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Healthy Chocolate Chip Cookie Dough (Gluten Free, Vegan, Raw)

chocolatecookie doughdairy freedessertgluten freegrain freehealthypaleorawrefined sugar freeveganvegetarian
Healthy Chocolate Chip Cookie Dough

Yeah, you read that right.  Healthy chocolate chip cookie dough.

Scrumptious, gooey, vanilla-y with bursts of chocolate, cookie dough.

Let’s be real – while I’m not against chocolate chip cookies (in fact, I make a batch of my healthy ones every few weeks), I’ve always been a fan of their precursor – cookie dough.  As a child, I could often be found eating directly from a tube of ready-made Tollhouse with a spoon (although my boyfriend informs me that these are maybe not the stories you share on the internet.  Whatever.  If you’re one of the few who DIDN’T do that, pat yourself on your very sad back).

Now that I’m older (sigh), wiser (double sigh) and aware of all the nasties in traditional cookie dough (from the massive amount of preservatives and artificial flavors in the pre-made, tube kinds to the white flour and potentially salmonella filled eggs of the homemade kind), I decided something needed to be done if I was ever going to get back to the spoon-in-hand, cookie-dough-in-lap days of yore.

Healthy Chocolate Chip Cookie Dough

So I invented this – the healthy chocolate chip cookie dough that’s never meant to become cookies (think of it like a puppy staying a puppy forever).  The cookie dough that’s egg free, gluten free, grain free, paleo-friendly, optionally vegan and refined sugar free.  The cookie dough that tastes rich and decadent and delicious, but is good enough for you to eat any time of day.  It keeps for 4 days in the fridge, but it retains its awesome texture in the freezer too, which is where I choose to store it, scooping out spoonfuls as the urge strikes me.

Oh, yeah, and did I mention that it involves no fancy ingredients, and takes about 5 seconds to make?  There’s that.  I suppose I should let you get to it then?

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Healthy Chocolate Chip Cookie Dough (Gluten Free, Vegan, Paleo, Refined Sugar Free)

  • Author: Liz Moody
  • Total Time: 6 minutes


  • 1 cup cashews, soaked for 12 hours and then drained throughly
  • 2 tsp vanilla extract
  • 1/4 cup almond meal or flour
  • 1 tbsp unsalted almond butter
  • 1/4 tsp sea salt
  • 3 tbsp + 1 tsp honey (you can sub rice malt syrup or 45 Medjool dates, pitted, soaked for an hour and drained, if you’re vegan or low sugar)
  • 1/4 cup cacao nibs (you can also use high quality dark chocolate chunks)


  1. In a food processor, process all ingredients except for cacao nibs or chocolate, scraping down the sides, until very very smooth. You really want to go for quite awhile – 2 – 3 minutes at least. That’s key to getting the perfect texture.
  2. When it’s very smooth, let cool for a few minutes (if it has warmed at all) then add in cacao nibs or dark chocolate and pulse 4 – 5 times until well distributed but still chunky.
  3. Transfer to container of choice and eat with a spoon!
  4. Store in fridge for 4 – 5 days, or in freezer (my preference) for 6 months, eating spoonfuls when you get the urge!
  • Prep Time: 3
  • Cook Time: 3

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Let me know what you think!

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  1. Hannah says:

    How many calories are in the whole thing?

  2. Niko says:

    This tastes amazing!!! Too bad it’s just healthy but still calorie dense.. I could eat the whole thing in one sitting 😀 Haha, it’s worth it “dough” 😛

  3. Healthy Salted Chocolate Chip Cookie Dough Pancakes with 2-Ingredient Caramel Syrup (Grain Free, Refined Sugar Free, Dairy-Free) | Sprouted Routes says:

    […] I’m a fan of cookie dough.  I’ve made cookie dough milkshakes, cookie dough cups, and cookie dough you can eat with a spoon—and now I’m adding healthy cookie dough pancakes to the mix.  These are so good, and they […]

  4. Amy says:

    I really, REALLY love this ! Tastes better than the real thing !

  5. Katherine says:

    Hi There! AMAZING recipe. About how many serves does this make?

  6. Natascha says:

    Tastes very good but it was a little too soft. Next time I will mix liquid & dry sweeteners to make it less soft. But there will be a next time definitely!

  7. Ali says:

    Beyond awesome, thank you!! Used maple syrup and it tastes so delicious!!?

  8. Kathleen says:

    Wow this sounds amazing. How many bowls / portions does this recipe make?

    1. Liz Moody says:

      It makes about 2 cups, which I store in the freezer and eat by the spoonful when I need it!

  9. Beebe says:

    Have you ever tried to add this to homemade froyo or ice cream? If so, did it get gooey or retain some firmness? Also I do not care for cashews. Does this work the same with almonds maybe?

    1. Liz Moody says:

      It should work with blanched almonds instead of cashews, although healthy baking is tricky and I never guarantee swaps. I have stirred this into ice cream and it worked great!

  10. Brooke says:

    These are amazing! My kids are excited about this dessert too. Love it!!

  11. Nina says:

    Is there a substitute for the almond meal/flour? Perhaps all-purpose flour? Won’t be as healthy, but at least healthier!?There’s an allergy in my house, unfortunately. Thansk in advance! -Nina

    1. Liz Moody says:

      Normal flour won’t work because of the gluten content (it’ll make it sticky). Can you do any other type of nut flour?

  12. sharon says:

    can you cook the dough into biscuits?

  13. The 9 Best Healthy Comfort Food Recipes To Nourish Your Body And Soul | Your News On Time! says:

    […] Cookie dough meant to be eaten straight out of the bowl? Um, yes please. This plant-based, protein-packed cookie dough takes only a few minutes to whip up. We recommend keeping a supply of it in your freezer, in case of a cookie dough emergency. Get the full recipe here. […]

  14. The 9 Best Healthy Comfort Food Recipes To Nourish Your Body And Soul | Caribbean Blogz says:

    […] Cookie dough meant to be eaten straight out of the bowl? Um, yes please. This plant-based, protein-packed cookie dough takes only a few minutes to whip up. We recommend keeping a supply of it in your freezer, in case of a cookie dough emergency. Get the full recipe here. […]

  15. Stephanie says:

    So I’m deathly allergic to all nuts other than almonds, walnuts, and pistachios. Can I sub anything for the cashews?

    1. Liz Moody says:

      Blanched almonds – the kind with no skin – would work well! Just soak them as you would the cashews!

    2. Amber says:

      I make one similar to this using walnuts. I don’t blanch at all. Just throw in processor and bam! Enjoy!

  16. Tammy says:

    This cookie dough is divine! I’ve tried a cookie dough made with chickpeas before and I just couldn’t get over the mental image that there were beans involved! But using cashews as a base is perfect – you only taste cookie dough when all ingredients come together to create this loveliness. Good job and thank you!

    1. Liz Moody says:

      Aahhahah, Tammy, I’m totally on your same page. Chickpeas are great and all, but in my cookie dough?? No thank you!

  17. Blanka says:

    Made it, love it! Just a couple of spoonfuls satisfies my cravings, thank you for the recipe!!

  18. Tracy says:

    Mmmm! This sounds so yummy! Thanks for the low sugar options 🙂

    1. Liz Moody says:

      Thanks, Tracy! It’s one of my favorites!!

  19. SabyRC says:

    Easy to make and really healthy treat for everyone. Worked like a charm for my picky eater! Want to make more

  20. Vanessa says:

    WAUW! these taste amazing! Thank u for the recipe!

  21. Tara says:

    Can I use roasted cashews vs raw?

  22. Nak says:

    Hi, looks delicious! Question about a substitution. I’m allergic to nuts and coconut (not almonds and peanuts). Can I substitute almonds or peanuts for the cashews?

  23. Rachel says:

    YUM! This one is going on the list of things to try. Looks amazing!