I 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.
½ cup walnuts
2 tablespoons coconut flour
2 tablespoons cocoa powder
3 tablespoons coconut milk
1 tablespoon stevia
½ teaspoon hazelnut extract (optional)
Measuring cups and spoons
- 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!