Eggless, gluten free, edible chocolate chip cookie dough is made with almond flour; a quick and easy dessert and a snack.
Theme of the Week
Is everything round a laddu? Well, most often in Indian cuisine, specially in the south, we associate round shaped food with laddu though the cuisine has other round shape food such as; bonda and kofta / vundalu to name a few. So this week, let’s explore round shaped food; both sweet and savory. Though I mentioned Indian cuisine, the theme is not restricted to just Indian cuisine. Therefore, the first recipe is edible chocolate chip cookie dough or translate it as badam chocolate chip laddu.
What is Edible Chocolate Chip Cookie Dough?
How many of you out there are like me, who scrapes the edges of an empty bowl of cookie dough or an empty bowl of cake batter and licks it before washing the bowl? Well, then this edible cookie dough is for people like us, but with much healthier, digestible and edible ingredients. This is a no bake, gluten free cookie dough; a no bake dessert and a great snack to munch on all day. Mind you, though it is healthy, anything too much is not healthy any more.
Almond chocolate chip laddu is gluten free, eggs free, healthy, gluten free dessert that is shaped into round balls. A healthy blanched almond flour replaces all purpose flour and milk binds together all the ingredients, instead of eggs. Edible cookie dough is rich, creamy and delicious! This is the recipe I followed.
How to make Edible Chocolate Chip Cookie Dough?
Edible Chocolate Chip Cookie Dough
- ½ cup Granulated Sugar
- ¼ cup Light Brown Sugar
- 4 tablespoon melted Unsalted Butter
- 1 tablespoon Vanilla Extract
- ¼ teaspoon Kosher Salt
- 1 ¾ cup Blanched Almond Flour (I used commercial flour)
- ⅓ cup Mini Chocolate Chops recipe called for 3 oz and I eyeballed it
- 1 - 2 tablespoon Milk I used 3 - 4 teaspoon and 3 teaspoon is 1 tablespoon
- 1 - 2 tablespoon Tapioca Starch or Rice Flour optional and I skipped it
- Line a wide plate or a baking sheet with parchment or wax paper.
- In a large bowl, take granulated sugar, brown sugar, melted butter, vanilla extract, salt and mix to combine. I used a handheld mixer on speed 2.
- Add almond flour and continue mixing to combine everything. The mixture will become crumbly.
- Then add the mini chocolate chips and mix until evenly distributed.
- Add milk, a teaspoon at a time, mixing after each addition. The dough will begin to come together.
- For firmer dough, add tapioca starch or rice flour and continue mixing. This is optional and I skipped it.
- Once the dough comes together, scoop out a small piece of dough and shape into a round ball. I used melon scooper and used 2-3 scoops per ball. This is approximately 1 - 1 ½ tablespoons of dough.
- Shape all the dough into small balls, place on already lined plate or baking sheet.
- Refrigerate for 1 hour or freeze for 20 minutes until the dough firms.
- Store in an airtight box in the refrigerator or in the freeze. Dough won’t freeze, hence no need to thaw when serving. Serve cold.
- I used store bought blanched almond flour. One can make flour at home but the texture of flour might not be as granular as it is with commercial flour. If making flour at home, be careful not to grind it for too long which could result in almond butter.
- If making laddus and not edible cookie dough, the texture of home ground almond flour will be just perfect, very smooth and sift flour and cna also cut back a bit on butter.
- The recipe called for 3 oz of mini chocolate chips. My weighing scale battery drained, hence eyeballed the quantity. I used a little more than ⅓ cup of chips and felt it was a bit too much. I felt ¼ cup or little less than ⅓ cup is the ideal quantity for my taste.
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