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Gluten free edible cookie dough in a bowl.
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5 from 11 votes

Gluten Free Edible Cookie Dough (Vegan, Paleo)

Delicious safe-to-eat (no eggs), dairy-free, creamy cookie dough recipe. Made without any preservatives or chemicals and with clean ingredients. Naturally Paleo, Gluten-free, and Vegan. 
Prep Time10 minutes
Total Time10 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Author: Dominique

Ingredients

Instructions

Cookie Dough Instructions:

  • Put the olive oil and maple sugar into a microwave safe bowl and mix with a fork. Then, heat in the microwave for 30 seconds and mix again. Add the vanilla and applesauce and mix with a fork until smooth. Make sure there are no clumps, or as little clumps of sugar as possible.
  • In another bowl, mix the almond flour, tapioca flour, coconut flour, salt, and baking soda ( if using the dough to bake cookies ).
  • Then, pour the flour mixture into the wet sugar mixture and mix. Stir in the chocolate chips.
  • Let the cookie dough sit for 5 minutes so it can thicken.
  • You can either eat the cookie dough as is, or bake it into cookies ( or both!). This recipe yields 2 cups of cookie dough or 24 cookies.
  • Store the cookie dough in an airtight container.

Vegan Paleo Chocolate Chip Cookies Instructions:

  • To bake cookies using this dough, preheat the oven to 350 degrees. Cover a cookie sheet with a silicone baking mat ( or parchment paper).
  • Roll the dough into walnut sized balls, and place them onto the cookie sheet. Cook for 10 minutes. Let the cookies cool on the pan for 2 minutes, then let them cool further on a cookie rack.
  • The cookies will be a bit crispy yet chewy. They are delicate so make sure not to make them too big, and be careful when using the spatula to get them off the cookie sheet.

Notes

  • Instead of maple sugar, you can use coconut sugar or brown sugar. Brown sugar is Vegan, but it is not Paleo.
  • If you want to turn some of the cookie dough into cookies, add baking soda. You can eat half the cookie dough and bake the other half.
  • Instead of tapioca flour, you can use arrowroot powder.

Nutrition

Calories: 373kcal | Carbohydrates: 37g | Protein: 4g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 0.2mg | Sodium: 166mg | Potassium: 175mg | Fiber: 2g | Sugar: 26g | Vitamin A: 4IU | Vitamin C: 0.2mg | Calcium: 94mg | Iron: 1mg