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