All the way back in 2014, I was inspired to make cookie dough that was meant to be eaten as is, in all of its doughy, unbaked goodness.  Without the raw eggs, and with good-for-you ingredients.
 
Mission accomplished!  6 simple ingredients, one bowl, and about 5 minutes is all it takes for this tasty treat that you can keep in the fridge all week for whenever a sweet craving hits.
 
Now I’m back with some updated pictures (because apparently photography was not a priority for me back in 2014… ha!), some variation ideas, and some low carb options.
 
The original recipe for this was inspired by my little brother sending me a picture of a new edible cookie dough that had just hit the market back then.
 
 
I looked them up, and they’re still around!  Edoughble is the name and I love all of their flavor ideas!  The ingredients aren’t bad at all, but they’re not gluten or dairy free, and I’d still rather make my own – especially when it’s this quick and easy!  And with ingredients I pretty much always have on hand.
 
Hope you love this easy dessert recipe!  Would love to know how you switch it up (ideas below) or if you stick to the original.
 

Some variations to make this your own:

  • add 1 Tablespoon of cacao powder for a double chocolate flavor
  • add shredded coconut, pecans, and a dash of almond extract for “German Chocolate Cake” flavor
  • add 1/4 cup oats + chopped walnuts and dried cranberries or raisins for a “Trail Mix Cookie”
  • add 2 Tablespoons of creamy peanut butter, because peanut butter.
  • Or mix in 1/3 cup coconut milk for a lighter, thinner consistency – perfect for dipping sliced apples!

Print Recipe
5 from 2 votes

Chocolate Chip Cookie Dough Dessert | PALEO, Gluten Free, Keto

Servings: 6
Calories: 259kcal

Ingredients

  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/3 cup maple syrup (low carb option)
  • 1/4 cup coconut oil, melted or ghee
  • 1 tbsp vanilla flavoring (or 1 tsp if using extract)
  • 1/2 tsp salt
  • 1/3 cup chocolate chip (sugar free option)

Instructions

  • Combine the melted coconut oil or ghee, maple syrup, and vanilla in a medium bowl.  Stir in the flours and salt and mix well.
  • Add the chocolate chips, and stir until combined.
  • Serve at room temp, or chill and store and the fridge.

Notes

Maple syrup (low carb option)
vanilla (I use this non-alcoholic one)
chocolate chips (sugar free option)
 
*NOTE: Nutrition facts are calculated using regular maple syrup, not the low carb option.

Nutrition

Calories: 259kcal | Carbohydrates: 19g | Protein: 5g | Fat: 19g | Saturated Fat: 9g | Fiber: 4g | Sugar: 12g
Filed   Desserts, dips sauces, keto, Paleo, snacks