Edible Chocolate Chip Cookie Dough

 Photo and recipe by  The Roasted Root

Photo and recipe by The Roasted Root

INGREDIENTS

  • 1-1/2 cups finely ground almond flour
  • 2 tablespoons tapioca flour
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt or more to taste
  • 3 tablespoons ghee 
  • 3 tablespoons unsweetened sunflower seed butter (almond butter or even peanut butter would work)
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons pure maple syrup to taste
  • 1/3 cup dark chocolate chips

INSTRUCTIONS

  1. Add all ingredients except for the chocolate chips to a food processor and process until a dough forms. You'll need to stop the food processor and scrape the sides a couple times. First, the mixture will appear crumbly, but keep processing until it comes together in a lump of dough.

  2. Fold in the chocolate chips. Eat immediately, or store dough in a sealed container in your refrigerator for up to 10 days. Note: Dough can be stored in a plastic bag in the freezer.

 

 

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