Choc-Chip Cookie Dough Snack

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The only thing better than eating freshly baked chocolate-chip cookies? Eating the dough, of course. But all that raw egg and wheat flour--oof. Finally, there's a delicious solution. Introducing snack-safe cookie dough.

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  • 12

Ingredients

  • 1-1/2 1-1/2 1-1/2 sticks butter, at room temperature
  • 1-1/2 1-1/2 1-1/2 sticks butter, at room temperature
  • 1-1/2 1-1/2 1-1/2 sticks butter, at room temperature
  • 2/3 2/3 2/3 cup granulated sugar
  • 2/3 2/3 2/3 cup granulated sugar
  • 2/3 2/3 2/3 cup granulated sugar
  • 2/3 2/3 2/3 cup light brown sugar
  • 2/3 2/3 2/3 cup light brown sugar
  • 2/3 2/3 2/3 cup light brown sugar
  • 1-1/2 1-1/2teaspoons 1-1/2teaspoons pure vanilla extract
  • 1-1/2 1-1/2teaspoons 1-1/2teaspoons pure vanilla extract
  • 1-1/2 1-1/2teaspoons 1-1/2teaspoons pure vanilla extract
  • 2-3/4 2-3/4 2-3/4 cups almond flour
  • 2-3/4 2-3/4 2-3/4 cups almond flour
  • 2-3/4 2-3/4 2-3/4 cups almond flour
  • 3/4 3/4 3/4 teaspoon salt
  • 3/4 3/4 3/4 teaspoon salt
  • 3/4 3/4 3/4 teaspoon salt
  • 2 2 2 cups chocolate chips
  • 2 2 2 cups chocolate chips
  • 2 2 2 cups chocolate chips

Preparation

Step 1

In the bowl of an electric mixer, cream the butter with the sugar and brown sugar until light and fluffy, 4 to 5 minutes. Add the vanilla extract and mix to combine.

2. Add the almond flour and salt; mix to combine. Add the chocolate chips and mix just until evenly incorporated.

3. The cookie dough can be served immediately or refrigerated in an airtight container until ready to serve (for up to a week).

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