Do you love edible cookie dough? When you make cookie dough with coconut flour, you don't even have to heat treat the flour! This Coconut Flour Cookie Dough is completely edible when raw... no oven required. It also turns raw cookie dough into a delicious gluten-free treat.
If you know me, you know I have a pretty big obsession with eating raw cookie dough. I'd choose raw cookie dough over actual cookies any day and have made hundreds of batches of it in my lifetime.
Raw cookie dough is the BEST!
But there's one issue with raw "no bake" cookie dough... Though many of us were raised to believe it's the eggs in cookie dough that cause illness, in many cases, it's actually the flour. Raw flour may be exposed to harmful bacteria like Salmonella and E. coli, so it's recommended that you heat treat it before eating it.
Which means raw cookie dough is really only safe when you bake the flour. Which means you have to do some baking to get "no bake" cookie dough (unless you're buying heat-treated flour, which can be a bit pricey).
Enter edible cookie dough made with coconut flour!
What is Coconut Flour?
Coconut flour is an alternative flour that's made from dried and ground coconut flesh. It's similar in texture to flour and has a mild flavor. And it's gluten-free!
But one of my favorite things about it is that it's safe to eat raw. Which means I can add coconut flour to my cookie dough and dig right in... No oven required!
Below is the brand I use (note that I received this product for free, but was not asked to post about it).
Oh, I should also mention that coconut flour has many health benefits that traditional flours don't have. Not that you're eating cookie dough for the health benefits, but it's still great to know!
Coconut flour has more fat than all-purpose flour, but the fats are medium-chain triglycerides (MCTs), which are linked to benefits like weight loss and brain and heart health (source).
It's also rich in fiber, protein, and iron and lower in carbs than all-purpose.
Because of coconut flour's fat and fiber content, it appears to have a lower glycaemic index than all-purpose flour, which means that it should cause less of a spike in blood sugar levels (source).
All are great reasons to start incorporating coconut flour into your kitchen.
How is Baking With Coconut Flour Different From All-Purpose?
One thing I learned in testing this coconut flour cookie dough recipe is that despite being a great substitute for all-purpose flour, coconut flour cannot be used as a 1:1 replacement.
Coconut flour is more absorbent than all-purpose flour, which means it can result in denser and dryer baked goods. That means you may need less of it in your recipes and you may need to add more liquid.
Baking with coconut flour can take some testing and making raw cookie dough is a great place to start since you don't have to go through a whole baking process before determining if your ratios are correct!
In this cookie dough recipe, I used much less coconut flour than I do all-purpose flour in my typical cookie dough recipes. I also used more milk.
Also, because coconut flour has a little sweetness to it, you may need less added sugar. I only used ⅓ cup granulated sugar in this cookie dough as opposed to the more than ½ cup I'd typically use.
Now that you know all about coconut flour, let's use it in a recipe!
You don't need much in terms of equipment or ingredients to make this coconut flour cookie dough. I recommend:
- Stand Mixer: If you don't have a stand mixer, I highly recommend investing in one as they can help make all your baked goods dreams comes true! I'm partial to the KitchenAid Professional Series (they come in so many fun colors!).
- If you don't want to invest in a stand mixer, a large mixing bowl and hand mixer will work just fine for this recipe.
- If you want to scoop your cookie dough for serving, I like to use a large (3 Tbsp) cookie scoop.
The ingredients list is simple, too! Here's what you need:
- Unsalted Butter
- Granulated Sugar
- Vanilla Extract
- Coconut Flour
- Mini Chocolate Chips (or other add-ins of your choice)
How to Make Coconut Flour Cookie Dough
Just a few steps and this edible cookie dough will be yours... No baking required!
To start, in the bowl of a mixer or in a large bowl with a hand mixer, cream butter and sugar on medium speed until light and fluffy, 3-4 minutes.
Add vanilla and salt and blend until combined.
With mixer on low, slowly add flour to bowl until well combined.
Keep mixer on low and add 5 Tbsp milk in until dough comes together. If you think the dough is a bit dry, add another Tbsp milk in.
Mix in mini chocolate chips until just combined.
And that's it! All you have left to do is dig in.
I like to use a cookie scoop to scoop the dough into a bowl before enjoying.
OMG this coconut flour cookie dough is seriously addictive. It's perfectly sweet and has a wonderful consistency.
I would say the consistency is a bit different than cookie dough made with all-purpose flour- it's not quite as "gooey" and is a bit more structured.
It definitely has a bit of a coconut flavor (unlike coconut sugar, coconut flour actually comes from the coconut flesh so it does retain some coconut flavor), so if you're not a fan of coconut, you may want to add in some flavoring to disguise the flavor.
Variations on Recipe
If you're not a fan of coconut flavor, but want to try making cookie dough with coconut flour OR if you just want to expand on your coconut flour cookie dough varieties, there are lots of variations you can make to this recipe. Here are some ideas:
- Peanut Butter: I made this cookie dough with 3 Tbsp peanut butter added and it was delicious!
- Cocoa Powder: Cocoa powder will give the cookie dough a chocolate flavor and disguise the coconut flavor.
- Cinnamon: Cinnamon would change the flavor profile of the cookie dough... Add raisins, too, for a cinnamon raisin coconut flour cookie dough!
- Mint Extract: A mint cookie dough would be delicious!
- Add-Ins: Include more add-ins to the cookie dough like white chocolate chips, butterscotch chips, M&Ms or other candy, nuts, freeze-dried strawberries, etc.
How to Store
I recommend storing your coconut flour cookie dough in the fridge. It should be fine at room temperature for a day or two, but it keeps better in the fridge and I think it tastes more delicious when chilled.
It should last for about 5-7 days in the fridge. Just be sure to keep it in an airtight container.
You can also scoop the cookie dough into balls and freeze it on a cookie sheet. Then place the frozen scoops in a Ziploc bag and keep it in your freezer for up to 6 months. You'll want to let it thaw fully before enjoying.
More Cookie Dough Recipes
All of my other cookie dough recipes are made with all-purpose flour (that's been heat treated before using), but could be made with coconut flour.
If you are replacing the all-purpose flour with coconut flour, remember you shouldn't just replace the full amount and you may need to do a bit of experimenting. I recommend starting with just a little coconut flour and continuously tasting it and adding more flour and milk as necessary.
Here are some of my favorite cookie dough recipes (I generally incorporate my cookie doughs into other recipes; but you can also just make the cookie dough portion of the recipe and eat it as is!):
- Lemon Cookie Dough Bars
- Funfetti Chocolate Chip Cookie Dough Cupcakes
- Lucky Charms Cookie Dough Bars
- Chocolate Chip Cookie Dough Cups
- Red Velvet Cookie Dough Bars
- Cookie Dough S'mores
- Red Velvet Ice Cream with Cookie Dough
- Eggnog Cookie Dough Bars
- Cookie Dough Cream Puffs (from Live to Sweet)
- Cookie Dough Fudgy Brownie Cake (from Flouring Kitchen)
This coconut flour cookie dough is perfect for making when you want edible cookie dough ASAP and don't want to worry about heat-treating your flour.
It's also great for serving to your gluten-free friends and family.
I'm thrilled to finally have a no-bake edible cookie dough recipe that I don't have to turn the oven on for and I'm excited to experiment more with coconut flour!
Have you ever baked with coconut flour before?
Coconut Flour Cookie Dough
- ½ cup (1 stick) unsalted butter, room temperature
- ⅓ cup granulated sugar
- 1 Tbsp vanilla extract
- ¼ tsp salt
- ⅔ cup coconut flour
- 5-6 Tbsp milk
- ¼ cup mini chocolate chips
- In the bowl of a mixer or in a large bowl with a hand mixer, cream butter and sugar on medium speed until light and fluffy, 3-4 minutes.
- Add vanilla and salt and blend until combined.
- With mixer on low, slowly add flour to bowl until well combined.
- Keep mixer on low and add 5 Tbsp. milk in until dough comes together. If dough isn't moist enough, add additional Tbsp milk.
- Mix in mini chocolate chips until just combined.