Berry Vanilla Paleo Cookie Dough

I discovered eating cookie dough pretty late in my life. (Oh, the years I can’t turn back!) I never thought to actually eat the dough when I was making cookies. The thought of chewing on raw eggs and flour actually grossed me out and it just seemed wrong. It wasn’t until I went over to a friend’s house when I was about 12 and her mom was baking cookies, that I saw my friend steal a chunk of the dough and put it in her mouth. I was totally caught off-guard by her action but her family didn’t find anything wrong with it. She asked me if I wanted to try it, and that was my first experience in eating cookie dough… and fell in love.

Ever since, I have zero problem shoveling the sweet chewy dough into my mouth anytime I bake cookies. Salmonella gets killed when it’s mixed into delicious cookie dough… right?

So the other day, I had a brilliant idea and thought, why don’t I just make cookie dough so I can just eat the dough? It’s been too hot to bake anyway. My brain does good things sometimes. So that’s how this edible paleo version of cookie dough came to be. It’s so yummy and happy, and you can roll them in to bite-sized balls to bring to a picnic or a bbq. With 4th of July and summer get-togethers coming up, this is the perfect healthy treat to share with your friends and family!

Berry Vanilla Paleo Cookie Dough

Print Pin Rate

Prep Time: 3 minutes minutes

Cook Time: 1 minute minute

Total Time: 4 minutes minutes

Ingredients

• 1 cup almond meal
• 1/4 cup coconut oil, melted
• 1/3 cup coconut sugar
• 2 tsp pure vanilla extract
• 1/4 tsp sea salt
• 2 tbsp coconut milk, plus more if needed
• 1/3 cup freeze dried raspberries, unsweetened and unsulfured
• 1/3 cup freeze dried blueberries, unsweetened and unsulfured

Instructions

• Place almond meal, coconut oil, coconut sugar, vanilla extract, and sea salt in a food processor and pulse until it becomes crumbly.
• Add 2 tbsp of coconut milk and pulse more until it becomes a doughy texture. If you prefer it even doughier, add more coconut milk by the teaspoon until it reaches the desired consistency.
• Place the dough in a bowl and fold in freeze dried raspberries and blueberries.
• You can separate them into individual balls, or just dig in with a spoon like me!
• If storing for later, roll them into individual, bite-sized balls and keep in the refrigerator, or in the freezer for up to 2 months. Let it come to room temperature before eating for a chewier dough-like texture.