How do I ensure my cookie dough has the right consistency?

Gradually add canned organic coconut milk, one tablespoon at a time, until a pliable, cookie dough-like consistency is achieved.

Can I use regular sugar instead of monk fruit sweeteners?

Yes, the recipe notes that coconut sugar or brown sugar can substitute granular monk fruit, and pure maple syrup can replace the liquid monk fruit sweetener for non-keto diets.

Why does the cookie dough need to be chilled?

Chilling for at least one hour allows the ingredients to firm up, enhancing the texture and making it more enjoyable to eat.

Can I use a different type of flour?

This recipe specifically uses a blend of almond flour and coconut flour, which are key to its texture and sugar-free profile. Substituting other flours would likely alter the consistency significantly.

How should I store leftover vegan chocolate chip cookie dough?

Store any leftover cookie dough in an airtight container in the refrigerator. It's best enjoyed within a few days.

6 years ago

Chocolate Chip Cookie Dough
[Vegan]

TW By: Tara Weir

Author Bio

Dr. Tara attended the University of Toronto Medical School, where she graduated at the top... Read More

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A scoop of vegan chocolate chip cookie dough, studded with sugar-free chocolate chips, served in a small bowl with a spoon.

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Discover more recipes with these ingredients

Chocolate Chip Cookie Dough [Vegan]

Dairy Free

Vegan

You are certain to fall in love with this edible cookie dough! You can eat it any time of the day for a healthy & super-satisfying snack. Maybe even try throwing large chunks of it on top of your morning breakfast bowl! It contains no eggs, dairy, grains or refined... Read More

Ingredients You Need for Chocolate Chip Cookie Dough [Vegan]

1 cup almond flour
1/2 cup vegan vanilla protein powder
1/4 cup coconut flour
1/4 cup granular monk fruit sweetener (non-keto can substitute coconut sugar or brown sugar)
1/2 tablespoon sea salt
1/3 cup sugar-free maple liquid monk fruit sweetener (non-keto can substitute pure maple syrup)
1/4 cup coconut oil, melted and cooled (or substitute additional coconut milk)
2 teaspoon pure vanilla extract
1 tablespoon or more canned organic coconut milk (or other dairy-free milk), adjusted to desired consistency
1/2 cup sugar-free chocolate chips

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How to Prepare Chocolate Chip Cookie Dough [Vegan]

In a large bowl, mix together almond flour, protein powder, coconut flour, granular sweetener, and salt.
Add maple sweetener, coconut oil, and vanilla extract, and stir well to combine. Adjust sweetness as desired.
Mix in coconut milk, one tablespoon at a time, until a cookie dough-like consistency is achieved. Fold in chocolate chips.
Chill for at least one hour before serving.

Nutritional Information

This low-carb Chocolate Chip Cookie Dough can be stored in an airtight container in the fridge for a week or frozen for up to two months. For a triple chocolate version, use chocolate protein instead of vanilla, and add a couple tablespoons of cacao powder and 1/2 cup sugar-free white chocolate chips. Adjust sweetness and consistency as desired.

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.