Almond Flour Cookie Dough

one piece of brown chocolate chip cookie dough in a white plate.

Edible Almond Flour Cookie Dough recipe is healthy, gluten-free, vegan, raw, low-carb, protein-rich, and studded with chocolate chips! No heat-treating flour- Just mix and enjoy!

Course Dessert

Cuisine American

Keyword almond flour cookie dough, edible cookie dough, gluten free cookie dough, healthy cookie dough

Prep Time 5

Cook Time 0

Total Time 5

Servings Servings

Calories 195kcal

Author Maria Doss

Equipment

Electric beater

Ingredients

2 cups almond flour super fine
¼ cup milk (regular or plant-based)
¼ cup dark brown sugar packed
1 tablespoon melted coconut oil (or use melted butter)
2 tablespoon almond or peanut butter butter
¼ teaspoon salt
¼ cup + 2 tablespoons mini semi sweet chocolate chips (or finely chopped dark chocolate) (use vegan, if needed)

Instructions

Make dough. Add all ingredients, except chocolate chips, into a medium bowl. Beat with an electric beater until evenly combined, for about one minute. Gently fold in the chocolate chips.
To store in a container. Transfer the prepared dough into a sealed container and refrigearte for at least 2 hours. This helps it firm up and allows the flavors to meld together for an even more delicious, satisfying bite!
Finish and chill. Transfer the prepared dough to an airtight container and refrigerate for at least 2 hours. This firms it up and lets the flavors meld.
Make cookie dough bites (as shown in the pictures). Shape the the dough into an 8 to 9 inch log, wrap it in plastic wrap, and refrigerate overnight. Then slice it into thick rounds and store them in the fridge for a quick, guilt-free treat anytime.

Video

Notes

Use dark brown sugar for a rich molasses flavor and extra caramel notes.

Not into coconut oil? Melted butter works just as well.

Nutrition