By Paul Scally
Almond Flour Cookie Dough
5 steps
Prep:15min
Who else agrees that raw cookie dough is better than the actual baked cookies? This cookie dough is sugar free, vegan, and gluten free. Instead, it's sweetened with dates, and uses almond flour as the base. I've used some sugar free dark chocolate chips here as well, and no you cannot taste the beans!
Updated at: Tue, 26 Nov 2024 18:46:59 GMT
Nutrition balance score
Great
Glycemic Index
35
Low
Glycemic Load
3
Low
Nutrition per serving
Calories54 kcal (3%)
Total Fat2.5 g (4%)
Carbs7.2 g (3%)
Sugars2.9 g (3%)
Protein1.9 g (4%)
Sodium33.8 mg (2%)
Fiber1.2 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
29 servings
Instructions
Step 1
Drain and rinse your can of beans. I've used cannellini here, but any light colored beans (like chickpeas, pinto beans, or navy beans) will also work well
can white beans15.5 ozStep 2
Add beans, dates, nut butter, vanilla, and almond milk to your food processor, and blend until almost smooth
dates113g
almond butter32g
vanilla extract5g
unsweetened vanilla almond milk30gStep 3
When all the dates are fully blended and no longer visible, add almond flour and blend into a cookie dough consistency
almond flour½ cupStep 4
Fold in chocolate chips with a silicone spatula
sugar free chocolate chips60gStep 5
Using a cookie scoop (mine is 1.5 tbsp and makes ~20 g cookies), scoop cookie dough onto a parchment paper lined plate. Freeze to harden, then store in an airtight container in the freezer or fridge
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