Almond Flour Cookie Dough (5-Min Low-Sugar Snack)

This Almond Flour Cookie Dough is a simple gluten-free snack rich in protein and fiber and made in 5 minutes with just 5 ingredients.

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I love snacking on cookie dough, like my Chickpea Cookie Dough, because it brings all the flavors of cookies in a super convenient snack that you can whip up very quickly.

Almond Flour Cookie Dough

This Almond Flour Cookie Dough is a simple gluten-free snack rich in protein and fiber and made in 5 minutes with just 5 ingredients.

4.89 from 9 votes

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Prep Time: 5 minutes mins

Total Time: 5 minutes mins

Course: Dessert, Snack

Cuisine: American

Servings: 16 servings (2 tbsp each)

Calories: 135 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 1 ½ cups Almond Flour - (note 1)
• ▢ 3 tablespoons Coconut Oil - melted, cooled, use refined to avoid coconut flavor! (note 2)
• ▢ 3 tablespoons Maple Syrup - (note 3)
• ▢ 1 tablespoon Almond Milk - (note 4)
• ▢ ½ cup Mini Chocolate Chips - (note 5)

Optional

• ▢ 1 teaspoon Vanilla Extract
• ▢ ¼ teaspoon Salt

Instructions

• In a mixing bowl, add almond flour, melted coconut oil, maple syrup, vanilla extract, if used, and 1 tablespoon of almond milk. Stir with a rubber spatula until it forms a smooth and thick cookie dough.
• Fold in the chocolate chips, and stir to evenly incorporate them. If you like the cookie dough a bit less dry, stir in the extra tablespoon of almond milk.
• Serve 2 tablespoons as a snack.

Notes

Note 1: Swap the almond flour for cashew flour or sesame flour for a nut-free option. Oat flour will be a very different ratio, you will need way less of it since it’s highly liquid absorbent and has less fat. All these flours are safe to eat raw, without prebaking. The recipe doesn’t work with wheat flour.

Note 2: Cool the melted coconut oil before adding to the dough or it will warm up the dough and melt the chocolate chips. You can use other oils with low flavor.

Note 3: Any liquid sweetener works like sugar-free maple syrup for a low-carb option

Note 4: Or any other milk like oat milk or soy milk.

Note 5: Or sugar-free chocolate chips for a low-carb snack, or chopped nuts.

Storage: Store in an airtight container in the fridge for up to 4 days, or freeze it shaped in balls, in airtight Ziploc bags. Thaw in the fridge the day before.

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Nutrition

Serving: 1serving (2 tablespoons) | Calories: 135kcal | Carbohydrates: 8.7g | Protein: 2.7g | Fat: 10.6g | Saturated Fat: 4.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 38.7mg | Potassium: 50.7mg | Fiber: 1.7g | Sugar: 5.4g | Vitamin A: 3.7IU | Vitamin B12: 0.01µg | Calcium: 31.9mg | Iron: 0.9mg | Magnesium: 13.8mg | Phosphorus: 19.2mg | Zinc: 0.2mg

Ingredients and Substitutions

You only need 5 base ingredients to make this recipe. Here’s how to pick them.

• Almond Flour – This forms the base, providing a nutty flavor and gluten-free structure. Cashew flour or sesame flour are fine too.
• Coconut Oil – It adds moisture and binds the ingredients. The only possible alternative is cocoa butter, but I haven’t tried.
• Maple Syrup – This sweetens the dough. Sugar-free maple syrup also works or any other liquid sweetener like agave syrup or coconut nectar.
• Almond Milk – This adds moisture and helps create a smooth dough. Oat milk or soy milk also work.
• Mini Chocolate Chips – They add bursts of chocolate flavor. Sugar-free chocolate chips or chopped nuts are fine too.

How to Make Almond Flour Cookie Dough

This recipe is crazy easy to whip up. Here’s how in a couple of pictures.

Combine the base cookie dough ingredients in a mixing bowl.

When the texture is smooth, incorporate the chocolate chips and enjoy!

Carine’s Tips

• Low-Carb Swap – Use sugar-free chocolate chips and maple syrup for a low-carb version.
• Nut-Free Option – Swap almond flour with cashew flour or sesame flour.
• Add-in Variations – Use chopped pecans, seeds, or walnuts instead of chocolate chips.
• Baking Option – Bake small portions of the dough at 350 °F (180 °C) for 14 minutes. Cool completely before eating.
• Protein Boost – Replace some almond flour with protein powder to increase the protein content.
• Cool Oil – Cool the melted coconut oil before adding it to the dough to prevent the chocolate chips from melting.

More Cookie Dough Recipes

Chickpea Cookie Dough

Protein Cookie Dough

Vegan Cookie Dough Balls

Oatmeal Cookie Dough