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Edible Gluten-Free Cookie Dough
By Jen Wooster · peelwithzeal.com
Yield: 8
A safe-to-eat cookie dough made with almond flour and pasteurized ingredients, studded with chocolate chips.
| 115 g unsalted butter (softened) | Beat butter & sugar until light & fluffy | Add vanilla, salt & milk, mix to combine | Add almond flour, mix until incorporated | Fold in chocolate chips, serve or chill 15 min |
| 100 g brown sugar | ||||
| 1 teaspoon vanilla extract | ||||
| 1/4 teaspoon kosher salt | ||||
| 45 ml almond milk | ||||
| 120 g almond flour (superfine) | ||||
| 85 g semi-sweet chocolate chips |
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