This grain free “cookie dough” is chocolatey goodness made with five ingredients and takes five minutes to make! My girls swooned over it. As a nursing mother, I had to try very hard to share. I love that it is protein-rich, only lightly sweetened, and has healthy coconut oil in it as well! If you like eating cookie dough, this recipe is for you.
Larkin, my newborn, is three weeks tomorrow. I am starting to do just small five minute jobs in the kitchen, such as making a pot of rice to go with a freezer meal, throwing sweet potatoes into a crock-pot, making Japanese Cucumber Salad to go with another freezer meal, or making this lovely snack.
I’ve always found that my appetite is huge after having a baby and nursing, and I have been going through snacks like crazy. My husband has been scouting out pre-made things to get for me at the store, but I didn’t want to depend on them too long (they are expensive). So this fit the bill nicely. Let’s just say we have made it more than once already. 😉
Dark Chocolate Cookie Dough
I used cashew flour from Trader Jo’s that was rather coarsely ground. If you used a finely ground nut flour, such as many of the almond flours out there, I suspect you would need to add more coconut oil to the recipe to adequately moisten it. This recipe is easily adaptable however, so no fear. Simply add melted coconut oil until you get a moist cookie dough like texture. If for some reason the dough was too wet, add a small amount of nut flour. This is one of the (affiliate link) Fair Trade cocoa powders I enjoy. 2 servings
- ½ cup nut or seed flour (I used cashew flour from Trader Jo’s )
- 2 tablespoons cocoa powder
- 1 tablespoon maple syrup (or honey)
- Dash of unrefined salt
- 2 tablespoons coconut oil (see note above), gently melted on low in a saucepan if solid
Add all of ingredients into a bowl and stir until combined. If not moistened adequately, add more coconut oil. Eat with a spoon, or form into balls. Keep extra in the refrigerator, well covered. The girls informed me they love this best when refrigerated in the form of balls as the coconut oil hardens up and they are like no bake cookies!
- ½ cup nut or seed flour (I used cashew flour from Trader Jo’s )
- 2 tablespoons cocoa powder
- 1 tablespoon maple syrup (or honey)
- Dash of unrefined salt
- 2 tablespoons coconut oil (see note above), gently melted on low in a saucepan if solid
- Add all of ingredients into a bowl and stir until combined. If not moistened adequately, add more coconut oil. Eat with a spoon, or form into balls. Keep extra in the refrigerator, well covered. The girls informed me they love this best when refrigerated in the form of balls as the coconut oil hardens up and they are like no bake cookies!
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I bet this would taste really good stirred into homemade ice cream. Thank you.
Betsy,
I actually had that idea as well! (Probably because my oldest keeps asking me to make homemade ice cream again). Thanks so much for the comment and idea. 🙂
Sounds FABULOUS!!! I can’t wait to try it!!!
🙂 Hope you like it as much as we do!
Everyone’s home on this snowy day so I made a batch. These are goood! I didn’t have nut flour, so I used some crushed peanut butter cereal. Used a teaspoon to scoop them out for refrigeration and got a bakers dozen of sweet little candies. YUM
We just made this for a second time today. 🙂 Half batches both times, tho. Deeelish! What an easy treat that my young boys can even throw together! We used home-ground almond meal. The second time we did grass fed butter instead of coconut oil, and this greatly pleased my son who doesn’t care for coconut flavor. The rest of us love it both ways. Thanks!
In case anyone cares, we did softened butter, not melted.
They would make a perfect after dinner sweet for me and I love the simple ingredient list. You ladies are so creative!
I just made these with almond meal I ground in a spice grinder and at the last minute added in some finely shredded unsweetened coconut–YUM! Thanks for the recipe. A double recipe made 12 tablespoon-sized scoops and a little extra (to which I added the coconut as a tester). They are waiting in the fridge for an after-dinner treat:)
This nursing mom just ate whole bowl by herself! 🙂 Then I covered chunks of bananas in a second batch and popped them into the fridge. I almost rolled them in coconut as well, but I do need to sleep sometime. Treasures in lunchboxes tomorrow!
How would I go about making my own nut flour? Do you just stop processing it before it turns into butter?
That’s pretty much my method. 🙂 For some seeds, like sunflower, I also put it through a fine sieve to make a fine flour.