Who else sneaks bites of raw cookie dough all the while knowing that you shouldn’t do it? I know that I sure do despite my greatest efforts not to. I’ve made raw edible cookie dough in the past, and it was pretty damn delicious. But, I thought I would take it a step further and make a gluten-free version of it!
Yep, that’s right. This edible cookie dough is not only egg-free, vegan, and vegetarian, but it’s also gluten-free AND dairy-free. Covering all the major bases here while also getting to indulge in some cookie dough. Sounds like a win-win situation, right?
This cookie dough is started out with almond flour and a little coconut flour that is heated up in the microwave. Why? Well, heating the flour up to temperature kills off any possible bacteria that might lerk in uncooked flour. (Which is the reason why flour companies say not to eat raw flour.)
After that we sweeten it up with syrup and a brown sugar/stevia blend and toss in some coconut oil and vegan chocolate chips.
In the end, you get a perfectly edible cookie dough that you don’t have to feel guilty about indulging in! Just keep it stored in the fridge to enjoy as a snack, dessert, or special treat through out the week.
TheSkinnyFork.com A vegan, vegetarian, gluten-free, and egg-free edible chocolate chip cookie dough. For those of us who like to eat raw cookie dough without any of the guilt! Prep Time: 10 Minutes • Cook Time: 0 Hours
Servings: 8 • Serving Size: About 1/4 Cup • Calories: 206 • Fat: 14 g • Saturated Fat: 6 g • Carb: 16 g • Fiber: 3 g • Protein: 4 g • Sugar: 11 g • Sodium: 86 mg
• 1 C. Almond Flour
• 1/4 C. Coconut Flour
• 1/4 C. Maple Syrup
• 3 Tbsp. Softened Refined Coconut Oil
• 1 Tbsp. Brown Sugar/Stevia Blend
• 1 Tbsp. Vanilla Extract
• 2 Pinches of Salt
• 1/4 C. Semi-Sweet Vegan Chocolate Chips
Directions:
Place the 1 C. almond flour and 1/4 C. coconut flour into a microwave safe bowl and heat for 1 minute and 15 seconds; stirring in between at 15 second intervals.
Once done, place the flour mix into a medium bowl and beat together with 1/4 C. syrup, 3 Tbsp. softened coconut oil, 1 Tbsp. brown sugar/stevia, 1 Tbsp. vanilla extract, and 2 pinches of salt.
Finally, stir in the 1/4 C. chocolate chips.
Enjoy right away or store in an airtight container for 3-5 days.
Step-by-Step Photos:
Nutritional Claims: Low Sodium • Kidney Friendly • Vegan • Vegetarian •Pescatarian • Dairy Free • Wheat Free • Egg Free • Peanut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free •Mollusk Free • Alcohol Free • Kosher
