This edible gluten-free cookie dough is egg-free and totally delicious. It's sweetened with dates and a little bit of maple syrup, and we use almond and vanilla extract to give it that unmistakeable sugar cookie dough flavor. We also added some rainbow sprinkles for extra fun.

Why We Love This Cookie Dough
We just finished a Whole30, and I'm not saying I immediately went crazy, but I was craving something sweet. This gluten-free edible sugar cookie dough is just the right level of sweet. The worst ingredient in it is maple syrup (ok and rainbow sprinkles), so it's pretty much a guilt-free dessert. Put it into a bowl and eat it with a spoon. You won't regret it.
This edible cookie dough is also loaded with dates, so it's a great way to get extra dates in your diet if you're in the final stretch of your pregnancy and trying to naturally induce labor (this was me a few months ago).
Looking for other healthy-ish dessert recipes? Try our date brownies.
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Key Ingredients and Substitutions
Dates: We use medjool dates. We usually buy ours at Sam's club or Costco in big containers.
Maple syrup: Use real maple syrup, not pancake syrup.
Butter: Grass-fed butter is delicious and works best, but use whatever you usually buy. You can also substitute ghee or more coconut oil.
Coconut oil: You can substitute more butter instead.
Almond flour: We buy big bags of almond flour at Costco.
Coconut flour: Oat flour works well as a substitute.
Vanilla extract: Use real vanilla extract, not vanilla flavoring.
Almond extract: This gives the cookie dough a sugar cookie-ish flavor.
Rainbow sprinkles: We use healthier all-natural rainbow sprinkles, but you can use whatever you prefer.
See recipe card for full ingredient list and amounts.
Step-by-Step Instructions
Step 1: Add all of the ingredients to a food processor and process until smooth and combined.
Step 2: Transfer to bowls and serve with a spoon, or place into a storage container and store in the refrigerator for up to 5 days.
Pro-tip: This cookie dough tastes best straight out of the refrigerator!
Optional add-ins
The following optional add-ins give this edible cookie dough added pizazz. We add about a fourth a cup of any add-in.
- White chocolate chips
- Semi-sweet chocolate chips
- Shredded coconut
- Chopped nuts- We like pecans or macadamia nuts.
- Whatever else you can think of!
Frequently asked questions
We like to store ours in an air-tight container in the refrigerator. It tastes the most like normal cookie dough when cold! You can keep it for up to 5 days.
We haven't tried, but probably wouldn't recommend it. This edible cookie dough is missing a lot of typical cookie ingredients and is made to be eaten as dough.
Yes! See our suggested add-ins above. White chocolate chips, regular chocolate chips, nuts, and coconut are all good options.
📖 Recipe
Edible Gluten Free Cookie Dough
- Total Time: 10 minutes
- Yield: 1.5 cups 1x
Description
This edible gluten-free cookie dough is egg-free and totally delicious. It's sweetened with dates and a little bit of maple syrup, and we use almond and vanilla extract to give it that unmistakeable sugar cookie dough flavor. We also added some rainbow sprinkles for extra fun.
Ingredients
10 medjool dates, pitted
3 tablespoons maple syrup
3 tablespoons butter, softened
¾ cup almond butter
3 tablespoons coconut flour
1 teaspoon vanilla extract
½ teaspoon almond extract
1 pinch salt
¼ cup rainbow sprinkles
1 tablespoon coconut oil (solid)
Instructions
- Add all of the ingredients to a food processor and process until smooth and combined.
- Transfer to bowls and serve with a spoon, or place into a storage container and store in the refrigerator for up to 5 days.
Notes
- See "optional add-ins" for ways to switch this edible cookie dough up.
- Nutritional information is only an estimate.
- Prep Time: 10 minutes
- Category: Desserts
Nutrition
- Serving Size: ¼ cup
- Calories: 426
- Sugar: 39.1 g
- Sodium: 394.9 mg
- Fat: 28 g
- Carbohydrates: 50.6 g
- Protein: 8.1 g
- Cholesterol: 15.3 mg
Not important says
How is this healthy? You are using coconut and almond flour, which are high in fat. Same with the coconut oil. Just use regular flour and whey protein. Sweeten with swerve white and brown sugar.
Mollie says
Hi! Healthy means something different for everyone, but for us it's not necessarily low-fat foods or foods that aid in weight loss. We tried to make a recipe that's filled with real, nutritious foods. Almond flour and coconut flour are both high in fiber and sources of protein. They're also edible when raw (as opposed to wheat flour). As for the coconut oil--we like the taste of it, and it's a much healthier alternative to vegetable oil and other highly processed oils.
Please feel free to alter the recipe to fit your nutritional goals and needs! Our recipe is simply a reflection of what we enjoy and prefer.
Haygurlhay says
Ghee is clarified butter. Just a FYI.
Mollie says
We should've worded it as lactose-free, since ghee is. Thanks for bringing it to our attention.
Michael says
This edible cookie dough is so amazing! Love the sweetness the dates add to it.