Edible Cookie Dough

This egg-free Edible Cookie Dough recipe tastes super-delicious, is ready in about 5 minutes, and can be prepared either vegan or paleo. Mix in chocolate chips, dark chocolate pieces, or chopped nuts for variety. And if you’re in the mood to share, then there’s enough for two. {Paleo or Vegan}


  • 1 cup almond flour
  • 1 1/2 tablespoons coconut sugar
  • Pinch of sea salt
  • 3 tablespoons coconut oil, melted, or allergen-friendly butter (see Notes below)
  • 3 1/2 tablespoons almond milk (or other milk of choice)
  • 1 1/2 tablespoons sweetener agave nectar (vegan), 100% pure honey (paleo), or 100% pure maple syrup (vegan or paleo)
  • 1 teaspoons vanilla extract
  • 1/2 cup allergen-friendly chocolate chips, carob nibs, or dark chocolate pieces
  • Chopped nuts, optional


  1. In a medium mixing bowl, combine the almond flour with the coconut sugar and sea salt. Stir in the melted coconut oil, sweetener of choice, almond milk, and vanilla and whisk until the ingredients are blended. A fork will also work for this step. 
  2. Next stir in the chocolate pieces and chopped nuts. Transfer the cookie dough to an airtight container and let it sit for as little as 5 minutes or as many as 15-30 minutes so the ingredients and flavors have a chance to blend together. Store in the refrigerator for about 2-3 days.


  • For a smooth texture, use a finely ground almond flour. If your almond flour is coarse, then let the cookie dough sit for a handful of minutes so the flour can absorb the liquids.
  • Coconut oil offers a rich flavor with a slightly crumble texture. Allergen-friendly butter provides a more traditional flavor and consistency. 
  • Use coconut oil or an allergen-friendly butter.