Description
This delightful recipe for Edible Brownie Batter Cookie Dough gives you a guilt-free way to enjoy the flavors of brownie batter in a safe-to-eat form. It’s easy to make, vegan, gluten-free, and utterly delicious.
Ingredients
Scale
Dry Ingredients:
- 1 cup blanched almond flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup coconut sugar or brown sugar
- 1/4 teaspoon salt
Wet Ingredients:
- 1/4 cup almond butter or peanut butter
- 1/4 cup milk of choice
- 1 teaspoon vanilla extract
- 2 tablespoons melted coconut oil
Additional:
- 1/4 cup mini chocolate chips
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together almond flour, cocoa powder, coconut sugar, and salt.
- Add Wet Ingredients: Stir in almond butter, milk, vanilla extract, and melted coconut oil until a dough forms.
- Combine: Fold in mini chocolate chips. Adjust sweetness or salt if needed.
- Chill: Refrigerate for 10–15 minutes before serving for best texture.
- Store: Keep any leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- Use blanched almond flour for a smoother texture.
- For a richer chocolate flavor, add 1 tablespoon of espresso powder.
- Opt for dairy-free chocolate chips to keep it vegan.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/8 batch
- Calories: 180
- Sugar: 8 g
- Sodium: 60 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
