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Small wooden bowl filled with cookie dough balls.

Edible Coconut Chocolate Chip Cookie Dough

(Paleo, Vegan, GF, DF, Nut-free, Soy-free, Nightshade-free)
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Prep Time 7 minutes
Cook Time 0 minutes
Total Time 7 minutes
Course Dessert
Servings 4

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.