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This is the best healthy cookie dough you’ll ever eat and it takes minutes to make. It can be made into cookie dough bites or balls, eaten with a spoon or used as a dip. It’s naturally paleo, gluten-free, dairy-free and vegan!

Love edible desserts? We’ve got a classic edible cookie dough recipe and edible brownie batter (with gluten-free options).

healthy cookie dough in a glass bowl
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When my traditional edible cookie dough recipe went bananas on the internet, I figured it was about time I share a healthy version with ya’ll! One that fits into a healthy lifestyle and you can eat without thinking twice about what you’re putting in your body.

This recipe tastes just like chocolate chip cookie dough and it hits the spot when your sweet tooth is calling your name.

  • You can easily make it for one
  • It fits into every diet or lifestyle (paleo, gluten-free, vegan, dairy-free)
  • It’s made with minimal ingredients
  • Takes less than 10 minutes
  • Only requires one bowl (no food processor needed!)
  • It’s a crowd favorite when you make it as a dip
  • Roll them into healthy cookie dough bites and freeze them for a sweet treat
ingredient for healthy edible cookie dough measured on the table

Ingredient Notes and Substitutions

Here are the few ingredients you need to make this recipe at home! If you bake healthy recipes often, you likely have all of these ingredients in your pantry right now!

  • Almond flour: grab a blanched almond flour, which means the almonds are peeled prior to grinding. I don’t recommend swapping this out for another grain free flour. The structure and amount of liquid they absorb varies. I haven’t tested it, but oat flour will probably be the closest swap.
  • Arrowroot flour: you could also use tapioca flour. This helps the texture and can easily be found in the baking aisle.
  • Nut butter: my favorite is cashew butter because of its mild flavor, but almond butter or peanut butter works too. 
  • Coconut oil: grab a refined coconut oil to minimize the coconut flavor.
  • Maple syrup: this is the sweetener I chose, but you could also use agave, raw honey or coconut sugar if you have those on hand.
  • Vanilla extract and salt
  • Mini chocolate chips: these are a better fit for healthy edible cookie dough because they aren’t being baked. We like to use dark chocolate chips because they’re dairy free. Grab Enjoy Life, Hu Kitchen or another brand that’s clean.
  • Optional protein: you can add a couple of scoops of your favorite vanilla protein powder if you want to balance the macros. You may need to add a few tablespoons of almond milk if the dough looks a little dry.
how to make healthy cookie dough step by step photos
  1. Mix the melted nut butter, melted coconut oil, maple syrup, and vanilla in a medium bowl until completely incorporated.
  2. Add the almond flour, tapioca flour and salt and stir well until the liquid ingredients are absorbed and it’s starts form a dough. It may look slightly lumpy because of the almond flour. This goes away after a while and it’s refrigerated.
  3. Add the mini chocolate chips or chocolate chunks. Feel free to add anything else like, walnuts, pecans or shredded coconut.
  4. Stir to combine then place it the refrigerator 10-15minutes to cool and set. Top with additional sea salt if desired.

Prefer to Watch Instead of Read?

Our absolute favorite way to eat this vegan cookie dough is by rolling them into bite-sized balls and keeping them in the fridge or freezer. Place each bite onto a baking sheet and flash freezer for 10-15 minutes then transfer them to a ziplock back or airtight container and store in the freezer for up to 6 months.

Want another way to serve healthy cookie dough? Add it to chocolate banana ice cream, a healthy paleo chocolate cake or sandwich it in between gluten free pretzels and then dip them into chocolate.

As long as your recipe doesn’t include raw eggs and flour it’s totally safe to eat! Luckily, this recipe is made with almond flour, arrowroot flour and no eggs. In fact, it’s vegan! So it’s 100% safe to eat this healthy cookie dough recipe.

healthy cookie dough bites stacked on a piece of parchment paper with the top one being picked up

If you love this recipe as much as I do, don’t forge to follow me on Instagram and tag me with @what_mollymade so I can see it and feature you.

More healthy dessert recipes:

Tap stars to rate!
3.14 from 59 votes
Prep: 15 minutes
Cook: 0 minutes
Total: 15 minutes
This is the best healthy cookie dough you'll ever eat. Half the recipe to make it for one or save some for later. This recipe can be made into cookie dough bites, eaten with a spoon or used as a dip for apples or pretzels.

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Servings: 6 servings


  • 1 1/4 cups almond flour
  • 2 tablespoons arrowroot flour or tapioca flour
  • 1/4 teaspoon sea salt
  • 1/4 cup cashew butter or almond butter melted
  • 3 tablespoons coconut oil melted
  • 1/3 cup maple syrup
  • 1 teaspoon pure vanilla extract
  • 1/2 cup mini chocolate chips optional I used enjoy life mini chocolate chips


  • Mix the melted nut butter, melted coconut oil, maple syrup, and vanilla with a rubber spatula until completely incorporated.
  • Add the almond flour, arrowroot or tapioca flour and salt and stir until it's completely incorporated and the mixture starts to form a ball. The dough may look lumpy at first, but it will smooth out as it sets.
  • Add the mini chocolate chips or chocolate chunks and stir to combine. Place it in the refrigerator 10-15 minutes to cool and set.
  • Leave as is and serve it as a dip with pretzels or apples, or roll them into 1-2 inch balls and store in the fridge or freezer for up to 3 months.
Last step! If you make this, please leave a review letting us know how it was!


To make this recipe for one: half the recipe and roll into balls then freeze to eat one at a time!
Store in the fridge: leave as is or roll into balls then store in an air tight container in the fridge for up to 5 days.
Store in the freezer: leave the healthy cookie dough as a dip or roll them into balls and store in an air tight container for up to 6 months. Allow the dip to thaw before using, but you can eat the healthy cookie dough bites right from the freezer.



Serving: 1serving | Calories: 210kcal | Carbohydrates: 18.5g | Protein: 3.2g | Fat: 14.3g | Saturated Fat: 7.5g | Cholesterol: 2mg | Sodium: 87mg | Fiber: 1g | Sugar: 13.3g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating


  1. Julie says:

    5 stars
    I wonder if instead of almond flour could you use coconut flour? Thank you!

    1. Molly Thompson says:

      Hey Julie! You can’t swap coconut flour in this because it absorbs much more moisture. It will end up really dry! You could swap it for oat flour (but I haven’t tried this).

  2. Sophie says:

    5 stars
    I made this, so delicious! I didn’t have the suggested coconut oil and used unrefined, still excellent. Will definitely be making them again!

    1. Molly Thompson says:

      I’ve done this too and it was still delish. Such a good one to keep on hand!

  3. Aisha says:

    5 stars
    Very easy to make. I halved the recipe and didn’t use the milk. I think the humidity of where I am got the dough to come together without added moisture. The consistency is not wet nor dry, just a perfect dough like texture. Will be making it again!

    1. Molly Thompson says:

      Thank you so much, Aisha! Love to hear that. We love this recipe too!

  4. Kia says:

    How do you double and triple this recipe like you did the original recipe? I miss the added feature on the recipe card.