This reminds me of a 90’s cookie crisp commercial, ‘COOKIES?!…..FOR….BREAKFAST!?!????!!!!!’ You know the one. Since as far back as I can remember, I’ve had a craving for something sweet as soon as I wake. When I was little, this involved pouring a bowl of rice crispies, exhibiting parkour like skills and scaling the kitchen counters to retrieve the sugar bowl, pouring sickening amounts of white sugar on my cereal, and topping it all off with a healthy squeeze of chocolate syrup (my parents did not sign off on this, FYI, I was a sugar fiend/rebel that could not be stopped by anyone). Now, since I’m just a tad more health conscious, I’ve created this raw, refined sugar free, dairy free, egg free, gluten free, grain free (EVERYTHING FREE) chocolate chip cookie dough recipe.
Okay, so you don’t have to eat this for breakfast, that’s just what I do. I do this because I have a serious addiction, and how could I wake in the morning knowing full well these cookie dough balls exist in my refrigerator and not pop one in my mouth before doing anything else? Anyways, I’m a little dramatic, but I’ve been perfecting this chocolate chip cookie dough ball recipe for a while now. I used to use more almond butter and coconut oil to increase the *MOISTURE* (does moisture bother people as much as moist? Lmk in the comments), but now I use less of those and simply add a splash of almond milk and it gives them the perfect wet to dry ratio for optimal doughiness. Speaking of ratios, I tend to leave caution to the wind when adding chocolate chips/chunks, the ratio of dough to chip is semi laughable, I’m basically just eating chocolate for breakfast, but who’s counting?
I like to have a cookie dough ball with my coffee while answering emails in the morning. Then, once I’ve woken up, gotten my little sweet fix, and have more energy, I make a nutritious smoothie to sustain myself. (You won’t find this gal whipping up a smoothie first thing in the morning, just ain’t gonna happen).
K…in the words of bad gal riri: THIS IS WHAT YOU CAME FOR, the recipe:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup chocolate chips (let’s be real, I’ve never measured, just throw in however many your heart desires)
- 2 tbsp softened or melted coconut oil
- 2 heaping tbsp creamy almond butter
- 1 tsp vanilla extract
- 2 tbsp maple syrup
- 1 tbsp almond milk
- pinch of sea salt
Combine everything together in a bowl using either a spoon or your hands. I typically mix everything together and then add the almond milk and chocolate chips, but I don’t think it makes a difference. Roll balls using your hands and store in an air tight container in the fridge. These will definitely keep for about a week, but they never last that long.