This Paleo Edible Chocolate Chip Cookie Dough is grain-free and gluten free and will totally satisfy your sweet tooth!
This Paleo Edible Chocolate Chip Cookie Dough tastes JUST like the real thing. I mean exactly like the real thing.
You know when you get a craving for cookie dough? NOT cookies but just straight up raw dough? Yeah, THIS is the Paleo Edible Chocolate Chip Cookie Dough recipe you need for when that happens.
Paleo treats aren’t that cheap to buy or to make and usually I just want a bit of it and not a whole pan of brownies or batch of truffles. When I started developing this recipe I figured I’d throw some ingredients together and see how it turned out and if it was terrible I didn’t waste much since I was only making one serving. Well lo and behold it was epicly delicious.
One taste of the cookie dough and I was floored. Like absolutely in shock that this 2 second concoction tasted exactly like real cookie dough. If you had given me this before I had any clue what Paleo was I wouldn’t have known any difference in it versus the toll house cookie recipe that sits on the back of a Crisco can.
What makes this a healthier treat? Well, there’s no granulated sugar, no white flour and no milk and it still taste like the cookie dough we all know and love. Turns out you really can have your
cake cookie dough and eat it too.
A few simple ingredients and 2 minutes is all you need. Simply throw all of the ingredients into a food processor and let it go for a minute until creamy.
While this is Paleo, it does have grass-fed butter in it. I know some people still don’t eat butter, so either ghee or coconut oil also works.
P.S… This awesome cookie dough is now used in my Cookie Dough Paleo Cheesecake that’s complete with a brownie crust as well as these Cookie Dough Fudgesicles and Cookie Dough Truffles – Check them out!
Paleo Edible Chocolate Chip Cookie Dough
This Paleo Edible Chocolate Chip Cookie dough tastes just like the real thing, grab a spoon and dig in!
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- 1/2 cup blanched almond flour
- 1/4 cup tapioca flour
- 5 tablespoons grass-fed butter (cold; can use ghee for strict paleo)
- 2-3 teaspoons honey (to taste)
- 3/4 teaspoon vanilla extract
- 1 ounce 85% dark chocolate (chopped; use unsweetened for strict paleo or regular 85% dark for more lenient)
- 1 generous pinch sea salt
More TIPS about this paleo recipe in the post above!
- Combine all ingredients (except chocolate) in a blender and blend until smooth.
- Taste and see if you need a bit more honey, vanilla, or salt depending on your taste. If you do just add a little bit at a time until you're satisfied.
- Stir in the chocolate and serve.
Serving size: 2 tbsp
- I use a wildflower honey that's a bit milder than normal honey so the flavor isn't so pronounced.
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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Can I use maple syrup in lieu of honey in choc. chip cookie dough recipe? Thanks.
By any chance could we cook the cookie dough and make it into a cookie?
Would Bob’s Red Mill all purpose flour work? I’m allergic to almond. I’m also allergic to vanilla, so what would be a good replacement, besides almond extract? Thanks!
It’s easier to make a double batch of this. I put a total of 6tsp of honey, next time I may go for the minimum suggested 4tsp.
It really does taste like the real thing!
Put the rest in the fridge and scoop out as a treat.
I have an almond allergy, is there something you could substitute the almond flour for?
Hi! I don’t have any tapioca flour… Would coconut flour work? If not, what alternative would you suggest?
I found the texture to be gritty or grainy….is that how it’s supposed to be?
It may be the type of almond flour you used, did you use raw or blanched?
May I ask how many servings this makes? Because the calorie count on the “label”is way lower than what all these ingredients would add up to. (Sorry if this has been answered. I didn’t read all the comments.) tx
Can I hand mix this or us a spoon instead of using a blender? I need to do this in class and do not know if I can use a blender during the presentation.
Just made this today for a BBQ I’m going to so that I can have a paleo-friendly dessert for myself (I also made a regular cheesecake for others to enjoy). This is delicious!! I couldn’t believe it tasted exactly like regular cookie dough. Next time I’m going to use this recipe and try your paleo-friendly cheesecake! YUM!!
This is soo good! I am ultra picky when it comes to cookie dough! I used cornstarch instead of tapioca, swerve instead of honey, and doubled the vanilla. Best I’ve ever had next to the real thing!
Thank you! Thank you! Thank you!❤
This sounds so delicious! I am craving cookie dough now. Totally making this over the weekend!
Do you know the net carbs for this recipe?
Would almond-meal work in this recipe?
I just made this and I didn’t have tapioca flour so I used cornstarch and Arrowroot to make up the 1/4. I ended up using a bit more honey and vanilla and then added choc chips…I am going to let this cool in the fridge and then roll in small balls and freeze them and use them in my Paleo ice cream…Yum!
I make this recipe frequently for my daughter and me and we love it! I did have a lot of trouble blending the ingredients in my Vitamix because they were fairly dry before mixing. I had to stop and stir multiple times, and then I had difficulty getting the cookie dough out of the bottom of the blender. So I switched to the food processor and problem solved! I dump all the ingredients in, turn the food processor on, and wait for it to form the dough. It takes a minute or two, but requires no stirring and is much easier to remove from the food processor than the blender. Thanks for such a fabulous recipe.
Game CHANGED. I cannot say enough good things about this cookie dough. I thought I’d have to live the rest of my life without my favorite treat, but you have hit the nail on the head for this gluten intolerant foodie. The texture and consistency are perfect…the flavor is to die for. It’s so good that I don’t even use the chocolate chips (no sleep on any bit of caffeine). I subbed maple for honey out of personal preference, but then saw your wildflower honey tip so I’ll give that a try next time. Seriously, THANK YOU Lauren – you are a freaking goddess! I rarely comment on blogs but I needed you to KNOW that my dopamine is dancing. =]
Crystal, thank you so much for your awesome comment! I’m SO glad you enjoyed this, it’s one of my favorites as well!
I tried it yesterday and OMG… It was so delicious!
I only made one mistake… I made too little:-(
1) For those of us who use kitchen scales, 5 Tbsp of butter is approximately 71g, according to my 30 second Google research
2) Coconut oil worked well for me to substitute- I didn’t have enough butter so I just added enough coco oil to get to the amount specified.
3) I will try this next with hazelnut meal. I believe it would be DIVINE.
Really good! I only had 1/4 cup of almond flour in the house, so I made a half batch. It was a little hard to blend up a smaller amount, but worth it. Half was plenty to fill me up.
Can you add protein powder to it?!
Maybe? I haven’t tried it and I’m sure it would change the texture but let me know if you try it!
Hi! I have oat flour, would that work vs buying a whole other flour like tapioca? Do you ever use it since oats are good for you & GF? Thank you!
Hi Madeline! I don’t believe oat flour will work in this recipe. Tapioca has the consistency of cornstarch which gives it a fluffy texture which oat flour wouldn’t. Hope this helps!
I am so greatful for this recipe! I did make it last night substituting he tapioca flour for casava flour and it was amazing! It gave a true cookie dough texture.
Hi there! I have a dairy allergy and I’m just dieing for a sweet treat right now. Could I use coconut oil in place of butter? I’ve done it in the past with baked cookies.
Hi Denise! There’s been a few people who’ve tried subbing coconut oil with subpar results. I do have a recipe for Paleo and vegan chocolate chip cookies that may satisfy your sweet tooth. The recipe for the full batch (8 cookies) can be found here. Hope this helps! Please let me know if you try either one of those.
Abby in Ohio
Do you think this chocolate chip dough could be rolled into balls? Thank you!
Hi Abby, YES! Just refrigerate the dough a bit and then roll it into balls.
I tried making this and it wouldn’t blend at all. It did not become creamy like cookie dough either. What am I doing wrong?! This sounds like just what I need!!
Hi Shannon, so sorry for the late reply…your comment landed in my spam filter. What butter are you using and what type of food processor or blender? I’ve never had the problem of it not blending or becoming creamy. Let me know and I’ll try to help!
Hi Lauren! I finally tried this for the first time this week and holy Hannah, it was gooooood. I can’t believe how easy it was to make and you’re right it’s spot on to what I remember from my childhood. I have to go now before I start drooling over it again 😉
Yay! I’m so glad you enjoyed it! Thanks Dawn!
Hi Ms. Lauren,
I’m on a strict Paleo diet for inflammation in my joints because of juvenile arthritis. I’d like to know if tapioca flour could also cause inflammation. I tried looking online, but I couldn’t find a straight answer. Thanks!
Hi Morgan, I’m not a doctor so I can’t give any recommendations regarding that. I would suggest speaking with your doctor or naturopath.
Almost a half stick of butter and it’s healthy?
Hello Doty! It depends on what your version of “healthy” is. For me, something that is void of processed ingredients, refined sugar, and grains is healthy. While not something that I would eat every day this recipe is a treat that is much healthier than your typical cookie dough. Plus, grass-fed butter is packed full of beneficial fatty acids, brain protecting cholesterol, and vitamins A, D, and K.
WOW!!! This Cookie Dough is AMAZING! I cannot say enough good things about it. I just made it for the first time and I am currently enjoying the result. I ended up using maple syrup because I like it as a sweetener more than honey and it turned out phenomenally.
THANK YOU for posting this recipe!
Thanks so much Jessica! I’m thrilled that you enjoyed it! I sometimes use maple syrup too!
Thanks for this recipe! It sounds delicious. I was able to find almond flour at the store, but not tapioca flour. Would I be able to just leave out the tapioca flour and still have something that tastes reasonably similar? Or will the texture be completely different?
I have rice flour, but although that is gluten-free, I know it isn’t paleo.
Hi Rachel! Leaving out the tapioca won’t give it the light and fluffy texture that normal cookie dough has. You can also use arrowroot flour or even cornstarch if you’re not concerned with it being 100% paleo. Tapioca is usually in the speciality baking section at most stores and you can order it on Amazon too. Hope this helps!
Holy moly, my husband and I are eating this right now! !! Delicious!!!
Thanks Jenny! I’m so glad you guys loved it!
This sound delicious and I so want to eat some, but I can’t have almond flour or tapioca powder or arrowroot . Is there something I could replace them with? I know, I’m allergic to TONS of stuff.Thanks!
Hi Kai, Are you allergic to other nuts? If not you could sub hazelnut flour or pecan flour for the almond. For the tapioca the closest thing that’s not arrowroot either would be cornstarch. That wouldn’t be Paleo but if you don’t react to it it should sub out just fine.
I love love Love this recipe! I do it with half butter half coconut oil! Mmm
We made this tonight and left out the chocolate but added some cashew butter for some “peanut butter” cookie dough and it was yummy! Nice sweet treat…wish I could shovel in some more but I know how many calories are in it!
I’m so glad you enjoyed it! While it is higher in calories it’s very low in sugar which I personally believe is more important. My husband would love a cashew butter version, thanks so much for sharing!
THANK you for posting this! I have already made it once and have my second batch in the fridge – FYI if you can o it, it’s better when it’s chilled. 😉
What would I need to add to bake it in a larger batch , of course? Probably, baking powder?
Hi George! This is just edible cookie dough, you can’t actually bake it into cookies as it has too much butter that would just melt. If you’re looking for a cookie recipe there’s a fabulous one in my Perfectly Packable Lunches eCookbook. If you join my newsletter you can get 25% off too.
I’m new to Paleo but I thought butter was out?
A lot of Paleo folks still eat grass-fed butter if they tolerate it well as it’s extremely nutritious. If you have a very high dairy intolerance (I can eat butter and aged/goat cheese but not soft cows milk cheeses) then you can use ghee here instead of butter. Hope that helps!!
Where has this been all my life! This was so good! Finally, a little sweet treat that I can have every once in a while (I pray that I have that kind of willpower). Thank you for sharing. I made my family happy today 🙂
Lauren, first off, I love your name. I have a daughter that is 6 and her name is Lauren :).
This is SO delicious. My diet has been primarily Paleo for over a year now with the exception of my one cup of coffee with organic cream in the morning….However, it has been hard to find a ‘sweet treat’ that satisfies me. I have also been sugar free for a few years and I found that even a tsp of honey with the dark chocolate is perfect! I think the Arrowroot Flour gives it that ‘fluffy’ delicious cookie texture. I recently threw in a few tablespoons of unsweetened shredded coconut and that was really good. The more texture, the better! Thank you! Now, if I can just keep myself from NOT making this every night!!
Hi Brennan! Thanks so much for your sweet comment! I’ll have to add coconut the next time I make it!!
You said you used arrowroot flour. Was that in place of tapioca flour? I would like to know because I am allergic to tapioca and wanted to know a substitute. Thanks!!
Hi Shannon! You can sub arrowroot, there won’t be a difference at all.
Yay! Thanks, my birthday is this Wednesday and my husband and I will be making this for the occasion (I’m not big on paleo cakes, always too “eggy”). So happy you created this recipe!!
You’re right. SO GOOD!! I used cacao nibs instead of dark chocolate. I also cut the honey in half and used part Xylitol. Thanks for the recipe!
This is amazing. Truly. Amazing.
I’m so glad you enjoyed it Liz!
i was so excited to try this and found where arrowroot powder could be subbed for tapioca, which is what I had! And I also subbed with coconut oil–needless to say it was brown and clumpy and oily. Haha will try again with correct ingredients!
Hi Whitney! I don’t work with arrowroot too often but it is similar to tapioca. I can’t vouch that the ratios would be the same though. For the fat you’ll need to use butter or ghee. Coconut oil is indeed too oily and won’t give you the classic cookie dough flavor. Let me know how it turns out if you make it again!
this is so good!! So easy, clean, and so delicious
This looks incredibly delicious. Gotta try it.
Yummy!, . Love having real treats to go with my Paleo life style change. You should try it with a handful of crushed pecans! Lick the spoon delicious!!! Thank you Lauren for the master piece!!!
Oh my sweet heavens this was too delicious. It needs to come with a warning!!! I ate the entire serving for 1 and then wondered all too late how many calories that little temptation was. While healthy enough – it packs a whopping 1100 calories without counting the chocolate…… As my daughter says “sad panda” but happy tummy.
Hi Molly! I’m so glad you liked it! The serving size isn’t listed but it does yield 1 cup. I think my formatting in the recipe card left out the “cup” so I can see where it’s confusing. It’s definitely not a low calorie treat. My husband even uses it as a post run fuel since he needs a monstrous amount of calories on those days. I save it for those times I’m really craving cookies 😉
will this work with regular wheat flour for those of us not on the paleo diet? i just want some cookie dough without eggs right now
Hi Rebecca! I honestly have no clue as I have a gluten allergy and have never tried it. I would start out with a bit less than the recipe calls for if you try it. Let me know how it works if you do!
i don’t know if you updated or not about it being in the frig. It gets super hard lol. So I am making this again and adding 1/8 cup of tapioca flour to see how that works for he frig method. Trial and error right? It is still delicious!
Thanks Alex! So glad you like it. I have tried chilling it and it did harden up a bit but mine was still creamy. It might be the type of butter you use. I’ve tried it with two different types and the one I like the best is Kerrygold. It’s naturally softer so it doesn’t get rock hard.
Amber | Caleigh's Kitchen
I love this and want to eat some RIGHT NOW. YUM!
I’d love it if you came and shared on Try a Bite Tuesday Link Party on my page!
heather @french press
I cannot wait to try it – it even sounds delicious
Oh man, does this every sound good. Pass me a spoon.
this looks awesome, is there any way to substitute almond flour for something nut/seed free?
I’ve tried coconut flour and it didn’t work at all. Unfortunately almond flour seems to be the only flour that works with this recipe.
I saw someone commented on trying to use coconut flour. Coconut flour is a very unique flour, super absorbent. It really can’t be substituted for anything due to that fact. As for something other than Almond flour… I personally haven’t experimented with the flours much. Anyone else have a suggestion?
I love these kinds of raw cookie dough recipes. I have always struggled with a severe sweet tooth and these really hit the spot. And since they aren’t baked, the chemistry doesn’t have to be as precise so more experimentation is possible. Mmmmmm
Real Food with Dana
omg YES. I’m all about the no-bake treats right now! I put up a no-bake almond joy cookie recipe a few weeks ago, and I’ve casually made it 3 times since then at least. Can’t wait to try this out!! These pictures are making me want to reach through the screen and grab it…
I just made this using ghee instead of butter….AH-mazing! Thank you so much for sharing! I’m totally gonna freeze little bits and use it on top of some “ice cream”! LOVE! 🙂
Alyssa @ Simply Quinoa
This sounds AMAZING! I seriously love when I can eat dessert for breakfast!
eat good 4 life
Loving the fact that this is healthy 🙂
OMGosh now I’m hungry…this looks AMAZING! And perfect for a gluten free gal like myself. Soooo making this!!
Trish - Mom On Timeout
This looks absolutely fantastic! Can’t wait to try this one!
Wow, that really does look amazing Lauren and I can’t believe honey is the sweetener that worked. I love honey, but for some recipes, it’s a little too sharp – I would have thought so in cookide dough!
I thought the exact same thing! I used a mild wildflower honey and honestly can’t taste the strong honey flavor at all.
I made this what regular clover honey and still could not taste the honey sharpness.
That’s great Shelley! Thanks for sharing.
Becca from ItsYummi.com
I need to figure out what tapioca flour is and get some of this cookie dough in my face!
pam (Sidewalk Shoes)
I confess I don’t even know what Paleo is, but I know I want this!
Kristen @ A Mind Full Mom
I want to reach into the screen and grab that spoon from you NOW. This looks incredible.