Gluten Free Quick Raw Chocolate Chip Cookie Dough (Gluten/Dairy/Grain/Starch/Egg /Soy Free/ Low Sugar)

Gluten Free Quick Raw Chocolate Chip Cookie Dough (Gluten/Dairy/Grain/Starch/Egg /Soy Free/ Low Sugar)

Gluten Free Quick Raw

Chocolate Chip Cookie Dough

My darling husband, usually does not care for sweet things. Scroll through a few of my recipes and you'll notice quickly that I am the complete opposite. Dessert recipes are my driving inspirational force.

When he told me the other night that he had a sweet tooth as you can imagine, I got really excited! However, on this particular night I was short on time.. so this cookie dough is what I quickly made him. When he requested it again and again the next 3 days I knew I had a winning recipe. Though I didn't consider it really a recipe at all, It was just one of my mindless concoctions. He insisted that I post it.

Please adjust ingredients to your personal taste and liking. I used Xylitol and Powdered Stevia from Nunaturals (by far the best tasting stevia). Any granulated sugar that you have in your pantry will also work here, use as much or as little as you like. I added the xylitol to this dough as it gives that little bit of gritty sugar texture that I think should be present in cookie dough. I also like the way it balances out the Stevia flavor too!

If you can't have almond flour try another nut/seed flour. Nuts.com has a fantastic selection.

30 Second Raw Chocolate Chip Cookie Dough

Ingredients

  • 1 Cup blanched Almond Flour
  • 1-2 Tsp Vanilla Extract (to taste)
  • 1-2 Tbs of Butter, Ghee, Earth Balance or Coconut Oil (to taste). (I use Garden of Life!)
  • pinch of salt
  • pinch of powdered Stevia (to taste)
  • 1 Tbs Xylitol
  • 1-2 Tsp Water or Nondairy Milk.
  • 1/4 cup of allergy free chocolate chips.

Instructions

  1. In a cup or small bowl combine all ingredients. If you want the dough thicker, add some extra almond flour. Adjust flavoring. Eat with a spoon! Yields roughly 1 1/4 cup.

Notes

Want to make cookie dough ice cream? Roll this dough into little balls and place in the freezer. Mix frozen balls of dough into your favorite ice cream. I have not yet tested baking this cookie dough but I have a good feeling that it would work. The cookies will spread more or less depending on how much butter you use. One of these days I'll experiment with this myself..

Tip# 1 Almond flour baked goods (and unbaked in this case) tend to gain moisture as they sit. Therefore I recommend that you eat this dessert within a few hours for the best texture. (Eventually It may start to look greasy) If you are planning to only eat some, and save the rest for later I recommend using 1 TBS or less of the butter.

Tip # 2 Regular Butter, Earth Balance or Ghee are going to provide the best flavor. If using the coconut oil- you probably won't want or need as much. (I would use 1/2-1 Tbs of coconut oil tops)

http://brittanyangell.com/gluten-free-quick-raw-chocolate-chip-cookie-dough/

On another note. Check out today's podcast from the Spunky Coconut! She interviewed me! We talked about the content of my new books coming out March 1st, plus Hashimotos among other common health issues. Thank you Kelly for having me!

 

Brittany Angell

54 comments | Leave your own

  1. Stephanie

    These are yummy! We've already eaten a few.

  2. Pam Newlin

    You've done it again, Brittany! A recipe I can stuff my face with and feel like I'm being bad while (low-carb) dieting and STILL lose weight. Have I told you I love you lately? Thank YOU!!!

  3. Mary Fran Wiley

    You are a genius! These would be great dipped in chocolate and served as truffles :)

  4. Amber Shea @Almost Vegan

    I love the granular texture of raw cookie dough, so I know I'd love this! The only problem is that I might eat the whole batch in one sitting...

  5. Iris Kotmel

    My 7 and 9 year old loved them! I also baked two of them to try and served them with ice cream- big hit.

  6. Janet Heunis

    What sort of allergy free choc chips are you referring to? I don't think I have seen anything like that in Australia so a couple of brand names to google would be good. Many thanks!

    1. Elizabeth

      I only do low carb so I make chips out of chocolate low carb bars; just chop up in a nut grinder. You can use this with any bar you like, of course. Easy peasey!

    2. bob

      If you can have soy OR dairy you could try Natural Grocer sugar free carob chips. They're not super easy to find, but my local Go Vita health food store orders them in for me. Otherwise try raw cacao nibs? They won't have the same texture as chocolate chips, but are completely allergen and sugar free =).

  7. Christianne

    Looks oh so yummy and so much healthier! Thank you for yet another great guilt free treat!

  8. Trudy

    HEY! These sound fab but my son is almond free and Xylitol causes severe stomach and gastro pains here so I'm not able to use it. I was wondering if I put a touch more Stevia instead, would that work? Also, can you recommend any other flours? We are also GF CF SF and egg free.
    Thanks so much!
    P.S. A friend of mine used the above recipe and said her son LOVED them!

    1. Janet Heunis

      Would coconut palm sugar work - then you would still have the grittiness of the xylitol?

  9. Melissa

    If you eat the whole thing by yourself that is nearly 1000 calories, just a little bit ridiculous. A friendly reminder that "healthy" and GF doesn't equate to low cal.

    1. Elizabeth

      And Melissa, calories are a VERY overrated and misconstrued measure of what matters, highly promoted by the diet industry. I changed my diet this summer to include WAAAAY more fats; I think I must have upped my calories by 10-fold, easily. Not kidding! I steadily lost weight that I haven't been able to lose for years. All I cut out was sugars and grains. The only issue with these goodies is to not overdo due to the abundance of Omega 6 fatty acids in the almond flour, plus they do have some carbs (and if not using a low carb chocolate chip, the sugar issue~minimal here though).

  10. gluten free gift

    I'm with the gal who is concerned about eating the whole batch in one sitting. Almond flour as the base... assume these have a bit of a marzipan taste to them (my FAVOURITE!). I was particularly struck by the "30 second" time frame. Now that's MY kind of "baking". thanks for a great post!

  11. suzy

    About 1000 calories for the whole recipe someone says, so divy it up among a family of four for less than 250 calories each? Score!

  12. Kerry

    You could always half the recipe if you don't want to eat it all. It should be easy enough.

  13. Brenda

    Coconut flour?

    1. Brenda

      In response to Trudy...

  14. pamela

    This looks great and healthy. It's rare for me to eat sweets, but this I will try. Today.

  15. Kerry

    I made this tonight and it has GOT to be the best LC treat I've ever had. I absolutely couldn't finish the entire recipe. Definitely need to half it next time. Instead of the xylitol and stevia, I subbed about six drops of EZ Sweetz and used almond milk for the liquid. I used 3/4 cup of blanched almond flour...plus 2 tbsp. of Trader Joe's almond meal. It gave it a darker brown sugary look. One tbsp. of butter was plenty, melted it in a coffee mug and then added the rest. Brittany, you're a genius!!

    (and for the person who was looking for a marzipan flavor, I'm thinking if you left out the chips and used an almond extract in place of vanilla, you'd come pretty darn close.)

  16. Janet Heunis

    Made a half batch last night and YUMMO!! Didn't have any special choc chips so used a half teaspoon of peanut butter and some cacao - divine!

  17. audrey

    the cookie dough treats look yummy! i would like to add green color to them
    for st. patricks day. but would rather not use food coloring...any suggestions??
    cheers

    1. sarah

      you can use clorophil you find it at the health food store it gives a strong green and is really good for you just a few drops will give you great color

  18. Sybil

    Brittany, for the stevia that you like, do you use their baking blend or the white powder? Can't wait to start making some of your recipes! Also, do you think there are differences in xylitol or should I just pick up what they carry at my hfs?

  19. Kayleigh @ConfusedTruffle

    I second the comment on making these into decadent truffles! What a wonderful recipe you have here, thank you for posting it! :)
    I'm very excited to try this. Once I made cookie dough balls with just dates, cashews, vanilla extract and cacao nibs which was delightful. These just sound sinful... maybe some cocoa powder will accidentally find its way into the batter! :P

  20. Sybil

    Thanks! I didn't even read the baking blend to see that or I would have known! I am in the same boat as you so I know if you can eat it, I can too.

  21. Sarah F

    I can't have almonds so I made this with ground sunflower seeds and cane sugar. It turned out nicely! I'll be making it again. :)

  22. Louise

    So we tried these with normal flour. Using hands for kneading probably wasn't the best choice as by the end it was a bit play-doughy, dont know if it was from the normal flour or the hand kneading. Definitely need to try again.

  23. Heathy

    Wow, these look so great! Ive made something similar before but had to be baked, I like that these are unbaked - heck, I always preferred straight up cookie dough anyway.

  24. Mistie

    Any suggestions on flour options for those of us who are nut free? I'm afraid ground sunflower seeds would take away from the cookie dough flavor. Thanks!

  25. Taline

    Where do you get Xylitol? And is almond flour the only kind that works with this? thanks.

  26. Lauren

    So what other nut flours do you recommend for this recipe?

  27. Gilda

    I don't like stevia at all..would adding agave for sweetness work or would it mess up the ratio?

    1. bob

      If you want to use liquid sweetener, I would add it to taste before adding the milk/water. Then, once it is sweet enough, add some milk/water to get the consistency right. You could also try using a little less butter/ghee/coconut oil if you are worried it will be too moist.

  28. Maggie McCann

    I saw these on PInterest and couldn't wait to try them. My brother and my dad have been "low-carbing" for 6 months now for a Grand Canyon trip they went on a week ago ( It was rim to rim) and are continuing to be low carb, so I thought these would be a good sugar fix, so I doubled the recipe. We use almond flour in a lot of things and we always just ground up almonds in our Ninja. But the "cookie dough" I made was very greasy ( I used 3 tbs. of butter) and VERY coarse. I also used Splenda instead of Stevia, and instead of Xylitol I used erythritol because of the effect of Xylitol in dogs. My dad was wanting me to make this-------->http://www.lowcarbluxury.com/cheesecake/05.html ......so I used the "dough" as a crust. Is there as special type of almond flour I need to use? The picture you had did not look coarse at all, and I was hoping for that.

  29. Claire

    I love these, I make them quite often! I recently brought them to an event and rolled the little balls in flaked coconut, they looked fancy :)

  30. Wayne

    In what order would you add the ingredients? I dumped everything together, except the water, started mixing, and added water until I got what seemed like approximately the right consistency. The problem is, it came out with a texture a bit like shredded coconut, which my wife and I both hate (largely, for me, because of the texture). Being more careful next time, I'll add the chipped unsweetened Baker's chocolate last, but what about the rest? Thanks.

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