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Close up of scoops of chocolate chip cookie on a baking sheet.

Healthy Edible Cookie Dough

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews
  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Total Time: 10 minutes
  • Yield: 9
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegan


This healthy edible cookie dough is easy to make in minutes and is vegan, gluten-free and naturally sweetened with no added oil.


  • 1 ½ cup almond flour (180 g)
  • 1/2 teaspoon salt
  • 1/4 cup sunflower seed butter (67 g)
  • 1/4 cup maple syrup or agave (75 g)
  • 1 teaspoon vanilla 
  • 1/4 cup dairy-free mini chocolate chips (50 g)


  1. In a large bowl whisk together the almond flour and salt.
  2. Add the sunflower butter, maple syrup or agave and vanilla and mix well until all the almond flour is wetted.
  3. Fold in the mini chocolate chips until distributed throughout.
  4. Using a tablespoon measure or small cookie scoop, create 1-inch balls of dough.
  5. Serve immediately or chill in the fridge for a firmer, chilled texture.


Sunflower seed butter can be substituted for any nut butter like peanut butter, cashew butter or almond butter.

Store the cookie dough in a sealed container in the fridge for 1-2 weeks or freeze in a freezer bag or airtight container for up to 3 months. Defrost at room temperature or in the fridge.


  • Serving Size: 1 scoop
  • Calories: 178
  • Sugar: 5 g
  • Sodium: 259 mg
  • Fat: 7 g
  • Carbohydrates: 10 g
  • Fiber: 2 g
  • Protein: 6 g