Sugar Free Cookie Dough Recipe
I’ve been sharing sugar-free desserts for years, and one thing I’ve learned is that taking out the sugar doesn’t mean you have to take out everything that makes dessert worth eating. This sugar-free cookie dough is rich, buttery, and loaded with chocolate chips, with that classic cookie dough texture you actually want to sneak straight from the bowl. It’s made specifically for eating as-is, so there are no raw eggs and you can enjoy every spoonful without turning on the oven.
Servings 7 bites
Calories 218kcal
Ingredients
- 5 tablespoons unsalted butter melted
- 1 ½ cup almond flour Use blanched almond flour.
- ⅓ cup sweetener
- ¼ teaspoon salt
- 1 ½ teaspoons vanilla
- 14 grams chocolate chips This is less than ¼ cup.
Instructions
- Add in the almond flour, sweetener, and salt to a mixing bowl and stir with a silicone spoon.
- Add in the melted butter and vanilla and stir.
- Fold in the chocolate chips and combine.
- You can serve the cookie dough immediately or refrigerate if you prefer it to harden up.
Video
Notes
- I recommend granular monkfruit sweetener. You can use whatever you prefer. If using normal refined sugar, you can use the same amount noted in the recipe.
- If you want to switch it up and add in peanut butter, you can. I recommend natural peanut butter.
- The dough will last in the fridge up to 5 days.
- Freeze the dough in individual balls for up to a month and thaw it in the refrigerator.
Nutrition
Serving: 1bite | Calories: 218kcal | Carbohydrates: 3g | Protein: 5g | Fat: 21g