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I have tried a LOT of paleo cookie dough in my day, and they all leave just a little tiny something to be desired. Look, it’s entirely safe to say that paleo raw cookie dough just isn’t as delicious as the chemical-laden stuff we were raised on, am I right? It just be like that sometimes, and this is just one of those times. But after many many years of trial and error, I was able to get as close to the good stuff as possible!

The secret is in the flours. First, we start out with a blend of gluten free flours. I think you’ll find that one complements the other quite nicely. But before we add it to our cookie dough, we actually cook it a little first! Toasting the flours in the oven gives our cookie dough a deeper shade of brown, which I like, and I think it also enhances the flavor as well. Plus, I don’t know about you, but I’m just not fond of eating completely raw flours. Maybe it’s all in my head and it’s not necessary since it’s not conventional wheat flour we’re talking about here, but I just like it better this way, okay? Okay. Glad we got THAT settled.

So, one last thing to note. You may notice that there are no binders (aka egg) in this recipe, and that is because this cookie dough is meant to be enjoyed raw. Since there isn’t a binder, the cookie dough will likely look quite crumbly to you after everything is mixed together and has chilled a bit. Not to worry! Scoop a small amount of dough out with your hands and press it together to form balls of whatever size you desire. Wow, that was a fun sentence to write. Also, store your leftover cookie dough in the fridge. I like letting it sit out for 15-20 minutes or so before eating it, but if you’re impatient and just have to snack on it straight from the fridge, well, I can’t say as I blame you there either.

thehungryhungryhiker

Edible Cookie Dough

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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 5 people
Course: Dessert
Ingredients Method

Ingredients
  

  • ½ cup almond flour
  • ½ cup tapioca flour
  • 6 tbsp butter
  • ¼ cup + 2 tbsp maple sugar
  • 1 tsp pure vanilla extract
  • pinch sea salt
  • ¼ – ½ cup mini chocolate chips I use Enjoy Life

Method
 

  1. Preheat the oven to 350° F and line a medium sheet pan with parchment paper.
  2. In a medium bowl, combine the almond flour and the tapioca flour. Whisk. Spread out onto the sheet pan in a uniform layer. Place in the oven at 350° F for 6-8 minutes, until starting to smell fragrant and warmed through. Remove from oven to let cool.
  3. Add the butter to the medium bowl and microwave for ~20 seconds until mostly melted. Whisk to continue melting. Once it is liquid, add the maple sugar, vanilla extract, and sea salt and whisk to combine. Stir in the flours. Let cool almost completely before folding in the chocolate chips. Chill in the refrigerator for 15 minutes.
  4. Use your hands to form the cookie dough into small, bite sized balls. Since there is no binder/egg in this recipe, it is a bit too crumbly to roll. Instead, press the cookie dough to compact into balls. Place the balls on the sheet pan and repeat until the cookie dough is gone.
  5. Store in an airtight container in the fridge for up to 5 days and enjoy!