Craving a sweet treat that’s both delicious and gluten-free? Look no further! This edible gluten-free cookie dough is the perfect indulgence, made with wholesome ingredients and ready in just minutes. Whether you’re looking for a post-workout snack or a guilt-free dessert, this recipe is sure to satisfy your sweet tooth.
Key Ingredients
- ¾ cup almond flour – Almond flour adds a nutty flavor and keeps this dough gluten-free.
- ½ cup protein powder – I use Equip protein powder for an extra protein boost.
- ½ cup peanut butter – Creamy peanut butter binds the ingredients and adds rich flavor.
- ¼ cup maple syrup – Natural sweetness with a hint of maple.
- 1 teaspoon almond extract or vanilla extract – Adds depth of flavor.
- A dash of salt – Enhances the overall taste.
- ⅓ cup chocolate chips – Because who doesn’t love chocolate?
Instructions
Step 1: Combine Dry Ingredients
In a medium-sized mixing bowl, combine ¾ cup almond flour and ½ cup protein powder. Stir until well mixed.
Step 2: Add Wet Ingredients
Add ½ cup peanut butter, ¼ cup maple syrup, and 1 teaspoon of either almond extract or vanilla extract to the dry mixture. Mix until a dough forms.
Step 3: Add Chocolate Chips
Gently fold in ⅓ cup chocolate chips until evenly distributed throughout the dough.
Step 4: Season
Add a dash of salt to taste, mixing it into the dough for a balanced flavor.
Step 5: Enjoy!
Your edible gluten-free cookie dough is ready to eat! Serve immediately or store in an airtight container in the refrigerator for up to a week.
Variations and Tips
- Extra Crunch: Add ¼ cup of chopped nuts or seeds for added texture.
- Sweetness: Adjust the amount of maple syrup to suit your sweetness preference.
Frequently Asked Questions
Yes, this cookie dough is made without raw eggs or flour, making it completely safe to eat.
This recipe is specifically designed to be enjoyed raw. For a baked version, consider adjusting the ingredients and following a traditional cookie recipe.
Store your edible gluten-free cookie dough in an airtight container in the refrigerator for up to a week. You can also freeze it for longer storage.
Edible Gluten-Free Cookie Dough
Ingredients
- ¾ cup almond flour
- ½ cup protein powder I use Equip protein powder
- ½ cup peanut butter
- ¼ cup maple syrup
- 1 teaspoon almond extract or vanilla extract
- A dash of salt
- ⅓ cup chocolate chips
Instructions
- In a medium-sized mixing bowl, combine ¾ cup almond flour and ½ cup protein powder. Stir until well mixed.
- Add Wet Ingredients:
- Add ½ cup peanut butter, ¼ cup maple syrup, and 1 teaspoon of either almond extract or vanilla extract to the dry mixture. Mix until a dough forms.
- Gently fold in ⅓ cup chocolate chips until evenly distributed throughout the dough.
- Add a dash of salt to taste, mixing it into the dough for a balanced flavor.
- Enjoy!
