After many taste tests I’ve come up with the best paleo edible cookie dough recipe that also happens to be vegan! It’s a family favorite, takes just 5 minutes, and can be rolled into cookie dough balls if desired. Gluten-free, dairy-free, paleo and vegan.
Good old edible cookie dough – believe it or not – this is the first time I’m posting this classic recipe on the blog!
You see, I’ve always tried to go above and beyond, get fancy – you know what I mean?
I have recipes like these chocolate dipped chocolate chip cookie dough truffles, no-bake cookies sweetened with dates and bananas, cookie dough ice cream, and even chocolate chip cookie dough brownies.
So no, there hasn’t exactly been a shortage of cookie dough on the blog, um, at all. However, NOW is the right time to get back to delicious basics with this paleo and vegan edible cookie dough!
Since I knew I wanted to go with simple and classic, I also wanted to make this edible cookie dough the BEST one you’ll ever make.
I tried out 3 different versions and had my family taste test them all after about an hour in the fridge.
The chilling time really enhances the texture of the cookie dough since the coconut oil has a chance to really firm up and make the dough thicker, creamy and, well, doughier (if that makes sense!).
After everyone (including me) tasted all three versions, there was a clear winner! The winning version was preferred by 3 family members. To be totally honest, MY favorite version did not win.
Plus, my favorite version wasn’t even the same as Drew’s! So, to conclude, I suppose all the batches were delicious, BUT 3 votes for one of them is a definite winner in my book.
The main difference between the winning version and the one I preferred was the addition of almond milk.
Almond milk helps creates a creamier dough, so, I totally get why this one wound up the favorite.
In addition to the almond milk, this edible cookie dough is made with deliciously simple ingredients including organic coconut oil (use the refined kind to avoid the coconut flavor), pure maple sugar, vanilla, blanched almond flour and a bit of coconut flour.
The dough is creamy enough to eat with a spoon, yet firm enough to roll into cookie dough balls OR scoop with an ice cream scoop like I did for the photos.
Scooping it out like ice cream and then eating with a spoon is definitely my favorite way to indulge!
Like I said earlier, CHILLING the dough for 20-30 minutes or so will make it absolutely perfect. So, even though it takes just 5 minutes to mix this edible cookie dough together, I recommend waiting for it to chill before digging in!
The dough stores really well. I kept mine in a lidded mason jar in the fridge and it was perfect for up to a week. Possibly longer if we hadn’t finished it.
You can also roll it into balls and freeze it if you want to keep it for longer. Simply thaw in the fridge when you’re ready!
Okay, I think it’s now time to mix together the BEST paleo and vegan edible cookie dough you’ll ever make. Apologies in advance if you can’t stop eating it! It’s one of those recipes, for sure ;).
Best Paleo Edible Cookie Dough {GF, DF, Vegan}
Best Edible Paleo Cookie Dough {GF, DF, Vegan}
After many taste tests I've come up with the best edible paleo cookie dough recipe that also happens to be vegan! It's kid approved, takes just 5 minutes and can be rolled into cookie dough balls if desired. Gluten-free, dairy-free, paleo and vegan.
Ingredients
- 1 cup blanched almond flour
- 1 1/2 Tbsp coconut flour
- 3 Tbsp coconut oil organic refined, melted
- 3 Tbsp maple sugar
- 1 tsp pure vanilla extract
- 3 Tbsp almond milk unsweetened, or preferred dairy-free milk
- 1/8-1/4 tsp fine grain sea salt or to taste
- 1/2 cup mini chocolate chips or chopped dark chocolate, optional
Instructions
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Combine the almond and coconut flour in a medium bowl. Stir in the remaining ingredients, leaving out chocolate chips, and mix well until a smooth dough forms.
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Stir in the chocolate chips to combine, then chill the dough for at least 15 minutes for ideal texture - I prefer this cookie dough after it chills for about an hour!
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Roll into balls or eat with a spoon! Store leftovers covered in the refrigerator for up to 4 days, or freeze to keep longer. Enjoy!
Recipe Video
Nutrition
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Want More Paleo and Vegan Dessert Recipes? Try One of These!
Chewy “Oatmeal” Raisin Cookies
Lemon Almond Thumbprint Cookies
Chocolate Chip Cookie Dough Truffles
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Made this already several times, so yummy and a life saver if you have no sweets at home, but all of these ingredients.
I’ve always made this with coconut sugar and it works just fine. I also just use white ground baking almond meal (probably not quite as fine as almond flour?) and it also works.
Instead of throwing choc chips in the dough, I coat the small balls in melted chocolate and keep them in the fridge. So good!
Serving Size?????? How many does this make and what serving matches the macros you have listed?
not vegan i hate coconut stuff
Just put this in the fridge. So easy to make. Used coconut sugar because I was out of maple sugar. Can’t wait to taste it.
I’m thinking of omitting almond flour for a bit while trying autoimmune protocol. Would cassava flour work in its place?
Amazing!! Love all your recipes!! Will definitely be making it again!!
Yikes! This is SO addictive and delicious. I ate about half of it in a single sitting. LOL!!
Ok. I’ve just made my second batch of these. They are absolutely delicious and one of the easiest recipes ever. Next time I am going to try adding almond butter. Trader Joe’s has the best creamy unsalted raw almond better. Thanks sooooo much for sharing this recipe!
Hello,
Do you think it would be possible to use only coconut flour? Or maybe quinoa flour? I want to make this fr a friend of mine but she can’t have almonds or almond flour. If not, do you have a suggestion for a replacement I could use?
Thanks so much!
Zoe
I also cannot have almonds and would like to know.
A little bit confuse at first but it’s also so great its taste! Thanks for your recipe!