Ce Pâte à biscuits à la farine d'amande is a simple gluten-free snack rich in protein and fiber and made in 5 minutes with just 5 ingredients.
I love snacking on cookie dough, like my Pâte à biscuits aux pois chiches, because it brings all the flavors of cookies in a super convenient snack that you can whip up very quickly.
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Pâte à biscuits à la farine d'amande
This Almond Flour Cookie Dough is a simple gluten-free snack rich in protein and fiber and made in 5 minutes with just 5 ingredients.
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Portions: 16 portions (2 cuillère à soupe chacune)
Calories: 135 kcal
Ingrédients
- 1 ½ tasses Farine d'amande - (remarque 1)
- 3 Cuillères à soupe L'huile de noix de coco - melted, cooled, use refined to avoid coconut flavor! (note 2)
- 3 Cuillères à soupe de sirop d'érable - (remarque 3)
- 1 cuillerée à soupe Lait d'amande - (remarque 4)
- ½ tasse Mini pépites de chocolat - (remarque 5)
Optionnel
- 1 cuillère à café Extrait de vanille
- ¼ cuillère à café Le sel
Instructions de Pose et d'Entretien
- In a mixing bowl, add almond flour, melted coconut oil, maple syrup, vanilla extract, if used, and 1 tablespoon of almond milk. Stir with a rubber spatula until it forms a smooth and thick cookie dough.
- Fold in the chocolate chips, and stir to evenly incorporate them. If you like the cookie dough a bit less dry, stir in the extra tablespoon of almond milk.
- Serve 2 tablespoons as a snack.
Remarques
Remarques 1: Swap the almond flour for cashew flour or sesame flour for a nut-free option. Oat flour will be a very different ratio, you will need way less of it since it’s highly liquid absorbent and has less fat. All these flours are safe to eat raw, without prebaking. The recipe doesn’t work with wheat flour.
Remarques 2: Cool the melted coconut oil before adding to the dough or it will warm up the dough and melt the chocolate chips. You can use other oils with low flavor.
Remarques 3: Any liquid sweetener works like sugar-free maple syrup for a low-carb option
Remarques 4: Or any other milk like oat milk or soy milk.
Remarques 5: Or sugar-free chocolate chips for a low-carb snack, or chopped nuts.
Stockage : Store in an airtight container in the fridge for up to 4 days, or freeze it shaped in balls, in airtight Ziploc bags. Thaw in the fridge the day before.
Alimentation
Servir: 1serving (2 tablespoons) | Calories: 135kcal | Glucides: 8.7g | Protéine: 2.7g | Graisse: 10.6g | Gras saturé: 4.2g | Graisses polyinsaturées: 0.1g | Gras monoinsaturés: 1g | Gras trans: 0.01g | Sodium: 38.7mg | Potassium: 50.7mg | Fibre: 1.7g | Sucre: 5.4g | Vitamine A: 3.7IU | La vitamine B12: 0.01Pg | Calcium: 31.9mg | Fer à repasser: 0.9mg | Magnésium: 13.8mg | Phosphore: 19.2mg | Zinc: 0.2mg
Ingrédients et substitutions
Ce paragraphe vous donne tous mes conseils pour bien choisir vos ingrédients. Pour la recette complète avec les quantités, consultez la fiche recette en bas de l'article !Accéder à la recette complète
You only need 5 base ingredients to make this recipe. Here’s how to pick them.
- Farine d'amande – This forms the base, providing a nutty flavor and gluten-free structure. Cashew flour or sesame flour are fine too.
- L'huile de noix de coco – It adds moisture and binds the ingredients. The only possible alternative is cocoa butter, but I haven’t tried.
- de sirop d'érable – This sweetens the dough. Sugar-free maple syrup also works or any other liquid sweetener like agave syrup or coconut nectar.
- Lait d'amande – This adds moisture and helps create a smooth dough. Oat milk or soy milk also work.
- Mini pépites de chocolat – They add bursts of chocolate flavor. Sugar-free chocolate chips or chopped nuts are fine too.
How to Make Almond Flour Cookie Dough
This recipe is crazy easy to whip up. Here’s how in a couple of pictures.
Combine the base cookie dough ingredients in a mixing bowl.
When the texture is smooth, incorporate the chocolate chips and enjoy!
Conseils de Carine
- Low-Carb Swap – Use sugar-free chocolate chips and maple syrup for a low-carb version.
- Option sans noix – Swap almond flour with cashew flour or sesame flour.
- Add-in Variations – Use chopped pecans, seeds, or walnuts instead of chocolate chips.
- Option de cuisson – Bake small portions of the dough at 350 °F (180 °C) for 14 minutes. Cool completely before eating.
- Boost de protéines – Replace some almond flour with protein powder to increase the protein content.
- Cool Oil – Cool the melted coconut oil before adding it to the dough to prevent the chocolate chips from melting.
Can you bake this?! Didn’t realize it was dough!
This dough is made to eat raw, but I have an almond flour chocolate chip cookie recipe ici that use a similar dough and bake very well.
Hi, I was wondering if I could use some pumpkin purée with cinnamon instead of chocolate chips? Thank you.
These are two different ingredients, if you replace chocolate chips for extra moisture like pumpkin puree the dough will be wet and more liquid. Since it’s a no bake recipe, if you enjoy this texture you can try that
I actually ended up using slivered almonds and dried sour cherries. I can’t thank you enough for your wonderful recipes!
It sounds so good!
I’ve made this a few times now. even my picky kiddo likes it! I just added peanut butter today, had to add a bit more flour, but it is delicious! I hope I get a little more before the kids eat all of it!
Merci beaucoup!
what’s the oven temperature and how long do you bake them for?
There’s no baking required, it’s a raw snack, you eat the cookie dough raw by the spoon.
This hit the spot when I was craving something sweet! I replaced the coconut oil (I only had unrefined) with gheem which required a little more almond flour. Thanks for a quick recipe!
it’s delicious.
love your recipes… thanks… great
Hi ! Thanks for sharing this recipe sounding sooooo yummy ! I just have a doubt I need you to light me : almond flour is different from almond powder right? Really less fat, dryier and thinner texture right ? Because almond powder y just almond processed but the almond flour is other product. And if I replace the almond flour by almond powder, I can put less coconut oil to keep it healthy but less fat ? Thanks for answering!
I never heard of almond powder in my life, so I am not sure what you mean. Almond flour is basically raw blanched almonds that have been grounded into a thin texture that look like flour. Looking at your email, I see you are based in France, since I am French I can tell you that what you need for any recipe calling for almond flour is “poudre d’amande”.
Can you use oat flour as a substitute?
It will be a very different ratio. Oat flour has way more fiber, less fat, and if you add the same amount the dough will be very dry. I didn’t try with oat flour yet so I can tell precisely how much you need.
Really yummy! So easy and so healthy for me-I am allergic to all dairy, wheat, oats, eggs, peanut butter and this treat ticks all the boxes of what I can eat. Thanks so very much!
Merci pour vos gentils commentaires !
Yummy?? But can you bake these??
Yes, I added a baking option above in this post. Bake small portions of the dough at 350 °F (180 °C) for 14 minutes. Cool completely before eating.