Yummy, edible, healthier, and allergy-friendly! This cookie dough whips up in less than 10 minutes. You don’t need a lot of sugar to have a yummy treat, and this lightly sweetened cookie dough will hit the spot. If you want to make this AIP-compliant, sub the chocolate chips for carob chips.
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Let the cookie dough making begin!
The steps:
- It would be a good idea to start by having your toasted coconut ready. You do this by heating a small pan over medium-high heat and adding your coconut to the pan. Stir it around here and there until it gets nice and toasty. It can burn easily, so keep an eye on it.
- Now, mix all of your dry ingredients in a medium sized mixing bowl. This includes the coconut flour, cassava flour, and sea salt.
- The wet ingredients are going to be added next. If your house is warm and your coconut oil is melted, refrigerate your dough for about 10-15 minutes before eating.
- Once your wet ingredients are added, mix everything together until it is well incorporated.
- Add the toasted coconut and chocolate chips, and fold them in until everything is evenly mixed.
- Scoop into dough balls or eat with a spoon. Yum!
Substitutions:
- I have no tested this recipe with other types of gluten free flours. If you did want to sub something, you could try using almond flour in place of the cassava.
- Honey or coconut sugar could work in place of the maple syrup, but I have not tested it.
- Any dairy-free or dairy milk can replace the coconut cream.
- If you are doing the AIP diet, carob chips could replace the chocolate chips.
Recommended kitchen items:
- Stainless steel mixing bowls. This set is awesome, because it has a non-slip bottom and lids for each bowl.
- Stainless steel measuring utensils. The spoons are my favorite, because they fit in spice jars. I also love using stainless steel, instead of plastic.
- Teak wood spoon. This set is beautiful. I love using wooden utensils, because they don’t scratch your pots and pans
I hope you love this recipe, and would love to hear about how making it went for you! Share with me in the comments below, on Pinterest, or @whitsfoodfit on Instagram.
Edible Coconut Chocolate Chip Cookie Dough
(Paleo, Vegan, GF, DF, Nut-free, Soy-free, Nightshade-free)
Ingredients
- ½ cup coconut flour
- 3 Tbsp cassava flour
- 1 pinch sea salt
- ¼ cup coconut oil* softened
- ¼ cup maple syrup
- ½ cup coconut cream (or full fat coconut milk)
- ½ Tbsp vanilla extract
- ⅓ cup unsweetened coconut shreds toasted
- ½ cup bittersweet chocolate chips 72% cacao or higher
Instructions
- Mix all dry ingredients in a medium sized mixing bowl: coconut flour, cassava flour, and salt.
- Next, add all wet ingredients: coconut oil, maple syrup, coconut cream, and vanilla.
- Mix until everything is well incorporated.
- Add the toasted coconut shreds and chocolate chips, and the stir until evenly distributed.
- Enjoy by the spoonful, or scoop it out into balls.
- Toast the coconut by heating a small pan on the stove to medium-high. Stir the coconut here and there on the pan until it's toasted. Keep an eye on it so it doesn't burn.
Notes
*Notes
- If your coconut oil is melted, stick the whole dough mixture in the fridge until it’s a good consistency.
- Store leftovers in an airtight container in the fridge.
