Description
That's quite a bold claim I'm making here. Why do I call this the best healthy cookie dough? The main reason is their method. Making this edible cookie dough is identical to making a batch of standard cookie dough, just with butter, sugar, and white flour swapped for healthier alternatives (coconut oil, monk fruit, and almond flour) at a 1:1 rate. Doing so keeps the process perfectly familiar, while also resulting in a delicious and rich edible cookie dough that's sugar free, gluten free, and high in healthy fats. For a similar recipe, check out The Best Healthy Brownies Recipe, or see the full article, Healthier Brownies & Cookies Experiment
Time
Prep Time:
20 minutes
Rest Time:
30 minutes
Total Time:
50 minutes
Cost
Total Cost:
Cost per Serving:
$0.29
Ingredients
Serving(s)
- 1/2 cup Extra virgin coconut oil
- 1 cup Granulated monk fruit
- 3 tbsp Unsweetened almond milk
- 2 tsp Vanilla extract
- 1/2 tsp Salt
- 1/4 cup Cornstarch
- 1 1/2 cup Almond flour
Instructions
Cook Mode Off: Prevents screen dimming
- In a large glass bowl, melt coconut oil in the microwave. Add in your granulated monk fruit, and beat with an electric hand mixer for 2 minutes to help dissolve the sweetener
- Beat in the milk, vanilla, and salt. Switch to a silicone spatula, and mix in the cornstarch and almond flour. Fold in the chocolate chips
- Chill the bowl of dough in the fridge for 30 minutes
- Line a large cookie sheet with parchment paper. Roll the dough into 32 balls, about 22 g each (1.5 tbsp). Store cookie dough bites in the fridge
Notes
- Any kind of milk will work. I went with almond milk today, but any unsweetened animal or plant based milk will do
- You can either use sugar free chocolate chips, or homemade Monk Fruit Chocolate Chunks. I tried it with a mixture of both, and both were great
- You may want to chill the dough for 5-10 minutes after mixing in the almond flour before folding in the chocolate chips to prevent the chocolate from melting
- The main difference this and standard cookie dough is that there's a mild cooling effect from the erythritol in the sweetener. Do you know what else has a cooling effect? That's right, mint. You can very easily "pass off" the cooling taste as mint by adding in 1/4 tsp (1.25 g) mint extract for a mint chocolate chip cookie
- If you would like to bake these instead, swap the milk for an egg, and add 1/2 tsp (3 g) baking soda. Lightly flatten, and bake for 10 minutes on a parchment lined cookie sheet at 350F, or until lightly browned
- Below is a table comparing the nutrition facts of this recipe to a standard version of cookies
| Nutrient | Healthier | Standard |
|---|---|---|
| Calories | 91 | 113 |
| Protein | 1.4 g | 1.3 g |
| Fat | 8.0 g | 4.9 g |
| Net Carbs | 1.7 g | 15.3 g |
| Added Sugar | 0.0 g | 9.5 g |
| Fiber | 2.3 g | 0.6 g |
| Glycemic Index |
13 | 65 |
Nutrition Facts
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Total Fat: 8.0g (10 %)
Saturated Fat: 4.1g (21 %)
Sodium: 39mg (2 %)
Total Carbohydrate: 11.4g (4 %)
Fiber: 2.3g (8 %)
Net Carbs: 1.7g
Total Sugar: 0.5g
Sugar Alcohol: 7.4g
Protein: 1.4g (3 %)
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Vitamin B12: 0.01mcg (0 %)
Vitamin D: 0.01mcg (0 %)
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Calcium: 19mg (1 %)
Iron: 0.61mg (3 %)
Magnesium: 22mg (5 %)
Potassium: 67mg (1 %)
Sources of Inspiration
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