If you’ve ever been tempted to sneak a bite of raw cookie dough, you’re not alone. Now you can indulge worry-free with this Palm Edible Cookie Dough recipe — a no-bake, egg-free dessert featuring the smooth richness of palm sugar and butter, paired with nostalgic cookie flavor.
This dough is made to be eaten straight from the spoon, added to ice cream, or rolled into snack bites — all without the risk of raw eggs or untreated flour. It’s sweet, buttery, and incredibly satisfying, with hints of caramel from natural palm sugar.
Why Palm Sugar?
Palm sugar offers a mellow, rich sweetness with a caramel-like flavor that elevates the dough beyond typical white sugar cookie recipes. It’s lower on the glycemic index than regular sugar, making it a popular choice for those seeking a gentler impact on blood sugar levels.
Ingredients
Makes about 12 servings (2 tbsp each)
- ½ cup unsalted butter, softened
- ⅔ cup palm sugar (or coconut sugar for a similar profile)
- 2 tablespoons milk (dairy or plant-based)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour, heat-treated (see below)
- ¼ teaspoon salt
- ½ cup mini chocolate chips or chunks
- Optional: 2 tablespoons nut butter or tahini for extra creaminess
How to Heat-Treat Flour
Raw flour can carry bacteria. To make it safe:
- Preheat oven to 160°C (325°F).
- Spread flour evenly on a baking sheet.
- Bake for 5–7 minutes, stirring once halfway through.
- Let cool completely before using in your dough.
Step-by-Step Instructions
1. Cream Butter and Palm Sugar
In a medium bowl, beat together softened butter and palm sugar until light and fluffy.
2. Add Wet Ingredients
Stir in milk and vanilla extract until smooth and creamy.
3. Mix in Flour and Salt
Gradually add the heat-treated flour and salt. Mix just until fully combined. The mixture should resemble classic cookie dough.
4. Fold in Chocolate Chips
Gently fold in the chocolate chips or your favorite mix-ins like chopped nuts, toffee bits, or sprinkles.
5. Chill or Serve Immediately
Serve right away for a soft texture, or chill for 20–30 minutes for a firmer consistency. Store leftovers in an airtight container in the fridge for up to 1 week.
Serving Suggestions
- Scoop into small bowls or ramekins for single-serve dessert cups.
- Roll into bite-sized balls for a grab-and-go sweet snack.
- Add chunks to ice cream for a homemade cookie dough swirl.
- Use as a layer in parfaits, brownies, or no-bake cakes.
Nutritional Highlights
| Nutrient | Per 2 Tbsp Serving |
|---|---|
| Calories | 190 |
| Total Fat | 11g |
| Saturated Fat | 7g |
| Cholesterol | 25mg |
| Carbohydrates | 22g |
| Sugars | 14g |
| Fiber | 1g |
| Protein | 2g |
| Sodium | 80mg |
Highlights:
- Palm sugar contributes trace minerals like potassium and iron
- Egg-free and no baking required, making it safe and fast
- Can be made dairy-free and vegan with plant-based substitutes
Customization Ideas
- Vegan version: Use vegan butter, plant milk, and dairy-free chocolate.
- Protein boost: Add 1 scoop of vanilla or chocolate protein powder.
- Nutty twist: Mix in almond butter or peanut butter for a nut-rich dough.
- Lower sugar option: Use monk fruit or stevia-blended palm sugar alternatives.
This Palm Edible Cookie Dough delivers big flavor with minimal effort and zero baking. It’s safe, sweet, and endlessly customizable — perfect for snacking, gifting, or late-night cravings. Whether you serve it by the spoonful or dress it up as part of a larger dessert, one thing’s for sure: this cookie dough is made to be enjoyed.