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Paleo AIP Banana Flour Chocolate Chip Edible Cookie Dough

Paleo AIP Banana Flour Chocolate Chip Edible Cookie Dough

Craving something sweet but worried about dietary restrictions? Prepare to have your taste buds dance with this mind-blowing Paleo AIP Banana Flour Chocolate Chip Edible Cookie Dough! This revolutionary recipe isn't just another boring health treat – it's a game-changing dessert that proves healthy eating can be absolutely delicious. Imagine diving into a bowl of creamy, chocolatey goodness that's not only safe for autoimmune protocol diets but so irresistible that you'll forget it's actually nutritious!

Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Paleo
Serves: 2 servings

Ingredients

  1. 1 cup banana flour
  2. 1/4 cup coconut oil, melted
  3. 1/4 cup maple syrup
  4. 1/4 teaspoon salt
  5. 1/2 cup dairy-free chocolate chips

Instructions

  1. Ensure all ingredients are at room temperature to help them blend smoothly.
  2. In a medium mixing bowl, sift the banana flour to remove any lumps and create a smooth texture.
  3. Melt the coconut oil using a double boiler or microwave, ensuring it is completely liquid and smooth.
  4. Pour the melted coconut oil into the sifted banana flour, stirring continuously to prevent clumping.
  5. Add the maple syrup to the mixture, whisking until the ingredients are fully incorporated and create a uniform consistency.
  6. Sprinkle the salt over the mixture and stir to distribute evenly.
  7. Gently fold in the dairy-free chocolate chips, ensuring they are evenly distributed throughout the dough.
  8. If the mixture seems too thick, add a small amount of coconut milk or water to achieve a softer, more pliable consistency.
  9. Cover the bowl and refrigerate for 15-20 minutes to allow the dough to firm up slightly.
  10. Remove from refrigerator and enjoy directly as edible cookie dough, or serve in small portions.
  11. Store any remaining dough in an airtight container in the refrigerator for up to 3-4 days.

Tips

  1. • Temperature is key! Always ensure your ingredients are at room temperature for the smoothest possible texture. • Sifting the banana flour is crucial – it prevents lumpy dough and ensures a silky-smooth consistency. • Use high-quality dairy-free chocolate chips for the best flavor profile. • If the dough feels too thick, don't panic! A splash of coconut milk can rescue your mixture. • Chilling the dough for 15-20 minutes helps develop a more authentic cookie dough texture. • For best results, use a whisk when mixing to incorporate ingredients thoroughly. • Store leftovers in an airtight container to maintain freshness and texture.

Nutrition Facts

Calories: 645kcal

Carbohydrates: g

Protein: 3g

Fat: g

Saturated Fat: 31g

Cholesterol: 0mg

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