Edible Cookie Dough: Vegan and Gluten-Free - Dr. Axe

Edible Cookie Dough Recipe — Paleo, Vegan and Gluten-Free!


We’ve all done it. Too tempted by the smell of chocolate and the promise of a delicious dessert that’s on the way. Eating cookie dough may be a childhood memory, but it usually came with warnings of salmonella from the raw eggs or consuming bacteria that lives in raw flour.

Well, worry no more. My edible cookie dough recipe is completely safe to eat before it goes in the oven, and it’s delicious if you decide to bake it, too. Win-win! Plus, you won’t find any unhealthy ingredients, like refined sugar, white flour or canola oil here. Only the healthiest, nutrient-rich and anti-inflammatory foods out there.

What Is Edible Cookie Dough?

The popularity of edible cookie dough continues to grow. It seems like people just can’t get enough, with shops and parlors popping up that are exclusively dedicated to serving different flavors of the stuff. I don’t blame them — we’ve been told since we’re kids that we can’t eat it, so of course we want to indulge now that it’s “safe” to do so.

The edible cookie dough recipes out there vary, with some calling for refined, white flour and conventional milk as the main ingredients. As always, I like to find the healthiest mix of ingredients possible. Ingredients that not only taste good, but help my body to function optimally, too.

Edible cookie dough ingredients - Dr. Axe

How to Make Edible Cookie Dough

The base for my edible cookie dough is one cup of almond flour. I love baking (or not baking) with almond flour because it’s a gluten-free flour that boosts heart health, aids in managing blood sugar levels and works as a natural energy booster.


Next I use a half-cup of nut butter. Choose whatever nut butter you like best. I like to use a good quality almond butter because I love the taste, especially when it’s combined with our next ingredient.

The best part — chocolate. It’s necessary for an edible cookie dough recipe, and did you know that there are a number dark chocolate benefits? Dark chocolate (70 percent or higher) protects us from disease-causing free radicals because it’s one of the top high-antioxidant foods.

Edible cookie dough step 2 - Dr. Axe

Add 1½ cups of good quality dark chocolate chips to the mixture. Then add in a quarter cup of coconut flour, half cup of maple sugar and a quarter teaspoon of sea salt. Did you know that adding salt to your dough makes it a little stronger and tighter? It also contributes to the overall flavor of the dough.

Only a few more ingredients left. Add in one-and-a-half teaspoons of pure vanilla extract next. This delicious dessert spice works as a powerful antioxidant, and it helps to reduce inflammation in the body, something that can be helpful for all of us.

And finally, bring in one ripe banana, which will serve as your binder for this edible cookie dough. Bananas are a great source of essential vitamins and minerals, including potassium, magnesium and fiber.

Edible cookie dough step 5 - Dr. Axe

If you just don’t like bananas very much, you have another option. Use one flax egg, which is a tablespoon of ground flax seeds mixed with three tablespoons of water. Either choice will bring the ingredients together and don’t need to be cooked, so they work perfectly for this edible cookie dough.

And after letting your mixture chill for about 10 minutes, your edible cookie dough is officially ready to eat! And, as I promised earlier, this recipe can be served two ways.

If you rather use your dough for baking cookies, preheat your oven to 350 degrees F and roll your dough into small disks that are about 1 inch in circumference and ¼ inch thick. Place your cookie disks on a baking sheet lined with parchment paper and let them bake for 15–18 minutes, until they are light golden brown.

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Edible cookie dough

Edible Cookie Dough Recipe

  • Author: Dr. Josh Axe
  • Total Time: 28 minutes
  • Yield: 20 1x
  • Diet: Vegan


This edible cookie dough recipe is completely safe to eat, vegan and also healthy! Eat it before it goes in the oven, but it’s aslo delicious if you decide to bake it, too.


  • 1 ripe banana or flax egg (1 tablespoon ground flax seeds mixed with 3 tablespoons water)
  • ½ cup almond butter or nut butter of choice
  • 1 cup almond flour
  • ¼ cup coconut flour
  • ½ cup maple sugar
  • ¼ teaspoon sea salt
  • ½ cup dark chocolate chips (70% or higher)
  • 1½ teaspoons vanilla extract


  1. Mix all contents in a large bowl and refrigerate until chilled, about 10–12 minutes.
  2. Eat raw OR if you choose to bake, preheat oven to 350 F.
  3. Roll dough into small disks, about 1 inch diameter and ¼ inch thick.
  4. Place on baking sheet lined with parchment paper.
  5. Bake for 15–18 minutes, or until cookies are a light golden brown.
  • Prep Time: 10 min
  • Cook Time: 18 min
  • Category: Snacks, Desserts
  • Method: Oven
  • Cuisine: American


  • Serving Size: 1 cookie/dough (28g)
  • Calories: 121
  • Sugar: 7.2g
  • Sodium: 31mg (2% DV)
  • Fat: 8g
  • Saturated Fat: 1.6g
  • Unsaturated Fat: 5.8g
  • Trans Fat: 0g
  • Carbohydrates: 10.5g
  • Fiber: 1.9g
  • Protein: 2.8g
  • Cholesterol: 0mg

Keywords: edible cookie dough, vegan cookie dough, vegan cookies

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  1. Cheryl Sanderson on

    Every time people come up with these recipes why does it have to have Coconut in it? I don’t like Coconut and I can tell even if it has a little bit in it! I wish I didn’t hate it but I do! It ruins a lot of recipes I would like to try on diet’s. I don’t do good with milk but the Almond milk I can do. Didn’t know there was a Almond Flour. At 69 I’m thankful for the information of health you give. I don’t ever go to a Dr. because my Stepdad (1900-97) was a Chiropactor in his younger years and taught me to research everything. So glad he did! Thanks again for your knowledge Sir! God Bless you for what you do Sincerely!

  2. Paula on

    My family loves these, we use coconut sugar and mashed banana. A treat to satisfy a decadent craving without refined or animal based ingredients. Thank you!

  3. Brenda on

    I have to watch my sugar in take.
    Cause of my Kidney.
    If I use avocado instead of banana how many cups of avocado I should use.______.
    For maple sugar, can this recipe can be use honey? And how many cups of honey should be use in this recipe.’_____.
    I heard dark chocolate have sugar. Do they have sugar free dark chocolate ______ or maybe I can use Mac Nut , or walnut.
    This recipe is good, only thing is the sugar intake..
    I like this recipe ,. I would like to make my own cookies ..cause out in the market has too much sugar and additive ingredient.
    Thank-you, hope to hear from you folks soon.
    Mahalo From Hawaii.
    Brenda Cabote

  4. Brenda on

    I have to watch my sugar in take.
    Cause of my Kidney.
    If I use avocado instead of banana how many cups of avocado I should us.______.
    For maple sugar, can this recipe can be use honey? And how many cups of honey should be use in this recipe.’_____.
    I heard dark chocolate had sugar. Do they have sugar free dark chocolate ______ or maybe I can use Mac Nut , or walnut.
    This recipe is good be is the sugar intake..
    I like this recipe ,. I would like to make my own…cause out in the market has too much sugar and additive ingredient.
    Thank- you hope to hear from you folks soon
    Mahalo From Hawaii.
    Brenda Cabote

  5. Rose on

    Hi Dr Axe,

    This comment is intended just for YOU, not a post.
    Nothing to do with your great recipes, just something I needed to share.

    I must tell you – you are truly a generous, caring person, I can feel your wonderful energy even through all the electronics! Thank you for being so wonderful. You give so much.
    and… your cookie recipes look scrumptious

    God Bless you,!

    • Linda on

      Why isn’t this diabetic friendly? Just found out my sugar numbers are high and am loosing weight and walking. Doing well so far but would like a little treat ocassionally

  6. Margaret on

    1 inch circumference? (distance around the edge of the circle.). Do you mean “diameter” (across the center) or radius ( from edge to center?” I will have to make mine a bit larger when baking them.
    Thanks so much for the recipe.

  7. Jeannette Hall on

    I’d be willing to say that all the suggested substitutions would work great. I’m always substituting various ingredients in recipes and usually they work out fine.

    • Dr. Josh Axe on

      You can use coconut sugar instead of maple sugar. Coconut sugar is not as sweet, so I would recommend starting with an equal amount of sugar, tasting it and adding more if desired.

    • Sharon on

      reid stevia. great for custard with edens soy milk but too tart and dry for any baked dry recipes like cookies. just ruined a batch of peanut butter cookies but only less than a dozen. Never use stevia in this recipe for cookies or any recipe for baked dry treats. Missy j’s best carob treats ever. just got a box from the man I live with for sweetest day.

  8. Jan on

    Might a chia “egg” work in place of flax (for those of us who have trouble with even flax)???? And would it then also bake, do you think?? Thanks for any ideas on this!

    • cecile on

      Good recipe!
      I just use flaxseed meal, freshly ground and mixed with water to make the binder.
      Can’t do most gluten-free flours due to the potato starch they usually put (no Nightshades for me = much pain)
      Coconut and chickpea flour does it
      Jan, chia seed works as well for a binder
      For those who can’t do nuts, Tahini (sesame butter) is delicious, as well as sunflower seed butter

    • J on

      Yes, this is actually very similar to a recipe I made up myself and ground chia in a bit of water until it is paste works just fine. I also substitute stevia for syrup. If you want to bake them I add a teaspoon if nongmo aluminum and corn free baking powder.


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