What is it that is so enticing about raw cookie dough? There is such guilty pleasure in sneaking little bits of the dough in between shaping the cookies and setting them on the pan. You know you shouldn’t do it, not only because you’re intaking extra carbs, but because it’s totally and completely raw. It’s risky, but you can’t help yourself. It’s just too good, all sweet and soft and…raw. Sometimes it’s almost better than the cookies themselves. Maybe it’s the forbidden nature of it, the fact that you know you’re not supposed to do it.
Would it still be as good if you were given the green light, the go-ahead? If the raw cookie dough was itself the goal? And if it wasn’t so bad for you or so risky to consume? I am going to go ahead and answer that one for you with a resounding YES! Because these low carb, grain-free chocolate chip cookie dough bites are proof. Proof that there is such a thing as safe and guilt-free raw cookie dough.
And they are so delicious, you won’t miss conventional raw cookie dough one little bit. Although you may have a hard time keeping yourself from sneaking little bits of the dough between rolling the balls and dipping them in chocolate. Because, after all, the forbidden nature of it still has its appeal!
2 cups almond flour
½ cup confectioner’s Swerve Sweetener
¼ tsp salt
6 tbsp butter, melted
1 tsp vanilla extract
⅓ cup sugar-free chocolate chips
Chocolate Coating Drizzle (optional)
3 ounces very dark or sugar-free chocolate, chopped
2 tsp butter
- In a large bowl, whisk together the almond flour, confectioner’s Swerve, and salt. Stir in melted butter and vanilla extract, then stir in chocolate chips.
- Scoop dough out by the rounded tablespoon and squeeze in your palm a few times to help it hold together, then roll into a ball. Place on a waxed paper lined cookie sheet and repeat with remaining dough.
- You can stop there, if you like as these are good as is. But if you want to dip them or drizzle them in chocolate, place the cookie sheet in the freezer for 1 hour.
- Set a heatproof bowl over a pan of barely simmering water. Melt chocolate and butter together until smooth. Dip about half of the balls completely in the chocolate, lifting out with a fork and tapping the fork on the side of the bowl to remove excess chocolate. Place back on cookie sheet.
- Transfer the remaining chocolate to a ziploc bag with the very tip of the corner cut off. Drizzle melted chocolate over remaining cookie dough bites.
- Set in fridge for 20 minutes or so until chocolate is set. Keep cookie dough bites refrigerated.