I love chocolate chip cookie dough and I am pretty sure that I am not alone.
My love affair with chocolate chip cookie dough began as a child and my mom would let me help her make a batch of cookies after school. And by help I mean lick the mixing spoon and bowl after the cookies made it into the oven.
It was and still is one of my favorite treats but now that I live the life of a healthy foodie I thought chocolate chip cookie dough was out of the picture for good until one day while searching what to do with my leftover almond milk pulp I stumbled upon this recipe from a fellow foodie blogger, Tasty Yummies.
That was one month ago and I have since made this recipe at least a half a dozen times – including a batch that was suppose to be handed out to friends and neighbors during the holidays but didn’t actually make it out of my house. Oopsie.
These super easy, super delicious cookies are the best treat to surprise anyone you love with and they just happen to be gluten-free, sweetened with coconut sugar and maple syrup and can easily be made dairy free.
I made a couple of tweaks to Beth’s recipe – reducing the amount of sugar, upping the almond flour and using less chocolate chips and instead of cutting them into bars I used my trusty melon baller (which has never even seen a melon) so I could have little bite-sized pieces.
Chocolate Chip Cookie Dough Balls
Makes 36 – 48 dough balls Prep time – 10 minutes
Download Chocolate Chip Cookie Dough Ball Recipe Here
½ cup softened organic grass-fed butter or coconut oil
¼ cup pure maple syrup
¼ cup coconut sugar – buy it here
2 teaspoons vanilla extract
4 cups almond meal / flour – buy it here
½ teaspoon sea salt
½ teaspoon baking soda
1 cup semi-sweet mini chocolate chips – buy them here.
Line a 13×9 inch rimmed baking sheet with parchment paper.
In a large mixing bowl using a hand mixer or whisk, mix together the butter (or coconut oil), maple syrup, coconut sugar and vanilla, until it’s soft and fluffy.
Add the almond flour, sea salt and baking soda. Mix until well combined. Stir in the chocolate chips by hand.
Using a melon baller or spoon scoop and scoop a spoonful onto the lined baking sheet.
Place into the freezer for 30 minutes to an hour.
Serve immediately or store, in an airtight container, in the fridge or freezer.
