↑

Low Carb Yum

Gluten Free Low Carb Recipes for a Keto Diet

Natural Low Carb Gluten Free Recipes
You Are Here: Home / Desserts / Coconut Flour Chocolate Chip Cookie Dough

Coconut Flour Chocolate Chip Cookie Dough

    This post may contain affiliate links. See Disclosure

88 Comments


Last updated on: October 23, 2018

Share9K
Pin63K
Tweet
Yum186
72K Shares
Jump to Recipe

Gluten free low carb coconut flour chocolate chip cookie dough bites meant to be eaten raw. No baking required! Eat by spoonfuls or make bite size scoops.

Low carb gluten free coconut flour chocolate chip cookie dough bites that are meant to be eaten raw. No baking required!

Are you a lover of simple and quick no bake recipes? With my busy schedule, I tend to favor the easiest and fastest recipes I can find.

I just can’t afford to be spending too much time in the kitchen. If I didn’t have a job or kids to tend to, I could see myself experimenting more with complicated recipes.

When my youngest child starts to get more independent, I may have more time for cooking and baking things I love. Or, if I can manage to retire early from work somehow. We can all dream, right?

Since coconut flour is fairly inexpensive and easy to find. I worked it into a no bake chocolate chip cookie dough recipe.

Low carb coconut flour cookie dough bites

I know that coconut flour has more carbs than almond flour, but most of them are fiber carbs which aren’t so bad. You also don’t need as much coconut flour as almond flour when replacing regular flour in recipes.

Most of the fat in almond flour is Omega-6 which has been found to cause inflammation in large amounts. The American diet tends to be overly high in Omega-6.

It’s recommended to balance Omega-6 and Omega-3 in a ratio somewhere around 2:1 – 4:1 or lower. The typical American diet has a ratio more like 14:1 – 25:1 which is excessive.

So, you should be aware of the Omega fats and try to balance them as necessary. This is one of the reasons I’ve been using more coconut flour and less almond flour. Butter, like coconut oil is also low in Omega-6.

Low carb coconut flour chocolate chip cookie dough

There is a fair amount of heavy cream used in this recipe. If you are concerned about the carbs in heavy cream, I suggest you only use pure heavy cream that doesn’t contain any additives.

I buy Farmer’s Cow heavy cream.It’s a local brand that doesn’t contain carrageenan or rBHT hormones.

Carrageenan is a common natural food additive found in heavy cream and other dairy products. It is a highly processed compound derived from red seaweed.

Like excessive Omega-6, carrageenan can cause inflammation. I’ve been reading food labels carefully to avoid it. It does add carbs and can lead to glucose intolerance, insulin resistance and inhibition of insulin signalling.

Doesn’t sound like something a diabetic should be eating! You can read more about the dangers of carrageenan at Dr. Weil’s website.

Low carb coconut flour chocolate chip cookie dough bites

My father has been following Dr. Weil for a couple decades. And, I started reading his newsletters over 15 years ago.

That’s about when I started cleaning up my diet and using natural remedies.

I share my experience with alternative medicine and more on my allnaturalideas.com website which was just launched last week.

Some people do prefer the taste of almond flour over coconut flour as almonds have a more neutral taste. The distinctive taste of coconut flour doesn’t bother me.

How to Make Low Carb Gluten Free Coconut Flour Chocolate Chip Cookie Dough


If you don’t like the taste of coconut flour, these low carb chocolate chip cookie bites could probably be made using almond butter instead of the coconut flour if you prefer.

It wouldn’t need nearly as much liquid so you could reduce or possibly eliminate the heavy cream. I may try an almond butter version next time to see how it compares to this coconut flour based recipe.

Low Carb Coconut Flour Chocolate Chip Cookie Dough

Low carb coconut flour chocolate chip cookie dough bites

Low carb coconut flour chocolate chip cookie dough bites
Print Pin Review
4.16 from 19 votes

Coconut Flour Chocolate Chip Cookie Dough

Gluten free low carb chocolate chip coconut flour cookie dough bites meant to be eaten raw. No baking required! Eat by spoonfuls or make bite size scoops.
Course Snack
Cuisine American
Keyword chocolate chip cookie dough, cookie dough bites, low carb snack
Prep Time 5 minutes
Total Time 5 minutes
Servings 9 servings
Calories 179kcal
Author Lisa | Low Carb Yum

Ingredients

US Customary - Metric

Instructions

  • In large bowl, combine cream, sweetener, coconut flour, butter, vanilla, salt and syrup sweetener until well blended.
  • Stir in chocolate chips.
  • Scoop into bite size pieces or spoon to eat. Store in refrigerator.

Need Support?

Get our FREE Low Carb eBook or join the Low Carb Yum Facebook Group for help with recipes and weight loss support!

FREE eBook! LOW CARB TIPS and TRICKS

Subscribe now to get a copy of Low Carb Tips and Tricks which includes 20 easy recipes. Plus, get access to the weekly newsletter and special offers only for subscribers!

Low Carb Yum Facebook Support Group

Notes

Makes about 9 servings or 27 scoops of dough, 3 scoops per serving
Nutrition per scoop: 60 calories, 5.2g fat, 57mg sodium, 2.7g carbs, 1.5g fiber, 0.8g protein

Nutrition

Nutrition Facts
Coconut Flour Chocolate Chip Cookie Dough
Amount Per Serving (36 g)
Calories 179 Calories from Fat 141
% Daily Value*
Total Fat 15.7g 24%
Saturated Fat 10.5g 53%
Cholesterol 41mg 14%
Sodium 166mg 7%
Potassium 22mg 1%
Total Carbohydrates 8g 3%
Dietary Fiber 4.4g 18%
Sugars 1.1g
Protein 2.3g 5%
Vitamin A 9%
Vitamin C 0%
Calcium 2%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.

Note on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

Tried this recipe?Mention @lowcarbyum or tag #lowcarbyum!

About Lisa

Lisa at Low Carb Yum
Lisa has been creating low carb recipes for herself and sharing them with others since 2010. She loves to experiment in the kitchen and find new ways to create low sugar foods that taste like high carb favorites! Her recipes have been featured on popular magazine sites including Fitness, Shape, Country Living, Women's Health, and Men's Health. Lisa lives in Southeastern Connecticut. Connect with her and Low Carb Yum at:

© LowCarbYum.com

Unauthorized use and/or duplication of this material without express and written permission from this site’s owner, Lisa MarcAurele, is strictly prohibited.

Excerpts, single photos, and links may be used, provided that full and clear credit is given to LowCarbYum.com with appropriate and specific link back to the original content.

Related Posts

Gluten free low carb coconut flour chocolate chip cookie dough bites meant to be eaten raw. No baking required! Eat by spoonfuls or make bite size scoops.
FF
KF
NF
30
V
Share9K
Pin63K
Tweet
Yum186

Shared by

Comments

  1. Made these last night, quick and easy. I love the slight coconut-y flavor they have. My kids were excited that it was not almond flour because they could take these to school. Perfect for a little fix of something sweet-ish when I need it and it makes enough for several days (with 2 boys I’m lucky it’s not hours) worth of treats!

    Reply

  2. These are so delicious and really hit the spot! I used the Lakanto Maple Syrup and Thrive Market coconut flour. I also used about 1/2 cup of half and half and 1/4 cup of coconut cream instead of heavy cream since that’s what I had on hand. It sounds like some people aren’t using a liquid sweetener in the recipe and that’s why it’s coming out dry. Highly recommend Lakanto for sugar free baking needs! 🙂

    Reply

  3. Just made this recipe (with a few modifications) and they are DELICIOUS. It was so easy, too! Easy to make and clean up.
    I used the food processor, and as it was mixing, the batter looked a bit dry, so I used the entire pint of whipping cream. Swerve for the sweetener. Himalayan pink salt. And I couldn’t find chips, so I just chopped up half of a 100% cocoa baking bar into chunks and shavings and stirred it in.
    Plus after scooping it out into balls, it made SO MANY. Like 30 little balls.
    This is the perfect little Keto treat! Thank you!

    Reply

  6. Sorry, I appreciate the effort, but I don’t appreciate the expensive, wasted ingredients. This is a sad substitute for cookie dough. I’ll give you that it looks like cookie dough. I would think it would be a better philosophy to only post recipes that are actually good and tested, even if it means you CAN’T replicate cookie dough. There are so many fantastic desserts that CAN be made delicious and low carb, I don’t understand posting one with your name on it that is so very sub par.

    I wanted it to be good, but it so wasn’t.

    Reply

    • Rude. everyone is going to like everything. You don’t have to ruin it for everyone else. Certainly there must be a better way to get across your point without attacking the author of the page. Live and let live, my friend. Happy baking .

      Reply

  7. I followed the instructions exactly, and these did not taste remotely like cookie dough to me; however, they will do in a pinch if you need to satisfy your sweet tooth craving while doing keto.

    Reply

  9. I made this tonight and I know the coconut flour taste will need an adjustment, but my husband and I both found it to be very dry and lacking something. We were thinking it needed more butter and a bit more sweetener.

    Any suggestions to help?

    Reply

    • The butter will help with dryness and flavor. Sweetness is a matter of preference. I’ve been on keto so long, I have lost my taste for sweet so those still moving away from sweets likely need more sweetener.

      Reply

  10. I feel like bloggers HATE this question…but I will ask anyway – would coconut CREAM work instead of heavy cream?

    Reply

  12. Hey Lisa ! Love your recipes! Do you know if anyone has tried freezing these? I freeze alot if goodies and like to eat them straight out if the freezer…. especially anything with chocolate.

    Reply

  13. I just tried making these today but all I had on hand was half-and-half, not heavy cream. I ended up adding a little more in because the dough was crumbly. Do you think using that was the cause? Or maybe the type of coconut flour I used?

    Flavor was yummy though!

    Reply

  14. Do you think coconut cream could easily replace the heavy whipping in this recipe? I’m lactose intolerant and due to that, I find doing the low carb diet difficult because it leans so heavily on dairy.

    Reply

    • Heavy cream ‘should’ be mostly fat. Lactose is milk sugar. Therefore there is little to no lactose in heavy cream. Most carbs in heavy cream come from stabilizers not lactose sugar. If you have a Trader Joe’s nearby, they have the best heavy cream (or double cream) which is the highest fat heavy cream.

      Reply

  15. Love these little cookie bites! With the slight dairy taste from the cream, I feel like I just had chocolate chip cookie dough ice cream! Great treat with low carbs…I used stevia baking blend and Lindt 90% chocolate cut into small pieces. Very few low carb desserts make it to my recipe box, but this one will. Thanks for sharing it!

    Reply

  17. Hi Lisa, I read in your article that coconut flour has more carbs than Almond flour but all the ones I’ve seen, it’s reversed. All almond flours I’ve seen are much higher than my coconut flour. Maybe I got lucky lol I can’t wait to try these!!!

    Reply

  19. Hello. Thank you for this recipe.

    Is the nutrition info for 1 cookie bite? How many should this recipe make?
    Thank you.

    Reply

  20. Mine was very grainy and not smooth. What can I do to make the texture better? Was it the coconut flour brand?

    Reply

  22. Thank you for making my chocolate chip cookie dough dreams come true!

    SO amazing, completely easy, and perfect for warm weather.

    Really grateful for the lovely recipe 🙂

    Reply

    • You can try a smaller amount of coconut milk and add more if needed. I don’t see why it wouldn’t work. It just needs to get absorbed in by the coconut flour.

      Reply

    • Nope. I actually think this could be made with almond butter in place of the coconut flour. Other adjustments may need to be made, though, including the amount of the almond butter vs. coconut flour.

      Reply

  25. Your link in the recipe for the coconut flour takes me to unsweetened dried cranberries. Looking forward to trying these!!

    Reply

  26. Oh man….This hit the spot! I used 1/2 cup heavy cream and 1/4 cup unsweetened coconut milk…..omitted the syrup, and used 1/4 cup Splenda for sweetener. So yummy! Thanks for sharing this recipe! Low carb eating is very challenging for me but it’s the most effective way for me to lose weight and stay at a healthy weight. Recipes like this help ease the pain of missing my beloved carbs. 😉

    Reply

  28. SO I made these tonight and the dough wasn’t what I thought it would be. It was not liquid, but definitely a little “softer” than I thought it would be. I was able to roll them but I knew I had to freeze them for them to be able to be picked up and eaten later. Once thawed I don’t think they’d be able to sit on a plate at room temp without being too malleable. Would you add more coconut flour in this instance do you think? Or maybe my coconut flour is too old of a date to do the “binding job” They did taste great though so hey, taste it what matters 🙂

    Reply

    • I have noticed some variations in coconut flour. The kind I use absorbs liquid like a sponge. Sounds like you needed to add more coconut flour or less liquid to account for the differences in coconut flours.

      Reply

  29. It was delicious! A little dry, but worth it! Reminds me of a healthy caramel delight Girl Scout cookie!

    Reply

  30. I made these last night and I LOVE THEM!!!!!!! Thank-you so much for this recipe! Perfect for my sweet tooth! I have a major sweet tooth and doing low carb is not always easy but with a dessert like this every so often I think I can survive it now. LOL!

    Reply

  32. Wonder if I could make it without the sweetener. Coconut flour tastes sweet to me as it is, and I’ve tried eliminating sweetened foods and don’t want to introduce fake sugars into my diet but would like to have a snack every now and then. Anybody try it without the sweetener?

    Reply

    • If you’ve cut back on sweeteners and rarely eat sweets, it would probably be okay for you. Most people would probably need a little sweetener added.

      Reply

  33. If you decide to try it with almond flour, do I need to adjust anything? Honeyville makes a great flour that I have gotten at Costco and it makes awesome pancakes. I’d like to try it with this too!

    Reply

  34. This was the perfect “play-doh” consistency. My kids had a blast playing with it and then eating it. Thanks for the yummy recipe! My whole family approved.

    Reply

  35. These looked so good in your pictures that I just had to try. So, I did this evening – YUM. The taste was an adjustment to me at first because this is my first time using coconut flour aside of dusting fish. They became delicious to me by my second bite. Thanks so much for this recipe.

    Reply

    • Glad you enjoyed them. I absolutely love coconut flour now. It did take me a short time to adjust, but it’s my favorite low carb flour now.

      Reply

  36. Hey Lisa! These look AMAZING. I have a question about storage though, do you know if they would survive being stored in the freezer? I am looking for Low Carb sweets that I can keep in the freezer and pull out to bring to our church Small Group every week so I will stop giving in and eating the super carb-a-licious desserts that are always provided! Any other recipe suggestions you can point me to would be appreciated as well 🙂

    Reply

    • Hi Sarah! These cookie dough bites will freeze well. I kept them in the refrigerator, but they only lasted a few days. I’d say they should keep well for at least 3-6 months in the freezer. I’ve had great success freezing fat bombs and baked treats too!

      Reply

  37. I love coconut flour, and this is a great way to use it. Do you think a can of coconut milk could replace the heavy cream and butter?

    Reply

    • I’m not sure about the butter, but you can use coconut milk or cream in place of the heavy cream. You may want a little coconut oil to replace the butter.

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Lisa at Low Carb Yum
Hi! I’m Lisa, a retired engineer, and mother of three. I’ve been low carbing since 2001 and love to try new recipes. This blog started in 2010 as a way to save and share my recipes with others. Read more….

Community Table Contributor Badge

Coconut Cheesecake
Slice of daikon sausage casserole
Coconut Flour Chocolate Chip Cookies
Chicken Green Bean Casserole
Gluten Free Low Carb Peanut Butter Blossoms Cookies
Keto Low Carb Trail Mix
filipino chicken adobo
Low carb keto cheesecake
Cauliflower Cheddar Soup
Low Carb Yum is a participant in the following affiliate programs: Amazon Services LLC Associates Program, LC Foods Affiliate Program, and the Thrive Market Affiliate Program. These affiliate advertising programs are designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com, holdthecarbs.com, and thrivemarket.com.

Featured On:

© LowCarbYum.com Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to LowCarbYum.com with appropriate and specific direction to the original content.
Share9K
Pin63K
Tweet
Yum186
72K Shares