sugar down. If you don’t mind using some actual sugar, opt for coconut sugar.
- Butter. I tested this recipe without butter and found that adding a small amount made a huge difference. I also had success with coconut oil, but the texture needs to be soft, NOT melted.
- Milk. I used unsweetened almond milk, but any milk works.
- Chocolate chips. Through testing, mini chocolate chips distributed much better than standard ones, so I recommend those. Of course, anything you have on hand is fine!
How to make healthy cookie dough
Step 1- Cream butter and sugar (substitutes): Add the softened butter and sweeteners to a mixing bowl and, using a hand mixer, beat them together until they are fluffy. You can also use a mixing bowl and a spoon.
Step 2- Combine: Add the remaining ingredients, except for the chocolate chips, until combined. Using a rubber spatula, fold through the chocolate chips and any other mix-ins you like.
Step 3- Chill: Cover the bowl and refrigerate for at least 30 minutes to firm up.
Make single serving cookie dough
My partner and sister both like to make this for themselves when the cookie cravings strike, and it’s very easy to do- Just make one-quarter of the full recipe:
- 1 tablespoon butter
- 1 tablespoon brown sugar substitute
- 1 tablespoon powdered sugar substitute
- 1/4 cup almond flour
- 2 teaspoons milk
- 1/4 teaspoon vanilla extract
- 2 tablespoons mini chocolate chips
Recipe variations
- Add mix-ins like coconut flakes, cashew butter, almond butter, peanut butter (or any nut butter), walnuts, or finely chopped pecans.
- Make healthy cookie dough balls: Using lightly wet hands, roll 1-inch balls of cookie dough and let them firm up in the fridge for 30 minutes (see photo below).
- Make healthy cookie dough bars: Transfer the mixture into an 8 x 8-inch pan and flatten with a spatula. Melt one cup of chocolate chips over the top of the mixture and refrigerate for an hour. Slice into bars (see photo below).
Storage instructions
To store: Keep cookie dough in an airtight container and store it in the fridge. Let it thaw for several minutes before enjoying it.
To freeze: Place the chocolate chip cookie dough in a shallow container and store it in the freezer for up to 6 months.
Frequently asked questions
No, I don’t recommend swapping the almond flour for coconut flour. Coconut flour is super absorbent (sort of like a sponge), and the liquid ingredients in my base recipe aren’t sufficient to create a spoonable dough.
No, you cannot bake this cookie dough. While I did adapt my chocolate chip cookie recipe for it, I significantly changed the other ingredients to make it edible in its unbaked state. Baking this recipe will result in crumbly and brittle cookies.
✅ Nutrition reviewed
Nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
Healthy Edible Cookie Dough
Video
Ingredients
- 1/4 cup unsalted 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 mini chocolate chips are preferred
Instructions
- 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.
Notes
- For a single serving healthy cookie dough: 1 tablespoon butter, 1 tablespoon brown sugar substitute, 1 tablespoon powdered sugar substitute, 1/4 cup almond flour, 2 teaspoons milk, and 1/4 teaspoon vanilla extract.
- Sugar subs: You can use coconut sugar or maple syrup if you prefer (if using maple, reduce the amount by 1 1/2 tablespoons).
- Leftovers: Keep in the fridge for up to one week or the freezer for 6 months.
Nutrition
More healthy cookie dough recipes
- Keto cookie dough
- Oatmeal cookie dough
- Vegan cookie dough
- Cookie dough protein bars
- Healthy chickpea cookie dough
Recipe originally published February 2019
Delicious! Me and my little sister loved this afternoon treat!
The best healthy cookie dough recipe!
What is the serving size it oz please:)
Not sure 🙂 We don’t weigh it.
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.
Can I replace the almond flour for coconut flour? & if so, how much should I use?.
Hello! Does this recipe use your homemade maple syrup or a brand name syrup? Which brand?, I’m not familiar with any keto maple syrups.
Thanks so much!
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!
How long can you store this in the fridge?
At least 1 week, in a sealed container. 🙂
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!
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.