Do you ever just feel like snacking on some cookie dough? Or maybe making cookie dough ice cream? This is so simple, and it’s egg/grain/dairy free! Of course, you could cook these, but they’re just so darn good raw! This 1 minute cookie dough recipe has been made by over 64,000 people worldwide. It’s one of my favorite and most popular recipes.
Cookie dough is beloved by nearly everyone, but you are about to take a cookie dough journey! It’s really THAT good!
This recipe is so incredibly simple to throw together. It’s the perfect treat to snack on while you’re watching TV or just hanging out with the fam!
1 Minute Cookie Dough Recipe:
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- 2 cups blanched almond flour
- 1/4 cup tapioca flour or arrowroot starch
- 1/4 tsp salt
- 2-3 TBSP pure maple syrup or honey
- 1/4 tsp baking soda eliminate if you’re not cooking these
- 1 tsp vanilla
- 1/2 cup coconut oil melted
- 1/4 cup soy-free dairy-free chocolate chips
Ingredients
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- Sift together the dry ingredients in a bowl. Add the coconut oil and stir. Then add the maple syrup or honey, vanilla and chocolate chips. Stir to combine, roll into balls, or just eat it out of the bowl! Makes enough to share with the family, too (if you want)!
P.S. If you want to bake them, I would suggest 350 degrees for about 9-11 minutes. My husband can be a wimp and worries about raw dough…so for his benefit, cooking the dough can be good too! Haha… By the way, if you want to step it up one more notch, you may want to try my 1 minute cookie dough truffles which are divine. It’s a great option if you are willing to take it to the next level!
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Christina says
ok, not to be baked, then why the baking soda ;o)
radlandon says
Ha! I meant to put a note on there to eliminate it if not baking and totally forgot! Thanks for catching it!!
Linda says
she added, to omit bp if not baking, then it is edible raw, can roll in almond meal/coconuts/chocolate etc.
jenn says
YUM! so easy and healthy! thanks so much! 🙂
Melissa says
Hi there! I actually saw this recipe on fastpaleo.com, so I thought I’d mosey on over to your website to ask a question about it. Is there a comparable alternative to tapioca flour for this recipe? Coconut flour or arrowroot flour perhaps? (I’m new to paleo, so still trying to figure out what swaps with what.) Thanks! 🙂
radlandon says
Yes, arrowroot would work just great!
Maureen says
If I were to bake them, what temperature and for how long? Yummy!!!
radlandon says
Hi, Maureen! I would suggest 350 degrees for about 9-11 minutes. Hope that helps!
Cheri says
These look yummy. I know my girls would like a treat like this with their homework. I’m wondering if I could substitute the almond flour with oat flour or sorghum flour?
radlandon says
Hi, Cheri! You could definitely try that! I haven’t tried it with anything other than almond flour, but if you do, let me know how it turns out!!
Yvonne says
We can’t do nuts here…do you think brown rice flour would work?
radlandon says
I would say give it a try! Let me know if it works!
Trish says
if you are nut free, and react,. I would try coconut flour, before rice flour,. just to be on the safe side
Dee says
Can someone please kindly tell me where i can get the tapioca flour/arrowroot starch, and coconut oil? Thanks!
radlandon says
Hi, Dee. I get my tapioca flour on Amazon in bulk, but you can buy it at Whole Foods or other health food stores. The coconut oil is available at my Costco, but before it came there, I also bought that on Amazon. Hope that helps!
Angie says
Any sub for tapioca or arrowroot? I have everything else an would love to make them without lugging my kiddos to the store. I am game for a baked or raw version if that helps.
radlandon says
Any type of starch. If you’re in a pickle, you can try leaving it out, but I can’t guarantee results!
annie says
love the food
Dana says
Is there a sub for almond flour? Esp for people who have food sensitivities to Almonds.
radlandon says
Hi, Dana! I’m sorry I don’t have experience with comparable flours to almond. I have heard that sunflower seed flour is comparable, but I haven’t verified it myself. So sorry!
syl says
just made them with coconut flour because i didn’t have any almond flour, ..kinda dry i think they would have been better with the almond flour, but still good 🙂
radlandon says
Yes, coconut flour is a whole different entity!
Trish says
yes it is,. however you can try adding a touch of honey, or a tbls of coconut oil to adjust the dry texture,. maple syrup would work to
syl says
also, if i made them raw and after decide to bake them could the baking soda just be added last??
radlandon says
Sure, that would be fine!
Leslie D. says
We can’t do coconut here. Can I just use butter?
radlandon says
Sure, you could definitely use butter!
Shannon says
What brand of almond flour to you use? I just baked cookies with Bob’s Red Mill, and they came out kind of runny and mealy.
radlandon says
Shannon, I buy blanched almond flour from Honeyville Grain. I would highly suggest using blanched almond flour as opposed to almond meal or unblanched almond flour b/c it is a much finer texture. Hope that helps!
Suzanne says
Can you specify if the 1/2 cup coconut oil is before or after being melted?? Thanks!
radlandon says
1/2 cup coconut oil measured, then melt it. Hope that helps!
kbencsik@hotmail.com says
Could you substitute coconut flour for almond flour in this and other cookie recipes? For those who have allergies to nuts?
radlandon says
I’m sorry, coconut flour is a whole other entity. It doesn’t sub 1:1 for almond flour. =( You could google subs though and hopefully find something that works. I have heard sunflower seed flour is a good sub!
Alisha says
Wouldn’t you need to add eggs to bake them?
radlandon says
I didn’t use eggs and they were fine!
Jessica says
I only had about a teaspoon of coconut oil left, so I had to sub an avocado in place of the oil. It definitely worked! The cookie dough was green at first but it turned to a darker brown. They smelled a bit like avo, but I don’t think the taste was affected much.
Sabrina says
These look great! Can the dough be frozen for a week before baking? I have a super long weekend this week and have long weekends every other week so i’d like to start making desserts ahead of time and freeze…thank you so much!
Life Made Full says
Hi, Sabrina! I haven’t tried that yet, but I would think it would work? We usually don’t bake them, we just eat the dough. =) Let me know if you try it!
Sabrina says
I’ll definitely give it a shot!!! Thank you so very much!
Amanda says
I followed instructions to the letter & somehow I messed them up. They didn’t stick together after baking at all. Taste was on point but texture was all wrong:(
Life Made Full says
Hmmm. Weird…what type of almond flour did you use?
Meg says
How many cookie dough balls does the recipe make?
Shanti Landon says
I think it was probably around 18? It depends on how big you make them! =)
Laura says
I LOVE these! I’ve already made them 3 times in the past 2 weeks. They taste so much like real cookie dough! Thanks for the great recipe!!!
Shanti Landon says
So glad you like them Laura!
Kristen says
Loved them! I made 1/2 a batch and used melted butter instead of coconut oil. Poured the hot butter in the bowl of ingredients and the chocolate chips melted so they looked like chocolate cookies. Lol! Mine were better baked. It’s a keeper! Thanks for the recipe!