Use this recipe to make sugar-free, gluten-free Edible Chocolate Chip Cookie Dough.
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.
2. Add the butter to the liquid ingredients and mix until smooth.
3. Add the baking blend and mix again until well combined.
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.
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.
Printable Recipe for Edible Chocolate Chip Cookie Dough:
Edible Chocolate Chip Cookie Dough
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.
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
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!!
Would there be a big difference if I made this with unsalted butter?
No. The flavor would be slightly affected but probably nothing major.
This is SO good!! I added a quarter teaspoon of mineral salt to mine, really helped the flavors to pop.
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!!