Edible Cookie Dough Recipe made with Almond Flour will satisfy any cookie dough fix. It is No-Bake, Eggless, Flourless, Rich, Sweet, Chocolatey, Decadent with a hint of Salt and is a safe way for your family to indulge in raw cookie dough. Make into bites if desired!
Halloween is next week and it is an unofficial beginning of holiday season. We kick start the season with an edible cookie dough made with almond flour, since we could all use easy treats for the holidays. What is more classic than a chocolate chip cookie? Some of our favorites are Air Fryer cookies, Chocolate chip cookie mug cake or Cheesecake stuffed skillet cookie.
What is edible cookie dough?
It is like eating the real cookie dough but made safe without eggs and regular flour. It has all the rich, chocolatey goodness of a regular cookie, but you don’t have to turn on the oven to make it. So you can eat it by the spoon full or use as a dip.
Why this recipe works?
This recipe uses almond flour instead of regular flour so there is no risk of food born illness here. Since raw cookie dough always has the risk of salmonella from raw eggs, this recipe uses no eggs making it a great vegetarian option as well. Butter and milk adds creaminess and gives an authentic cookie taste.
Chill for some time in the refrigerator before serving. This helps to firm up and most importantly enhances the flavor. The dough is creamy enough to eat with a spoon, yet firm enough to roll into balls.
Gluten Free Edible Cookie Dough-
- No Bake
- Made without "regular" flour
- Gluten free
- Eggless
- Easy Dessert
- Vegetarian
- Kid Friendly
- Delicious as is or as dip
Ingredients
Ingredients are a basic pantry chocolate chip cookie ingredients -
Almond Flour - Use super fine variety. It is low carb, keto friendly and grain free.
Butter - Unsalted butter at room temperature
Sugars - We use both DARK brown sugar and regular sugar
Milk - Whole or skim milk
Flavorings - Vanilla extract and salt
Chocolate chips - Use mini semi sweet chocolate chips (refer notes to use regular chocolate chips)
Method
This is an easy no bake recipe -
Step-1: Beat butter and both sugars until smooth and fluffy.
Step-2: Beat in almond flour, vanilla, salt and milk, until mixed. Then mix in chocolate chips.
To make into cookie dough bites -
Step-1: Scoop about 1 tablespoon measure dough, place on parchment paper lined baking sheet and refrigerate for an hour. Remove from refrigerator, gently roll into balls.
Step-2- Refrigerate for another hour or so to firm up. Store in a sealed container in the refrigerator for up to 5 days or the freezer for up to 2 months.
Expert tips
Use super fine almond flour - It is available in all major US grocery stores and amazon.
Cream until sugar has dissolved - It is important to beat butter and sugar for 1 to 2 minutes, to make sure that the sugars has completely dissolved. This guarantees a creamy mouth feel.
Use dark brown sugar - Dark brown sugar really enhances the molasses taste of a classic cookie.
Use mini semi sweet chocolate chips - It is the perfect size for this bite size treat.
To use regular size chocolate chips - Place regular chocolate chips on a cutting board. Chop into finer pieces (don't make them into powder) and then mix into the almond flour dough.
Chill - The gluten free chocolate chip cookie dough is best after letting it sit in the fridge for a few hours. It thickens, flavors deepen and gets enhanced in this process. I like to store mine in a sealed glass mason jar in the fridge for a quick treat anytime.
Can I use regular flour instead of almond flour?
Absolutely! However, you need to make sure that the flour is heat treated to make it safe to eat. To heat treat flour - Sprinkle flour in a rimmed baking sheet and bake at 350 degrees for about 5 minutes. Cool completely before using. Also about ¾ cup of all purpose flour is perfect for this recipe.
Does this dough taste like almonds?
No! If you are concerned that this cookie dough will taste like almonds since we are using almond flour, it does not. The almond flour makes it safe to eat, but also is nutritious.
How to store gluten free cookie dough?
The dough stores really well.
Cookie dough can be stored in the refrigerator (in a sealed glass container for up to a week) or freeze up to 2 months (allow to thaw before enjoying it).
Serving suggestions
- As is along with a glass of milk
- Enjoy with cinnamon sugar pita chips
- Along with vanilla ice cream
Variations
- Make no flour chocolate covered cookie dough bites - Make bites as per instructions and keep them refrigerated. Dip a ball in melted chocolate, drain off excess and place in a parchment lined baking sheet. Chill until hardened and enjoy!
- Make almond flour cookie dough for one - Use the following measurements to make it single serving -
- 1 tablespoon butter
- 2 tablespoons (not packed) dark brown sugar
- ½ tablespoon sugar
- ¼ cup almond flour
- ½ tablespoon milk
- A dash of vanilla
- A pinch of salt
- 1 to 2 tablespoons mini semi sweet chocolate chips
Proceed as per instructions
3. Make into Bars - Spread cookie dough in a parchment lined paper to make a thick square/rectangle. Chill until firm. Spread melted chocolate (mixed a touch of vegetable oil) on top, chill again. Cut into bars and store in the refrigerator.
More Dessert Recipes using Almond Flour
Edible Cookie Dough with Almond Flour
Edible Cookie Dough Recipe made with Almond Flour will satisfy any cookie dough fix. It is No-Bake, Eggless, Flourless, Rich, Sweet, Chocolatey, Decadent with a hint of Salt and is a safe way for your family to indulge in raw cookie dough. Make into bites if desired!
Ingredients
- 4 tablespoons unsalted butter, room temperature
- ¼ cup + 1 tablespoon dark brown sugar (both packed)
- 2 tablespoons sugar
- 1 cup almond flour, super fine
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt (or more if desired)
- ¼ cup + 2 tablespoons mini semi sweet chocolate chips
Instructions
1. Add butter and both sugars to a medium bowl, beat with a hand held electric beater for about 2 minutes or until smooth and fluffy.
2. Beat in almond flour, milk, vanilla and salt for a few seconds, until thoroughly combined.
3. Add chocolate chips and beat for a few seconds, until evenly combined.
Refrigerate in a covered container for at least one hour (the dough can be stored in the fridge) for it to firm up slightly and enhance the flavors.
Enjoy!
To make into Cookie Dough Bites
1. Scoop about 1 tablespoon measure dough and place on parchment paper lined baking sheet.
2. Place the baking sheet in the refrigerator for about an hour. Remove from refrigerator, gently roll dough into balls.
3. Refrigerate for another hour or so. Store in a sealed container in the refrigerator for up to 5 days or the freezer for up to 2 months.
Notes
Use super fine almond flour – It is available in all major US grocery stores and amazon.
Cream until sugar has dissolved – It is important to beat butter and sugar for 1 to 2 minutes, to make sure that the sugars has completely dissolved. This guarantees a creamy mouth feel.
Use dark brown sugar – Dark brown sugar really enhances the molasses taste of a classic cookie.
Use mini semi sweet chocolate chips – It is the perfect size for this bite size treat.
To use regular size chocolate chips – Place regular chocolate chips on a cutting board. Chop into finer pieces (don’t make them into powder) and then mix into the almond flour dough.
Chill – The gluten free chocolate chip cookie dough is best after letting it sit in the fridge for a few hours. It thickens, flavors deepen and gets enhanced in this process. I like to store mine in a sealed glass mason jar in the fridge for a quick treat anytime.
Use the following measurements to make it single serving -
- 1 tablespoon butter
- 2 tablespoons (not packed) dark brown sugar
- ½ tablespoon sugar
- ¼ cup almond flour
- ½ tablespoon milk
- A dash of vanilla
- A pinch of salt
- 1 to 2 tablespoons mini semi sweet chocolate chips
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 221Total Fat: 18gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 21mgSodium: 47mgCarbohydrates: 13gFiber: 3gSugar: 9gProtein: 4g
I am not a certified dietician or nutritionist. The information is a product of online calculator such as Nutrifox.com, although Kitchen at Hoskins attempts to provide accurate nutritional information, these figures should be considered estimates and not be construed as a guarantee. Varying factors such as product types or brands purchased, produce, and the way ingredients are processed change the nutritional information in any recipe. Furthermore, different online calculators provide different results depending on their fact algorithms. Under no circumstances will Kitchen at Hoskins be responsible for any loss or damage resulting for your reliance on the nutritional information. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for all decisions pertaining to your health and ensuring that any nutritional information provided is accurate.
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