Makes many servings
Edible cookie dough is all the rage right now. People are waiting in line for hours to get a scoop at spots like DO in NYC, which my daughter visited this weekend. So we decided to put our own little healthy twists on a cookie dough recipe and make a “healthy version”. The result was pretty darn delicious! My daughter is addicted. She said: “for healthy cookie dough, it's really good!"
- ¾ cup coconut sugar
- 4 tbsp. unsalted grass-fed butter or coconut oil melted
- 1 tbsp. vanilla extract
- ¼ tsp. sea salt
- 1 ¾ cup finely ground (preferably blanched) almond or cashew flour
- 3 ounces chocolate chips
- 4-6 tbsp. milk of choice (I used unsweetened almond)
- 1-2 tbsp. tapioca starch or rice flour (optional)
- In a large bowl, combine coconut sugar, melted butter or coconut oil, vanilla and salt and mix well.
- Add the almond or cashew flour and mix well to combine. The mixture will be crumbly.
- Add chocolate chips and mix until they are evenly distributed throughout.
- Add milk 2 tablespoons at a time, mixing until the dough begins to come together and resemble cookie dough. For slightly firmer dough, add 1-2 tablespoons of tapioca starch or rice flour and mix to combine.
- Place the bowl of dough in the refrigerator for an hour or in the freezer for about 20 minutes or until mostly firm. The cookie dough will not freeze solid.
- Scoop the dough into a bowl, cone or however you want and enjoy!
- Store dough in a sealed container in the refrigerator or freezer.