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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
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Prep Time 15 minutes
Total Time 15 minutes
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!!
Keyword Edible Chocolate Chip Cookie Dough