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Home » Trim Healthy Mama Friendly » Edible Chocolate Chip Cookie Dough (Sugar-Free & Gluten-Free)

Edible Chocolate Chip Cookie Dough (Sugar-Free & Gluten-Free)

October 1, 2020 by Jennifer 8 Comments

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Use this recipe to make sugar-free, gluten-free Edible Chocolate Chip Cookie Dough.

Featured Pic

Ladies, I’m talking to you, so men avert your eyes from the next sentence. Am I the only one who gets close to that super special time of the month and just needs to take a bite of cookie dough while standing at the open fridge? I KNOW it’s not just me! 

Now you can eat raw cookie dough and not feel bad about it. Just roll up on the fridge like an OG, take a bite, and move on with your guilt-free life!! 

Amen, hallelujah and you’re welcome! LOL! 

 

Pro-Tips:

  • Do not bake this, it won’t work. It’s simply for enjoying raw. 
  • Wrap it tightly in plastic wrap and store it in the fridge. 
  • If it seems too sweet at first, give it time. As the baking blend absorbs all the liquid it mellows out the sweetness. 
  • Chop this cookie dough up into little pieces and put it in my Sugar-Free Vanilla Ice Cream before you freeze it. 
  • This recipe uses 2 special ingredients that make being sugar-free and gluten-free 100 billion times easier. Gentle Sweet & Baking Blend. You can click on the ingredients below for a link to where you can buy them.

 

Edible Chocolate Chip Cookie Dough

 

Yield: 

Approximately 2 cups

Ingredients:

6 tbsp. – Salted Butter
1 cup – Gentle Sweet
2 tsp. – Vanilla Extract
¼ cup – Water
¼ cup – Heavy Cream
½ tsp. – Xanthan Gum
1 cup – Baking Blend
½ bag (appx. 4.5 oz) – Lily’s Milk Chocolate Chips

 

Instructions:

1. In a food processor fitted with the metal blades, combine the gentle sweet, vanilla extract, water, heavy cream, and xanthan gum and mix until completely combined.
wet ingredients and gentle sweet together in a food processor

2. Add the butter to the liquid ingredients and mix until smooth.
butter in the food processor with the liquid ingredients

3. Add the baking blend and mix again until well combined. 
baking blend added to food processor with the other ingredients

baking blend fully mixed in to show thick consistency

 

4. Take the blade out and scrape it off. Add the chocolate chips and mix with a rubber spatula or wooden spoon until the chocolate chips are well dispersed. 
food processor blade removed and scraped into the rest of the mix in the bowl

chocolate chips being mixed into the mixture in the bowl

5. Lay a piece of plastic wrap on the counter and dump the cookie dough out on to it. Do your best to form the cookie dough into a log and wrap tightly, using a second piece of plastic wrap if necessary. Store in the fridge for up to a week. 

 

Need some sugar free chocolate chip cookies you can bake? Try my Chocolate Chip Cookies that are also sugar-free and gluten-free. 

 

Pin Image

 

Printable Recipe for Edible Chocolate Chip Cookie Dough:

edible cookie dough in a white ramekin dish

Edible Chocolate Chip Cookie Dough

Jennifer
Use this recipe to make sugar-free, gluten-free Edible Chocolate Chip Cookie Dough.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Total Time 15 minutes mins
Course Dessert
Cuisine American
Servings 8 servings
Calories 199 kcal

Equipment

  • Food Processor

Ingredients
  

Ingredients:

  • 6 tbsp. Salted Butter
  • 1 cup Gentle Sweet
  • 2 tsp. Vanilla Extract
  • ¼ cup Water
  • ¼ cup Heavy Cream
  • ½ tsp. Xanthan Gum
  • 1 cup Baking Blend
  • ½ bag Lily’s Milk Chocolate Chips

Instructions
 

Instructions:

  • In a food processor fitted with the metal blades, combine the gentle sweet, vanilla extract, water, heavy cream, and xanthan gum and mix until completely combined.
  • Add the butter to the liquid ingredients and mix until smooth.
  • Add the baking blend and mix again until well combined.
  • Take the blade out and scrape it off. Add the chocolate chips and mix with a rubber spatula or wooden spoon until the chocolate chips are well dispersed.
  • Lay a piece of plastic wrap on the counter and dump the cookie dough out on to it. Do your best to form the cookie dough into a log and wrap tightly, using a second piece of plastic wrap. Store in the fridge for up to a week.

Notes

*These nutrition facts are approximate and only meant to be used as a general guideline. 
 
Special note to the Trim Healthy Mamas:
This recipe for edible chocolate chip cookie dough is an "S" with a total of 4 net carbs! Enjoy!!

Nutrition

Nutrition Facts
Edible Chocolate Chip Cookie Dough
Amount Per Serving (0.25 cup)
Calories 199 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 10g63%
Cholesterol 38mg13%
Sodium 107mg5%
Carbohydrates 43g14%
Fiber 12g50%
Protein 4g8%
Sugar Alcohol 27g
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Edible Chocolate Chip Cookie Dough
Tried this recipe?Let us know how it was!

Filed Under: Baking & Desserts, Cookies, Keto, Trim Healthy Mama Friendly Tagged With: Diabetic Friendly, gluten free, Keto, low carb, Sugar Free, trim

Previous Post: « Easy Cheesecake Recipe (Sugar Free & Gluten Free)
Next Post: Chocolate Chip Cookie Dough Truffles (Sugar-Free & Gluten-Free) »

Reader Interactions

Comments

  1. Sarah

    October 2, 2020 at 12:32 am

    Will this also work with equal parts almond flour, coconut flour and ground flax, or does it have to be baking blend? This looks sooo yummy

    Reply
    • Jennifer

      October 2, 2020 at 12:38 am

      I haven’t tried it but, what I will say is that baking blend is a very “thirsty” flour alternative so if, from your experience, the combination you mentioned is also “thirsty” you would probably be fine to sub out the baking blend. You could cut the recipe in 1/2 and just try combining the wet and dry ingredients and adjust the liquid depending on if the texture is too loose or too dry. Please let me know if you have any other questions and if you try it and have time to comment back what you figure out I’m sure many other people would find it very helpful.

      Thank you!!

      Reply
  2. Leah

    October 2, 2020 at 1:28 am

    Would there be a big difference if I made this with unsalted butter?

    Reply
    • Jennifer

      October 2, 2020 at 1:35 am

      No. The flavor would be slightly affected but probably nothing major.

      Reply
  3. Elise

    December 16, 2020 at 9:24 pm

    5 stars
    This is SO good!! I added a quarter teaspoon of mineral salt to mine, really helped the flavors to pop.

    Reply
    • Jennifer

      December 16, 2020 at 11:27 pm

      I’m so glad you liked it. It’s one of my favorite desserts. Thanks for the tip with the salt and for taking the time to leave a comment!!

      Reply
  4. Allison

    September 26, 2021 at 3:45 pm

    I don’t have xanthan gum. Can I leave it out or use gluccie? Thank you!

    Reply
    • Jennifer

      September 26, 2021 at 7:45 pm

      You can sub in gluccie. 😊

      Reply

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