Grain-free, sugar-free, low-carb keto edible cookie dough. This vegan edible cookie dough recipe requires only a few ingredients and a few minutes to prepare!..Plus it’s a no-bake treat, so no need to fire up the oven!
If you remember my Paleo Chocolate Chip Edible Cookie Dough, you’re familiar with the concept of the grain-free edible cookie dough. Well, we’re revisiting the topic to make a low-carb, sugar-free, dairy-free keto edible cookie dough that happens to also be vegan. Version 2.0 if you will!
What is Edible Cookie Dough?:
For those of you who are new to the concept of edible cookie dough, we essentially make an egg-free dough that is ready for the eating – no leavening agents required!
This generates a treat that’s perfect for us chocolate chip cookie fiends who sometimes crave the dough more than the actual baked cookie. I’m willing to bet there are a few of you in the house 😉
My original version of paleo edible chocolate chip cookie dough calls for ghee, but we’re swapping ghee for coconut butter to keep it dairy-free.
We’re also trading out pure maple syrup for a zero-sugar sweetener to make it sugar-free and low-carb.
Hint: those of you who are neither vegan nor keto can absolutely follow the original recipe for a paleo version.
What Type Of Sweetener To Use:
We have a lot of options when it comes to the sweetener.
You can use a granulated or powdered sweetener, like Swerve, Stevia, Monk Fruit Sweetener, etc., or you can use liquid Stevia.
I’ve also been enjoying this organic maple flavored syrup, which is stevia-based and can be used as a 1:1 replacement for regular pure maple syrup (note: if you use this sweetener, use 3 tablespoons and cut the measurement of coconut butter back to 3 tablespoons).
My preference is the maple-flavored syrup or Stevia drops (or any form of liquid zero-sugar) sweetener over the granulated type.
If you’d like, you can also use sugar-free confectioners sweetener.
If you go this route, use three tablespoons of the confectioners sweetener and add an additional three tablespoons of melted coconut butter.
What Type of Chocolate To Use:
Let’s discuss the chocolate chip portion of the recipe.
To keep the recipe keto, you’ll want to go with a chocolate chip or chocolate bar sweetened with a zero-sugar sweetener.
I like Lily’s Chocolate Chips for a vegan sugar-free chocolate chip option, but they do contain soy, so if you’re soy-free, a better option would be buying a sugar-free vegan chocolate bar and chopping it up.
If you’re like me and you aren’t Keto, you can go with a Paleo chocolate bar. Eating Evolved, Hu Chocolate, and ZazuBean are my favorite paleo, vegan dark chocolate bars.
How to Make Edible Cookie Dough:
Okay, so now that all that business is out of the way, let’s talk prep.
You guys, this is silly simple to make. You just stir everything together in a bowl until it’s combined, and you’re done.
Either munch on your edible cookie dough right then and there, or roll it into little cookie dough bites (which is what I did, as you may have gathered).
The dough is a bit greasy when you first make it, so if you are planning on rolling it into balls, you can refrigerate it first for an easier rolling experience.
Whip up a batch of this edible cookie dough and use it in Keto Cookie Dough Ice Cream!
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this Keto Edible Cookie Dough, please feel free to share a photo and tag me at @The.Roasted.Root on Instagram!
Eat that dough!
Keto Edible Cookie Dough
Ingredients
- 1 cup finely-ground almond flour
- 3 Tbsp coconut butter softened or melted
- 3 Tbsp maple-sweetened sugar-free syrup liquid sweetener, see notes*
- 1 teaspoon pure vanilla extract optional
- 1/2 teaspoon ground cinnamon optional
- 1/4 cup dark chocolate chips or chunks see notes**
- 1 pinch sea salt
Instructions
- Add all ingredients to a small bowl and stir until combined. Taste edible cookie dough for flavor and add more sweetener to taste.
- Note: If rolling dough into bite-sized balls, it's easiest to refrigerate the dough for 1 hour before rolling, but this is not mandatory.
- Store in the refrigerator in an air-tight container.
Video
Notes
Nutrition
I’m not a personal fan of coconut, so I had to re-make it with country crock’s vegan butter. The flavor turned out perfectly good, but the texture is very gritty.
I was having a sweets craving while looking through the archives for something I could make with what was in my pantry, so I was so happy to find this recipe had a sweetener substitute. I think it did come out differently flavored than the maple syrup would have. I’m not 100% vegan so I used a combination of real butter and coconut oil, but I don’t know that it made much difference from how coconut/vegan butter would have melted. The granulated sweetener and almond flour makes for a really great traditional raw cookie dough-ish mouthfeel. For anyone using a granulated sweetner instead of liquid (I used golden monkfruit), I’d suggest starting with just 2tbsp and maybe a little bit extra butter alternative because it was VERY sweet, more like a sugar cookie dough, until I darkened the flavor a bit with some flaxseed powder, extra vanilla, extra salt, and a bit of raw cacoa powder (if I’d started with less sweetener I probably wouldn’t have kept adding random ingredients, but the flaxseed and raw cacao gave it a nice “traditional” taste). The granulated sweetener version seems to need a bit more liquid, or maybe it was my almond flour (Bob’s Red Mill)– so if it seems really powdery and dry at first, don’t be scared, try more butter or a splash of almond milk or some coconut oil. Everybody ate it straight out of the bowl once I added the chocolate chunks so I didn’t have time to see how it chilled, it was great at room temperature!
I’m allergic to coconut, is there a substitute for the coconut butter?
Hi Cindy,
You can replace the coconut butter with almond butter! Hope you enjoy! 😀
could i use coconut oil instead of coconut butter? thank you!!
Hi Grace,
I haven’t tested the recipe using coconut oil, so I can’t be sure. My guess is it will work but you’ll probably want to use a little less since coconut butter is much more solid at room temperature than coconut oil. I would also recommend refrigerating the dough for at least a few hours to be sure it sets up 😀 Let me know how it goes! xo
Could I bake this for cookies, or would I need to add something? I am about to try the dough now first !
this cookie dough sounds great and already you have add nutrients ingridients but wecan add more nuts too..thanks for sharing this.
This cookie dough looks AMAZING!! I love that it’s made with healthy ingredients 🙂
Thanks so much, girl! xo
I love making no-bake cookie dough with whole-food, nutrient-dense ingredients like nuts…can’t wait to try this version with almond flour! So many options for serving too 🙂
Mygawsh, Brittany, it is soooo good! I hope you enjoy!
This recipe made me laugh just to know there are other cookie dough lovers out there. I love this recipe! There is hope now of me sticking to a Keto diet.
I dont see any nutrtional values? What are the xarbs ? Calories ect
Hi Melodee! I added the nutrition facts to the post. Let me know if you have any other questions 😀
How many carbs are in this dough. I am new to low carb keto. This is going to be a stay in my makings. Yum
Hi Helen! I added the nutrition facts to the recipe card. I have the macros calculated based on 1 bite out of 16, assuming you’d be rolling the dough into 16 balls 😉 Let me know if you have any other questions.
1 bite= 5 carbs? That’s not very keto friendly.
Try using tigernut flour. It’s a great almond flour substitute, but it’s not a nut, it’s a tuber – that has a nutty flavor! You should be able to sub 1:1 for this recipe.
If I’m allergic to almonds, is there a substitute?