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.
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.
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.
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.
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
Coconut Flour Chocolate Chip Cookie Dough
Ingredients
- 3/4 cup heavy cream
- 1/4 cup low carb sweetener or preferred sweetener
- 3/4 cup coconut flour
- 1/2 cup butter melted
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 teaspoon Sukrin Gold Fiber Syrup can be omitted if desired
- 1/4 cup sugar free chocolate chips
Instructions
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In large bowl, combine cream, sweetener, coconut flour, butter, vanilla, salt and syrup sweetener until well blended.
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Stir in chocolate chips.
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Scoop into bite size pieces or spoon to eat. Store in refrigerator.
Recipe Video
Recipe 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
Lea says
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.
NN says
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.
Tammy says
I know you said “any” sweetener can be used. Does that mean maple syrup and honey as well?
Lisa says
As long as you don’t mind the carbs, those work too.
Sarah says
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?
Lisa says
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.
monika says
I feel like bloggers HATE this question…but I will ask anyway – would coconut CREAM work instead of heavy cream?
Lisa says
I haven’t tried it (although it’s what I’d use now that I’m dairy free), but it should definitely work.
Jen S says
Can I use almond flour? My husband is allergic to coconut but we’ve still been making the keto diet work.
Lisa says
You really need coconut flour for this recipe as it absorbs the liquid. Almond flour doesn’t do that.
Glenda says
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.
Lisa says
I haven’t, but they should freeze well. And, I bet they’d be pretty tasty frozen.
Erin says
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!
Lisa says
It could be a little of both.
Rachel says
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.
Lisa says
I’ve had good success replacing heavy cream with coconut cream. So, I think it would work. It will give more of a coconut taste.
Krista says
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!
Lisa says
Thanks for the review Krista! So happy you enjoyed them.
emma says
hi um the cokkies where great gust to liquidy add about 1 1/2 cups mor
emma says
flower
Jess says
I make these all the time…so delicicious and helps me stay on a keto diet. Great recipe!
Lisa says
Thanks Jess!
Vicki says
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!!!
Lisa says
For the same amount, coconut usually has more, but you use less which results in fewer carbs.
Nicole says
The link doesn’t seem to be working. Can you share the recipe please?
Lisa says
The recipe is above.
Casey says
Hello. Thank you for this recipe.
Is the nutrition info for 1 cookie bite? How many should this recipe make?
Thank you.
Lisa says
You get about 27 bites, the nutrition is for 3 of them.
Brianna says
Mine was very grainy and not smooth. What can I do to make the texture better? Was it the coconut flour brand?
Lisa says
If you use a fine coconut flour, it shouldn’t be grainy. I use either Anthony’s or Betterbody.
Jc says
Sheesh, I have to read a long boring article before I can get to a recipe?
Lisa says
It’s easy to just scroll to the bottom!
Hollie says
That was a tactless and rude comment, JC. Thank you, Lisa, I’m excited to try this.
Lisa says
Thanks Hollie! I really like this quick treat because I’m a huge fan of coconuts and coconut flour.
NightFox says
I’ve found that if you [Ctrl+F] and type ingredient into the search box, it will take you to the recipe faster. I think that it’s an unwritten rule that all food bloggers must write an essay before posting the recipe.
Jen says
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 🙂
Lisa says
You’re welcome!
Sue says
Is there a dairy free option, such as using coconut cream or full fat coconut milk instead? Thanks!
Lisa says
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.
Mak says
You keep saying almond butter in the post. Do you mean almond flour?
Lisa says
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.
Megan says
Your link in the recipe for the coconut flour takes me to unsweetened dried cranberries. Looking forward to trying these!!
Lisa says
I just updated the recipe software and I’m thinking it may have messed up some links. Thanks for letting me know!
Trish says
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. 😉
Lisa says
Thanks for sharing how they worked out for you Trish!
Penny says
Eek! Don’t use splenda! Swerve is a better choice!
Nikki says
Instead of Splenda can I use Stevia? If so how much? Total newbie to low carb eating but I’ve heard it’s a lot more sweeter….?
Lisa says
There’s no Splenda used in this recipe. You can use any sweetener you’d like.
Kristen says
Anyone tried using carbquick instead? That’s all I have right now but don’t want to waste anything.
Lisa K says
You can find a carbquick version here… http://www.tovaindustries.com/carbalose/recipe2.php?c=76
Michelle says
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 🙂
Lisa says
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.
Victoria says
It was delicious! A little dry, but worth it! Reminds me of a healthy caramel delight Girl Scout cookie!
Lisa says
You can always add a little more liquid if needed.
Caryn says
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!
Lisa says
Glad you loved them. They are one of my favorites because they are so quick and easy to make.
Karen says
Can these be be baked?
Lisa says
They are made to be eaten raw. If you want baked ones, you’d have to add eggs like these basic coconut flour cookies.
Karen says
That’s exactly what I did, thanks Lisa!
Rachel says
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?
Lisa says
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.
Alison says
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!
Lisa says
You may need more almond flour. And, you’d likely need to cut back on the cream.
Melissa D says
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.
Lisa says
LOL! My youngest daughter loves Play-doh. Maybe I should let her help with this one next time.
Lea says
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.
Lisa says
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.
Sarah C says
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 🙂
Lisa says
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!
Gin says
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?
Lisa says
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.
Sara says
I love the idea of using coconut flour, I will have to try it! Pinning this one!
Lisa says
Thanks Sara!
Candi says
Can I use stevia for the sweetener? Same amount! C
Lisa says
Any sweetener can be used. You’ll need about 1/4 cup or so of sugar equivalent.