![]() I like letting it sit out for 15-20 minutes or so before eating it, but if you’re impatient and just have to snack on it straight from the fridge, well, I can’t say as I blame you there either. Ingredients 1 cup blanched almond flour 1 1/2 tbsp coconut flour 3 tbsp coconut oil (organic refined, melted) 3 tbsp maple sugar 1 tsp pure vanilla extract. Also, store your leftover cookie dough in the fridge. Not to worry! Scoop a small amount of dough out with your hands and press it together to form balls of whatever size you desire. Since there isn’t a binder, the cookie dough will likely look quite crumbly to you after everything is mixed together and has chilled a bit. You may notice that there are no binders (aka egg) in this recipe, and that is because this cookie dough is meant to be enjoyed raw. ![]() Maybe it’s all in my head and it’s not necessary since it’s not conventional wheat flour we’re talking about here, but I just like it better this way, okay? Okay. Plus, I don’t know about you, but I’m just not fond of eating completely raw flours. But before we add it to our cookie dough, we actually cook it a little first! Toasting the flours in the oven gives our cookie dough a deeper shade of brown, which I like, and I think it also enhances the flavor as well. I think you’ll find that one complements the other quite nicely. First, we start out with a blend of gluten free flours. But after many many years of trial and error, I was able to get as close to the good stuff as possible! Look, it’s entirely safe to say that paleo raw cookie dough just isn’t as delicious as the chemical-laden stuff we were raised on, am I right? It just be like that sometimes, and this is just one of those times.
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