My darling husband, usually does not care for sweet things. Scroll through a few of my recipes and you’ll notice quickly that I am the complete opposite. Dessert recipes are my driving inspirational force.
When he told me the other night that he had a sweet tooth as you can imagine, I got really excited! However, on this particular night I was short on time.. so this cookie dough is what I quickly made him. When he requested it again and again the next 3 days I knew I had a winning recipe. Though I didn’t consider it really a recipe at all, It was just one of my mindless concoctions. He insisted that I post it.
Please adjust ingredients to your personal taste and liking. I used Xylitol and Powdered Stevia from Nunaturals (by far the best tasting stevia). Any granulated sugar that you have in your pantry will also work here, use as much or as little as you like. I added the xylitol to this dough as it gives that little bit of gritty sugar texture that I think should be present in cookie dough. I also like the way it balances out the Stevia flavor too!
If you can’t have almond flour try another nut/seed flour. Nuts.com has a fantastic selection.
Raw Chocolate Chip Cookie Dough
1 Cup blanched Almond Flour
1-2 Tsp Vanilla Extract (to taste)
1-2 Tbs of Butter, Ghee, or Coconut Oil (to taste). (I use Garden of Life!)
pinch of salt
pinch of powdered Stevia (to taste)
1 Tbs Xylitol
1-2 Tsp Water or Nondairy Milk.
1/4 cup of allergy free chocolate chips.
In a cup or small bowl combine all ingredients. If you want the dough thicker, add some extra almond flour. Adjust flavoring. Eat with a spoon! Yields roughly 1 1/4 cup.
Want to make cookie dough ice cream? Roll this dough into little balls and place in the freezer. Mix frozen balls of dough into your favorite ice cream. I have not yet tested baking this cookie dough but I have a good feeling that it would work. The cookies will spread more or less depending on how much butter you use. One of these days I’ll experiment with this myself..
Tip# 1 Almond flour baked goods (and unbaked in this case) tend to gain moisture as they sit. Therefore I recommend that you eat this dessert within a few hours for the best texture. (Eventually It may start to look greasy) If you are planning to only eat some, and save the rest for later I recommend using 1 TBS or less of the butter.
Tip # 2 Regular Butter,or Ghee are going to provide the best flavor. If using the coconut oil- you probably won’t want or need as much. (I would use 1/2-1 Tbs of coconut oil tops)
On another note. Check out today’s podcast from the Spunky Coconut! She interviewed me! We talked about the content of my new books coming out March 1st, plus Hashimotos among other common health issues. Thank you Kelly for having me!