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5 from 6 votes

Edible Healthy Low Carb Chocolate Chip Cookie Dough - GF - Keto/Low Carb

Author: Kim Lange


  • 3/4 cup coconut flour (can also use 1/2 almond flour with 1/2 coconut flour)
  • 3/4 cup butter softened
  • 1/4 to 1/3 cup almond milk milk of choice or heavy cream
  • 1/4 cup low carb sugar substitute or preferred sweetener
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • ¼ to 1/2 cup chocolate chips of choice or sugar free chocolate chips


  • Melt butter about halfway in the microwave in a microwaveable bowl. Using food processor add coconut flour and give it a couple pulses to make it finer. Then add in the partially melted butter, sugar, vanilla extract, salt and milk in with the flour and mix together to get your cookie dough consistency. Add in chocolate chocolate chips and devour!
  • Store cookie dough in an airtight container in the refrigerator for up to one week. Cookie dough will firm up some in the refrigerator, so let it sit at room temperature for 10-15 minutes before enjoying.


Ultra Almond Joy Chocolate Chip Cookie Dough:
Add some shredded coconut and chopped almonds to give it an Almond Joy feel-good gourmet cookie dough!
Can also use 1/4 cup granulated sugar and 1/4 cup brown sugar in recipe for sugar substitute if you aren't concerned with sugar but want grain-free.  Use vegan butter and chocolate chips for vegan and gluten free.