Post image for 30 Second Raw Chocolate Chip Cookie Dough (Gluten/Dairy/Grain/Starch/Egg /Soy Free/ Low Sugar)

30 Second Raw Chocolate Chip Cookie Dough (Gluten/Dairy/Grain/Starch/Egg /Soy Free/ Low Sugar)

by Brittany on February 24, 2012

My darling husband, usually does not care for sweet things. Scroll through a few of my recipes and you’ll notice quickly that I am the complete opposite. Dessert recipes are my driving inspirational force.

When he told me the other night that he had a sweet tooth as you can imagine, I got really excited! However, on this particular night I was short on time.. so this cookie dough is what I quickly made him. When he requested it again and again the next 3 days I knew I had a winning recipe. Though I didn’t consider it really a recipe at all,  It was just one of my mindless concoctions. He insisted that I post it.

 Please adjust ingredients to your personal taste and liking. I used Xylitol and Powdered Stevia from Nunaturals (by far the best tasting stevia). Any granulated sugar that you have in your pantry will also work here, use as much or as little as you like.  I added the xylitol to this dough as it gives that little bit of gritty sugar texture that I think should be present in cookie dough. I also like the way it balances out the Stevia flavor too!

If you can’t have almond flour try another nut/seed flour. has a fantastic selection.

Raw Chocolate Chip Cookie Dough

1 Cup blanched Almond Flour
1-2 Tsp Vanilla Extract (to taste)
1-2 Tbs of Butter, Ghee, Earth Balance or Coconut Oil (to taste). (I use Garden of Life!)
pinch of salt
pinch of powdered Stevia (to taste)
1 Tbs Xylitol
1-2  Tsp Water or Nondairy Milk.
1/4 cup of allergy free chocolate chips.

In a cup or small bowl combine all ingredients. If you want the dough thicker, add some extra almond flour.  Adjust flavoring. Eat with a spoon! Yields roughly  1 1/4 cup. 

Want to make cookie dough ice cream? Roll this dough into little balls and place in the freezer. Mix frozen balls of dough into your favorite ice cream.  I have not yet tested baking this cookie dough but I have a good feeling that it would work. The cookies will spread more or less depending on how much butter you use. One of these days I’ll experiment with this myself..

Tip# 1 Almond flour baked goods (and unbaked in this case) tend to gain moisture as they sit. Therefore I recommend that you eat this dessert within a few hours for the best texture. (Eventually It may start to look greasy) If you are planning to only eat some, and save the rest for later I recommend using 1 TBS or less of the butter.

Tip # 2 Regular Butter, Earth Balance or Ghee are going to provide the best flavor. If using the coconut oil- you probably won’t want or need as much. (I would use 1/2-1 Tbs of coconut oil tops)

On another note. Check out today’s podcast from the Spunky Coconut! She interviewed me!  We talked about the content of my new books coming out March 1st, plus Hashimotos among other common health issues. Thank you Kelly for having me!



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{ 49 comments… read them below or add one }

Stephanie February 24, 2012 at 9:28 pm

These are yummy! We've already eaten a few.


Pam Newlin February 24, 2012 at 9:38 pm

You've done it again, Brittany! A recipe I can stuff my face with and feel like I'm being bad while (low-carb) dieting and STILL lose weight. Have I told you I love you lately? Thank YOU!!!


Mary Fran Wiley February 24, 2012 at 9:54 pm

You are a genius! These would be great dipped in chocolate and served as truffles :)


Brittany February 24, 2012 at 10:07 pm

Oh my heavens YES! That would taste so good. My husband wants me to find a way to deep fry them :)


Elizabeth February 25, 2012 at 10:55 pm



Amber Shea @Almost Vegan February 24, 2012 at 10:07 pm

I love the granular texture of raw cookie dough, so I know I'd love this! The only problem is that I might eat the whole batch in one sitting...


Brittany February 24, 2012 at 10:14 pm

Its a small batch!! So its ok :) Especially the way you are having to eat right now. Calories are good where you can get them xo


Iris Kotmel February 24, 2012 at 11:14 pm

My 7 and 9 year old loved them! I also baked two of them to try and served them with ice cream- big hit.


Janet Heunis February 25, 2012 at 1:53 am

What sort of allergy free choc chips are you referring to? I don't think I have seen anything like that in Australia so a couple of brand names to google would be good. Many thanks!


Brittany February 25, 2012 at 2:40 am

HI Janet! I use Enjoy Life CHocolate CHips! They are free of pretty much everything :)


pamela February 25, 2012 at 7:15 pm

Those chips are great, too.


Janet Heunis February 26, 2012 at 8:15 am

Was wondering how they are sugar free but I see they are not.... They look good though, but perhaps not for us with our sugar problems.


Brittany February 26, 2012 at 1:11 pm

They are low sugar- not sugar free. I did this by keeping the sugar out of the dough. If you wanted you could use unsweetened chocolate and cut it into chips yourself OR just leave out the chocolate all together- in which case it will taste more like sugar cookie dough.


Elizabeth February 25, 2012 at 10:58 pm

I only do low carb so I make chips out of chocolate low carb bars; just chop up in a nut grinder. You can use this with any bar you like, of course. Easy peasey!


Christianne February 25, 2012 at 1:54 am

Looks oh so yummy and so much healthier! Thank you for yet another great guilt free treat!


Trudy February 25, 2012 at 2:16 am

HEY! These sound fab but my son is almond free and Xylitol causes severe stomach and gastro pains here so I'm not able to use it. I was wondering if I put a touch more Stevia instead, would that work? Also, can you recommend any other flours? We are also GF CF SF and egg free.
Thanks so much!
P.S. A friend of mine used the above recipe and said her son LOVED them!


Janet Heunis February 25, 2012 at 8:57 am

Would coconut palm sugar work - then you would still have the grittiness of the xylitol?


Brittany February 26, 2012 at 4:42 am



Melissa February 25, 2012 at 2:52 am

If you eat the whole thing by yourself that is nearly 1000 calories, just a little bit ridiculous. A friendly reminder that "healthy" and GF doesn't equate to low cal.


Brittany February 25, 2012 at 3:02 am

Yes. This is true. Dessert is Dessert. But if you going to indulge might as well get those high protein healthy calories in!


Elizabeth February 26, 2012 at 4:24 am

And Melissa, calories are a VERY overrated and misconstrued measure of what matters, highly promoted by the diet industry. I changed my diet this summer to include WAAAAY more fats; I think I must have upped my calories by 10-fold, easily. Not kidding! I steadily lost weight that I haven't been able to lose for years. All I cut out was sugars and grains. The only issue with these goodies is to not overdo due to the abundance of Omega 6 fatty acids in the almond flour, plus they do have some carbs (and if not using a low carb chocolate chip, the sugar issue~minimal here though).


Brittany February 26, 2012 at 4:43 am

Well said!! You know I agree 100% :)


Elizabeth February 29, 2012 at 7:41 am

;-) You go girl! I enjoyed hearing the Spunky Coconut podcast finally tonight too.


gluten free gift February 25, 2012 at 2:55 am

I'm with the gal who is concerned about eating the whole batch in one sitting. Almond flour as the base... assume these have a bit of a marzipan taste to them (my FAVOURITE!). I was particularly struck by the "30 second" time frame. Now that's MY kind of "baking". thanks for a great post!


suzy February 25, 2012 at 3:28 am

About 1000 calories for the whole recipe someone says, so divy it up among a family of four for less than 250 calories each? Score!


Kerry February 25, 2012 at 5:17 pm

You could always half the recipe if you don't want to eat it all. It should be easy enough.


Brenda February 25, 2012 at 6:53 pm

Coconut flour?


Brenda February 25, 2012 at 6:54 pm

In response to Trudy...


Brittany February 25, 2012 at 7:02 pm

Hi Brenda. Coconut flour works very very different than almond or the other nut flours. I actually just wrote a book about this as I get this question many times each day. I hate to self promote- but I highly recommend you pick up the Part 1 of my two book series.. it will explain all of this in detail.


pamela February 25, 2012 at 7:13 pm

This looks great and healthy. It's rare for me to eat sweets, but this I will try. Today.


Kerry February 26, 2012 at 2:44 am

I made this tonight and it has GOT to be the best LC treat I've ever had. I absolutely couldn't finish the entire recipe. Definitely need to half it next time. Instead of the xylitol and stevia, I subbed about six drops of EZ Sweetz and used almond milk for the liquid. I used 3/4 cup of blanched almond 2 tbsp. of Trader Joe's almond meal. It gave it a darker brown sugary look. One tbsp. of butter was plenty, melted it in a coffee mug and then added the rest. Brittany, you're a genius!!

(and for the person who was looking for a marzipan flavor, I'm thinking if you left out the chips and used an almond extract in place of vanilla, you'd come pretty darn close.)


Janet Heunis February 26, 2012 at 4:10 am

Made a half batch last night and YUMMO!! Didn't have any special choc chips so used a half teaspoon of peanut butter and some cacao - divine!


audrey February 26, 2012 at 4:58 pm

the cookie dough treats look yummy! i would like to add green color to them
for st. patricks day. but would rather not use food coloring...any suggestions??


Brittany February 26, 2012 at 5:53 pm

What about some pulverized fresh mint leaves? That would add some green color and great flavor. Then if you wanted to brighten the green color you could add a pinch of tumeric. You'll have to play with the amount of almond flour you need and make some adjustments to the recipe for sure- but it sounds like a fun experiment to me :)


sarah January 6, 2013 at 10:11 pm

you can use clorophil you find it at the health food store it gives a strong green and is really good for you just a few drops will give you great color


Sybil February 27, 2012 at 6:31 pm

Brittany, for the stevia that you like, do you use their baking blend or the white powder? Can't wait to start making some of your recipes! Also, do you think there are differences in xylitol or should I just pick up what they carry at my hfs?


Brittany February 27, 2012 at 6:33 pm

Hi Sybil! I use their white powder! The baking blend containts Oat Flour which I avoid. I have not noticed any difference brand to brand with xylitol. :)


Kayleigh @ConfusedTruffle February 28, 2012 at 12:13 am

I second the comment on making these into decadent truffles! What a wonderful recipe you have here, thank you for posting it! :)
I'm very excited to try this. Once I made cookie dough balls with just dates, cashews, vanilla extract and cacao nibs which was delightful. These just sound sinful... maybe some cocoa powder will accidentally find its way into the batter! :P


Sybil February 28, 2012 at 12:37 am

Thanks! I didn't even read the baking blend to see that or I would have known! I am in the same boat as you so I know if you can eat it, I can too.


Sarah F February 28, 2012 at 1:48 am

I can't have almonds so I made this with ground sunflower seeds and cane sugar. It turned out nicely! I'll be making it again. :)


Louise March 1, 2012 at 1:08 am

So we tried these with normal flour. Using hands for kneading probably wasn't the best choice as by the end it was a bit play-doughy, dont know if it was from the normal flour or the hand kneading. Definitely need to try again.


Brittany March 1, 2012 at 1:12 am

Yeah.. regular flour would not work in this recipe. It is intended only for almond or another nut based flour.


Heathy March 14, 2012 at 2:58 am

Wow, these look so great! Ive made something similar before but had to be baked, I like that these are unbaked - heck, I always preferred straight up cookie dough anyway.


Mistie March 21, 2012 at 3:57 am

Any suggestions on flour options for those of us who are nut free? I'm afraid ground sunflower seeds would take away from the cookie dough flavor. Thanks!


Brittany March 21, 2012 at 12:34 pm

Sunflower seed flour is the only suggestion I would have.


Taline August 1, 2012 at 5:06 pm

Where do you get Xylitol? And is almond flour the only kind that works with this? thanks.


Lauren September 25, 2012 at 7:22 am

So what other nut flours do you recommend for this recipe?


Gilda April 6, 2013 at 1:46 pm

I don't like stevia at all..would adding agave for sweetness work or would it mess up the ratio?


Maggie McCann September 17, 2013 at 5:29 pm

I saw these on PInterest and couldn't wait to try them. My brother and my dad have been "low-carbing" for 6 months now for a Grand Canyon trip they went on a week ago ( It was rim to rim) and are continuing to be low carb, so I thought these would be a good sugar fix, so I doubled the recipe. We use almond flour in a lot of things and we always just ground up almonds in our Ninja. But the "cookie dough" I made was very greasy ( I used 3 tbs. of butter) and VERY coarse. I also used Splenda instead of Stevia, and instead of Xylitol I used erythritol because of the effect of Xylitol in dogs. My dad was wanting me to make this--------> I used the "dough" as a crust. Is there as special type of almond flour I need to use? The picture you had did not look coarse at all, and I was hoping for that.


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