Edible Double Chocolate Cookie Dough
Edible Double Chocolate Cookie Dough is a quick and easy treat that is meant to be eaten raw. You can make this vegan, keto-friendly, gluten-free, and grain-free recipe in less than 10 minutes. This is the perfect way to satisfy a cookie craving when you don’t feel like baking!
As you probably know, most raw cookie doughs are not safe to eat without baking because they contain raw eggs and uncooked grain flours.
This Edible Double Chocolate Cookie Dough recipe is safe to eat raw, though, because it has no eggs and it uses almond flour instead of a grain-based flour.
Why You Need This Recipe
You can make it in less than 10 minutes, so it’s perfect for those times when you’re really craving chocolate.
Additionally, this recipe is:
- Vegan,
- dairy-free,
- grain-free,
- gluten-free,
- keto-friendly if you use a sugar-free liquid sweetener and sugar-free chocolate chips,
- and paleo.
Key Ingredients
One of the nice things about this recipe is that you really just need ingredients from your pantry. This recipe doesn’t use eggs or milk since it is vegan and dairy-free.
I bet you have everything you need to make this recipe right now!
Almond flour makes the base of this edible cookie dough. Because almond flour is made from ground-up almonds, it is safe to be eaten without baking.
Cocoa powder or cacao powder adds the chocolate flavor with no sugar.
Coconut oil gives the dough moisture and helps it stick together.
Vanilla extract helps add to the cookie dough flavor.
Sea salt helps bring out the sweetness.
Liquid sweetener like maple syrup or this keto version of maple syrup makes this dessert perfectly sweet.
Chocolate chips make this a double chocolate delight. Vegans can use these chocolate chips and keto folks can use these keto chocolate chips.
Please see the recipe card at the end of this post for the exact ingredients and measurements.
Recipe Steps
Step One
Combine the dry ingredients and wet ingredients for your edible cookie dough into a medium mixing bowl. I usually melt the coconut oil by microwaving it for 30 seconds in a small glass bowl.
Step Two
Once you have all the ingredients in your bowl, just use a spatula to mix them together. Make sure there are no lumps of almond flour.
Please see the recipe card at the end of this post for the exact ingredients and measurements.
Step Three
Then, either enjoy the cookie dough with a spoon right out of the bowl, or put it in the refrigerator to chill for about 30 minutes. The batter will have a firmer texture and will be the sweetest when it is chilled.
I hope you love this delicious treat as much as I do! it is perfect for satisfying a chocolate craving.
Recipe Tips & Substitutions
- If your mixture is too dry for you liking, just add an extra tablespoon of liquid like melted coconut oil, sweetener, or even almond milk.
- Store any leftovers in an airtight container for up to 5 days.
- This recipe is best served a little cold as it will be sweeter than when it is at room temperature.
- You can use dark chocolate chips or mini chocolate chips, whatever you prefer.
- For a triple chocolate dessert (only for the true chocoholics like me!), drizzle on some vegan chocolate fudge sauce or keto chocolate sauce.
Recipe FAQs
This recipe is meant to be eaten raw and not baked.
Yes, absolutely!
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Edible Double Chocolate Cookie Dough
Edible Double Chocolate Cookie Dough is a quick and easy treat that is meant to be eaten raw. You can make this vegan, keto-friendly, gluten-free, and grain-free recipe in less than 10 minutes. This is the perfect way to satisfy a cookie craving when you don’t feel like baking!
- Total Time: 7 minutes
- Yield: 8 1x
Ingredients
- 1 cup almond flour
- 1/4 cup maple syrup (KETO: use the equivalent of a sugar-free liquid sweetener)
- 2 tablespoons coconut oil, melted
- 1/2 teaspoon vanilla extract
- 2 tablespoons cocoa powder or cacao powder
- 1/4 teaspoon sea salt
- 1/4 cup dairy-free chocolate chips (KETO: use sugar-free chocolate chips)
Instructions
- In a medium bowl, combine the almond flour, maple syrup, coconut oil, vanilla extract, cocoa powder, and sea salt. Stir until the batter is fairly smooth.
- Stir in the chocolate chips.
- Serve immediately, or chill in the refrigerator for at least 30 minutes for the optimal texture and sweetness.
- Store any leftovers in the refrigerator for up to 5 days.
Notes
- This recipe is not meant to be baked, it is meant to be eaten raw.
- Store any leftovers in an airtight container for up to 5 days.
- This recipe is best served a little cold as it will be sweeter than when it is at room temperature.
- You can use dark chocolate chips or mini chocolate chips, whatever you prefer.
- The nutrition data for this recipe includes sugar. The carbs and sugar content will be less if you use sugar-free ingredients.
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size:
- Calories: 201
- Sugar: 9.2 g
- Sodium: 74.8 mg
- Fat: 9.4 g
- Saturated Fat: 4.5 g
- Carbohydrates: 14.3 g
- Fiber: 1.6 g
- Protein: 3.2 g
- Cholesterol: 0.4 mg
Keywords: keto cookie dough, chocolate cookie dough, vegan cookie dough
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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition. She is a top wellness and food blogger with over 10 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send Carrie a message through her contact form.
didn’t work? just wasted all my ingredients. it’s super dry and i used all that it said!
Just add a little more liquid sweetener or coconut oil and you’re good to go! Sometimes the measurements can differ depending on the brands of ingredients you use.
I’m a chocoholic so I love this recipe so much!!!
★★★★★