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Home Blog Course Dessert

Healthy Cookie Dough (Edible, Vegan, Paleo, Gluten Free)

Cheryl Malik
Cheryl Malik Posted: 06/05/18 Updated: 05/15/22
4.79
/5
52 Comments
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DF Dairy Free GF Gluten Free P Paleo V Vegan VG Vegetarian

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Healthy cookie dough in a copper bowl with a bite taken out and a bowl of chocolate chips in the corner
Healthy cookie dough in a copper bowl with a bite taken out and a bowl of chocolate chips in the corner
Healthy edible vegan and paleo cookie dough in a pink tin bowl on a marble table.

This healthy cookie dough is an edible paleo cookie dough recipe that you’ll want to make multiple times a week! Rich, sweet, and just like mom’s chocolate chip cookie dough, this vegan cookie dough is totally safe to eat and guilt-free, too.

Vegan healthy cookie dough in a copper bowl with a bowl of chocolate chips in the corner

What Makes This Recipe So Good

If there’s one universally accepted truth in this world, I’m pretty sure it’s everybody loves cookie dough. Honestly, I’m not even a major chocolate chip cookie person myself! They’re alright, and I’ll definitely eat them if they’re around. I crave them, sure! But you know what I’d rather have?

The chocolate chip cookie dough. Oh, mama.

And if there’s one universally accepted truth in my household, it’s that my husband will request my paleo healthy cookie dough recipe at least twice a week. I don’t blame him: it’s rich and sweet and the texture is perfect and the vanilla is heady and there are plenty of chocolate chips and you (Read: I) can make it in just a couple minutes.

Vegan healthy cookie dough in a copper bowl with a bite taken out and a bowl of chocolate chips in the corner

No, I don’t blame him at all.

This healthy cookie dough recipe is paleo and vegan, as well as, of course, edible and totally safe to eat raw! There are no eggs, so no worries about salmonella. Even if that worry is a bit outdated, you can gorge your prego self (I’m looking at you… wait, I’m talking about myself) on a bowl without feeling one bit guilty.

To make this healthy cookie dough recipe, you just stir a few ingredients together and voilà – dessert is served, my friends! My kid loves it, my husband loves it, I love it… you just cannot make someone mad with this paleo cookie dough recipe. Impossible. In fact, it might make your family love you even more. Slash build you up some brownie points because your friends made reservations for another brunch this weekend and you bought a new outfit and you really, really needed it and it was on sale so basically you were making money by buying it and…

Not a true story or anything.

Let’s talk about this healthy cookie dough!

Vegan healthy cookie dough in a copper bowl with a bowl of chocolate chips in the corner

Can I substitute the almond flour?

You can, but you’ll have to play around with the flours you use as a substitute. If you’re not paleo, oat flour could work well in place of the almond flour. If you are paleo, you’ll have to work a little harder. Try some cassava flour, perhaps, and a bit more coconut flour! Perhaps 1/2 cup cassava flour, 1/4 cup arrowroot, and 1/2 cup coconut flour would work well!

Can I bake this recipe?

Eh, I mean, you can, but it’s not going to probably work very well for you. Stick to spoonfuls, my friend!

Vegan healthy cookie dough in a copper bowl with a bite taken out and a bowl of chocolate chips in the corner

Is this vegan cookie dough grain-free and gluten-free?

You betcha!

How long does this paleo cookie dough keep in the fridge?

It will last for a few days, but I’m not sure how you’re going to keep from eating it that long…

Variations

  • Mix in a couple of tablespoons of peanut butter. Trust me.
  • Stir in some chopped walnuts for a nice extra crunch.
  • Replace the chocolate chips with white chocolate chips and add in some macadamia nuts for a vegan cookie dough version of my favorite cookie!
  • Stir in 1-2 tablespoons cocoa powder to make a double chocolate chip cookie dough.
  • Add in a couple of tablespoons of unsweetened shredded coconut for some nice extra flair.

If you have a nut allergy:

Try replacing the almond flour with this list of flours:

  • 1/2 cup coconut flour
  • 1 cup tapioca starch

You might need to add a little more liquid to offset the absorbency of the coconut flour: try your favorite alt milk or a bit more coconut oil. And make sure you let this vegan cookie dough rest for about 5 minutes if you try this version; it will help the tapioca starch really smooth out!

To make this healthy cookie dough low carb or keto friendly

See the notes for ingredients to use to make this sweet treat keto-friendly! It’s not super duper low in net carbs, so you might want to save it for a night when your macros can afford it! There are 5g net carbs per serving (1/4 of the recipe).

How to make it

It couldn’t be simpler: mix all the ingredients together!

Seriously: just mix all the ingredients together except for the chocolate chips.

Mix together all ingredients except chocolate chips

Once the vegan cookie dough base is nice and smooth, stir in your chocolate chips.

Stir in chocolate chips

Tada!

Other recipes you’ll love

  • Vegan No Bake Cookie Dough Cheesecake (Paleo)
  • Paleo Cookie Dough Ice Cream (Vegan)
  • Paleo Microwave Cookie with Chocolate Chips (Not Vegan)

Hey – you’ve made it this far, so now we’re basically best friends! If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Instagram, Pinterest, TikTok, and Facebook, too!

Healthy cookie dough in a copper bowl with a bowl of chocolate chips in the corner
4.79 from 33 votes

Healthy Cookie Dough (Paleo, Vegan, Edible, Gluten Free)

Prep:5 minutes
Cook:0 minutes
Total:5 minutes
This healthy cookie dough is an edible paleo cookie dough recipe that you’ll want to make multiple times a week! Rich, sweet, and just like mom’s chocolate chip cookie dough, this vegan cookie dough is totally safe to eat and guilt-free, too. 
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4 servings

Ingredients

  • 1 cup almond flour
  • ¼ cup coconut flour
  • 5 tablespoons pure maple syrup ¼ cup + 1 tablespoon
  • 3 tablespoons refined coconut oil melted
  • 1 tablespoon vanilla extract see Notes
  • 2 large pinches sea salt
  • ¼ cup dairy-free chocolate chips

Equipment

  • Medium bowl
  • Large spoon or silicone spatula

Instructions 

  • Stir together all ingredients, except chocolate chips, until very well combined.
    Mix together all ingredients except chocolate chips
  • Stir in chocolate chips. Serve or chill.
    Stir in chocolate chips

Notes

  • Storage: Keep in an airtight container in the fridge for up to 3-4 days. Bring to room temperature before serving.
  • Vanilla Extract: The 1 tablespoon vanilla makes this dough taste rich and vanilla-y, but you can use less if you prefer.
  • Make it Low Carb/Keto: Use the following ingredients…
    – 1 ½ cup almond flour
    – 4 tablespoons Lakanto Maple Flavored Syrup
    – ¼ cup Lily’s Stevia Sweetened Baking Chips
    – 3 tablespoons refined coconut oil
    – ½ tablespoon sugar-free vanilla extract

Video

Nutrition Information

Serving: 1serving, Calories: 389kcal, Carbohydrates: 32g, Protein: 8g, Fat: 26g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 1mg, Sodium: 201mg, Potassium: 477mg, Fiber: 9g, Sugar: 19g, Calcium: 101mg, Iron: 3mg, Erythritol: 1g, Net Carbs: 22g

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

 

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

 

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author: Cheryl Malik

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Cheryl Malik

Meet Cheryl Malik

Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She's been a blogger for 10+ years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of three who lives in Memphis, TN.

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  1. Caroline Kaseburg says

    Posted on 12/4/21 at 1:42 am

    My husband and I LOVED this recipe! He’s picky when it comes to texture and although this is slightly more course than traditional cookie dough, he (and I) didn’t mind it or notice it. I halved the recipe and it was a perfect portion for us to share. Every bite I take I’m astonished at the flavor- definitely 10/10! I would highly recommend this, especially since it’s way healthier than most desserts. Thank you! <35 stars

    Reply
    • Anna Claire | 40 Aprons TeamAnna Claire | 40 Aprons Team says

      Posted on 12/7/21 at 4:20 pm

      What a compliment! So glad y’all enjoyed this recipe. Thanks for sharing! 🙂5 stars

      Reply
  2. QR says

    Posted on 2/7/21 at 4:38 am

    I’m allergic to maple syrup.. What can I use in its stead?

    Reply
    • Savannah | 40 Aprons Team says

      Posted on 2/9/21 at 1:59 pm

      You can try honey!5 stars

      Reply
  3. Regan Buckner says

    Posted on 2/5/21 at 10:19 am

    Hi, is it possible that I could just use coconut flour instead of almond flour and coconut flour?

    Reply
    • Savannah | 40 Aprons Team says

      Posted on 2/9/21 at 2:12 pm

      We’ve never tried it that way, but we’re definitely interested in how that would taste! Try it and let us know. 🙂5 stars

      Reply
  4. skye says

    Posted on 10/2/20 at 10:36 pm

    what can i use instead of coconut oil? and coconut flour? i have a coconut allergy

    Reply
    • Savannah | 40 Aprons Team says

      Posted on 2/19/21 at 12:37 pm

      You can try substituting with avocado oil and sub with more almond flour in place of the coconut flour! If that doesn’t work, you can try cassava flour.5 stars

      Reply
  5. Lindsey says

    Posted on 7/16/20 at 1:04 pm

    I like the recipe but it came out very wet, what ingredient should I add more of to make a little less wet? Also too sweet for my taste but I’ll just do less maple syrup when I make next. Thanks!

    Reply
    • Amelia Camurati says

      Posted on 7/20/20 at 3:28 pm

      If it’s too wet, add a little more of the dry ingredients!5 stars

      Reply
  6. anna says

    Posted on 6/15/20 at 9:10 am

    This looks delicious! However I have a nut allergy so can I use all coconut flour? And I also don’t want to have to use maple syrup or a liquid sweetener, can I use brown sugar? I appreciate any help. thanks!4 stars

    Reply
    • Savannah | 40 Aprons Team says

      Posted on 2/23/21 at 9:20 am

      Sure! Just use 1/2 cup of coconut flour in place of the almond flour.5 stars

      Reply
  7. Allison Torem says

    Posted on 6/6/20 at 11:10 pm

    Can I make cookies from it??

    Reply
    • Amelia Camurati says

      Posted on 6/8/20 at 3:38 pm

      Absolutely! Or you can skip the oven and eat it raw!

      Reply
  8. Lily says

    Posted on 5/27/20 at 12:38 am

    So delicious!! But wondering about the nutrition facts- three tablespoons of my organic refined coconut oil are 360 calories alone… is 400 calories per serving or for the entire bowl?5 stars

    Reply
    • Amelia Camurati says

      Posted on 6/9/20 at 11:23 am

      The nutrition facts are per serving!

      Reply
  9. lauren says

    Posted on 4/16/20 at 4:09 pm

    if i don’t have coconut flour can i substitute an additional 1/4 cup of almond flour?

    Reply
    • Savannah | 40 Aprons Team says

      Posted on 2/24/21 at 9:59 am

      You can try! The texture may be slightly different.5 stars

      Reply
  10. Stephanie says

    Posted on 9/19/19 at 8:44 am

    As far as the nutrition facts, is the 401 calories and 29g fat per serving really for only 1/4 of the recipe? (since above ingredients list the recipe says it makes 4 servings)… Just want to make sure I get the nutritional info right for counting macros… Plus the low-carb/keto-friendly recipe doesn’t look THAT much different from the regular one, but it only says 101 cal and 8g total fat, so I just would’ve thought it wouldn’t be that much difference. Help?
    We’re kinda new to the healthier-eating-journey, so I’m going to have to get some almond flour and stevia-sweetened choc chips, but this sounds really good, and I’m excited to try them!!

    Reply
    • Cheryl MalikCheryl Malik says

      Posted on 9/19/19 at 1:45 pm

      Those nutrition facts are for a total of 4 servings. We hope you enjoy the recipe!

      Reply
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