eggless cookie dough

Delish.com brings you a recipe for a dessert bite that won't through you off your keto cycle

Cookie Dough Keto Fat Bombs

tbsp. (1 stick) butter, softened

c. Keto friendly confectioners sugar (such as Swerve)

pure vanilla extract

kosher salt

almond flour

chocolate

I used weed butter. What a perfect keto yummy

I just had the regular swerve (not confectioners) - the dough wasn't exactly staying together so I added 2 tablespoons of MCT oil and it totally fixed the problem. I also added cacao nibs and used 85% dark chocolate instead of Lily's because I like it better and it has a super low carb count. They are delicious. I also used ghee instead of regular butter so that may be contributed to them not staying together as they might have otherwise without the additional oil.

I’m a sugar addict (trying keto to kick the habit a bit) these are going to be dangerous. Super yummy. I’m also a chronic recipe deviator... I added a serving of protein powder (I use two scoops of bulletproof collagen protein powder) and a 1/4 cup of coconut oil to the recipe. Also, I only used 1/3 or a cup of chocolate chips. Super good. And very moist. Thank you for posting!

I thought they were great. I’ve tried a few keto desserts and they weren’t worth trying a second time, but these were awesome.

I followed a suggestion in the comments to do the 1 cup almond flour and 1/3 cup coconut flour and they turned out so good! I also didn't have any of the baking chips from Amy's so I used one of the almond milk chocolate bars I had and chopped that up. It changed the macros a tiny bit but not too much. Will 100% be adding these to my normal rotation.

More vanilla 
do 1/4 cup swerve brown and 1/4 cup swerve confectioners. 
I prefer less chocolate so I did 1/2 cup still a lot. 
also for y’all doing the net carbs remember to subtract Erythritol 

these are pretty good

I just made these & the taste would have been good except for the graininess?? I ended up throwing it out because I couldn't get past that texture:(  What can you do to remedy this?

Delicious!! I love the grainy consistency of the almond flour.

these are VERY good as written, but replacing the confectioners sweetener with swerve brown sugar is a GAME CHANGER!! i like to scoop them and keep them frozen- love the texture of frozen cookie dough! i am a baker for a living so going keto was really difficult for me, cookie dough being my favorite thing. these are so good!

Can I use caco nibs instead of dark chocolate chips?

I did not at all expect these to taste like traditional cookie dough, but I did expect them to be tasty. Not at all a fan of these. Tastes grainy and just odd. Maybe sub some coconut flour or add brown sugar Swerve, but as is is not worth the effort. Keto ingredients are not cheap, this is just a waste.

Not sweet and very very gritty. Uses expensive ingredients and not worth it all. I will not bother making these again

When I added everything up and counted the chocolate chips it says 3 carbs per ball??? Can someone else calculate this the next time you make them?

I am not on any diet other than watching my carbs but my fiancé is on a strict keto diet.  I made these for him but the poor thing never got to try them.  They were gone by the time he made it home from work.

https://streaming.hearstdigitalstudios.com/f4040d96-1d88-424e-b256-72138edd253d/video_rover_16x9_1080p_hd_1543870468_6594.mp4

Going Keto Is Fun When There's Cookie Dough Fat Bombs

This Chocolate Chip Cookie Dough Ice Cream Cake is insanely delicious. It's made with layers of rich chocolate cake, cookie dough ice cream, and topped with even more edible cookie dough! Good luck eating just one slice.

Chocolate Chip Cookie Dough Ice Cream Cake

flour

sugar

Hershey’s Special Dark Cocoa powder

tsp baking soda

buttermilk

vegetable oil

tsp vanilla extract

water

tbsp butter

brown sugar

milk

mini chocolate chips

oz cream cheese, softened

oz Cool Whip (OR 1 recipe of homemade whipped cream)

4-8 oz Cool Whip for icing cake

chocolate sauce,

2. Put all dry ingredients in a large bowl and whisk together.

3. Add eggs, buttermilk and vegetable oil to the dry ingredients and mix until smooth.

4. Add vanilla to boiling water and add to mixture.

6. Pour into 2 8-inch pans and bake 25-30 minutes.

7. Remove from oven and let cool for 5-10 minutes in pans, then remove to cooling rack to finish cooling.

8. Once cooled, cut off cake domes with a long serrated knife. You don&#8217;t have to do this step, but it will give you more even layers.

CHOCOLATE CAKE:

1. While the cake cools, cream the butter and brown sugar

3. Add the flour and milk and mix thoroughly. The dough will be thick.

5. Roll the dough into little balls that are between 1/2 and 3/4 inch in diameter.

6. Place the balls of dough in the fridge to firm up. If they end up a little big, cut them in half before adding them to the ice cream.

EGGLESS COOKIE DOUGH:

1. Once the cake has cooled and the cookie dough balls are firm, make the ice cream. Combine cream cheese and sugar together in the bowl of a stand mixer, or with a hand mixer. Mix until completely combined.

2. Add the milk and vanilla extract and mix until well combined.

3. Fold in the cool whip and mini chocolate chips.

4. Add about 3/4 of the cookie dough balls and stir together.

ICE CREAM:

1. Line the sides of an 8-inch springform pan with parchment paper. The parchment paper should stick up above the top edge of the pan, since the cake will probably be a little taller than your pan. If you want, put a cardboard cake circle in the bottom of the pan.

NOTE: You should be using the same 8-inch pan you used for the cake. Not all 8-inch pans are exactly the same size. Your cake needs to fit in this pan.

2. Put the first cake layer in the bottom of your pan.

6. Allow ice cream cake to freeze completely, 6-8 hours.

7. When frozen, remove from springform pan and remove parchment paper from sides.

8. Ice cake with additional cool whip, then top with additional mini chocolate chips, remaining cookie dough and chocolate sauce, if desired.

ASSEMBLING IT ALL:

DELICIOUS!!! I made this cake for my husband's birthday and everyone loved it! I'm sad to say that this was the first cake where I had no leftovers to eat the next day. : (     I had never made an ice cream cake before so I was a little worried, but it was a lot easier than I thought. Now, I'm going to make your Oreo ice cream cake for my son's birthday. Thank you so much for sharing this recipe!

We have made this cake several times, and loved it each time. All of your ice cream cakes are my go-to recipes for birthdays, and they are always a huge hit. I love having a completely homemade ice cream cake, and being able to adjust cake vs. brownie and different fillings. Thank you for these!!

Let me say I use this recipe like one time a couple years ago and I refuse to cook any other kind of chocolate cake for any purpose because this is the best chocolate cake I've ever had in any situation and it's super duper easy as well

Cookie Dough Fudge is a cross between chocolate chip cookie dough and delicious, creamy fudge! This no bake treat comes together quickly and will satisfy everyone's sweet tooth! 

Cookie Dough Fudge

butter (softened)

tbsp milk

vanilla

all-purpose flour

tsp salt

sweetened condensed milk

Put the mini chocolate chips in the freezer until needed in step 6. Line an 8x8 pan with parchment paper, set aside.

In a medium sized bowl, cream together the butter, sugar, brown sugar, milk and vanilla until thoroughly combined.

Mix in the flour and salt until completely incorporated. Set aside.

In a small glass bowl, microwave the white chocolate and sweetened condensed milk until smooth. Microwave for 1 minute and 30 seconds, stirring every 30 seconds.

Pour the white chocolate mixture into the cookie dough bowl. Combine until smooth.

Fold in the mini chocolate chips.

Pour the fudge into the prepared pan, spread evenly.

Refrigerate for 2 hours before cutting.

Store in the refrigerator until ready to serve.

https://www.youtube.com/watch?v=ODdBQhYpbio

Cookie dough fudge is a combination of two wonderful things. Put them together and you have a great dessert for everyone to enjoy.
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How to Make Cookie Dough Fudge

Raw cookie dough is always a treat, but cookie dough that's intended for baking isn't always safe to eat. This easy recipe for Edible Cookie Dough is made for raw consumption! It comes in 4 irresistible flavors – chocolate, peanut butter, chocolate chip and funfetti!

Edible Cookie Dough 4 Ways

¼ cups (175 grams) all-purpose flour, heat treated

½ cup (113 grams) unsalted butter, softened

(95 grams) granulated sugar

(73 grams) light brown sugar, packed

salt

(45 milliliters) milk

(15 milliliters) vanilla extract

(90 grams) mini chocolate chip

(105 grams) all-purpose flour, heat treated

(105 grams) yellow cake mix, heat treated

(45 milliliters) milk

(90 grams) mini chocolate chips

(90 grams) sprinkles

(90 grams) creamy peanut butter

(30-45 milliliters) milk

(135 grams) Reese’s pieces, chopped

all-purpose flour, heat treated

unsalted butter, softened

cocoa powder, sifted

vanilla extract

chocolate chips

Reese’s pieces (optional)

Preheat the oven to 350°F. Bake the flour on a baking sheet lined with parchment paper for approximately 10 minutes, or until the temperature of the flour reaches 160°F. Stir the flour halfway through and allow it to cool completely. Sift the flour through a fine mesh sieve.

Soften the butter in the microwave for 20-30 seconds. In a large mixing bowl, combine the butter, granulated sugar and brown sugar and beat until creamy.

Add the heat-treated flour, salt, vanilla extract and 1 tablespoon of milk. Beat together until the dough starts to form. Add additional milk as needed until the dough reaches your desired consistency. Mix in the chocolate chips.

Chocolate Chip

Heat treat the cake mix togther with the flour at 350°F. Allow to cool completely and sift through a fine mesh sieve.

Combine the softened butter, granulated sugar and brown sugar and beat until creamy.

Add the heat-treated flour, cake mix, salt, vanilla extract and 1 tablespoon of milk. Beat together and add additional milk as needed until the dough reaches your desired consistency. Add the sprinkles together with the chocolate chips.

Funfetti

Heat treat the flour at 350°F. Allow to cool completely and sift through a fine mesh sieve.

Mix in the creamy peanut butter until well combined.

Add the heat-treated flour, salt, vanilla extract and 1 tablespoon of milk. Beat together and add additional milk, 1 teaspoon at a time, if the mixture seems dry and won&#8217;t stick together. Once the dough reaches your desired consistency, add the chopped Reese&#8217;s pieces together with the chocolate chips.

Peanut Butter

Heat treat the cake mix togther with the cocoa powder at 350°F. Allow to cool completely and sift through a fine mesh sieve.

Add the heat-treated flour, cocoa powder, salt, vanilla extract and 1 tablespoon of milk. Beat together and add additional milk, 1 teaspoon at a time, if the mixture seems dry and won&#8217;t stick together. Once the dough reaches your desired consistency, add the chopped Reese&#8217;s pieces (if using) together with the chocolate chips.

Chocolate

Oh my goodness! So good♥️ I did the funfetti with a pumpkin cake mix. I only hade 1 tbs of vanilla so I did it +1 tbs of pumpkin pie spice &amp; 1 tbs almond flavor ( I tripled the recipe) added the choc chips and walnut pieces. My sister cannot eat eggs and this is a total home run✨Thank you 😊 What a delectable treat!!!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1617647112/cgstmrbfhgjuek3fkain.mp4

Raw cookie dough is always a treat, but cookie dough that’s intended for baking isn’t always safe to eat. This easy recipe for Edible Cookie Dough is made for raw consumption! It comes in 4 irresistible flavors – chocolate, peanut butter, chocolate chip and funfetti!

Edible Cookie Dough

Whether you have leftover Halloween candy or just want a fun treat, this edible cookie dough recipe is a perfect sweet treat!

Edible Candy Bar Cookie Dough

unsalted butter

baking soda

candy bars, chopped

Freeze candy bars, and let butter soften.

Place flour in a microwave safe dish and...

Place flour in a microwave safe dish and heat for 50 seconds. Check to ensure it reached 160 degrees. If not, heat for 20 more seconds and check again.

Chop candy bars into chip size pieces and...

Chop candy bars into chip size pieces and set aside.

Cream together butter and sugars. Add vanilla and...

Cream together butter and sugars. Add vanilla and mix again. Add salt and baking soda, and mix until incorporated. Add milk and beat.

Scrape down bowl, then mix again. Add flour...

Scrape down bowl, then mix again. Add flour and stir until just about mixed, then add chopped candy bars.

Store in the fridge or freezer in a...

Store in the fridge or freezer in a tightly sealed container. This tastes best after it rests for an hour.

This eggless, Edible Cookie Dough is totally safe to eat straight out of the bowl without (much) guilt! Admit it, we all love cookie dough as much or more than actual cookies!

Eggless Cookie Dough

salted butter, (softened)

Tablespoons sugar

heavy cream (or milk)

Preheat oven to 350°F. Spread the flour onto a baking sheet lined with parchment paper, then bake for 8 minutes so it is safe for raw consumption. Let cool completely. You could also microwave it for 60 seconds instead.

In a large bowl bowl, beat the butter, brown sugar, and granulated sugar until light and creamy, about 2 minutes. Add the cream, vanilla, and salt, and beat again.

Add the flour, mixing just until combined.

Stir in the mini chocolate chips by hand, then enjoy right away or store in the fridge. The butter in the dough will reharden as the cookie dough chills, so you will need to let it come back up to room temperature to soften up if it has been refrigerated for long.

This is the best Edible Cookie Dough Recipe ever! It&#39;s easy to make and safe to eat without baking! Eat it with a spoon, toss it in homemade ice cream, or use it as a filling for cakes or cupcakes! There&#39;s no wrong way to enjoy this sweet treat! 

Best Edible Cookie Dough Recipe

butter

brown sugar (packed)

tsp pure vanilla extract

all-purpose flour ((heat treated)*)

½ tsp baking soda

¼ tsp baking powder

tsp sea salt

In a small bowl, mix together the flour, baking soda, baking powder and sea salt. Set aside.

In a medium bowl, cream together butter, granulated sugar and brown sugar with a hand-held mixer (or standing mixer) until well combined (about 60 seconds). Be sure to start on low speed and increase it as the ingredients begin to stick together.

Add 3 TBS milk and vanilla extract and beat on medium speed until combined.

Add dry ingredients and mix, starting on low speed and increasing to medium-high, until all ingredients are combined. If necessary, add an extra 1 TBS milk to reach your desired consistency.

Add mini chocolate chips and stir until evenly distributed.

(If using a hand-held mixer, the cookie dough may look crumbly. It’s ok! Simply press it together into a ball with your hands and it will stick together nicely)!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1557407917/myj9onuvlh6q3ewcyazx.mp4

This is the best Edible Cookie Dough Recipe ever! It's easy to make and safe to eat without baking! Eat it with a spoon, toss it in homemade ice cream, or use it as a filling for cakes or cupcakes! There's no wrong way to enjoy this sweet treat!

Eggless Edible Cookie Dough

This vegan cookie dough uses simple, familiar cookie ingredients - but all dairy free and eggless! Easy to make with only 7 ingredients and tastes JUST like Tollhouse cookie dough!

Simple Edible Vegan Cookie Dough Recipe - Like Tollhouse!

(125 g) heat-treated all purpose flour

(50 g) organic granulated sugar

(75 g) light brown sugar

tbsp (45 g) dairy free yogurt or unsweetened applesauce, room temperature

(85 g) vegan chocolate chips

Heat-treat the flour: 

I recommend heat-treating the flour in the oven. Preheat the oven to 350F, and line a baking sheet with parchment paper. Pour the flour out onto the baking sheet, and spread the flour out. Bake for 7-10 minutes, or until the flour reaches 160F internal temperature (use a food thermometer). Remove from oven, and let cool. Then make sure to sift the flour, as it clumps up from heat-treating. You can sift the flour in Step 3.

Whisk the wet ingredients: 

Once the flour is sifted, in a separate medium bowl, whisk together the melted vegan butter, sugar, brown sugar, dairy free yogurt, vanilla, and sea salt. Whisk until combined.

Fold in the flour: 

Sift the heat-treated flour into the wet ingredients. Use a rubber spatula to fold the flour into the wet ingredients. Then add in the chocolate chips, and fold again until evenly distributed.

Chill: 

Cover the bowl and chill the cookie dough for 15-20 minutes.

Serve and enjoy! 

Scoop the cookie dough into 1.5 tbsp sized servings, use as a component to a recipe, or enjoy as is! Store in an airtight container for up to 3 months in the freezer or up to a week in the refrigerator.

Top 8 eggless cookie dough recipes from across the web

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Top 8 eggless cookie dough recipes from across the web

The most viewed eggless cookie dough recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cookie Dough Keto Fat Bombs

Chocolate Chip Cookie Dough Ice Cre...

Cookie Dough Fudge

Edible Cookie Dough 4 Ways

Edible Candy Bar Cookie Dough

Eggless Cookie Dough

Best Edible Cookie Dough Recipe

Simple Edible Vegan Cookie Dough Re...

The most viewed eggless cookie dough recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine