Edible Cookie Dough Recipe — Paleo, Vegan and Gluten-Free!

Edible cookie dough recipe - Dr. Axe

We’ve all done it. Too tempted by the smell of chocolate and the promise of a delicious dessert that’s on the way. Eating cookie dough may be a childhood memory, but it usually came with warnings of salmonella from the raw eggs or consuming bacteria that lives in raw flour.

Well, worry no more. My edible cookie dough recipe is completely safe to eat before it goes in the oven, and it’s delicious if you decide to bake it, too. Win-win! Plus, you won’t find any unhealthy ingredients, like refined sugar, white flour or canola oil here. Only the healthiest, nutrient-rich and anti-inflammatory foods out there.


Edible cookie dough ingredients - Dr. Axe

The Edible Cookie Dough Trend

The popularity of edible cookie dough continues to grow. It seems like people just can’t get enough, with shops and parlors popping up that are exclusively dedicated to serving different flavors of the stuff. I don’t blame them — we’ve been told since we’re kids that we can’t eat it, so of course we want to indulge now that it’s “safe” to do so.

The edible cookie dough recipes out there vary, with some calling for refined, white flour and conventional milk as the main ingredients. As always, I like to find the healthiest mix of ingredients possible. Ingredients that not only taste good, but help my body to function optimally, too.

Edible cookie dough step 1 - Dr. Axe

How to Make Edible Cookie Dough

The base for my edible cookie dough is 1 cup of almond flour. I love baking (or not baking) with almond flour because it’s a gluten-free flour that boosts heart health, aids in managing blood sugar levels and works as a natural energy booster. It’s made of ground almonds, so it has a great nutty taste that works perfectly in this cookie dough. (1)

Next I use a ½ cup of nut butter. Choose whatever nut butter you like best. I like to use a good quality almond butter because I love the taste, especially when it’s combined with our next ingredient.

Edible cookie dough step 2 - Dr. Axe

The best part — chocolate. It’s necessary for an edible cookie dough recipe, and did you know that there are a number dark chocolate benefits? Dark chocolate (70 percent or higher) protects us from disease-causing free radicals because it’s one of the top high-antioxidant foods. It also improves health health, cognitive function, cholesterol levels and blood pressure. (2)

Edible cookie dough step 3 - Dr. Axe

Add 1½ cups of good quality dark chocolate chips to the mixture. Then add in ¼ cup of coconut flour, ½ cup of maple sugar and ¼ teaspoon of sea salt. Did you know that adding salt to your dough makes it a little stronger and tighter? It also contributes to the overall flavor of the dough.

High-quality, unrefined sea salt is also rich in trace minerals, and it contains many of the major electrolytes, like sodium, magnesium, calcium and potassium, that are absolutely essential to good health. So use the best quality sea salt you can find when cooking and baking.

Edible cookie dough step 4 - Dr. Axe

Only a few more ingredients left. Add in 1½ teaspoons of pure vanilla extract next. This delicious dessert spice works as a powerful antioxidant, and it helps to reduce inflammation in the body, something that can be helpful for all of us.

Edible cookie dough step 5 - Dr. Axe

And finally, bring in 1 ripe banana, which will serve as your binder for this edible cookie dough. Bananas are a great source of essential vitamins and minerals, including potassium, magnesium and fiber, but they also contain a relatively high amount of sugar and carbohydrates, which can be a problem for people with insulin resistance. (3)

If you have trouble managing your blood sugar levels, or you just don’t like bananas very much, you have another option. Use 1 flax egg, which is a tablespoon of ground flax seeds mixed with 3 tablespoons of water. Either choice will bring the ingredients together and don’t need to be cooked, so they work perfectly for this edible cookie dough.

Edible cookie dough step 6 - Dr. Axe

And after letting your mixture chill for about 10 minutes, your edible cookie dough is officially ready to eat! And, as I promised earlier, this recipe can be served two ways.

If you rather use your dough for baking cookies, preheat your oven to 350 degrees F and roll your dough into small disks that are about 1 inch in circumference and ¼ inch thick. Place your cookie disks on a baking sheet lined with parchment paper and let them bake for 15–18 minutes, until they are light golden brown.

Enjoy!

Edible cookie dough recipe - Dr. Axe

Edible Cookie Dough Recipe — Paleo, Vegan and Gluten-Free!

Total Time: 15 minutes for raw or 20 minutes if baking
Serves: 8 or makes 20 cookies

Ingredients:

  • 1 ripe banana or flax egg
  • ½ cup almond butter or nut butter of choice
  • 1 cup almond flour
  • ¼ coconut flour
  • ½ cup maple sugar
  • ¼ teaspoon sea salt
  • ½ dark chocolate chips (70% or higher)
  • 1½ teaspoons vanilla extract

Directions:

  1. Mix all contents in a large bowl and refrigerate until chilled, about 10–12 minutes.
  2. Eat raw OR if you choose to bake, preheat oven to 350 F.
  3. Roll dough into small disks, about 1 inch diameter and ¼ inch thick
  4. Place on baking sheet lined with parchment paper.
  5. Bake for 15–18 minutes, or until cookies are a light golden brown.

Josh Axe

Get FREE Access!

Dr. Josh Axe is on a mission to provide you and your family with the highest quality nutrition tips and healthy recipes in the world...Sign up to get VIP access to his eBooks and valuable weekly health tips for FREE!

Free eBook to boost
metabolism & healing

30 Gluten-Free Recipes
& detox juicing guide

Shopping Guide &
premium newsletter

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

35 Comments

  1. Jan on

    Might a chia “egg” work in place of flax (for those of us who have trouble with even flax)???? And would it then also bake, do you think?? Thanks for any ideas on this!

    Reply
    • cecile on

      Good recipe!
      I just use flaxseed meal, freshly ground and mixed with water to make the binder.
      Can’t do most gluten-free flours due to the potato starch they usually put (no Nightshades for me = much pain)
      Coconut and chickpea flour does it
      Jan, chia seed works as well for a binder
      For those who can’t do nuts, Tahini (sesame butter) is delicious, as well as sunflower seed butter

      Reply
    • Dr. Josh Axe on

      You can use coconut sugar instead of maple sugar. Coconut sugar is not as sweet, so I would recommend starting with an equal amount of sugar, tasting it and adding more if desired.

      Reply
  2. Jeannette Hall on

    I’d be willing to say that all the suggested substitutions would work great. I’m always substituting various ingredients in recipes and usually they work out fine.

    Reply
  3. Margaret on

    1 inch circumference? (distance around the edge of the circle.). Do you mean “diameter” (across the center) or radius ( from edge to center?” I will have to make mine a bit larger when baking them.
    Thanks so much for the recipe.

    Reply
    • Linda on

      Why isn’t this diabetic friendly? Just found out my sugar numbers are high and am loosing weight and walking. Doing well so far but would like a little treat ocassionally

      Reply

More Recipes