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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.
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.
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 Even if that worry is a bit outdated, you can gorge your prego self (I’m looking at you… wait, I’m talking about myself) on a bowl without feeling one bit guilty.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!
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!
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
Check out our recipe for keto chocolate chip cookie dough!
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.
Once the vegan cookie dough base is nice and smooth, stir in your 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)
Healthy Cookie Dough (Paleo, Vegan, Edible, Gluten Free)
Equipment
- Medium bowl
- Large spoon or silicone spatula
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 pure vanilla extract see Notes
- 2 large pinches sea salt
- ¼ cup dairy-free chocolate chips
Instructions
- Stir together all ingredients, except chocolate chips, until very well combined.
- Stir in chocolate chips. Serve or chill.
Video
- 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 our recipe for keto edible cookie dough!
Approximate Information for One Serving
Nutrition Disclaimers
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.
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Turned out a bit crumbly but I thinks that’s because I used plain flour instead of almond and coconut, tasted great though ??
I made this last week and it’s amazing!!! I stopped eating traditional cookie dough ages ago and just figured it was something that I’d never get to have again. Thankfully, I stumbled upon your recipe and now I can enjoy cookie dough again!!!
Any idea what the nutrition facts on this recipe are?! 🙂 Can’t wait to try!
Just tried this recipe and loved it! One word of caution…let your flours cool after you toast them. I didn’t think about it and all my chocolate chips melted! Oh, well. ☺️ It was good anyway!
Good point! No need to toast the flours though 🙂
Hi, my daughter has a tree but allergy and that excludes coconut flour and oil. Do you think it’s still doable? Thanks!! Julie
Absolutely! Use ghee or butter in place of the coconut oil if you can (if not, something like avocado oil would be ok) and arrowroot in place of the coconut flour. Make sure you give it a few minutes to rest to allow the texture to really soften
I tried this thinking it wouldn’t taste what I was hoping but I have found it so enjoyable!
I’m so glad!
Loved! How long can I frozen?
I haven’t frozen it but I would think quite a while! At least 3 months.
OMG!! Delish!!
Yay! I’m glad you liked it as much as we do 🙂
This is amazing!
I love it too!
I just made this and it’s great. Next time I want to half the maple syrup. I used cocoa nibs instead of chocolatechips. And I used oat flour because I didnt have any coconut flour.