Edible Chocolate Chip Cookie Dough

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 🙂

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

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!!

Recipe by:Lindsay Grimes Freedman

Prep: 10 minsTotal: 10 mins

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Servings: 4 1x

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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

1. In your food processor place your cashew butter, agave nectar, and vanilla. Process until smooth and combined.
2. Add the almond flour and sea salt. Process again until combined.
3. Fold in your chocolate chips and enjoy!!

© The Toasted Pine Nut

You’re welcome 🙂 xo