Edible Almond Flour Cookie Dough recipe is healthy, gluten-free, vegan, raw, low-carb, protein-rich, and studded with chocolate chips! No heat-treating flour- Just mix and enjoy!
Making edible cookie dough at home is super easy—especially when you skip the heat-treating step! Raw flour isn’t safe to eat, which is why traditional recipes require heating it first. But by using healthy almond flour, a naturally safe and nutritious alternative, you can enjoy chocolate chip cookie dough straight from the bowl—no cooking required!
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Reasons to love
Diet-Friendly – It is vegan, gluten-free, flourless, low-carb, protein-packed, and made with wholesome raw ingredients.
Quick & Easy – Ready in just 2 minutes and mixed in a single bowl—no baking, no chill time, no fuss.
No Oven Needed – Perfect for satisfying your sweet tooth without ever turning on the oven.
Amazing Texture – Soft, fudgy almond flour dough with just the right amount of crunch from chocolate chips—totally satisfying and spoon-licking good!
Allergy-Friendly – Made with no eggs, flour, or peanut butter, so it’s a great option for those with dietary restrictions.
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Ingredients you'll need to make edible cookie dough with almond flour
Scroll down to the recipe card below for full information on ingredients and amounts.
- Almond Flour – Use super-fine variety, not almond meal. The finer grind ensures a smooth, soft cookie dough texture that mimics traditional raw cookie dough made with all-purpose flour.
- Almond Butter – It helps bring everything together, adds healthy fats and a nutrition boost with added protein and fiber. Peanut butter makes a great substitute.
- Coconut Oil – Coconut oil is a great dairy-free alternative to butter and adds a subtle coconut aroma that pairs beautifully with almonds. It also helps to keep the dough vegan.
- Brown Sugar – Dark brown sugar adds a deeper, richer molasses flavor and gives it a more authentic chocolate chip cookie taste.
- Milk – Use regular milk or plant based milk to keep it vegan and dairy-free.
- Chocolate – Mini chocolate chips are perfect for even distribution in every bite, but you can also use finely chopped semi-sweet chocolate bar or regular chips. Use vegan chocolate chips to keep it vegan.
Almond Flour Cookie Dough
Equipment
Ingredients
- 2 cups almond flour super fine
- ¼ cup milk (regular or plant-based)
- ¼ cup dark brown sugar packed
- 1 tablespoon melted coconut oil
- 2 tablespoon almond butter or use peanut butter
- ¼ teaspoon salt
- 6 tablespoons mini semi sweet chocolate chips (use vegan, if needed)
Instructions
- Add all ingredients, except chocolate chips, into a medium bowl. Beat with an electric beater until evenly combined, for about one minute.
- Gently fold in the chocolate chips with a spatula, then refrigerate the dough for at least 2 hours. This helps it firm up and allows the flavors to meld together for an even more delicious, satisfying bite!
- To make cookie dough bites as shown in the pictures, roll the dough into an 8-inch log, wrap it in plastic wrap, and refrigerate overnight. Then slice it into thick rounds and store them in the fridge for a quick, guilt-free treat anytime.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
How to make healthy edible cookie dough?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
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How long does no-bake cookie dough last in the fridge?
No-bake edible cookie dough will stay fresh in the fridge for at least one week when stored properly. Here are a few fun and practical ways to store it:
Scoop & Store: Simply scoop the almond flour dough into an airtight container and refrigerate. Enjoy by the spoonful whenever a sweet craving strikes!
Sliceable Dough Log: Roll the dough into an 8-inch log, wrap tightly in plastic wrap, and refrigerate overnight. Once firm, slice into thick discs for a quick, portion-controlled sweet treat.
Cookie Dough Bites: Roll about 2 tablespoons of dough into balls, chill on a plate until firm, then transfer to a sealed container. These make great grab-and-go bites!
Substitutions & Variations
- Make it vegan - Use almond or oat milk and vegan chocolate chips, as in vegan vanilla mug cake.
- Healthier - You can swap the brown sugar for 1 to 2 tablespoons of maple syrup, though I personally prefer the flavor of brown sugar.
- Peanut butter - Use peanut butter instead of almond butter.
- Snickerdoodle - Mix cinnamon into the gluten free cookie dough and also sprinkle cinnamon sugar.
- Birthday cake - Skip chocolate chips and use colorful sprinkles for a festive touch.
- M&M - Stir in chopped M&M candies instead.
- Red velvet: Add a dash of cocoa powder and red food coloring.
Recipe tips
- Use dark brown sugar for a rich molasses flavor and extra caramel notes.
- Not a fan of coconut oil? Melted butter works just as well.
- For the best texture, use mini semi-sweet chocolate chips or finely chopped semi-sweet chocolate—Ghirardelli is a great choice.
More Gluten-Free Almond Flour Cookie Recipes
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