An easy 5-minute recipe for low carb keto edible eggless cookie dough! Raw cookie dough made with no grains, no refined sugar and completely flourless! The perfect sweet snack or dessert to satisfy the sweet tooth! Paleo, Vegan, Gluten Free.
Looking for healthy edible eggless cookie dough recipes? This low carb keto cookie dough is your answer! Otherwise, we’ve got the protein cookie dough, single serve eggless cookie dough for one and the unicorn cookie dough!
Healthy Edible Cookie Dough
Whenever I make cookies, I always have to fight off the temptation to dig into a bowl of the raw cookie dough.
Growing up, I’d always stand around the kitchen when mum was making cookies, hoping to sneak a bite or two of the cookie dough batter. Even though she lamented to me multiple times the dangers of it, I could never resist.
Can you eat raw cookie dough?
Now that I’m older and (questionably) wiser, I could easily follow the same footsteps. Granted, I still do so when making flourless cookies, banana bread cookies or chocolate cookies but this time, I don’t feel guilty.
The aforementioned cookies all contain wholesome ingredients NO raw flour and NO eggs- something which had held me back previously.
I’ve since shared several healthy cookie dough recipes on here, but not one which could be enjoyed by my low carb and keto friends. Also, I wanted this edible cookie dough to be healthy!
Is cookie dough unhealthy?
Traditional cookie dough would be considered unhealthy, especially eaten in large amounts. It contains several forms of sugar, butter and/or oil and usually raw eggs.
Another reason cookie dough can be seen as unhealthy is that it typically uses raw flour.
Can you eat raw flour in cookie dough?
Raw flour is never recommended to be eaten on its own. However, the flours used in my no bake recipes (and this edible cookie dough) are ones which are safe to eat raw.
Almond flour and coconut flour are both derived off nuts and fruit, respectively. As such, eating either of them in an uncooked state is perfectly fine.
To make this low carb and keto cookie dough, you’ll need several key ingredients-
- Blanched almond flour
- Granulated Sweetener of choice
- A sticky sweetener of choice
- Coconut oil
You’ll notice I specifically mentioned blanched almond flour. I prefer using blanched almond flour over the almond meal or traditional almond flour, as the skins of the almonds are removed prior to becoming a flour state.
Not only does this provide a finer taste and texture, it yields the perfect cookie dough color. If you don’t have this on hand or you don’t mind a darker two-toned cookie dough, any almond meal/flour will suffice.
Keto friendly sticky sweeteners are uncommon, but not unheard of! I choose to use a monk fruit sweetened maple syrup. It is low carb, sugar free and keto-approved. It also has the same consistency as traditional syrups.
Finally, coconut oil is needed to give it the real deal cookie dough texture. I promise you won’t taste it at all. If you have a coconut allergy, you can sub it out for butter or a dairy-free spread.
Edible Low Carb Keto Cookie Dough (Paleo, Vegan)
- In a small mixing bowl, combine your blanched almond flour, coconut flour and granulated sweetener of choice. Mix well.
- Add your sticky sweetener of choice and coconut oil and mix very well, until fully combined. The mixture should resemble a creamy cookie dough. Stir through chocolate chips. If it is too crumbly, add either some extra sticky sweetener or a few drops of liquid (milk works great).
- Either enjoy immediately or for a thicker, dense cookie dough, refrigerate for 30 minutes.