This edible keto cookie dough recipe sounds too good to be true. It is a vegan, low carb snack that takes less than 10 minutes to make without a lot of cleaning up to do afterwards. It is gluten-free, dairy-free, and even sugar-free. This is a perfect option for those times you are craving a sweet treat or if you need a quick bite to eat before running out the door.
Healthy Keto Treat
If you love snacking on cookie dough when baking homemade low carb chocolate chip cookies, this delicious Keto recipe is perfect for you! This edible Keto cookie dough is safe to eat, super easy to make, and a healthy alternative to store bought options.
It is the perfect snack for a little extra fuel or to satisfy a sweet tooth craving with everyday ingredients already in your pantry. This edible cookie dough recipe doesn’t even require you to turn on the oven or dirty a baking sheet!
Not only is this homemade cookie dough customizable, but it is keto-friendly, gluten-free, paleo, dairy-free, low carb and sugar-free. It is full of protein and healthy fats, which is perfect for an after dinner dessert or post-workout energy. It is not everyday you find a vegan cookie dough that you can easily change to fit into your individual dietary habits. The best part about this recipe is you can make it ahead of time, or eat it immediately then wash it down with your favorite type of milk!
WHAT IS KETO COOKIE DOUGH?
Edible keto cookie dough is an uncooked batter that you can eat to satisfy your sweet tooth without worrying about getting a foodborne illness. All of the ingredients are safe to eat without cooking, unlike regular cookie dough.
This cookie dough is not meant to cook, it is meant to mix together and store in the fridge, freezer, or eat right after you make it. You can eat the cookie dough by the spoonful or change it up and roll it into bite-sized cookie dough bites.
IS KETO COOKIE DOUGH SAFE TO EAT?
The reason you are warned not to eat raw cookie dough is because most recipes have specific ingredients you cannot eat raw. Unlike most cookie dough recipes, this recipe is made with ingredients that are completely safe to eat without cooking them. This cookie dough contains no raw eggs or raw flour, which means you can eat it immediately after mixing all of the ingredients together.
Raw eggs and raw flour contain bacteria that you should only ingest if it has been cooked. Not cooking these ingredients can cause foodborne illnesses, like salmonella, which can cause food poisoning. When raw eggs and raw flour are cooked, the unsafe bacteria are killed and the recipe safe to eat. The reason this recipe is completely safe to eat is because it does not contain raw eggs or raw flour, and none of the other ingredients need to be cooked before eating.
IS EDIBLE COOKIE DOUGH BAD FOR YOU?
As the classic saying goes: everything in moderation! As long as you are not eating the entire batch of cookie dough in one sitting, this cookie dough recipe is a healthy way to fill your sweet tooth cravings. The ingredients are safe to eat without cooking, and this cookie dough recipe is a low-carb healthy alternative to what is in most prepackaged cookie dough.
Another way to make this recipe even more nutritious for you, there are a lot of ingredients you can add. For example, you can add in natural peanut butter or chopped nuts for protein and more healthy fats.
INGREDIENTS YOU NEED FOR
Typical cookie dough recipes contain brown sugar, salted or unsalted butter, eggs, all purpose flour, and sugar. The difference about this recipe is that it is much healthier, and does not contain the raw ingredients that you have to cook before enjoying.
Nut Butter: My favorite option is cashew butter for the best cookie dough consistency, however you can substitute with sun butter or tahini for a nut-free option.
Lakanto sugar-free maple syrup: This is a keto-friendly and diabetic-friendly sugar-free sweetener that is similar to the taste of maple syrup. You can substitute this sugar-free maple syrup for pure maple syrup if you would like a paleo version of easy edible cookie dough.
Almond Flour: I prefer superfine blanched almond flour for this recipe. If you would rather use coconut flour, then make sure to use half the amount and fluff with a fork beforehand.
Vanilla extract, fine sea salt, cinnamon, and sugar free chocolate chips (I use Lily’s): All of these emphasize the delicious flavor of all the other ingredients.
OPTIONAL ADD-INS:
Some great add-ins are peanut butter, chopped nuts, dried or freeze-dried berries. You can also substitute mini chocolate chips rather than regular-sized chocolate chips. Another way to spice up this recipe is by adding chunks of this cookie dough to your favorite ice cream or chocolate cake!
HOW TO MAKE KETO COOKIE DOUGH:
In a medium bowl, add the cashew butter, maple syrup and vanilla extract then mix until smooth.
Stir in the almond flour, cinnamon and salt and mix until a dough forms.
Fold the chocolate chips into the dough.
Chill in the fridge for 10 minutes or enjoy immediately.
If you want more cookie dough to bring to a get-together or to share with a couple friends, just scale the recipe to the amount of ingredients you need to make a bigger batch.
CAN YOU FREEZE KETO COOKIE DOUGH
So you might be wondering what the best way to store raw cookie dough? The best way to store this delicious keto snack is by storing it in an airtight container in the fridge for up to five days, storing in the freezer for up to 3 months, or enjoy it immediately.
If you decide to store the cookie dough in the
freezer, make sure you take out the amount you want and either put it into the fridge, or thaw for a little while before eating it.
More keto recipes you might like:
Keto Cookie Dough
This edible keto cookie dough recipe sounds too good to be true. It is a vegan, low carb snack that takes less than 10 minutes to make without a lot of cleaning up to do afterwards. It is gluten-free, dairy-free, and even sugar-free. This is a perfect option for those times you are craving a sweet treat or if you need a quick bite to eat before running out the door.
Ingredients
- 3 tbsp creamy unsalted cashew butter , (can also sub with peanut butter, almond butter, tahini or sunbutter)
- 3 tablespoons Lakanto maple syrup
- 1/2 tbsp unsweetened almond milk , use as needed to reach desired consistency
- 1.5 teaspoons vanilla extract
- 1.5 cups superfine blanched almond flour
- 1 teaspoon ground cinnamon
- 1/8 teaspoon fine sea salt
- 3/4 teaspoon Lily's no sugar-added chocolate chips OR chopped chocolate
Instructions
-
Combine all the ingredients together in a medium mixing bowl using a fork and use your hands to knead into a dough-like consistency.
-
Enjoy as is or cover bowl and chill in the fridge for 20 minutes, or up to 3 days.
Leave a Reply