Description
Here’s a food-safe, low carb edible cookie dough recipe that is low on carbs and sugar, but still tastes like classic chocolate chip cookie dough without eggs or dairy.
Ingredients
Units
Scale
- 2 cups almond flour
- 1/2 cup sugar-free confectioners sugar (I prefer Truvia Confectioners)
- 2 tablespoons Muniq or Protein Powder (vanilla flavored)
- 1/2 teaspoon fine sea salt
- 4 tablespoons unsalted butter (softened)
- 1/4 cup almond milk
- 1 teaspoon vanilla extract
- 1.25 ounces of sugar-free dark chocolate chips (I used 60% cacao from The Good Chocolate), chopped
Instructions
- Begin by adding your almond flour, confectioners sugar, protein powder, and sea salt to your bow. Mix on low speed (2-3) until the powdered ingredients are incorporated.
- Stop your mixer, and add softened butter, almond milk, and vanilla extract. Beat on meedum speed until the wet and dry ingredients are incorporated and have a squishy, cookie dough consistency.
- Add your chopped chocolate and fold in.
- With an ice cream scoop, scoop the mixture and use your scale to measure out 1 ounce for each ball.
- Roll the ball in between your hands to create a sphere, and set aside. Repeat until all of the edible dough is used.
- You can enjoy it immediately, or you can store these in the fridge in an airtight container for up to 1 week, or freeze them for up to one month.
Notes
- Refrigerate in an airtight container for up to a week
- Do not try to bake these. They won’t come out like chocolate chip cookies. These are a safe way to snack on some dough!
- Prep Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1, 1 oz cookie dough bite
- Calories: 131
- Sugar: 1.8g
- Sodium: 89.3mg
- Fat: 6.1g
- Carbohydrates: 5g
- Fiber: 0.7g
- Protein: 4.3g
- Cholesterol: 8.1mg
