Dark Chocolate Cookie Dough (Grain Free, Egg Free, Dairy Free)
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. 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
  1. 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!
Recipe by The Nourishing Gourmet at https://www.thenourishinggourmet.com/dark-chocolate-cookie-dough-grain-free-egg-free-dairy-free/