Think back to a time your were making homemade chocolate chip cookies (before the “break-n-bake” times!) Were you able to resist taking a spoon/fork full of the raw batter and eating it? What about after buying the “tube” of raw cookie dough, did half of it go into your mouth before realizing that you would only end up with half a dozen actual baked cookies? If you can relate, this recipe is for you :). And for those who are afraid of eating those raw eggs, the recipe contains no eggs (as well as no white sugar, grain or dairy!) I have to admit, when I took my first bite of this, I think my face must have lit up immediately due to the similarity in taste to the good ol’ cookie dough in a tube, or the homemade batter!!
I also have to admit, I was afraid to open the website for the recipe due to its name, but after seeing it on “Mark’s Daily Apple,” I assumed it was legit (and I was ready to eat some raw cookie dough!). The original recipe came from:
- 1/4 cup coconut oil, melted (butter would be good too I bet)
- 1 1/2 cups almond flour
- 1/2 teaspoon coarse ground sea salt
- 1/4 cup pure maple syrup
- 1/2 teaspoon vanilla extract
- 1/2-3/4 cup Enjoy Life chocolate chips
- Combine almond flour, sea salt, maple syrup, and vanilla extract in a medium-sized mixing bowl.
- Pour in melted coconut oil & mix well.
- Stir in chocolate chips (I waited briefly for the coconut oil to “cool” a bit so that my chocolate chips didn’t melt throughout the dough).
- On a parchment paper lined, rimmed baking sheet (or small cake pan), spoon out the mixture. Using your hands, a spatula or a large spoon spread the mixture out evenly and transfer to the freezer.
- Freeze for 2-3 hours, or until completely solid and combined.
- Transfer parchment paper to a cutting board and using a large knife chop cookie dough pieces into squares of your desired size.
We stored ours in the freezer because we like it that way. I’m sure you could store it in the fridge as well. I doubt it will last long enough to go bad either way!!