I am all about treats. I know there’s things I shouldn’t be eating, but with the ability to modify recipes to Paleo, I feel that I can indulge in some tasty goodness that doesn’t just claim to be “guilt-free,” it is guilt-free.
My latest effort is edible cookie dough. I’ve been seeing it stores and reading recipes online, and I’ve wanted to try it, but I’ve only run across it when I’m actually on plan rather than taking a trip off the wagon. The recipe I used comes from someone called Natalie Jill, and she shared this recipe on The Doctors. Here is my adaptation.
- 1/2 cup almond flour
- 1/4 cup tapioca starch
- 1 Tablespoon honey
- 5 Tablespoons unsalted butter
- 1 teaspoon vanilla
- 1/4 cup dark chocolate chips (Nestle has 67 percent dark chocolate)
- sea salt to taste
- Combine almond flour, tapioca starch, honey, vanilla and butter in a blender and blend until smooth. If it seems a little dry, try adding a tablespoon of liquid. I put a little black coffee into my chocolate chip cookie dough.
- Stir in chocolate chips and sea salt and spoon into dessert dishes.
- Refrigerate one hour.
The beauty of this recipe is that the dough can be anything you want. Chocolate chocolate chip? Stir in a little unsweetened cocoa. Snickerdoodle? Add cream of tartar and a little cinnamon and coconut or maple sugar. Pecan Sandie? Mix in chopped pecans. There are any number of nominations that can be made with a flavored extract rather than vanilla, different spices and other stir-ins that fit the paleo diet.
Also, Natalie Jill says this recipe serves four. I’m a realist when it comes to snacks and deserts. It serves two.