I’ve been trying to keep the oven off this summer as much as possible, which means I have to satisfy my sweet tooth with no-bake recipes. I’ve made ice cream, mug cakes (made in the microwave), chocolate candies, and more, but I’m obsessed with this healthy raw cookie dough recipe that I’m sharing with you today.
Admit it- you sneak bites of raw cookie dough while baking away…and you feel a little guilty because you know the raw egg isn’t good for you. But you just can’t stop. I know the feeling. So I created a guilt-free, egg-free, healthy treat for you!
This edible cookie dough is made with just a few ingredients and it is ready in under 10 minutes. Can’t get any better than that! First, I used a combination of oat flour and cashew flour to make this a fiber and healthy fat filled treat. The combination of the two flours has a nice texture similar to oatmeal raisin cookie dough. Then, to bind it all together I used melted coconut oil. If you don’t like the flavor of coconut you could easily swap in melted butter (or even browned butter!). Then, I added in some sweetener, vanilla extract, salt, chocolate chips and sprinkles. I bought mini chocolate chips from a bulk nut and candy store in Philadelphia and I’m never going back. Not only are the mini chocolate chips adorable, but they are also pretty impossible for me to scoop handfuls of it into my mouth so I’m safe on that front. And rainbow sprinkles are always a must. Let’s be serious.
Aren’t you just dying over those mini chocolate chips…and sprinkles? Yup, me too.
To sweeten the cookie dough, I used Born Sweet ® Zing™ Zero Calorie Stevia Sweetener, which might be my new favorite no-calorie sweetener. Zing™ Zero Calorie Stevia Sweetener is made with stevia- so no artificial ingredients- and has no funny aftertaste. That’s the most exciting part for me- I’ve tried so many different sweeteners and always end up ditching them because of that yucky aftertaste. Not with this one!
Mix everything together with a fork or spoon and you’ve got yourself some raw, but edible, cookie dough. I made this two days in a row, and I can assure you it was just as good the second time. You could even roll the cookie dough into bites for a portable snack.
If you’re making a larger batch, or saving it for later, store in the fridge, but let it come to room temperature before eating as the coconut oil will harden up in the fridge. Zing™ Zero Calorie Stevia Sweetener helps sweeten no-bake recipes but, if you want to really bake, try Zing™ Baking Blend which is made with stevia leaf extract and pure cane sugar so you can make golden-brown cakes and cookies with fewer calories.
My trip to LA for work is over, and I’m so glad to be home. It was great to stay in an Airbnb for most of the trip so that I could have a kitchen to cook healthy meals in, rather than eating out for every single meal. Not surprisingly, I also got in my fair share of Classpass classes in Santa Monica which was so awesome! If I haven’t talked about my love for Classpass enough then I’ll take this as another excuse to say you must try it out. I’m gearing up for a few more trips this year that I can’t wait to tell you about (stay tuned)! Until then, make this cookie dough and thank me later.
If you’re interested in trying Zing™ Zero Calorie Stevia Sweetener for yourself, you can get a free sample here.
- 1/4 cup oat flour
- 1/4 cup cashew flour
- 1 tablespoon + 1 teaspoon coconut oil
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon Zing™ Zero Calorie Stevia Sweetener (or about half a packet)
- sprinkle of salt
- 1 tablespoon mini chocolate chips
- 1 tablespoon rainbow sprinkles
- Add all ingredients to a bowl and mix with a fork or spoon until completely combined. The dough will seem dry at first but it will soak up the coconut oil after a minute or so of mixin' and mashin'.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.
Marisa @ Uproot from Oregon says
Steph | The Grateful Grazer says
Yum! So clever to use oat and cashew flours and I love SPRINKLES! 🙂
I tried these today, pretty yummy! I quadrupled the recipe to make cookies for my kids and like that they are healthier. I don’t like Stevia so used about 1.5 oz of honey in the quadrupled recipe and used butter as my kids don’t like coconut flavour. I am loving your site and look forward to the email.
Katie @ 24 Carrot Life says
So glad you liked the recipe, Carissa, and I am pleasantly surprised that they worked out as cookies!