What is it about raw cookie dough that is so addictive!? Well, maybe it is all the sugar, wheat and other garbage they put in the tub?!? Don’t be fooled by that cute little face and that silly little laugh, store bought cookie dough is no good for you no matter how good it taste!
Oh, you think the gluten-free kind is any better????
Hmmm… No gluten, but filled with sugar, rice flour, soy lecithin, natural flavor, palm oil, canola oil, corn starch, potato starch, tapioca starch, xanthan gum and more natural flavor for good measure! GOOD GRIEF… this is ridiculous! How many people buy this cookie dough thinking they are eating healthier!?!?
Make your own Grain-Free Cookie Dough
It’s easy and SO much healthier than the stuff you can buy. Eat it with a spoon or pop it in the oven for some yummy, grain-free cookies! Also, consider making these into Cookie Dough Truffles! Simply use a small scoop and dip the formed balls of cookie dough into THIS ganache recipe!
Recipe Modifications
This recipe is delicious as listed but can be modified to fit your specific dietary needs and goals. Here are a few modifications that I KNOW will work. If you modify it in any other way, please let me know in the comments below.
- Sweetener: Use any sweetener you choose. Be sure to check out THIS post about why I use stevia and VERY small amounts of either raw honey or organic coconut sugar in recipes. As always, taste for sweetness and adjust the sweetness to your liking.
- Nut-Free: For nut-free, substitute ground raw sunflower seeds in the place of the almond flour.
- Dairy-Free: Use coconut oil or raw cacao butter in the place of butter.
- Individual Servings: Use a small scoop of cookie dough and form it into balls and dip into THIS ganache.
- 3/4 cup almond flour
- 1/4 cup coconut flour or (TT)
- 1 tsp. baking powder (not needed if you are not baking the cookies)
- 1/4 tsp plus 2 servings KAL® Pure Stevia or sweetener of choice (to taste)*
- 1/2 tbsp coconut sugar (optional)
- 1/2 cup chopped pecans or walnuts
- 1/2 cup Chocolate Chips**
- 5 tbsp. salted butter, room temperature
- 1 tsp. pure vanilla extract
*Use Chocolate Chunks, Milk Chocolate Chunk Dreams, 80% cacao bar, chopped or 70% dark chocolate chips
**Use your desired sweetener. I still have the old formula of KAL Stevia that contains NO maltodextrin. The Organic KAL Stevia continues not to contain maltodextrin. You can also use 1/2 tsp. of Organic Sweet Leaf Stevia (to taste). If you can handle the additional carboydrates, 1/4 cup of coconut sugar or raw honey would also work.
In a medium bowl, mix almond flour and coconut flour until blended well. Then add sweetener, nuts, chocolate chips, butter and vanilla and blend well with wooden spoon. Taste for sweetness and adjust if needed. Enjoy!
To make actual cookies, pre-heat oven to 350 degrees F. Using a small scooper, make uniform balls of dough and place them on cookie sheet, 3 inches apart. Using bottom of glass or hands, flatten dough into round cookies. Bake for 10-12 minutes or until slightly golden brown. Cool on wire rack before eating (they will be crumbly if eaten when warm). Enjoy!
Store in Fridge or Freezer and bring to room temperature before serving.
Dairy Free Option: Try using ghee or melted cacao butter in place of the butter and add a pinch of salt.
Nutritional Information:
61 Calories, 5 grams of Fat, 2 Net Carbs, 1 gram Protein per 1 tbsp.
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Also be sure to check out my two cookbooks, Satisfying Eats & Comforting Eats, NOW available in eBook format through Amazon and the spiral bound versions are available here on my blog.
Happy Cookin’!
Melissa
When I was a kid, I used to love getting the cookie mixture bowl to lick when mum would bake. When she was out, I would mix up sugar & butter and eat that. I was using a recipe for sponge cake! I then figured I could get more if I added the eggs and cornflower and I’d eat the lot! I was a skinny kid (now 64) and I still don’t have a problem with weight really but have lost the bit of belly fat I had since going wheat/grain-free.
I just made a small portion of this and am eating it out of the bowl. Never thought to do that. Thanks, Melissa! It’s yummy.
Glad you are enjoying it Robin! Stash it in the freezer too for a rainy (or cold) day! 😉
OMG! That looks so amazing. I’m not sure if actual cookies will make it in or out of the oven 🙂
HI Melissa…I am not a big fan of the KAL stevia..I find it has a bitter after taste…Do you know the measurement conversion if I was to use a different sweetener? i love your cookbook…so many yummy recipes 🙂
Erin, I am glad you are enjoying my cookbook! Unfortunately, there is no conversion. There are SO MANY different brands of stevia as well as a million other sweeteners that people use and it’s all so subjective… everyone’s sweet tooth is a little different. In the cookbook I give more detailed advise on how to determine the right amount of sweetener to use… the main tool is your tongue… add a little and taste your batter. I know this is not an exact answer but it’s the best I have! 🙂 Good luck!
Ohhh, really can’t wait to make this!! Thanks!
Hey Melissa,
I bought your first book about 6 months ago and ordered the KAL pure stevia … well I think I am one of the people who is sensitive to stevia … all I could taste was bitter, no sweet. I thought maybe it was just tasting it, but I baked something with it and the entire thing tasted bitter to me.
I’ve read that stevia glycerite is not supposed to have the bitter aftertaste. Do you think something like that would work? Or do you have other non-sugar suggestions?
I’ve been not eating grains & sugars for the past few weeks and I feel great … but I am getting very bored with the meals and struggling to stay with it. I know taking your approach would help … but I can’t get past the bitterness of stevia! Any suggestions?
Thanks so much!
Ashley, if you just ordered your KAL stevia, it may contain maltodextrin… which can cause the extra bitterness and it’s something that used to not be in their “formula”. MY bottle of KAL still doesn’t contain it but I am experimenting with other brands. I have been using Sweet Leaf Organic http://bit.ly/sweet-leaf-organic-stevia and I like it. I have been using twice the amount as I would KAL Stevia. Also remember, it’s not an all or nothing deal. If you try another stevia and you still think it is bitter, use less (start with half) and use another sweetener to compliment the stevia, this is what I do.I hope this helps!
Melissa,
Thanks so much for your quick comment back! I ordered the Stevia about 6-8 months ago … and it was so bitter. I may give another brand a try … but if I still only taste the bitter, do you think something like Swerve might be a good alternative? … Would it throw off the recipes significantly since it is supposed to be 1:1 for sugar and Stevia is a much smaller ratio?
Thanks again!
I have a tried a lot of stevia sweeteners, including sweetleaf- there are only 3 specific products that are worth a damn!
Nunaturals alcohol free liquid stevia
Nunaturals alcohol free liquid vanilla stevia
Viacost liquid stevia
even the powdered Nunaturals tastes horrible, trust me, I’ve spend so much time and money to find these!
***Vitacost
Do I have to use almond flour can I just use coconut flour?
Rachelle, unfortunately, almond flour and coconut flour can’t be used interchangeably. You can however try using ground sunflower seeds instead. Hope this helps!
These are my favorite cookies so far! I use NuNaturals clear stevia (about 50 drops). I like them best baked. I think they taste like pecan sandies with chocolate chips. I used 1/2 bar Equal Exchange Panama Dark 80% (my new favorite chocolate and I found it at whole foods). Thank you!
Whipped up a batch of this today…yummmm! I also rolled & dipped them in melted chocolate; double yummmm!! Thanks for recipe 😀
This is amazing cookie dough. I haven’t tried baking it yet because it’s too yummy. I left out the sugar and choc chips for sugar free, but will have to make my own choc chips for the next batch. I also want to experiment with adding coconut milk for a softer dough texture as this sets up hard.