If you’re on a restrictive diet for whatever reason, you probably miss things like cookie dough, right? What if I told you these little cookie dough bites are paleo-friendly AND taste great? Keep reading, and I’ll show you how to whip these up in minutes!
My favorite part about these is how quickly they come together. Just a few ingredients stirred up in a bowl – and if you’re a veteran paleo eater you’ll probably already have everything you need.
Win at Snack Time With This Healthy Cookie Dough
I earned about 4000 cool point from my kids with this recipe.
I'm one of those moms. You know, the ones who don't give their kids processed food at snack time and cringe at the sight of fruit snacks, gogurt, and crackers.
So, imagine their surprise when I whipped up a batch of these and let them eat their hearts out. Coolest. Mom. Ever.
The best part?
They're actually very nutritious.
Ingredients For Almond Flour Cookie Dough
- Blanched Almond Flour
- Baking Soda
- Sea Salt
- Coconut Oil (solid but soft)
- Honey or Pure Maple Syrup
- Peanut Butter: If you're strict paleo, use almond butter
- Vanilla Extract
- Mini Dark Chocolate Chips
- Stevia to taste, if additional sweetener is needed
How to Make Gluten Free Dairy Free Cookie Dough
- Whisk together the dry ingredients.
- Add the wet ingredients and mix very well.
- Taste, and decide if you want to add a little stevia to sweeten it further.
- Mix in the chocolate chips and roll them into balls.
Paleo Edible Cookie Dough Variations
Chocolate Cookie Dough: Add a Tablespoon or two of unsweetened cocoa powder for a brownie-like cookie. You may need to bump up the sweetener if you do this.
Pumpkin Spice Cookie Dough: Add a Tablespoon of pureed pumpkin and 1 teaspoon of Pumpkin Pie Spice.
Snickerdoodle Dough: Omit the chocolate chips and add about 1 teaspoon of ground cinnamon and a pinch of ground cloves to the dough.
Make it Fruity: Add a handful of crushed freeze-dried raspberries or strawberries in place of or in addition to the chocolate chips for a punch of berry flavor.
Tips For Making Healthy Edible Cookie Dough
- Make sure your coconut oil is the right texture. You’ll want it roughly the consistency of peanut butter. Soft, but not melted.
- Use blanched almond flour. Using regular almond flour (with the skins ground up into the flour) will give these dough balls a different flavor and will make them a little grittier.
Storing Paleo Cookie Dough
Store these in a lidded container in a cool place for up to 5 days.
They do not need refrigeration, but if your kitchen (or car) is especially warm it will melt the coconut oil and make these a little goopy and messier to eat.
If you make one of my recipes, be sure to post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!
Gluten Free Dairy Free Cookie Dough
Our kids love these paleo cookie dough bites! They're a fun, little protein-filled snack and you can make them low-carb or keto if you like by swapping out the sweetener.
Ingredients
- 2 cups blanched almond flour
- ¼ teaspoon sea salt
- ¼ cup coconut oil (solid but soft)
- 1 Tablespoon honey
- 2 Tablespoon peanut butter
- 2 teaspoon pure vanilla extract
- mini dark chocolate chips
- stevia to taste, if additional sweetener is needed
Instructions
- Whisk together the flour, and salt in a medium bowl.
- Add the oil, honey, peanut butter, and vanilla to the bowl.
- Your own two hands to the best job of getting it all combined. If you find the mixture is too dry and crumbly, add a tablespoon of water at a time until you reach cookie dough consistency. Depending on your ingredients you may add a teaspoon or two of water to reach the right consistency, but make sure you mix it REALLY well before adding any water or it'll be too mushy.
- Add the chocolate chips.
- Taste, and add stevia if you prefer the dough sweeter.
- Mix in the desired amount of chocolate chips and roll into 1 to 1 ½ inch balls. Store in the refrigerator. They should keep for several days, although they tend to dry out the longer they are stored. (If they last that long...)
Notes
Nat's Notes:
1. The more you work the dough, the more the coconut oil will melt, resulting in the balls getting greasy. Return the dough to the freezer to re-harden if this bothers you.
2. This recipe doubles well.
3. You can even make these in a food processor. Just process the dry ingredients and add the wet ones once you've mixed them together. For those who don't like to get their hands messy.
4. Yes, I know that peanut butter isn't technically paleo. If you're strict paleo and avoiding peanuts, you can use almond butter in these.
Nutrition Information
Yield 15 Serving Size 3 ballsAmount Per Serving Calories 153Total Fat 13gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 8gCholesterol 0mgSodium 46mgCarbohydrates 7gFiber 2gSugar 3gProtein 4g
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.
