This eggless, edible cookie dough is made paleo, gluten-free and dairy-free with almond flour, ghee and honey or maple syrup to satisfy your craving. Add a sprinkle of sea salt and grab a spoon!
It’s Monday. I’m busy, you’re busy – so let’s get right down to business: I have made you some eggless, paleo, no-bake edible cookie dough to get you through this week.
There is a need for this. I know I’m not alone here.
Every single time that I make cookies, I end up eating at least two cookies’ worth of raw dough. Every damn time. I know I shouldn’t do it, I know it’s not good for me, I know I’m going to contract some alien disease that’s tied to raw eggs and sugary happiness, but I do it anyway. I need to provide myself with an alternative that I can confidently inhale while I’m using another dough to make actual cookies. It’s kinda like eating a bag of cheesy poofs while you’re making dinner because you’re too hungry to wait for the meal itself.
Come on, I know I’m not the only one that does that.
I like to add almond extract because it gives it a sugar cookie-esque flavor, which means it’s like eating sugar cookies loaded with chocolate chips.
[new recipe idea alert!]
Also, sea salt. I consider this a must. Sweet and salty will never not be my jam.
I’m going to be upfront with you here: this does not taste exactly like raw chocolate chip cookie dough. The flavor is slightly different, but you can’t expect perfection when you’re omitting all the main ingredients of cookie dough, ya know? I wish I could tell you that it’s exactly like raw cookie dough, and I wish I could tell you you’d never know the difference between this and that, but I can’t. I’m not perfect. So don’t be mad, don’t leave me hate comments and don’t @ me. Enjoy it for what it is.
This is a perfectly delicious substitute, and honestly I might love it more than your standard raw cookie dough. It feels more intentional, and less like I’m robbing myself of additional freshly baked cookies. Because good lord, do I love freshly baked cookies.
Of which, don’t try to bake this. You’ll just have a hot, melty mess.
Just eat this while you’re baking chocolate chip cookies because you’re too hungry to wait for the cookies themselves.
So there you have it: Edible cookie dough that you don’t have to fear disease from, and a confession that I’m not perfect. What more could you ask for on a Monday?
- If you’re still craving real life chocolate chip cookies, give my all time favorite soft and chewy chocolate chip cookie recipe a shot.
- Want to stick to paleo? Try these paleo chocolate chip cookies from Erika’s Gluten Free Kitchen.
- Not enough for ya? How about a giant chocolate chip cookie made in a skillet from my friends at Foodal?
- Or… I don’t know… a chocolate chip cookie cake. (Vintage Kitty, what are you doing to me?!)
Paleo Edible Chocolate Chip Cookie Dough: This eggless cookie dough is made paleo, gluten-free and dairy-free with almond flour, ghee and honey or maple syrup to satisfy your craving. Add a sprinkle of sea salt and grab a spoon!
- 3/4 cup almond flour
- 1/4 cup ghee* or vegan butter
- 2 tablespoons honey or maple syrup
- 1 1/2 tsp pure vanilla extract or almond extract
- Large pinch of salt
- 2 ounces unsweetened chocolate, chopped
- Sea salt, for topping
- In a medium bowl, combine almond flour, ghee, sweetener, extract and salt. Use a hand mixer and beat to combine. Taste test and add more extract, sweetener and/or salt as needed.
- Stir in chopped chocolate. Top with sea salt. Store in the fridge, covered, until ready to eat – then enjoy!
*There’s a long standing debate about whether or not ghee should be considered dairy, so I leave it up to you whether or not you want to use ghee. Since ghee is clarified butter with the milk proteins, sugars and water removed, it can be considered paleo-friendly because it’s the oil from the butter and doesn’t contain the lactose and milk solids. If you feel differently, substitute vegan butter.
Using almond extract instead of vanilla extract gives it more of a sugar cookie flavor!
Store in an airtight container in the fridge for up to 2 weeks (but in my experience, it’ll never last that long).