Low Histamine White Chocolate Cookie Dough Recipe for Mast Cell Activation Syndrome and Histamine Intolerance (Also Low Lectin, Lower Oxalate, Low Carb)

Low Histamine White Chocolate Cookie Dough Recipe for Mast Cell Activation Syndrome and Histamine Intolerance (Also Low Lectin, Lower Oxalate, Low Carb)

If you have Mast Cell Activation Syndrome or Histamine Intolerance, you are probably working hard on your diet. But sometimes we all just need some comfort food.

This cookie dough reminds me of making cookies as a kid. The sugary-vanilla dough was always irresistible. I couldn’t help but eat a few bites. I hope this recipe brings up similar memories for you!

The problem with the cookie dough we ate as kids is there were so many things that can cause histamine and mast cell issues.

Like uncooked egg white – this is a major histamine liberator. And wheat and sugar. These aren’t good for Mast Cell Activation Syndrome or Histamine Intolerance, either. Chocolate chips are high in oxalates and sugar. So, basically, regular cookie dough is out for us.

I used to cheat and still eat things I knew weren’t good for me. But after, I felt so awful that it just became not worth it. Have you done this?

I don’t want to eat things that make me worse anymore. My focus now is on really healing my body. I hope your focus is here too.

But I still wanted cookie dough!

So in this recipe, I subbed pecans and macadamias for the flour. And cacao butter chips for the chocolate chips for a white chocolate experience. Monk Fruit subs for the sugar. It is a natural no-calorie sweetener. And it has a bit of a caramel flavor reminiscent of brown sugar.

With the recipes on this blog, you can make up Low Histamine, Low Lectin, and Lower Oxalate comfort foods. This makes them twice as nice! Because you can enjoy eating them and not feel sick after.

You can get all the recipes here:

Mast Cell 360 Recipes – Low Histamine, Low Lectin, Lower Oxalate

Let’s get to the recipe!

Low Histamine White Chocolate Cookie Dough Recipe for Mast Cell Activation Syndrome and Histamine Intolerance (Also Low Lectin, Lower Oxalate, Low Carb)

Please note: This is a cookie dough recipe. It’s meant to be eaten as the dough. It won’t bake well.


3/4 cup Pesticide-free Pecans

¼ cup raw Macadamia nuts

1/4 cup grass fed, unsalted ghee or Extra virgin coconut oil, softened

1/4 tsp Pure Monk Fruit Extract

½ tsp Kiva Raw Organic Vanilla Powder

Large pinch of RealSalt, Celtic, or Himalayan unrefined sea salt, fine grain

2 ounces Organic Cacao Butter, chopped into chips


  1. Pecans can be high in mold toxins. To reduce the mold toxins, soak the pecans in salt water for 12 hours in the fridge. Then dry them until crispy in a food dehydrator or oven on lowest temperature. Store in fridge or freezer.
  2. Soften ghee or coconut oil but don’t melt it.
  3. Process macadamia nuts in a food processor to chop into pieces. Keep some texture to them. Remove from food processor and set aside.
  4. Grind pecans in a food processor until it is flour consistency and just starts to clump together.
  5. In a mixing bowl, combine all the ingredients except Cacao Butter and mix well. Taste and add more Monk Fruit as needed.
  6. Chop Cacao Butter into chips and mix into dough.
  7. Enjoy and freeze any leftovers!

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  1. Teresa

    I’m making this today. I made the pizza the other day, but I had to use coconut flour. Because I’m not eating that many carbohydrates LOL the cassava flour is insanely high in carbs. But, I had no reaction and the pesto sauce was to die for! I can’t eat garlic but are used a leak instead and it was freaking perfect

  2. Lisa

    What are your thoughts on nettle leaf tea? Many thanks! Your website is amazing!! Feeling thankful to have stumbled upon it.

    1. Beth O'Hara

      Thank you! I’m happy to hear the website information is helpful to you! In response to your question, nettles are tolerated by some, but not by others. I haven’t seen as good results in mast cell activation. It works by stimulating more histamine.

  3. Karin

    Hi how many hours you put the pecans in the oven to dry and what temperature thanks

    1. Beth O'Hara

      Hi Karin, there isn’t a set time to put them in the oven. You just want to watch them and when they are crispy, they are finished. Usually when drying foods, low (temperature) and slow is best.

  4. Caroline E Gettys

    Hi! I can’t have nuts so is there anything else I could use in place? I have cassava flour and tigernut flour, plus hemp/flax/chia seeds.

  5. Bazia Zebrowski

    Would appreciate a substitute for monk fruit. I can’t tolerate due to mold issues.

    1. Suz, Mast Cell 360 Team

      If you are able to tolerate stevia, that might be an option for you.

  6. Allison Park

    Is coconut butter a good choice as well? I’ve read the coconut meat is dehydrated I’m the process of making it, could that pose problems?

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