Delicious, healthy, edible cookie dough that is also grain-free, gluten-free, dairy-free, vegan, eggless and nut-free?
One of my fave snacks, this no-bake cookie dough is what I keep in the fridge for when the cravings strike!
My local mall is huge and has about every store imaginable. With the high rents, predictably many come and go.
Recently I noticed a new “cookie dough” kiosk in the food court. Edible cookie dough in lots of delicious flavors. Oh yes, but, oh no because of the ingredients. 🙁
With the inspiration, I created this healthy edible cookie dough – nut-free version. This recipe is the result, a tasty, easy to make and perfect snack. Also kid-friendly!
How To Make Edible Cookie Dough:
- Gather and measure the ingredients.
- Make the flax egg (1 tablespoon ground flax seeds combined with 3 tablespoons warm water in a bowl. Stir and let sit 5 minutes until the texture resembles an egg.)
3. Add all the ingredients (except chocolate chips) to a mixing bowl and stir to combine.
Helpful Tips:
- Try to have all ingredients at room temperature.
- Make little balls, freeze for impromptu snack bites.
- Store in an airtight container in the refrigerator up to a few days or the freezer for several months.
- Add chopped walnuts for extra crunch if desired.
- Hardens in the fridge so best to let come to room temperature before eating.
- Great mix-in for dairy-free ice cream. Yum!
FAQ’s:
- How do you make a flax egg? In a small bowl, add 1 tablespoon ground flax seed with 3 tablespoons warm water. Let sit for 5 minutes.
- Can you freeze this cookie dough? Yes, it will last in the freezer up to a few months.
4. The final step – add the chocolate chips to the dough and mix until combined. Ready to eat. Store in an airtight container in the refrigerator up to a few days or the freezer for several months.
Looking For Other Delicious Cookie Recipes? Check these out!
- Paleo Chocolate Chip Cookies
- Easy Chocolate Fudge Cookies
- Gluten-Free Chocolate Chip Cookies
- Almond Cookies Recipe
- Paleo Whoopie Pies
Or Recipes With Coconut Flour? Try These:
- Coconut Flour Chocolate Chip Cookies
- Coconut Flour Banana Bread
- Coconut Flour Chocolate Donuts
- Coconut Flour Banana Pancakes
- Coconut Flour Banana Muffins
- Coconut Flour Cut-Out Cookies
- Meyer Lemon Pudding Cake
★Did you make this recipe? Please give it a star rating below!★
Delicious, healthy, edible cookie dough that is also grain-free, gluten-free, dairy-free, vegan, eggless and nut-free? One of my fave snacks, this no-bake cookie dough is what I keep in the fridge for when the cravings strike!
- 1 flax egg
- 1/8 cup coconut sugar
- 1 tablespoon coconut oil (melted)
- 1/2 teaspoon vanilla extract
- 1/4 cup organic coconut flour
- 1 tablespoon tapioca flour/starch
- 1/2 tablespoon maple syrup
- 1/8 teaspoon sea salt
- 2 tablespoons mini chocolate chips
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In a small mixing bowl, make the flax egg by adding one tablespoon of ground flax seeds with 3 tablespoons of water. Let sit for about 5 minutes.
-
In a small mixing bowl, add all of the ingredients, including flax egg (except chocolate chips) and mix well.
-
Add the chocolate chips and mix well.
-
Ready to eat! Store in an airtight container in the refrigerator for up to a few days.
Helpful Tips:
- Try to have all ingredients at room temperature.
- Make little balls, freeze for impromptu snack bites.
- Store in an airtight container in the refrigerator up to a few days or the freezer for several months.
- Add chopped walnuts for extra crunch if desired.
- Hardens in the fridge so best to let come to room temperature before eating.
- Great mix-in for dairy-free ice cream. Yum!
FAQ's:
- How do you make a flax egg? In a small bowl, add 1 tablespoon ground flax seed with 3 tablespoons warm water. Let sit for 5 minutes.
- Can you freeze this cookie dough? Yes, it will last in the freezer up to a few months.
A great resource about coconut flour.
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