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chocolate cookie dough in two jars.

Edible Double Chocolate Cookie Dough

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5 from 1 review

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


Units Scale
  • 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)


  1. 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.
  2. Stir in the chocolate chips.
  3. Serve immediately, or chill in the refrigerator for at least 30 minutes for the optimal texture and sweetness.
  4. Store any leftovers in the refrigerator for up to 5 days.


  1. This recipe is not meant to be baked, it is meant to be eaten raw.
  2. Store any leftovers in an airtight container for up to 5 days.
  3. This recipe is best served a little cold as it will be sweeter than when it is at room temperature.
  4. You can use dark chocolate chips or mini chocolate chips, whatever you prefer.
  5. The nutrition data for this recipe includes sugar. The carbs and sugar content will be less if you use sugar-free ingredients. 


  • 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