Almond Flour Cookie Dough

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www.theconsciousplantkitchen.com

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.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/almond-flour-cookie-dough/ or scan the QR code here ➡️

Prep Time5

Total Time5

Servings: servings (2 tbsp each)

Calories: 135kcal

Author: Carine Claudepierre

Ingredients

1 ½ cups Almond Flour (note 1)
3 tablespoons Coconut Oil melted, cooled, use refined to avoid coconut flavor! (note 2)
3 tablespoons Maple Syrup (note 3)
1 tablespoon Almond Milk (note 4)
½ cup Mini Chocolate Chips (note 5)

Optional

1 teaspoon Vanilla Extract
¼ teaspoon Salt

US Customary - Metric

Instructions

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.

Notes

Note 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.

Note 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.

Note 3: Any liquid sweetener works like sugar-free maple syrup for a low-carb option

Note 4: Or any other milk like oat milk or soy milk.

Note 5: Or sugar-free chocolate chips for a low-carb snack, or chopped nuts.

Storage: 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.

Nutrition