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Dairy Free Edible Cookie Dough (paleo, keto, gluten free)


  • Author: Cristina Curp
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 15 bites 1x
  • Category: Dessert
  • Method: Mix
  • Cuisine: Cookie

Description

Delicious, edible cookie dough that’s low carb and has gut-healing collagen!


Scale

Ingredients

  • 3/4 cup blanched almond flour
  • 1/2 cup Bacon’s Heir Pork Panko (or homemade, find the recipe in Made Whole Made Simple)
  • 1/4 cup collagen powder
  • 2 pinches Real Salt (code CASTAWAY for 20% off)
  • 1/4 cup liquid allulose or maple syrup
  • 1/4 cup melted butter or coconut oil
  • 2 tbsp nut milk or coconut milk
  • 1/2 cup dark baking chips (I use Pascha’s or Lily’s, you can find them on Thrive Market)

Instructions

  1. In a small bowl whisk together all of the dry ingredients.
  2. Add in the wet ingredients and fold in with a spatula until dough forms.
  3. Fold in the chocolate chips.
  4. Ready to eat! You can store it like this, covered, in the fridge and eat it with a spoon or …
  5. Place the bowl in the fridge to let the dough harden then use a tablespoon to make bite-sized balls.
  6. Either way, you can’t go wrong. Keep dough stores in the fridge for up to a week. Note the coconut oil will make the dough harder than the butter.

Recipe Notes:

*net carbs per serving: 4g (total carbs – fiber – allulose = net carbs)

Nutrition

  • Serving Size: 1 bite
  • Calories: 169
  • Fat: 12g
  • Carbohydrates: 8g*
  • Fiber: 1g
  • Protein: 5.9g

Keywords: edible cookie dough, no bake cookie dough, keto cookie dough, gluten free cookie dough, paleo cookie