Low carb raw chocolate cookie dough

Low carb cookie doughI was pleasantly surprised when I made this highly delicious AND low carb chocolate cookie dough. It was an experiment that yielded wonderful results, unlike my experiments in the lab today, which unfortunately failed. Typically when I make a cookie dough type dessert I use dried fruits, such as dates or prunes, to bind it and give it that soft yet firm texture. However, tonight I tried a different approach.

I wanted to avoid the dried fruit because I didn’t want to consume the sugar. Why, you ask? Well I will be honest with you – I was at a work conference last week and drank far more beer than I care to admit. This happens when a bunch of scientists get together, believe it or not. So to avoid the dried fruit I attempted to make cookie dough with coconut flour and coconut milk and it turned out very well. I suggest chopping up this cookie dough and serving it on top of some home made Healthy Coconut and blueberry soft serve. I will post this recipe soon. It turns out that this raw cookie dough is vegan too, so enjoy my animal loving readers.

Low carb raw cookie doughLow carb raw chocolate cookie dough

Ingredients

½ cup walnuts

2 tablespoons coconut flour

2 tablespoons cocoa powder

3 tablespoons coconut milk

1 tablespoon stevia

½ teaspoon hazelnut extract (optional)

Utensils

Measuring cups and spoons

Food processor

Chopping board

Cling wrap

Method

  • Add the walnuts to a food processor and process until they form the texture of crumbs.
  • Add in the remaining ingredients and continue processing until a firm ball forms.
  • Remove the cookie dough from the food processor and place it onto a chopping board. Roll the cookie dough into one large ball.
  • Wrap the cookie dough ball in cling wrap and place it into the freezer to firm up for about half an hour.
  • Unwrap the cookie dough ball and chop into chunks of deliciousness!

    Low carb cookie dough ball

7 thoughts on “Low carb raw chocolate cookie dough

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