Be honest; how many times have you licked the bowl after popping a batch of chocolate chip cookies in the oven? Nearly all of us are guilty of stealing a spoonful of raw cookie dough even though we know we shouldn’t. While the taste and texture are identical to chocolate chip cookie dough you would buy in a tub or a tube, this is a healthy alternative! It’s vegan, gluten-free, and can easily be made to fit the cleanse diet or just for every day clean eating.
The combination of butter, chocolate, and granulated sugar is too delicious to resist, even with the vague fear of food poisoning from raw eggs lurking in the back of our minds. To ease the worrisome thoughts of suffering gastrointestinal upset or getting seriously sick with salmonella or e. coli, we created a cookie dough recipe that’s free of risky, inflammatory ingredients and full of nutritious ones.
Packed with Nutrients
The base of these cookie dough balls is made from a combination of two gluten-free flours – almond and coconut. A cup of almond flour, which we use in this recipe, contains more than 100 percent of our daily requirement for vitamin E. Studies have shown that almonds are good for our heart health, blood sugar management, and even preventing some types of cancer.
This recipe contains coconut flour, coconut oil, coconut nectar (a low-glycemic index sweetener), and coconut milk. Consuming coconut oil and other coconut products comes with numerous health benefits. It increases our good cholesterol, kills disease-causing bacteria and viruses, and can even prevent tooth decay.
1 cup almond flour
½ cup coconut flour
½ tsp. sea salt
1 tsp. vanilla extract
1 Tbsp. melted coconut oil
4 Tbsp. coconut nectar
½ cup coconut milk
Measure out the almond flour, coconut flour, sea salt, vanilla extract, melted coconut oil, coconut nectar, coconut milk, and dark chocolate chips.
Combine the almond flour, coconut flour, and sea salt in a large mixing bowl. Stir to combine.
Add the vanilla extract, melted coconut oil, coconut nectar, and coconut milk to the dry ingredients. Stir to combine.
The mixture should clump together and become sticky when you press it between your fingers. Stir in the dark chocolate chips.
Place the bowl in the freezer for 15 minutes to chill the “cookie dough.” Once cold, use your hands to roll the mixture into balls about the size of a ping-pong ball. Set them on a piece of aluminum foil or parchment paper and freeze for 30 minutes more.
Remove the cookie dough balls from the freezer and enjoy immediately. Or, pack them in an airtight container and store in the refrigerator for up to a week.
Recipe and photos by Kate Kasbee
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