Edible Cookie Dough

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An easy recipe for no bake Edible Cookie Dough that is Gluten-Free, Paleo friendly. Just 6 Simple Ingredients and 10 Minutes to make.

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I’ve never met a person that doesn’t love edible cookie dough – so naturally, I had to figure out a way to make a healthier, but still satisfying version of this yummy sweet snack.

The best thing about our Edible Cookie Dough recipe, is how quick it is to throw together – and there’s no cooking involved! These cookie dough bites are gluten-free, because it is made without flour.

Instead of traditional flour, we use almond flour! Almond flour is a popular substitute for traditional flour and is chock full of nutrients. So, when you’re making our edible cookie dough recipe – you’re actually making a pretty healthy and nutritious sweet!

Why You’ll Love this Recipe:

Ready in minutes: No baking required—just mix, chill, and enjoy.
Naturally gluten-free and grain-free: Made with almond flour for a soft, cookie-like texture without any refined flour.
Sweetened with honey: A more wholesome sweetener that still delivers cookie dough flavor.
Safe to eat raw: No eggs or raw flour, so you can enjoy worry-free.
Customizable: Add nuts, swap the chips, or stir in a little cinnamon for your own twist.

almond flour. Use finely ground blanched almond flour for the smoothest, dough-like texture—do not substitute with almond meal.
coconut oil. Adds moisture and richness; use softened or melted for easy mixing. Substitute for butter if desired.
baking soda. Included for authentic cookie dough flavor, even though it’s not baked.
honey. Natural sweetener that blends easily into the dough; maple syrup can also be used.
mini chocolate chips. Distribute more evenly through the dough than full-size chips.
salt. Balances sweetness and enhances flavor—important even in no-bake recipes.

In a medium bowl, stir together the almond flour, coconut oil, honey, and vanilla extract until fully combined and smooth.
Fold in the chocolate chips, baking soda, and salt. Stir until evenly distributed.
Place the mixture in the fridge for 10 minutes to firm up slightly for a scoopable texture.
Enjoy with a spoon, roll into bites, or store for later.

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Recipe Notes & Tips:

No need to bake: This recipe is designed to be eaten raw—skip the oven entirely.
Chill for firmer texture: If the dough feels too soft, refrigerate it for 10–15 minutes to firm up before scooping or rolling into bites.
Mix by hand or with a fork: No mixer required—just a bowl and spoon will do.
Taste and adjust: Add more honey for sweetness, or an extra pinch of salt if you like a sweet-salty balance.
Make it dairy-free: Be sure to use dairy-free chocolate chips if needed.
Optional add-ins: Try chopped nuts, shredded coconut, or a dash of cinnamon for extra variety.

Serving Suggestions:

How to Store:

Refrigerator: Store in an airtight container for up to 1 week. The dough will firm up in the fridge—let it sit at room temperature for a few minutes if you’d like it softer before eating.
Freezer: Freeze in portions (rolled into balls or pressed flat) for up to 2 months. Thaw in the fridge or at room temperature before serving.

FAQs:

Can I bake this cookie dough?

No, this recipe is not meant for baking. It doesn’t contain the structure or leavening needed for traditional cookies.

Is the baking soda necessary if I’m not baking it?

It’s optional, but it adds a classic cookie dough flavor that mimics baked cookies.

What if I don’t have mini chocolate chips?

You can use regular chocolate chips, chopped dark chocolate, or even leave them out entirely.

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