Cacao + Coconut Edible Cookie Dough
This one is for all of my lovers of bitter sweetness! I am very prone to eating excessive amounts of batter, before cookie dough balls even have the chance to hit the pan. I bet we have all experienced this internal battle, yet now I have a way to help subside the temptation… sort of. This thick combination of simplistic, fiber-filled ingredients is irresistibly sweet. It takes all of five minutes to make and about the same time to devour, if you are anything like me! I enjoy it best by lightly heating in the microwave and serving with fresh, organic berries and coconut whip. If you are more into the classics, check out my chocolate chip flavor as well, simply can’t go wrong!
Ingredients:
2 tbsp coconut oil, melted + cooled
2 tbsp any nut/seed butter, depending on flavor preference
1-2 tsp honey
2 tbsp coconut flour
1 tsp almond flour
1 tbsp cacao powder
2 tbsp coconut, desiccated + unsweetened
Optional Add-ins:
2+ tbsp chocolate chips
1 tbsp chopped nuts
1 tsp flax seeds
1/2 tsp cinnamon
1/2 tsp ginger
flakey sea salt, for topping
Directions:
In a small, microwave-safe, bowl or ramekin, melt the coconut oil for 30 seconds.
Once cooled, stir the nut/seed butter and honey in well.
Gradually mix the coconut + almond flours, along with the cacao powder in. If desired, add the cinnamon/ginger here also.
Fold any other add-ins and the desiccated coconut in.
Sprinkle with flakey sea salt, then enjoy!
Store leftovers, if any, in the fridge for a few days.
Notes:
I love to melt the dough in the microwave for 15-20 seconds, then enjoying by dipping something inside, with cool ice cream, or eating plain!
