Buttery sugar-free cookie dough that's safe to eat raw!
4 OZ / 115 G unsalted butter, softened
2 TBSP powdered monk fruit sweetener, to taste (see TIPS)
0.5 TSP fine sea salt
0.5 TSP vanilla
4 OZ / 115 G almond flour
4 OZ / 115 G coconut flour
2 OZ / 55 G sugar-free dark chocolate chips
Cut butter into cubes.
Add butter, monk fruit sweetener, salt, and vanilla to mixing bowl and mix for 20 seconds / speed 4.
Add almond flour and coconut flour to mixing bowl and mix for 20 seconds / speed 3.
Scrape down sides of mixing bowl with spatula.
Mix again for 30 seconds / speed 3.
Scrape down sides of mixing bowl.
Add chocolate chips to the mixing bowl and mix for 20 seconds / speed 3 / reverse.
Portion mixture using 2 table spoons dough per piece.
Roll each portion into a ball and place on a plate.
Cover with plastic wrap and refrigerate for 30 minutes before serving, or store in the freezer in an airtight container.
Enjoy your dessert!
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