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A SUPER easy to make, DELICIOUS, edible Paleo and AIP snickerdoodle cookie dough recipe. Takes under 5 minutes to make!
Have you tried raw Paleo cookie dough yet?
Oh man, it’s freakin fantastic stuff. I’m seriously OBSESSED with it.
I first started eating it in the form of Chocolate Chip Cookie Dough – I used a bunch of different recipes (Real Everything's Monster Cookie Dough and Wicked Spatula's Chocolate Chip Cookie Dough, just to name a few) and then eventually I made it so much I just kind of morphed it into the kind of deal where I just threw ingredients in a bowl without even measuring them.
To be perfectly honest here, I eat it as a snack.
It probably should be a dessert, but I usually want it mid-afternoon when I am at home and it’s so incredibly easy to make that I just can’t stop myself.
Plus it’s got a good amount of fat in it so it does a fantastic job of keeping me full until dinner then. No more constant picking at other things in my pantry after that.
One day a few weeks ago I got a harebrained idea to mix up my cookie dough and instead of doing the regular chocolate chip to add some cinnamon in instead to make it a snickerdoodle cookie. And WOW. I looooooved it and when I gave it to my kids they went bananas over it.
Now when I offer it as a snack idea my oldest starts smiling and contorting his body into strange positions like he has been possessed, which is a sure sign that he is excited.
Ingredients for this dessert/snack:
- Palm Shortening
- Cinnamon
- Vanilla Extract (alcohol-free for AIP or sub vanilla bean powder)
- Sea Salt
- Almond Flour (or Cassava or Tigernut flour for AIP)
- Maple Syrup
How long does it take to make?
As for how long this all took – it's like 1-2 minutes for gathering and measuring the ingredients and then 1 minute to mix everything.
So like 2-3 minutes total?
Like I mentioned above I typically do not measure out the ingredients but since I know that can lead to unwanted results when first trying this, I have included measurements (approximate) below in the recipe.
But then I encourage you to just go with it and not measure! Be a rebel! 🙂
Make the Dough Into Snack Balls
An alternative way of eating it is to roll the dough into balls. The advantage of this is that you can keep them in the fridge or freezer and just have a little at a time. Some people might call these “fat bombs” as well. Whatever you want to call them, they're delicious.
To make them just chill the dough after you mix it together for at least an hour. Then quickly scoop out with a spoon or small cookie dough scoop and roll into a ball. They will start to melt with your body heat, so do this process quickly.
Once the balls are formed put back into either the fridge or freezer until firm again. Keep in the fridge or freezer until you need them though as they will melt or soften quite a bit at room temperature!
Can you store in the fridge or freezer for later?
Yes, it's actually the best way to store them. You can keep these, once formed, in the fridge for 2 weeks or in the freezer for 6 months.
More Helpful AIP & Paleo Resources in the Freebie Library
If you find this recipe helpful, you may really enjoy the resources in my Paleo & AIP Freebie Library! There's a “dump” freezer meal plan, a list of AIP-compliant breakfast toppings, and so much more. Plus, you'll get even more ideas sent to your inbox! Get the password here.
Snickerdoodle Edible Cookie Dough Recipe:
If you make this edible cookie dough, I'd love to hear how it turned out! Either comment below or share a pic on Instagram and tag me @thrivingautoimmune!
Snickerdoodle Edible Cookie Dough (Paleo, AIP)
Ingredients
- 1/4 cup Palm Shortening
- 1/4 cup Almond Flour (sub Cassava or Tigernut Flour for AIP)
- 1 tsp Cinnamon
- 1 tbs Maple Syrup
- 1 tsp Vanilla Extract (sub 1/4 tsp Vanilla Bean Powder for AIP)
- Pinch Sea Salt
Instructions
- Mix all the ingredients in a bowl.
Notes
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Can I use coconut oil instead of palm oil shortening? https://momblogsociety.com/is-palm-shortening-healthy/
Unfortunately there isn’t much that would work other than palm shortening in this recipe as it needs to remain soft and coconut oil doesn’t really get to or stay at the proper consistency. If you’re worried about the sustainability, etc though, there are some sustainable options out there for palm shortening. Like I typically use this one from Tropical Traditions – small family owned farms produce it: https://healthytraditions.com/collections/palm-shortening/products/1-gallon-glyphosate-tested-palm-shortening-112-oz It is a pretty big tub (bigger than the kind you get in the store) but it lasts for years if you aren’t using it very often.
I doubled it and used Cassava flour — OMG. Now the challenge is to stay away from it and not eat the entire bowl at once. This hit the spot for me! Thanks
Sounds great, and I will try it — I think I have all the ingredients — but I’m also wondering if you can bake this and make cookies? There’s no baking powder or anything, so ….?
Hmm, I’ve never tried to bake it and I’m assuming it’d just kind of melt into gloopiness if you did since there really is no binder. Sorry!