Not only are these keto paleo cookie dough balls delicious, but they are also really easy to make. You can whip up a batch in probably 5-10 minutes. You can also make them low carb and keto with a few swaps!
The other day I was making some chocolate chip cookies and, like most people, I snuck a couple bites of the cookie dough. Why is it that the cookie dough is always better than the cookie?
Even though there are quite a few ingredients in cookies, there doesn’t have to be in a simple cookie dough that you’re not intending to bake. So, I made this recipe up so the paleos and vegans can enjoy a tasty cookie dough without any grains, dairy or eggs!
Paleo Cookie Dough Balls (Keto & Vegan)
Not only are these keto paleo cookie dough balls delicious, but they are also really easy to make. You can whip up a batch in probably 5-10 minutes.
- 1/2 cup coconut butter
- 2 tbsp almond butter
- 1-2 tbsp honey (for vegan use coconut sugar, for keto use swerve or monk fruit sweetener)
- 1/4 cup chocolate chips
To make the coconut butter more pliable you can microwave it for 30 seconds to 1 minute or place the sealed jar in a pot of warm water. Don't make it too runny or it will be hard to form the balls. If you coconut butter is too runny, let it harden in the fridge for a while.
Combine coconut butter, almond butter and sweetener in a bowl and mash together with a fork until all the ingredients are combined and you have a dough-like consistency. If you almond butter is very oily or runny you may need to add more hardened coconut butter.
- Add the chocolate chips and mix well.
- Form small spoonfuls of the dough into balls. Refrigerate for about 30 minutes to harden. Enjoy them as they are, or add them to this dairy-free ice cream to make cookie dough ice cream…my favorite!
There are only 1.6 net carbs per ball when you use swerve and lily's stevia chocolate chips. When you calculate net carbs you subtract both the fiber and the sugar alcohols from the total carbs. These nutrition facts don't show sugar alcohols.
Nutrition facts shown are for recipes made with swerve and lily's stevia chocolate chips. It will be different if you use other sweeteners and chocolate chips.
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Rawria says
October 28, 2013 at 12:30 pmThese look wonderful! I’m going to make these today, I’ve been craving something sweet, but don’t have much time to bake with a clingy baby! Thanks! ^_^
Healy Real Food Vegetarian says
October 28, 2013 at 1:24 pmThanks! Hope you enjoy them 🙂
Monique Thomson says
October 29, 2013 at 4:56 pmCan I use Coconut cream Concentrate (Tropical Traditions) as a substitute for the coconut butter?
Rachael says
October 30, 2013 at 7:57 pmI very much doubt that coconut cream concentrate would work. Coconut butter is more similar to coconut oil then it is to coconut cream. It is solid at most room temperatures and definitely after being refrigerated. You can make your own similar to the way you make nut butters, except you just unsweetened flaked or shredded coconut and blend until it is a liquid (you can always google it for more precise instructions). My only comment on this method is that Bob’s Red Mill brand coconut flakes do not work and will never turn into coconut butter no matter how much you blend them.
Michelle says
December 20, 2013 at 2:29 pmThe Tropical Tradition’s coconut cream concentrate is just their fancy name for coconut butter. Awesome stuff!
Carol says
April 27, 2014 at 1:34 pmI just finally got around to making these yesterday! Amazingly easy and yummy! I made another batch today and added an extra tablespoon of almond butter. I prefer them that way…but gee! THANKS for this amazing idea for a great quick snack! 🙂
Cristina says
September 4, 2014 at 5:28 pmHi! I wish mine came out like the photo 🙁 The batch I made came out very runny. I doubled the recipe so perhaps I should’ve made a batch at a time(?) Also I see now that my almond butter says “creamy.” Maybe when they get cold they’ll harden to something. Next time I’ll try the exact brands you recommend. Thanks!