i know temps will cool soon, but it’s been hovering around the 100°F height mark in socal, and this very pregnant lady needed chocolate chip cookies without turning the oven on (because even with AC on the feet swell, and the dizziness sets in). this super easy, super quick recipe came about because i was constantly snacking on amesy’s stash of cookie dough in the freezer. he liiiiiives for chocolate chip cookies so i usually make about a batch of chocolate chip cookies that i cook off one by one. but i had found myself plucking a frozen chocolate chip cookie dough ball almost nightly. that’s when i decided i needed a stash all my own (because mom guilt), and i also wanted to make them a little more freezer friendly.
these are completely almond-based and made from almond flour and almond butter. both give the smooth velvety consistency of cookie dough, all you have to do is let the ball sit at room temperature for about 5 minutes before you take a bite. aside from those ingredients, we add some super basic pantry staples: almond butter, coconut oil, maple syrup, vanilla extract, chocolate chunks, and salt! that’s it. these literally could not be easier to make. from there, we mix the dough together, and form them into balls. then into the freezer for about an hour. you could top with with a chocolate drizzle and some flaky salt, or just keep them as is. they’re stored in an airtight container in your freezer and keep for months (if you can make them last that long).
they’re the perfect little pop of chocolate chip cookie dough on these hot summer days, and i hope you love them as much as i do!
xo!
frozen chocolate chip cookie dough balls | gf & v
before eating, let the balls sit out at room temp for about 5 minutes, just to soften slightly.
| makes about a dozen |
1 1/2 cups blanched almond flour
heaping 1/4 teaspoon fine salt
2 tablespoons unsweetened almond butter
3 tablespoons melted coconut oil
3 tablespoons maple syrup (preferably grade b)
1/2 teaspoon pure vanilla extract
1/2 cup vegan chocolate chunks (60-70% cacao)
optional toppings:
chocolate drizzle
flaky sea salt
cacao nibs
chopped nuts
hemp seeds
method
line a baking sheet with parchment paper. set aside.
in a large bowl, whisk together the almond flour and salt. using a rubber spatula, add the coconut oil, maple syrup, almond butter, and vanilla until combined. then add the chocolate chunks (the dough will be quite thick, this is what we want).
using a tablespoon cookie scoop (or an equivalent), scoop the dough out into the palm of your hands. moving quickly (especially if you hands are warm), roll the dough between your palms making even-sized balls. place on the parchment and repeat with the remaining dough. pop the tray in the freezer and freeze for 1 hour. top with chocolate drizzle and other toppings if desired. freeze once again. then store in an airtight container for up to 2 months.
similar recipes:
raw “nutella” bars
frozen chia peanut butter cups
inside -out chocolate chunk cookie bars