Cookie Dough Recipe
This no-bake, edible Cookie Dough Recipe is the ultimate sweet snack that tastes just like classic chocolate chip cookie dough—no oven needed! Perfect for any time you're craving a little homemade dessert magic.
Ingredients
- 1 cup almond flour finely ground for smooth texture
- 3 tbsp unsalted butter softened (substitute coconut oil for dairy-free)
- 3 tbsp brown sugar packed (light or dark works)
- 2 tbsp maple syrup or honey for natural sweetness
- 1 1/2 tsp vanilla extract Madagascar is my go-to
- Pinch fine sea salt balances the sweetness
- 1/4 cup mini chocolate chips Ghirardelli or Nestlé Toll House recommended
- 2 tbsp chopped toasted nuts pecans or walnuts
- 1 tbsp sprinkles or shredded coconut for rolling
Instructions
- In a medium bowl, beat softened butter and brown sugar until creamy and smooth—about 1–2 minutes. A hand mixer or stand mixer works wonders here.
- Add maple syrup (or honey) and vanilla extract, then mix until well combined. It’ll smell heavenly—trust me.
- Gradually add almond flour (or all-purpose flour) and a pinch of salt. Use a spatula so you don’t overmix; you want a tender dough.
- Gently fold in mini chips (and nuts, if using), making sure they’re evenly distributed.
- Scoop a tiny bit of dough—yes, you can safely taste it! Adjust sweetness or vanilla if you like.
- Roll dough into 1-inch balls using lightly greased hands. This recipe yields about 18–20 truffles.
- Place dough balls on a parchment-lined plate and refrigerate for at least 30 minutes—this firms them up and intensifies flavor.
- Roll chilled balls in sprinkles, shredded coconut, or a dusting of cocoa powder for a fancy finish.
Notes
If using gluten-free oats instead of flour, pulse them in a blender first—this makes a lovely oat flour.
I learned that overmixing the flour can lead to gritty bites—mix just until blended.
For a silkier dough, let the butter soften fully at room temperature.
Almond flour gives a nutty warmth, but all-purpose makes it taste delightfully classic—both are delicious.
If your dough seems dry, add a teaspoon of milk (dairy or plant) until it holds together.
I learned that overmixing the flour can lead to gritty bites—mix just until blended.
For a silkier dough, let the butter soften fully at room temperature.
Almond flour gives a nutty warmth, but all-purpose makes it taste delightfully classic—both are delicious.
If your dough seems dry, add a teaspoon of milk (dairy or plant) until it holds together.
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