Healthy Keto Edible Cookie Dough - Plant-based, Vegan and Dairy-Free Recipe

This is the BEST Keto Edible Cookie Dough! So delicious, no one will ever guess that it is actually really healthy. Simple ingredients like organic pea protein combined with a few more cookie dough ingredients and you can create the most indulgent tasting, yet completely healthy, cookie dough! A copycat recipe that tastes just like the keto BHU chocolate chip cookie dough! No dairy, sugar, or wheat but absolutely delicious!

Healthy Edible Cookie Dough

Who doesn't LOVE cookie dough?!!!

And let's be honest, who doesn't steal a bite or two when making homemade cookies?

Well, today I am going to tell you that you no longer have to feel guilty about eating cookie dough because this chocolate chip cookie dough recipe is not only delicious but absolutely healthy too!

Why I love this Copycat BHU cookie dough recipe:

• super easy to make
• only requires 5 main ingredients
• jam-packed with protein
• easy to customize for any allergies
• cheaper and healthier than store-bought edible cookie dough
• absolutely DELICIOUS!!

CHEAPER EDIBLE COOKIE DOUGH

I found a company called BHU Foods online that sells 16 oz of cookie dough for about $30 plus shipping and handling. That comes to about $1.88 per oz.

I estimate the cost of this healthier version of homemade edible cookie dough to be about $2 for the 20 oz of cookie dough this recipe makes.

That comes to $0.10 per oz of homemade cookie dough versus $1.88 for store-bought!

THAT'S A SAVINGS OF OVER $1.75 PER OZ OR A SAVINGS OF OVER $28 COMPARED TO BHU FOODS!!!

COOKIE DOUGH INGREDIENTS:

Protein Powder - To keep this edible protein powder plant-based, I used a pea protein powder. My favourite pea protein powder is Orgain. However, you can use ANY plant-based protein powder or casein protein powder. I do not suggest whey powder as it contains enzymes that do not create the thick cookie dough texture that you want. I used vanilla but if you can use any flavour you want.

Palm Oil/Palm Shortening - According to The Paleo Mom palm shortening is palm oil with some of the unsaturated fats removed so that it is even more stable and has a thick, luxurious texture that is perfect for edible cookie dough. The purpose of palm shortening is to replace traditional butter, which contains dairy. I use Nutiva Organic Shortening which is a creamy blend of red palm and coconut oils that has 100% less cholesterol than butter, is considered an organic super-food, and has been classified as a USDA-approved organic product. You can replace this with regular unsalted butter.

Brown Sugar Substitute - I LOVE the little crunchy crystalized sugar particles that you get when you eat cookie dough so I wanted to recreate that same texture. Instead of using regular brown sugar, I used Lakanto Golden but you can also use Swerve Brown instead.

Almond Milk - This will help to blend the ingredients as well as add some liquid to the ingredients to help them blend together especially since there are no eggs in this recipe. You can use any type of milk that you have on hand instead of almond milk.

Salt and Baking Soda -  Even though this cookie dough can be enjoyed raw (unbaked), adding baking soda, makes sure that you can bake the dough. It also adds flavour and makes it taste more like regular cookie dough. If you don’t have it on hand, you can leave baking soda out.

Vanilla Extract — I use imitation vanilla extract in this recipe. Using real vanilla extract means that it contains alcohol. When you bake with real vanilla extract, the alcohol burns off and so you don't taste it. However, since we are not baking this cookie dough, imitation vanilla works best.

OPTIONAL - Molasses - I know some of you may be FREAKING out when I mention molasses as molasses is high in carbs. HOWEVER, there is only ½ teaspoon of molasses in this recipe which only adds 2.5 grams of carbs to the ENTIRE recipe. In my opinion, the molasses really kicks up this recipe and so I HIGHLY suggest adding it.

Sugar-Free Chocolate Chips - You can use either dark chocolate, milk chocolate or white chocolate chips in this recipe. My favourite brands are either Lily's or ChocZero. You can also chop up a sugar-free chocolate bar and use it instead.

MY FAVOURITE PROTEIN POWDER?

My favourite brand of pea protein powder is Orgain Vanilla (or chocolate) Pea Protein powder.

Orgain Pea protein powder is an organic plant-based protein powder that serves up 21g of vegan protein and only 150 calories in every serving.

This is a super clean and organic protein powder that has a complete amino acid profile, no added sugar, and no artificial sweeteners.

You can find Orgain at Costco, Sam's or on Amazon.

Carb Count

Two scoops of this brand of protein powder only contain 5 grams of net carbs (along with 5 grams of fiber!) for only 150 calories in a 46-gram serving.

For this recipe, you will get 20 grams of net carbs if you ate the ENTIRE 16 oz (which I do not suggest you do even though it will be hard to stop eating this stuff!) If you only eat a serving size (which is about 2 tbsp), you end up with a total of 1.25 grams of net carbs for 2 tablespoon of cookie dough!!!

FYI - I have tried Orgain's "Superfood" protein powder and I do not care for it so please make sure that you just get the plain Vanilla or Chocolate Orgain Pea protein powder.

HOW DO YOU MAKE THIS EASY HEALTHY PEA PROTEIN COOKIE DOUGH?

• beat the palm shortening (or butter), sweetener, milk, vanilla extract and molasses (if using) for about 3 minutes
• add the baking soda and salt and beat for 30 seconds
• on low speed, add in the protein powder until incoporated
• fold in the chocolate chips

Can you bake edible cookie dough?

The best thing about this cookie dough recipe is that you can actually bake this eggless and edible cookie dough as a high-protein cookie! 

They spread a little more than usual, but to be honest, that’s not a bad thing.

To bake the cookie dough, take heaping tablespoons of the dough and place them on a cookie sheet. Place the cookie sheet in the freezer for 15 minutes (or longer!). While the cookie dough freezes, preheat the oven to 350 degrees F. Place the frozen cookie dough on the middle rack in the oven and bake for about 8 minutes or until the edges just begin to brown.

STORAGE

Since this cookie dough contains a milk product, you need to store it in the fridge. Store it in an airtight container for about 5 days.

You can form this dough into round balls or into bars.

You can also freeze this dough into 16 bites and store them in the freezer for up to 3 months. You can eat them directly from the freezer for a delicious treat!

TIPS, TRICKS AND SUBSTITUTIONS:

• Use your favourite protein powder as well as any other flavours
• Divide the mixture into 16 bites and roll them into round balls for a quick and easy snack
• Replace the palm oil with butter or a nut or seed butter to make these "nut-free"
• Use any type of non-dairy milk and chocolate chips for a "dairy-free" version
• Use butter instead of palm shortening
• Add in additional toppings such as chopped up nuts or seeds
• If you freeze it, scoop the dough into balls then freeze individually. Thaw in the refrigerator for edible dough or bake from frozen for baked cookies - Bake the cookie dough in a 350-degree Fahrenheit oven until the bottoms and edges are light brown, about 10 minutes.

More Edible Cookie Dough Recipes

• Easy Keto Cheesecake Cookie Dough Bars
• Cookie Dough Protein Bites (Low Carb, Gluten Free)
• Edible Keto Lemon Girl Scout Cookie Dough
• Edible Keto S'more Cookie Dough
• Edible Keto Do-Si-Do Cookie Dough
• Edible Keto Tagalong Cookie Dough - Gluten-Free, Vegan
• Keto Samoa Girl Scout Cookie Dough - Gluten-Free, Vegan
• Keto Thin Mint Girl Scout Cookie Dough - Gluten-free

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