Reese’s Edible Cookie Dough

Makes many servings

Edible cookie dough is all the rage right now.  People are waiting in line for hours to get a scoop at spots like DO in NYC, which my daughter visited this weekend.  So we decided to put our own little healthy twists on a cookie dough recipe and make a “healthy version”.  The result was pretty darn delicious!  My daughter is addicted.  She said: “for healthy cookie dough, it's really good!"


  • ¾ cup coconut sugar
  • 4 tbsp. unsalted grass-fed butter or coconut oil melted
  • 1 tbsp. vanilla extract
  • ¼ tsp. sea salt
  • 1 ¾ cup finely ground (preferably blanched) almond or cashew flour
  • 3 ounces chocolate chips
  • 4-6 tbsp. milk of choice (I used unsweetened almond)
  • 1-2 tbsp. tapioca starch or rice flour (optional)


  • In a large bowl, combine coconut sugar, melted butter or coconut oil, vanilla and salt and mix well.
  • Add the almond or cashew flour and mix well to combine.  The mixture will be crumbly.  
  • Add chocolate chips and mix until they are evenly distributed throughout.
  • Add milk 2 tablespoons at a time, mixing until the dough begins to come together and resemble cookie dough.  For slightly firmer dough, add 1-2 tablespoons of tapioca starch or rice flour and mix to combine.
  • Place the bowl of dough in the refrigerator for an hour or in the freezer for about 20 minutes or until mostly firm.  The cookie dough will not freeze solid.  
  • Scoop the dough into a bowl, cone or however you want and enjoy!
  • Store dough in a sealed container in the refrigerator or freezer.