Edible Cookie Dough
The best edible cookie dough. Is vegan and gluten free!
Equipment
- Measuring cups
- Measuring spoons
- Silicon spatula
- Medium mixing bowl
- Small mixing bowl
Ingredients
- 3/4 Cup Coconut Flour
- 1/2 Cup Blanched Almond flour
- 3 Tbsp Coconut Oil Organic & unrefined ( let it cooled)
- 3 Tbsp Maple syrup (Grade B) Organic the purity is better with grade B
- 1 Tsp Vanilla Extract
- 3 Tbsp Almond milk or use Coconut milk
- 1/4 Tsp Kosher Or pink salt
- 1/2 Cup Chocolate chips I use Enjoy Life Brand!
Instructions
- Combine the coconut and almond flour in a medium bowl with the salt. In the small bowl combined the coconut oil, milk, vanilla and maple syrup. Mix well until a smooth dough forms.
- Next stir in the chocolate chips mix it and chill the dough by placing in the refrigerator for at least 20 minutes for ideal texture.
- Roll into balls or serve in a cup like ice-cream.
Notes
- I personally prefer this cookie dough after it chills for about an hour. ( You decide on how you prefer it best)
- To store leftovers; place in a covered container of ziplock bag in the refrigerator for up to 4 days, or freeze for up to 3 weeks.
Nutrition
Calories: 137kcal | Carbohydrates: 10g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 85mg | Potassium: 1mg | Fiber: 4g | Sugar: 4g | Calcium: 17mg | Iron: 1mg
Tried this recipe?Mention @notyourglammom or tag #notyourglammom!