Raw Cookie Dough
I had a weak moment the other day and added some gluten free coconut milk chocolate chip cookie dough ice cream to my grocery order. I was in the midst of a flu bout, craving something cookie and something cold. And tharr she was in all her glory, staring at me, saying, “EAT ME, SAM.” And I ate the whole thing.
Even though it was dairy-free, it still had rice flour (which I only do well with once a week), contained stabilizers like guar gum (which, in excess, can irritate Miss Picky Belly), and was chock full of non-GMO cane sugar (which awakens the sugar-Kraken to snarf the entirety of the dang pint down, then demand seconds or thirds, even). I couldn’t stop thinking about how I needed more cookie dough. It wasn’t a pretty sight, folks.
“You got somethin’ on yer face, there, hun.” Look away, look away…
So the next day I decided I could fix this issue with a homemade raw cookie dough that had only clean, Paleo ingredients. Yup, I went there. Next treat recipe venture I will go there further and try adding the dough to AIP ice cream, but I’m not quite there yet as we have a few containers left in the freezer of another ice cream I’m perfecting. Whew…can you tell we LOVVVVE ice cream in this house?
I didn’t want to make a large size, though. Just in case it tasted too good. Guess what? That was actually the smartest thing I did all week. The serving size is intended for two people, or for a “half-now, half-later” sorta thing. I ate it all in a sitting and a half. (I don’t recommend eating the whole batch if you’re on the AIP! Keep your sugar grams down to a minimum for healing benefits. Treats are meant to be enjoyed occasionally, so take care of yourself, love.)
A little tigernut flour here (Anthony’s is my fave…its softer, finer and has minimal “sandiness” that is characteristic of tigernuts) and a dash of cassava flour there (again, Anthony’s…can’t beat the price!). Coconut sugar or maple sugar for sweetness plus a pinch of mineral-rich Himalayan salt. All beautifully and fat-fully held together with palm shortening and softened butter (sub extra shortening for AIP / dairy free). As-is is gorgeous, lovely, and splendid even. All you need is a spoon….or two if you feel like sharing.
I added collagen peptides to the mix because protein, boo. You could probably omit it and sub in a little extra tigernut flour or cassava flour with success, but I haven’t tried any substitutions with this. Different flours all have different purposes in grain-free recipes, so it’s hard to say whether or not something will work until it’s physically tested. If you try any different flours, please let me know how they worked for you in the comments section.
Oh, and just an FYI, this dough is not formulated for baking. Just raw, unadulterated nomming. If you tolerate eggs, my Cassava Flour Chocolate Chip Cookies are BOMB for baking. For egg-free baked goodies, check out these Crispy Chewy Honey Cookies, one of the most popular recipes on my blog!
- 2 Tb palm shortening
- 1 Tb softened butter or ghee (for AIP or Dairy-Free: sub 1 Tb more palm shortening)
- 2 Tb coconut sugar (for Coconut-Free: sub maple sugar)
- 1 Tb collagen peptides
- 1/2 tsp vanilla extract (for AIP, use alcohol-free vanilla -or- 1/4 tsp vanilla bean powder)
- 2 pinches of Himalayan salt
- 1 Tb cassava flour
- 1/4 cup tigernut flour
- optional: 2 Tb of your choice of additions; ie: chocolate chips, homemade chocolate chunks, or homemade carob (AIP option) chips, raisins, dried cranberries, seeds (if reintroduced on AIP), etc.
- Cream together the fats, sugar, collagen vanilla and salt in a small bowl.
- Add the flours and mix well until combined.
- Stir in your choice of addition, and enjoy greedily with a spoon, or your hands (like me).
- This raw dough is not formulated for baking.
- Try different flavor additions like citrus zest, cinnamon raisin, or molasses & ground ginger!
- If you can do eggs, check out my delicious Cassava Flour Chocolate Chip Cookies.