VIBRANT & PURE

Breakfast Chocolate Chip Cookie Dough

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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 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?

RECIPE:

Ingredients:

  • 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

Method:

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.

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14 Replies to “Breakfast Chocolate Chip Cookie Dough”

    1. Hi there! In that case, I would sub the almond butter with peanut butter, and try using oat flour or all coconut flour instead of the almond flour? I haven’t tried it so I don’t know for sure! But I think that’s your best bet. Let me know how it is if you try it out

  1. Those cookies look so sweet and innocent in that dainty teacup-they have to be good for you!🌸☕️👒

  2. What kind of chocolate chips did you use? I’ve been on a long drawn out search for sugar, dairy, gluten, and soy free chips

    1. I use a brand called pascha they’re organic 85% cacao conten chocolate chips t and Free from Peanuts, Nuts, Dairy, Soy, Eggs, Wheat, and Gluten. Not entirely free of sugar, but contains natural sugar. I prefer that to ones with xylitol or stevia that upset my stomach.

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