Ingredients
- 1 cup ready-to-eat finely ground almond flour 112 g; use a manufacturer-confirmed ready-to-eat product, such as Blue Diamond Almond Flour
- 4 tbsp unsalted butter 56 g, softened
- 1/3 cup packed light brown sugar 70 g
- 2 tbsp pasteurized whole milk 30 ml
- 1 tsp pure vanilla extract 5 ml
- 1/8 tsp fine salt
- 1/4 cup ready-to-eat semisweet chocolate chips 56 g; check the package for allergen information
Equipment
- Medium mixing bowl
- Electric hand mixer or sturdy spoon
- Rubber spatula
- Measuring cups and spoons
- kitchen scale for measured gram amounts
- Cover or airtight container for chilling
Instructions
- Read the almond-flour and chocolate-chip packages to confirm both are ready to eat without baking. Clean the bowl, spatula and work surface; keep all raw flour and raw eggs away from this preparation.
- Beat the softened butter and brown sugar together in a medium bowl for about 2 minutes, until creamy and free of obvious butter lumps.
- Stir in the pasteurized milk, vanilla and salt. Add the confirmed ready-to-eat almond flour and mix just until a soft dough forms. Fold in the ready-to-eat chocolate chips.
- Cover and refrigerate for 20 minutes. Divide into 8 small portions with clean utensils and serve cold.
Nutrition
Calories: 207kcalCarbohydrates: 15.9gFat: 15.1g
Video
Notes
Use only almond flour whose manufacturer confirms it can be consumed as packaged; this card references Blue Diamond. Do not substitute ordinary raw wheat flour or try to heat-treat flour at home. No raw eggs are used. Contains almonds and milk; the selected semisweet chocolate morsels also contain soy. Use pasteurized milk and ready-to-eat chips, checking labels for other allergens. Make for eating the same day. Keep covered at or below 40°F (4°C), refrigerate promptly and discard after more than 2 hours at room temperature (1 hour above 90°F / 32°C). Nutrition per one eighth is an ingredient-based estimate using selected labels/USDA values; exact brands, measured portions and any substitutions will change it. Video: Alyssia Sheikh shows a related egg-free almond-and-coconut-flour cookie dough with different ingredients. Follow this card's confirmed ready-to-eat flour and storage guidance for this batch.