Paleo Edible Chocolate Chip Cookie Dough

This eggless, edible cookie dough is made paleo and gluten-free with almond flour, ghee and honey or maple syrup to satisfy your craving. Add a sprinkle of sea salt and grab a spoon! Next time you want to bake cookies, try my paleo chocolate chip cookies.

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.

Does it take exactly like raw cookie dough?

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. Bake these paleo chocolate chip cookies instead.

Let’s talk about ghee

Ghee is clarified butter, which is simply butter with the milk proteins, sugars and water removed. It’s great for people who are trying to stay away from lactose or casein in the butter that might give them issues.

But is it really paleo? 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’re comfortable using ghee. Since ghee is the oil from the butter without the lactose and milk solids, most people feel it’s paleo-friendly.

If you feel differently, then this recipe might not be for you. And if you’re not strictly paleo and just want the recipe to be vegan, you can substitute vegan butter.

Flavor tweaks

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.

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?

After you’ve made this recipe, please consider coming back to share your experience with others by leaving a comment below with a star rating!

Paleo Edible Chocolate Chip Cookie Dough

3.4 from 5 votes

This eggless cookie dough is made paleo and gluten-free with almond flour, ghee and honey or maple syrup to satisfy your craving. Add a sprinkle of sea salt and grab a spoon!

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Prep Time 5 minutes

Total Time 5 minutes

Servings 2 to 4 servings (8 ounces)

Ingredients

  

1x2x3x

• ¾ cup almond flour
• ¼ cup ghee*, can substitute vegan butter
• 2 Tablespoons maple syrup, or honey, if not vegan
• 1 ½ teaspoon pure vanilla extract or almond extract
• Large pinch of salt
• 2 ounces unsweetened dairy free chocolate, chopped
• Sea salt, for topping

Instructions

 

• 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!

Notes

*Ghee: 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, then unfortunately this recipe might not be for you. If you're not strictly paleo but are vegan, you can also substitute vegan butter.

Extract Choice: Using almond extract instead of vanilla extract gives it more of a sugar cookie flavor!

Storage: Store in an airtight container in the fridge for up to 2 weeks (but in my experience, it'll be eaten long before that!)

Nutrition

Calories: 640kcal | Carbohydrates: 40g | Protein: 11g | Fat: 53g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 58mg | Sodium: 212mg | Potassium: 49mg | Fiber: 6g | Sugar: 27g | Calcium: 147mg | Iron: 4mg

Course Dessert

Cuisine American

Author Leslie Kiszka

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