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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: this healthy edible cookie dough recipe.
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. I also loaded them with chocolate chips so that every spoonful had some in it!
Table of Contents
Recipe highlights
- No raw flour. Or raw eggs. It may sound obvious, but many cookie dough recipes call for you to heat treat flour- not this one!
- Naturally gluten-free. And easily made dairy-free, too.
- 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 whip when the dessert cravings strike!
Ingredients needed
This no bake dessert was adapted loosely from my healthy chocolate chip cookies but, of course, minus the baking part. 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. Of course, if you don’t mind the extra sugar, maple syrup or coconut sugar work.
- 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.
- Salt. just a pinch to balance out the sweet flavors.
- Chocolate chips. Use your favorite chocolate chips. I like dark chocolate chips
Find the printable recipe with measurements below.
How to make healthy cookie dough
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.
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 spoon.
Step 2- Beat ingredients and mix: 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.
Single serving cookie dough
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.
Recipe tips and variations
- Let the cookie dough chill for at least 30 minutes to firm up.
- Cut out the dairy by using dairy free butter and dairy free chocolate chips.
- Make chocolate cookie dough by either adding cocoa powder or making my edible brownie batter.
- Add mix-ins like coconut flakes, cashew butter, almond butter, peanut butter (or any nut butter), walnuts, or finely chopped pecans.
- Swap the almond flour for equal parts of oat flour or heat-treated white flour. You could also just make my oatmeal cookie dough instead.
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
Substituting almond flour for coconut flour is not recommended. They are NOT equal swaps.
With just 3 grams of net carbs per serving, this recipe is suitable for a low carb diet.
More healthy dessert recipes
Healthy Edible Cookie Dough
Video
Ingredients
- 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
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
Nutrition
Recipe originally published February 2019 but updated to include new information for your benefit.
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.