Healthy Edible Cookie Dough

Healthy Edible Cookie Dough

 Healthy Edible Cookie Dough

Safe to eat, healthy cookie dough? Yes, please! This cookie dough recipe is delicious and is sure to be enjoyed by everyone. Replace the all-purpose flour for any type of gluten-free flour if needed.


Prep Time: 10 minutes

Yields: 1 1/3 cups



  • 3/4 cup organic all-purpose flour
  • 1/4 cup organic almond butter— or nut butter of choice
  • 2 tablespoons unsalted organic vegan butter — at room temperature (or use organic coconut oil)
  • 3 tablespoons organic maple syrup
  • 3 tablespoons organic coconut sugar
  • 1 teaspoon organic vanilla extract
  • 1/8 teaspoon kosher salt
  • 2 tablespoons unsweetened almond milk or plant based milk of choice
  • 1/4 cup mini dark chocolate chips 


Directions- 3 easy steps!

  1. Step 1 - Pre-cook the flour. Preheat to 350F. Spread the flour onto a parchment-lined baking sheet and place it in the center of your oven. Bake for 10 minutes. 
  2. Step 2 - In a bowl add the almond butter, vegan butter, maple syrup, coconut sugar, vanilla and salt and beat with a mixer on medium speed until the mixture is smooth and creamy, about 2 minutes.
  3. Step 3 - Add the pre-cooked flour, and beat again on low speed until the flour completely mixes in, takes a few seconds. Add the the almond milk and beat. With a rubber spatula, stir in the chocolate chips. 



Notes: Store in the fridge covered with plastic for a week (I don't think it will last that long in your fridge though). You can also freeze for up to 3 months.


Crunchy Mama Tip: Replace the chocolate chips with cut up dark chocolate bar pieces- our favorite is the Pacari Raw Organic 70% Cacao Bar.


Credit: Wanda Malhotra


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