These delicious cookie dough recipes are safe to eat completely raw! Regular cookie dough contains eggs, and if you eat it raw you could get salmonella poisoning. With these delicious cookie dough recipes, you won’t have to worry about that at all! Best of all, you can eat more of it because the recipes are completely healthy and sweetened naturally. All of these recipes taste amazing too!
Table of contents:
- peanut butter cookie dough balls
- no-bake cookie dough bites
- almond chocolate chip cookie dough balls
- oatmeal raisin cookie dough bites
- chocolate chip coconut cookie dough balls
- sugar cookie dough balls
- raw snickerdoodle cookie dough bites
1 Peanut Butter Cookie Dough Balls
Out of all the delicious cookie dough recipes I’m going to share, I must say this is my favorite. I’m partial to anything peanut butter, and adding the optional chocolate just takes this cookie dough over the top! These do not taste healthy at all, but they are loaded with healthy fats from the peanuts and fiber from the dates. If you use dark chocolate, you will be getting some antioxidants in these as well. I think that may be the best excuse ever to eat a bowl of these!
½ cup peanuts (I like honey roasted)
½ cup dates
¼ cup peanut butter (I used chunky natural)
1 teaspoon vanilla
1 tablespoon water
4 ounces chocolate (optional, if you want your cookie dough dipped in chocolate)
Mix: Pulse JUST the peanuts in a food processor until they are broken down into fine crumbs. Add the dates, peanut butter, and vanilla to the food processor and pulse again to form a soft, sticky dough. Add the tablespoon of water if the mixture gets too sticky. For me, 1 tablespoon was just the right amount to get the mixture moving through the food processor without making it overly wet. Continue to pulse and press the mixture back down with a spoon until there are no more large pieces of dates or peanuts, and the mixture starts to stick together in one large ball.
Roll: Roll small pieces of “dough” between your hands to form small balls. The dough will leave a bit of an oily residue on your hands but should stick together really easily. Place on a plate or cookie sheet lined with parchment or wax paper. Refrigerate until you’re ready to dip in chocolate.
Dip: Melt the chocolate very slowly (double boiler, hot oven, or carefully in the microwave) and dip each ball into the chocolate. Remove the balls with two forks and let the excess drip off. Place on wax paper or parchment paper and allow the chocolate to set. You can put them in the refrigerator or freezer to keep them cold and/or help set the chocolate.
2 No-bake Cookie Dough Bites
This recipe is so versatile, and you can make it into any cookie dough you want to. It is also sweetened with dates, making it a very healthy choice with fiber and no processed sugars. The oats also add fiber and almonds contain healthy fats and protein. You can make these into coconut cookie dough balls, chocolate chip, or cake batter if you add sprinkles.
1 cup rolled oats
1 cup raw almonds
10-12 pitted medjool dates pitted
1/4 -1/2 cup water
(optional) chocolate chips, coconut, cacao nibs, raisins, etc.
Throw the almonds and oats in the food processor and blend into a fine powder. Then add dates and continue to blend. Lastly, add the water, a little at a time until a paste like dough forms. Roll dough into little balls and place on a lined baking sheet. Put into the fridge to get the dough to firm up a bit. Eat and enjoy!
3 Almond Chocolate Chip Cookie Dough Balls
Chocolate chip cookie dough balls that are healthy and grain-free? Sign me up! This recipe tastes like you are eating straight up chocolate chip cookie dough. You don’t even have to wait for the cookies to bake (the worst part, am I right?) because the dough is no-bake! Just combine all the ingredients and dig in.
2 cups blanched almond flour
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/4 cup coconut oil (solid but soft)
1 Tablespoon honey
2 Tablespoon almond butter
2 teaspoon pure vanilla extract
mini dark chocolate chips
stevia to taste, if additional sweetener is needed
Whisk together the flour, baking soda, and salt in a medium bowl. Combine the oil, honey, almond butter, and vanilla in a separate, smaller bowl. Pour wet mixture into the dry mixture and combine well. Your own two hands to the best job of getting it all combined. If you find the mixture is too dry and crumbly, add a tablespoon of water at a time until you reach cookie dough consistency. Taste, and add stevia if you prefer the dough sweeter. Mix in the desired amount of chocolate chips and roll into 1 to 1 1/2 inch balls. Store in the refrigerator. They should keep for several days, although they tend to dry out the longer they are stored. (If they last that long...) You can even make these in a food processor. Just process the dry ingredients and add the wet ones once you've mixed them together. For those who don't like to get their hands messy...
4 Oatmeal Raisin Cookie Dough Bites
Okay, so maybe oatmeal raisin cookies aren’t everyone’s favorite cookie. They sure might be after you try these dough bites though! I highly recommend adding a pinch of salt in these for a lovely sweet and salty combination. You would never guess these have healthy fats from the coconut and cashews. The oats and raisins also add a lot of fiber to these, so be warned if you eat a lot of them (it’s hard not to with these addicting things!).
1 ½ cups gluten free rolled oats
½ cup raw cashews
¼ cup unsweetened shredded coconut
¼ cup pure maple syrup
2 tablespoons coconut oil, melted
½ teaspoon pure vanilla extract
½ teaspoon ground cinnamon
½ cup raisins
Place oats, cashews, and coconut into food processor or high-powered blender (I used my Blendtec). Blend on high until finely ground. Add the maple syrup, melted coconut oil, vanilla and cinnamon. Pulse until the dough begins to form. Scoop dough into small bowl. Add raisins and stir to combine. Scoop and roll into 16 cookie dough bites. Store in air-tight container in refrigerator.
5 Chocolate Chip Coconut Cookie Dough Balls
The addition of coconut flour and coconut oil gives these cookie dough balls a tropical twist. You can still taste the chocolate chip cookie dough, but it has a light coconut edge that tastes amazing. I mean really, can you go wrong with a combination of coconut and chocolate? I think not. You can also make these grain-free by adding shredded unsweetened coconut instead of the oats. Or you can make them easily raw by adding the same coconut and using raw honey and cacao nibs instead of maple syrup and chocolate chips.
¾ cup plain cashews
¼ cup oats
3 tablespoons coconut flour
pinch of salt
¼ medium banana
1 tablespoon melted coconut oil
½ teaspoon vanilla extract
3 tablespoons maple syrup
¼ cup chocolate chips, divided
Place cashews, oats and coconut flour in a food processor and process until reaching a flour like consistency. Add salt through maple syrup and process again until combined. Add half the chocolate chips and process until just broken up and combined. Dough should form a ball. Scrape dough out into small bowl, fold in remaining chocolate chips and freeze for 10-15 minutes. Dough will be somewhat wet and sticky before freezing. After 10-15 minutes, roll dough into balls. Keep refrigerated.
6 Sugar Cookie Dough Balls
I know it’s far from Christmas time, but these sugar cookie balls are so good and healthy they should be enjoyed any time of year. My family usually makes sugar cookies on Christmas when heating up the oven isn’t a problem. However, nobody wants to turn the oven on during a ninety degree afternoon. These babies are the perfect solution because you don’t have to bake them at all! There are only five ingredients, they have fiber from the oats, and healthy fats from the cashews.
1 1/2 cups raw cashews
3/4 cup quick-cooking oats
3 tablespoons pure maple syrup
2 tablespoons brown rice syrup
1 tablespoon pure vanilla extract
Place the cashews and oats together in a food processor and blend on high for about 1 minute, or until finely ground (like flour). Transfer to a medium mixing bowl. Add the maple syrup, brown rice syrup, and vanilla and mix until combined. Roll into 10 or 12 equal balls. Store in an airtight container in the fridge for 3-5 days.
7 Raw Snickerdoodle Cookie Dough Bites
When I was growing up, I used to bake snickerdoodle cookies with my grandma all the time. I will admit that I snuck cookie dough from the mixing bowl on more than one occasion. If you have never had a snickerdoodle before, I recommend doing one of three things. First, you could go make snickerdoodles immediately. Second, you could get someone to make them for you. Or, you could skip making the cookies and eating the batter with eggs, and just make these eggless snickerdoodle bites. Your choice.
1/2 cup creamy raw almond butter (or any almond butter)
1/4 cup, plus 1 tbsp raw honey (or any honey)
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 cup, plus 1 tbsp coconut flour
3 tbsp ground golden flax seed
1/4 tsp sea salt
Combine almond butter, honey, and vanilla until smooth. In a separate bowl, combine cinnamon, coconut flour, flax seed, and salt. Add wet ingredients to dry and form into a ball of deliciousness. Roll into bite-sized balls. That’s it. Store in airtight container in fridge, if they last that long.
If, like me, you love to eat the raw cookie dough more than the cookies themselves, these recipes are for you. They are all secretly healthy, but don’t taste healthy at all! What is your favorite cookie dough batter to eat raw?
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