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I think we’ve all made a batch of cookies and snuck a small bite of the cookie dough! While a nostalgic pastime of cooking, it’s actually kind of dangerous to do so.
Why can’t you eat raw cookie dough?
Eating raw cookie dough is a matter of safety. Raw flour and eggs can harbor bacteria, that when not cooked, or baked out can make you sick. Raw eggs can contain Salmonella, and should never be consumed raw or undercooked.
It takes the fun out of eating cookie dough when you know that, but I think this is a great, tasty, and safe solution that not only allows you a cookie dough bite, but is also a great low carb/keto option. Plus, it’s egg and dairy-free.
Ingredients and tools for edible chocolate chip cookie dough
- 2 cups almond flour
- ½ cup sugar-free confectioners sugar (I prefer Truvia Confectioners)
- 2 tablespoons Muniq or Protein Powder (vanilla flavored)
- ½ teaspoon fine sea salt
- 4 tablespoons unsalted butter (softened)
- 1/4 cup almond milk
- 1 teaspoon vanilla extract
- 1.25 ounces of sugar-free dark chocolate chips (I used 60% cacao from The Good Chocolate), chopped
- Stand mixer with the paddle attachment, or a hand mixer with the beater attachments.
- Kitchen Scale
- A piece of parchment paper (to sit on top of your kitchen scale)
- A small ice cream/batter scoop
- Measuring cups and measuring spoons
Tools you can use
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Buy Now → Using granulated vs confectioners sweetener
I use confectioners sweetener in this recipe because it makes your dough come out much smoother.
Granulated sugar has a gritty texture since it’s not heated and baked into these cookies. Confectioners sweetener works much better in no-bake recipes!
It’s also a little sweeter, so you can use much less.
How to make these low carb edible chocolate chip cookie dough bites
Begin by adding your almond flour, confectioners sugar, protein powder, and sea salt to your bow. Mix on low speed (2-3) until the powdered ingredients are incorporated.
Stop your mixer, and add softened butter, almond milk, and vanilla extract. Beat on meedum speed until the wet and dry ingredients are incorporated and have a squishy, cookie dough consistency.
Add your chopped chocolate and fold in on low speed.
With an ice cream or dough scoop, scoop the mixture and use your scale to measure out 1 ounce for each ball.
Roll the ball in between your hands to create a sphere, and set aside. Repeat until all of the edible dough is used.
You can enjoy it immediately, or you can store these in the fridge in an airtight container for up to 1 week, or freeze them for up to one month.
What happens if you bake the edible cookie dough?
Since the edible dough doesn’t have an leavening agents, or binders, you won’t end up with the cookie you expect – just a dry ball of dough.
I don’t recommend baking these!
Recipe for low carb edible chocolate chip cookie dough
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Low Carb edible chocolate chip cookie dough balls
- Total Time: 15 Minutes
- Yield: 16, 1 ounce bites 1x
- Diet: Diabetic
Description
Here’s a food-safe, low carb edible cookie dough recipe that is low on carbs and sugar, but still tastes like classic chocolate chip cookie dough without eggs or dairy.
Ingredients
- 2 cups almond flour
- 1/2 cup sugar-free confectioners sugar (I prefer Truvia Confectioners)
- 2 tablespoons Muniq or Protein Powder (vanilla flavored)
- 1/2 teaspoon fine sea salt
- 4 tablespoons unsalted butter (softened)
- 1/4 cup almond milk
- 1 teaspoon vanilla extract
- 1.25 ounces of sugar-free dark chocolate chips (I used 60% cacao from The Good Chocolate), chopped
Instructions
- Begin by adding your almond flour, confectioners sugar, protein powder, and sea salt to your bow. Mix on low speed (2-3) until the powdered ingredients are incorporated.
- Stop your mixer, and add softened butter, almond milk, and vanilla extract. Beat on meedum speed until the wet and dry ingredients are incorporated and have a squishy, cookie dough consistency.
- Add your chopped chocolate and fold in.
- With an ice cream scoop, scoop the mixture and use your scale to measure out 1 ounce for each ball.
- Roll the ball in between your hands to create a sphere, and set aside. Repeat until all of the edible dough is used.
- You can enjoy it immediately, or you can store these in the fridge in an airtight container for up to 1 week, or freeze them for up to one month.
Notes
- Refrigerate in an airtight container for up to a week
- Do not try to bake these. They won’t come out like chocolate chip cookies. These are a safe way to snack on some dough!
- Prep Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1, 1 oz cookie dough bite
- Calories: 131
- Sugar: 1.8g
- Sodium: 89.3mg
- Fat: 6.1g
- Carbohydrates: 5g
- Fiber: 0.7g
- Protein: 4.3g
- Cholesterol: 8.1mg
11 Responses
Finally a cookie dough I can eat without guilt. I was amazed at how delicious these cookie dough balls tasted, especially as they are low-carb and dairy-free.
Love this recipe! It satisfied my cookie dough craving and I froze the extra for whenever I might need it. 🙂
We love the taste of cookie dough, but were always scared to eat it raw! This recipe was perfect, and absolutely delicious! Thanks for sharing.
The flavor of the almond flour was so silky and i think made these a real stand-out! I loved each bite!!
this no bake cookies are perfect in this hot summer weather. so quick and easy. A great go to summer recipe!
I can’t wait to give this a try for my mom! She has type 2 diabetes and incredibly picky about her sweets. This looks like a good alternative for her.
My latest obsession are these chocolate chip cookie dough bars – I never dreamed low carb could taste this good.
Finally! Safe cough dough! The fact that’s low carb and low in sugar is a plus! Printed this for later.
Just a short update. Made these with my daughters and they are amazing! Thanks for the wonderful recipe!
I’ve never understood how people risk eating cookie dough. Thanks for sharing this delicious and safe alternative!
We loved everything about this recipe, especially because it’s guilt free and so easy to make!