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Cookie Dough (can be eaten raw!)

By Sophie Pachella


  • 1 cup almond, peanut, sunflower or soynut butter
  • 1 egg white
  • ¼ cup cacao nibs (available in any health food store)
  • ¼ cup hemp or flaxseeds
  • ¼ cup Truvia (more or less to taste)
  • 2 tbsp finely chopped 70% dark chocolate


This cookie dough can be eaten raw (just used a pasteurized egg white), but can also be baked, so it's entirely up to you. Raw is best in my opinion, and anyone with a sweet tooth will find themselves going back for more. Simply put the nut/seed butter of your choice in a bowl, and then whisk in the egg white. You'll discover that the egg white hardens the consistency in a similar fashion that flour would, which is counterintuitive but absolutely normal. You will now have a cookie dough "base" to work with. Add the cacao nibs, hemp or flax seed, Truvia and optional 70% dark chocolate. Blend well. Serve immediately if desired. Leftovers (should there be such a thing) will last up to one week in an airtight container in the fridge.