Lemme see that cookie dough lemme lemme see that cookie dough. That’s how it goes, right?! In my mind, anyway 🙂 Because cookie dough is where it’s AT people. I may have a cookie dough problem. It’s fine, I can admit it. The first step is acknowledgement.
If I make cookies, or buy a roll of cookie dough at the store, basically half the batter ends up in my belly before the oven is preheated. Yes, I’ve heard about salmonella. Yes, I know it’s reckless behavior. But but but I love it? And if eating raw cookie dough is wrong, then I don’t want to be right.
Well, friends. Problemo. Solvedo!!!
Little bit of this, little bit of that and BAM. I birthed the easiest, happiest, guilt and salmonella free cookie dough in allll the land. Well, assuming you don’t touch raw chicken and/or egg immediately before consuming/making this dough, all the aforementioned descriptors are accurate. Wash them hands and you’re home free, my party people!!
Want to be an over achiever? Try these perfectly chewy chocolate chip cookies. Or, these chia and flax almond butter cookies are fun!
Grab your spoon and milk and sweatpants and Netflix and let’s make some Edible Chocolate Chip Cookie Dough!!
In your food processor (omg what would I do without my food processor!! basically I’d be forced to make baked desserts and they’d be a huge disaster. woof!)
Let’s try this again… In your food processor place your cashew butter, agave nectar, and vanilla. Process until smooth and combined.
Add the almond flour and sea salt. Process again until combined.
Transfer to a bowl and fold in your dark chocolate chips
. I then jam alllll that happiness in a mason jar and keep it in my fridge for scoops on repeat. Or sharing, whatevs 🙂
Recipe
Edible Chocolate Chip Cookie Dough
Dreams do come true: edible cookie dough, my friends!! This recipe is low glycemic, gluten free, and vegan!! Only six ingredients and SO fun!!
Ingredients
- 1/2 cup cashew butter
- 1/4 cup agave nectar
- splash vanilla extract
- 1/2 cup blanched almond flour
- two pinches sea salt
- 1/2 cup 60% cacao dark chocolate chips
Instructions
- In your food processor place your cashew butter, agave nectar, and vanilla. Process until smooth and combined.
- Add the almond flour and sea salt. Process again until combined.
- Fold in your chocolate chips and enjoy!!
You’re welcome 🙂 xo
Yum! Would almond butter or peanut butter work instead?
Hi Kate,
Yes! Either would work, but they’ll have a bit of a nuttier flavor than the cashew butter. It’ll be really delicious either way 🙂
Hope you love it!! xo
I stumbled upon your site a few months ago, and I love it! The things I’ve made have turned out great. I only wish you’d make a cookbook, because I’m tired of printing out so many of your recipes! On that note, is there a way to include a picture of the food when I print (I use the print tab and it only prints the written recipe). Thanks!
Hi Leanne,
You’re the sweetest! Hopefully one day soon I’ll have a cookbook, but for now it’s all blog 🙂 I’ve updated my recipe card so it should print with a picture now! Such a helpful comment, thank you so much!
Glad you’re making some tasty things!! xo
Could you use coconut flour instead of almond flour? I can’t eat almonds!
No, I’d use gf oat flour, cashew flour or hazelnut flour over coconut flour. Coconut flour tends to be super drying and gritty and not my fave. Hope you love it!