CHOCOLATE CHIP COOKIE DOUGH (keto, paleo, vegan)

I am seriously in love with this edible cookie dough. I’d eat it any time of the day for a healthy & super-satisfying snack.  I've even been known to throw large chunks of it on top of my breakfast bowls!  It contains no eggs, dairy, grains or refined sugar, but is packed with fibre, healthy fats, and plant-based protein. See below for my Triple Chocolate Version, too!

Ingredients:

• 1 cup almond flour

• 1/2 cup Nuzest Clean Lean Smooth Vanilla protein powder

• 1/4 cup coconut flour

• 1/4 cup Lakanto Golden sugar-free monk fruit sweetener (non-keto can substitute coconut sugar or brown sugar)

• 1/2 tsp sea salt

• 1/3 cup Lakanto Maple sugar-free monk fruit sweetener (non-keto can substitute pure maple syrup)

• 1/4 cup coconut oil, melted and cooled (or substitute additional coconut milk)

• 2 tsp pure vanilla extract

• 1 Tbsp or more canned organic coconut milk (or other dairy-free milk), adjusted to desired consistency

• 1/2 cup sugar-free chocolate chips

Directions:

1. In a large bowl, mix together almond flour, protein powder, coconut flour, sweetener, and salt.

2. Add maple sweetener, coconut oil, and vanilla extract, and stir well to combine. Adjust sweetness as desired.

3. Mix in coconut milk, one tablespoon at a time, until a cookie dough-like consistency is achieved. Fold in chocolate chips.

4. Chill for at least one hour before serving.

This low-carb Chocolate Chip Cookie Dough can be stored in an airtight container in the fridge for a week or frozen for up to two months.

Triple Chocolate Cookie Dough (pictured below)

For a triple chocolate version, use Nuzest Clean Lean Rich Chocolate Protein instead of Smooth Vanilla, and add a couple tablespoons Lakanto Drinking Chocolate Mix (or Giddy Yo cacao powder) and 1/2 cup sugar-free white chocolate chips. Adjust sweetness and consistency as desired.

Triple Chocolate Cookie Dough