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Double Chocolate Raspberry Cookie Dough

  • Author: Natalie
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 8 balls 1x
  • Category: chocolate
  • Method: no bake
  • Cuisine: american


Cookie dough MADE for eating not baking, with a double dose of chocolate and tangy juicy raspberries. The perfect vegan paleo sweet treat ready in minutes!


  • 1/2 cup (120g) unsweetened applesauce
  • 1/4 cup (65g) nut/seed butter (I used SunButter)
  • 1/4 cup (80g) maple syrup
  • 1/2 cup (55g) coconut flour
  • 1/4 cup (20g) cacao powder
  • 1/4 tsp salt
  • 1/4 cup (40g) chocolate chips
  • 1/2 cup (65g) raspberries (or any kind of berry)


  1. Whisk together the applesauce, nut/seed butter, and maple syrup.
  2. Add the coconut flour, cocoa powder, and salt. Stir to combine.
  3. Gently fold in the chocolate chips and berries.
  4. Scoop/roll into balls OR press into a rectangle and cut into small pieces (like this).
  5. Eat immediately, or refrigerate for a firmer texture (I prefer it cold).
  6. Keep leftovers in the fridge in an airtight container for up to a week.


  • Serving Size: 1 ball
  • Calories: 169
  • Sugar: 13g
  • Fat: 9g
  • Saturated Fat: 3g
  • Carbohydrates: 23g
  • Fiber: 5g
  • Protein: 4g

Keywords: healthy, snack, dessert, chocolate chip, no bake, easy, gluten free, paleo, vegan