Craving cookie dough but want a healthier option? This edible cookie dough recipe is perfect for those following paleo, vegan, and gluten-free diets. Made with almond flour, coconut flour, and pure maple syrup, this cookie dough is a delicious, guilt-free treat that’s safe to eat raw! With just a few simple ingredients like coconut oil, vanilla extract, and dairy-free chocolate chips, you can enjoy a sweet, satisfying snack without the refined sugars. This easy, no-bake cookie dough is great for anyone looking for a quick and healthy dessert or snack.

Ingredients:
- 1 cup almond flour
- ¼ cup coconut flour
- 5 tablespoons pure maple syrup (or ¼ cup + 1 tablespoon)
- 3 tablespoons refined coconut oil (melted)
- 1 tablespoon pure vanilla extract (see Notes)
- 2 large pinches sea salt
- ¼ cup dairy-free chocolate chips
Instructions:
- In a mixing bowl, combine the almond flour, coconut flour, maple syrup, melted coconut oil, vanilla extract, and sea salt. Stir well until all ingredients are fully incorporated.
- Gently fold in the dairy-free chocolate chips.
- Serve immediately or chill in the fridge for an even firmer, dough-like texture.
Why You’ll Love This Recipe
This healthy cookie dough is the ultimate guilt-free indulgence! It’s paleo, vegan, gluten-free, and edible straight from the bowl, making it perfect for anyone following special diets or simply craving a sweet treat. With wholesome ingredients like almond flour, coconut flour, and maple syrup, this cookie dough is nutrient-packed and free of refined sugars. The addition of dairy-free chocolate chips brings in that rich chocolatey flavor we all love, without compromising on health.

Tips
- Consistency: If you find the dough too sticky, add a little more almond flour, a tablespoon at a time, until you reach your desired consistency.
- Sweetness: Adjust the sweetness by adding more or less maple syrup according to your taste.
- Chill for a firmer dough: For a more traditional cookie dough texture, chill it in the fridge for 30 minutes before serving.
Variations and Substitutions
- Nut-Free: Substitute almond flour with sunflower seed flour to make this dough nut-free.
- Flavor Add-ins: Try adding a teaspoon of cinnamon or a dash of cocoa powder for extra flavor.
- Sweetener: Use agave or coconut nectar as a sweetener if you prefer alternatives to maple syrup.
FAQs
- Can I bake this cookie dough?: This dough is designed to be eaten raw, but if you’d like to bake it, form the dough into small balls and bake at 350°F (175°C) for about 10-12 minutes, or until golden.
- How long can I store this cookie dough?: Store the dough in an airtight container in the fridge for up to a week. You can also freeze it for up to a month.
- Can I use another oil?: Yes, you can substitute the coconut oil with avocado oil or olive oil, though it may slightly alter the flavor.
Serving
This healthy cookie dough is perfect for a quick snack, a sweet addition to your dessert table, or a fun treat for kids. Serve it chilled, or enjoy it at room temperature. It’s delicious as is or paired with fresh fruit for a balanced snack.
Suggestions
For a more indulgent experience, serve this edible cookie dough with a scoop of dairy-free vanilla ice cream. You can also roll it into small balls and drizzle with melted chocolate for a perfect cookie dough bite-sized treat!
Healthy Cookie Dough (Paleo, Vegan, Edible, Gluten-Free)
4
servings10
minutesIngredients
1 cup almond flour
¼ cup coconut flour
5 tablespoons pure maple syrup (or ¼ cup + 1 tablespoon)
3 tablespoons refined coconut oil (melted)
1 tablespoon pure vanilla extract (see Notes)
2 large pinches sea salt
¼ cup dairy-free chocolate chips
Directions
- In a mixing bowl, combine the almond flour, coconut flour, maple syrup, melted coconut oil, vanilla extract, and sea salt. Stir well until all ingredients are fully incorporated.
- Gently fold in the dairy-free chocolate chips.
- Serve immediately or chill in the fridge for an even firmer, dough-like texture.

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