Clean, Grain-free Cookie Dough

When I posted these "cookie dough" sandwiches to my Instagram, this became my first post to hit 1000 likes (whoa)! The recipe was the first of many that I would try and modify from the book, Clean Eating with a Dirty Mind. Even though the recipe mentions adding chocolate chips, you can omit these, or substitute them for any other morsel (e.g., white chocolate, peanut butter, butterscotch). 

Gluten Free-low calorie-Cakes and Breads

Ingredients

 This cookie dough paired with dairy-free ice cream.

This cookie dough paired with dairy-free ice cream.

  • 8 tbsp salted butter
  • 3 cups of raw cashews (no salt added)
  • 1 tbsp melted coconut oil
  • 1/4 cup coconut flour
  • 1/4 cup melted honey
  • 1/2 tsp sea salt
  • 1/4 tsp vanilla extract
  • 1/8 tsp cinnamon
  • 1 cup unsweetened chocolate chips
Gluten Free-low calorie-Cakes and Breads

Directions

  1. Brown the butter (place butter in a saucepan on medium-low heat until brown bits start to appear at the bottom of the pan - an instructional video is linked)
  2. Place cashews your food processor
  3. Rotate between mixing and scraping down the sides of the processor until the cashews form a flour/meal
  4. Add coconut oil to the processor. Continue to process until the cashew meal forms dough
  5. In a bowl or standmixer with the dough attachment, add cashew dough and next 5 ingredients. Since the mix is warm do not add chocolate chips.
  6. Wrap the warm dough in plastic wrap and store in the freezer for 15-20 minutes to chill.
  7. Once chilled, fold in chocolate chips. 
  8. Place the dough in a parchment-lined loaf pan and press it down evenly
  9. Place the loaf pan in the freezer to help it set (~15 minutes)
  10. Cut into bars. You can store this in the freezer. When I want to eat one of these, I let them thaw on the counter for ~15 minutes. 

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