Edible chopped chocolate cookie dough is a quick snack to whip up to beat those sugar cravings. Packed with healthy fats from almond flour and coconut oil, a spoonful (or two!) will help keep you full until your next meal. Form into balls and freeze to have on hand in case of emergency or keep it in the fridge and scoop it out with a spoon as you need it.
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How to Make Edible Cookie Dough
Time needed: 10 minutes.
This recipe uses a classic baking method of mixing the dry ingredients, mixing the wet ingredients, then mixing them all together.
- Measure ingredients
Measure out all your ingredients and chop the chocolate. I find it’s easiest to weigh the chocolate first and then chop it up instead of chopping it and trying to measure by volume. This recipe uses half a bar of Ghirardelli 85% dark chocolate.
- Mix the dry and wet ingredients separately
In a large mixing bowl, stir together the almond flour, coconut flour, and chopped chocolate. In a separate bowl, combine the maple syrup, coconut oil, vanilla extract, and salt. These liquids won’t completely combine because they’re different densities, but the salt will dissolve and it will be more evenly distributed.
- Mix the dry and wet ingredients together
Make a well in the center of the dry ingredients and pour the liquid mixture in.
- Mix until combined
Keep stirring until the mixture comes together. If it looks too dry, you can add more coconut oil to help it come together.
- Form into balls
Make small balls of cookie dough for easy portion control or scoop it out one spoon at a time. Enjoy!
Notes on Ingredients
This recipe calls for chopped chocolate because I find the quality of chocolate chips is never as high. Look for a minimum of 85% dark chocolate with the lowest carb count you can find.
You can also use sugar-free options like Lily’s Dark Chocolate to make it as low-carb as possible. However, sugar-free chocolate often uses artificial sweeteners which can cause an upset stomach. So, I prefer to use the real thing and count that bit of sugar towards my daily intake.
Almond meal would also work in this recipe. It’s best kept in the fridge or the freezer once it’s been opened.
I recommend refined coconut oil because it doesn’t have a strong coconut taste. Unrefined coconut oil will work too, so you can use whatever you have on hand.
If you find it difficult to get coconut flour, you can omit it and reduce the amount of coconut oil in the dough to one tablespoon. Coconut flour is really absorbent and helps the dough stick together.
Vanilla extract is made by soaking vanilla beans in alcohol, whereas vanilla essence is made using synthetic flavoring. Although extract is more expensive, it’s worth it for the more complex flavor and better nutritional profile.
You can substitute maple syrup for raw honey. I prefer maple syrup for the flavor and because it is slightly lower on the glycemic index. Maple syrup has a GI of 54 while honey is about 58. This means that it will spike your blood sugar slightly less.
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- Simple Keto Chocolate Almond Fudge
- Sea Salt Chocolate Peanut Butter Truffles
- Vegan Flourless Chocolate Cake
- Lemon Almond Muffins
If you make edible chocolate cookie dough, please let me know in the comments below or tag me on Instagram @lemonandsophia! I love hearing what people think and what changes or additions you make. Please share this recipe with your friends and family.
Edible Chopped Chocolate Cookie Dough
- 1 cup /110g almond flour
- ¼ cup /30g coconut flour
- ⅓ cup /50 oz 85% dark chocolate chopped
- ¼ cup maple syrup
- 3 tbsp coconut oil melted
- 1 tsp vanilla extract
- ⅛ tsp sea salt
- In a large bowl, mix together the almond flour, coconut flour, and chopped chocolate. In a separate bowl mix together the maple syrup, coconut oil, vanilla extract, and salt. It won't completely combine but the salt will dissolve and be more evenly distributed.
- Add the wet ingredients to the dry ingredients and stir to combine. It will look a little dry but keep stirring and it will come together. If you find your dough is too dry you can add a little more coconut oil.
- Form into 16 small balls for easy portion control. Do not bake.