If you have fond memories of sneaking a handful or two of raw cookie dough right from the mixing bowl as a child, this one is for you! Whether you make this recipe and simply store it in a jar in the fridge for a sweet snack or roll it into dough balls to carry with you for little bites of energy, this grain-free, refined sugar–free, dairy-free recipe will give you that cookie dough experience without all the stuff your body doesn’t need.
1½ cups almond flour
¼ cup coconut flour
2 tablespoons coconut oil, melted
2 tablespoons almond butter
1 teaspoon vanilla extract
2 tablespoons maple syrup
¼ teaspoon sea salt
⅓ cup chocolate chips
1 to 2 tablespoons nondairy milk, as needed
In a medium bowl, combine the flours, coconut oil, almond butter, vanilla, maple syrup, salt, and chocolate chips with a spoon until a dough forms. If the dough seems dry or crumbly, add up to 2 tablespoons of nondairy milk a teaspoon at a time, until a softer and stickier dough forms.
Transfer the mixture to a jar or roll into 1-inch balls. Store in an airtight container in the refrigerator or freezer for up to 3 months.
Excerpted from Vibrant & Pure by Adeline Waugh. Copyright © 2020Adeline Waugh. Photography© 2020. Cover and interior photography by Adeline Waugh. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.