It’s ready in about 30 minutes, and my picky teenage tester says it’s just as good as the real thing! I developed this recipe after my teenage daughter announced she’s been craving cookie dough. She had a plan: go to the supermarket, buy refrigerated dough, and have at it. When I pointed out that eating raw cookie dough wasn’t a good idea, she found what seemed to be a higher-quality dough one could order online. But that brand, which uses heat-treated wheat flour, was very high in carbs.
Ingredients
Recipe Card
It shouldn’t come as a surprise to anyone that cookie dough made with almond flour is delicious. After all, almond flour tastes much better than wheat flour! It’s just ground almonds. So, if you don’t use an egg in this recipe (and there’s no reason to), it’s not just tasty, but also fine to eat without baking it first.
Unsalted butter: I love using creamy European butter, but any butter will be great. Sweetener: I use stevia. You can use a granulated sweetener instead. Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff. Kosher salt: I use Diamond Crystal Kosher Salt. Almond flour: It’s best to use blanched, finely ground flour in this recipe. Dark chocolate chips: The darker you can go and still enjoy them, the better. The chocolate chips I typically use contain 85% cacao.
You start by mixing almond flour, melted butter, stevia, and vanilla. To make the flavor more interesting, add just a bit of Kosher salt. Add almond flour and knead the mixture into dough. Form the mixture into balls and top them with chocolate chips. Voila - you just made a fabulous dessert, and it took just 20 minutes! But if you don’t mind working with oily, somewhat stubborn dough, this step is not strictly necessary. I usually shape the dough balls right after mixing the dough.
