Chocolate Chip Cookie Dough with Almond Flour

Edible gluten free cookie dough spooned into a small glass cup.

5 from 2 reviews

Chocolate Chip Cookie Dough with Almond Flour

Safe-to-eat edible cookie dough loaded with chocolate chips and plenty of vanilla flavor. Naturally gluten free and made with a blend of almond and oat flour for a soft, scoopable texture — no oven required, no raw egg, just cookie dough ready when the craving hits.

Prep Time10

Chill2

Total Time2 10

Course: Dessert, Snack

Cuisine: American

Diet: GF

Servings: Servings

Calories: 374kcal

Author: Erin Cernich

Equipment

Hand Mixer

Ingredients

2 ½ tablespoons unsalted butter
¼ cup pure maple syrup
2 tablespoons organic cane sugar or granulated sugar
1 teaspoon vanilla extract
¼ teaspoon salt
7 tablespoons blanched almond flour
7 tablespoons gluten free oat flour
4 to 6 tablespoons semi-sweet chocolate chips

US Customary - Metric

Instructions

In a medium mixing bowl add the butter, maple syrup, sugar, vanilla, and salt. Using a hand held mixer, beat on medium-high speed until smooth and creamy. Note - The sugar will have a 'crunchy' texture in the cookie dough. If you want to make it smoother, you can grind the sugar in a spice grinder or blender.
2 ½ tablespoons unsalted butter, ¼ cup pure maple syrup, 2 tablespoons organic cane sugar, 1 teaspoon vanilla extract, 1/4 teaspoon salt
Sprinkle the almond and oat flour over the top of the butter mix, and mix with the mixer or by hand, until well incorporated and a dough forms. Stir in the chocolate chips
7 tablespoons blanched almond flour, 7 tablespoons gluten free oat flour, 4 to 6 tablespoons semi-sweet chocolate chips
Cover and chill the cookie dough in the bowl for at least 2 hours. This allows the flours to hydrate and the flavors develop. Enjoy!

Notes

Serving Size - This recipe can easily be doubled.
Flours - There is no need to 'heat-treat' the almond or oat flour. You can swap in another gluten free flour of choice, and I would recommend a flour that has a pleasant taste.
Sugar Texture - Because we aren't baking the dough, the sugar crystals will come through in the texture. If you want a smoother dough, grind the sugar in a spice grinder or blender.
Chill the Dough - I highly recommend chilling the dough so the flours can hydrate and develop flavor. Though you can eat right away if you prefer.
Baking the Dough? - You can certainly try to bake the dough, but without any eggs or leavener, the result will be more like a biscuit than a cookie. Try the gluten free chocolate chip cookies if you are looking for a baked cookie.
Mix-In's - This is a great base recipe to add any mix-in's you like - sprinkles, nuts, different chocolate chips, etc.
Serving Ideas - You can eat the dough right out of the bowl, or roll it into bite-size cookie dough balls.
Dip In Melted Chocolate - Make the cookie dough into candy truffles by rolling into a ball and dipping it in melted chocolate! Similar to the chocolate cake truffles.

Nutrition