Healthy Cookie Dough

Recipe highlights

• No raw flour. Or raw eggs. It may sound obvious, but many cookie dough recipes call for you to heat treat flour- not this one!
• Naturally gluten-free. And easily made dairy-free, too.
• Tastes like real cookie dough. No chickpeas, beans, or strange ingredients needed.
• Ready in minutes. This is the kind of dessert you can make on a whip when the dessert cravings strike!

Ingredients needed

This no bake dessert was adapted loosely from my healthy chocolate chip cookies but, of course, minus the baking part. It uses simple ingredients and takes minutes to make. For this recipe, you’ll need:

• Almond flour. Blanched almond flour, not almond meal. The latter will yield slightly gritty cookie dough.
• Sugar substitute. A combination of a brown sugar substitute and powdered sugar substitute. Of course, if you don’t mind the extra sugar, maple syrup or coconut sugar work.
• Butter. Softened to room temperature. You can use light butter or vegan butter for fewer calories.
• Milk. I used unsweetened almond milk but any milk works.
• Vanilla extract. A must for any good cookie dough.
• Salt. just a pinch to balance out the sweet flavors.
• Chocolate chips. Use your favorite chocolate chips. I like dark chocolate chips

Find the printable recipe with measurements below.

How to make healthy cookie dough

Cookie dough is very simple to make: the only thing to remember is to cream the butter and sweeteners very well so there is no grittiness throughout.

Step 1- Cream butter and sugar (substitutes): Add the softened butter and sweeteners to a mixing bowl and, using a hand mixer, beat them together until they are fluffy. You can also use a mixing bowl and spoon.

Step 2- Beat ingredients and mix: Add the remaining ingredients, except for the chocolate chips, until combined. Using a rubber spatula, fold through the chocolate chips and any other mix-ins you like.

Step 3– Chill: Cover the bowl and refrigerate for at least 30 minutes to firm up.

Recipe tips and variations

• Let the cookie dough chill for at least 30 minutes to firm up.
• Cut out the dairy by using dairy free butter and dairy free chocolate chips.
• Make chocolate cookie dough by either adding cocoa powder or making my edible brownie batter.
• Add mix-ins like coconut flakes, cashew butter, almond butter, peanut butter (or any nut butter), walnuts, or finely chopped pecans.
• Swap the almond flour for equal parts of oat flour or heat-treated white flour. You could also just make my oatmeal cookie dough instead.

Storage instructions

To store: Keep cookie dough in an airtight container and store it in the fridge. Let it thaw for several minutes before enjoying it.

To freeze: Place the chocolate chip cookie dough in a shallow container and store it in the freezer for up to 6 months.

Ingredients

• • ▢1/4 cup butter softened to room temperature
  • ▢1/4 cup brown sugar substitute
  • ▢3 tablespoons powdered sugar substitute
  • ▢1 cup almond flour
  • ▢2 tablespoons milk I used almond milk
  • ▢1 teaspoon vanilla extract
  • ▢1/2 cup chocolate chips

Instructions

• Add the butter, brown sugar substitute, and powdered sugar substitute in a mixing bowl. Using a hand mixer, beat together until creamy and smooth.
• Add the almond flour, milk, and vanilla extract and mix well. Fold through the chocolate chips.
• Cover the cookie dough and refrigerate it for 30 minutes.