An easy recipe for eggless edible chocolate chip cookie dough which is low carb and keto-friendly! Made with almond meal and without flour, this easy cookie dough recipe is a healthy dessert ready in 5 minutes! Paleo, Vegan, Sugar Free, Flourless.
In a small mixing bowl, combine your blanched almond flour, coconut flour, cocoa powder, granulated sweetener of choice and mix well.
Add your sticky sweetener of choice and melted coconut oil and mix very well- The texture should be crumbly. Stir through your chocolate chips and slowly, using a teaspoon, add your liquid of choice or extra syrup until a thick, cookie dough batter remains.
Transfer to a small bowl and enjoy immediately, or refrigerate to thicken.
Notes
* I used a monk fruit granulated sweetener, which is paleo, vegan and gluten-free. ** I used a monk fruit sweetened maple syrup. 100% refined sugar free options include pure maple syrup, agave nectar, and coconut syrup. Non-strict vegans can also use honey.*** Use only if the batter is too crumbly. Milk or extra syrup works best.Low Carb Keto Chocolate Cookie Dough (Edible, Paleo, Vegan) can be kept refrigerated, for up to 2 weeks.