This Healthy Edible Cookie Dough is a high-fiber, high-protein dessert ready in under 10 minutes and made with no gluten, no dairy, and no refined sugar!

While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!

Like This Recipe?

Leave a comment below or head to our Facebook page where I reply to (almost) all comments, our Instagram page for inspiration, or our Pinterest for saving recipes!

This Healthy Edible Cookie Dough is a high-fiber, high-protein dessert ready in under 10 minutes and made with no gluten, no dairy, and no refined sugar!

No ratings yet

Print Review Save

Pin Save in Email

Prep Time: 5

Total Time: 5

Course: Dessert, Snack

Cuisine: American

Servings: 16 servings (2 tbsp each)

Calories: 135 kcal

Author: Carine Claudepierre

Ingredients

US Customary – Metric

▢ 1 ½ cups Homemade Oat Flour - (note 1)
▢ 3 tablespoons Coconut Oil - melted, cooled, use refined to avoid coconut flavor! (note 2)
▢ ¼ cup Maple Syrup - (note 3)
▢ 4 tablespoons Almond Milk - (note 4)
▢ ⅓ cup Mini Chocolate Chips - (note 5)

Optional

▢ 1 teaspoon Vanilla Extract
▢ ¼ teaspoon Salt

Instructions

In a mixing bowl, add the oat flour, melted coconut oil, maple syrup, vanilla extract, if used, and almond milk. Stir with a rubber spatula until it forms a thick cookie dough.
If you like the cookie dough a bit less dry, or if the dough looks crumbly, stir in the extra tablespoon of almond milk.
Fold in the chocolate chips, and stir to evenly incorporate them.
Serve 2 tablespoons as a snack, or roll into balls to store as no-bake cookie dough bites.

Notes

Note 1: Store-bought oat flour will be a very different ratio as it’s finer. 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. You can swap half of the oat flour for almond flour.

Note 2: Cool the melted coconut oil before adding it 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.

Pin Recipe

Nutrition

Ingredients and Substitutions

This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe

You only need 5 ingredients to make this cookie dough. Here’s how to pick and swap them.

Ingredients for Healthy Edible Cookie Dough

Homemade Oat Flour – This gluten-free flour provides the base for the cookie dough. Store-bought oat flour is much finer and absorbs liquid differently, so you would need to use less. It’s safe to eat raw. You can also replace half of it with almond flour.
Melted Coconut Oil – It adds moisture and helps bind the ingredients. Make sure it’s cooled to prevent melting the chocolate chips. Other low-flavor oils also work.
Maple Syrup – This liquid sweetener adds sweetness. Sugar-free maple syrup is also fine for a lower-carb option.
Almond Milk – This liquid helps create a smooth dough. Other milks like oat milk or soy milk will also work.
Mini Chocolate Chips – They bring a classic chocolate flavor. Sugar-free chocolate chips or chopped nuts are also good options for a lower-carb snack.

This dough recipe is super straightforward. here’s how to make it in a few pictures.

Stirring Healthy Edible Cookie Dough base ingredients.

Combine the dough ingredients in a large mixing bowl.

Healthy Edible Cookie Dough mixed in a bowl.

When well combined, incorporate the dark chocolate chips.

Carine’s Tips

Let me share a few more tips for a perfect cookie dough.

Combine Oat and Almond Flour – Try swapping 1/2 cup of the oat flour for almond flour to make the cookie dough lighter and less dry.
Adjust Liquid for Texture – If your cookie dough appears too dry, gradually add more almond milk until you reach your desired consistency. Oat flour is high in fiber and absorbs liquid quickly.
Roast Oats for Easier Digestion – If raw oats are difficult for you to digest, roast them in the oven at 350°F (180°C) for 10 minutes before cooling and blending into oat flour.
Chocolate Chip Alternatives – You can replace the chocolate chips with chopped nuts like pecans, walnuts, or almonds to reduce the sugar content, or use sugar-free chocolate chips.