Chocolate Chip Cookie Dough Almond Butter
If you want to add more gluten free and fodmap friendly recipes to your recipe box, Chocolate Chip Cookie Dough Almond Butter might be a recipe you should try. One portion of this dish contains about 8g of protein, 20g of fat, and a total of 245 calories. For 76 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 8. This recipe from Fresh, Fit 'n' Healthy has 102 fans. It works best as a side dish, and is done in about 20 minutes. Head to the store and pick up stevia, coconut oil, chocolate chips, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 56%. This score is solid. If you like this recipe, take a look at these similar recipes: Almond Butter Chocolate Chip Cookie Dough Truffles, Triple Layer Peanut Butter + Chocolate Chip Cookie + Cookie Dough Cups, and Chocolate Chip Cookie Dough Cashew Butter.
Servings: 8
Preparation duration: 20 minutes
Ingredients:
¼ teaspoon Almond Extract
2 cups Raw Almonds
¼ teaspoon Butter Extract
¼ cup Mini Chocolate Chips
2 teaspoons Coconut Oil
2 packets Stevia (can use agave or honey but it will make it thick)
1 teaspoon Pure Vanilla Extract
Equipment:
toaster
oven
food processor
Cooking instruction summary:
Toast almonds on tray in either a toaster oven or real oven at about 350 degrees Fahrenheit for about 10 minutes, or until golden brown.Flip almonds every 3 minutes to prevent burning.Allow to cool for about 5 minutes.Place almonds into food processor and blend until a smooth butter has formed. This will take around 10 minutes of blending (be patient!).Once a smooth butter has formed, add in all other ingredients except chips, and blend until incorporated.Allow to cool to room temperature.Stir in mini chocolate chips (if you do this before cooling, they will melt).Store in jar. Does not need to be refrigerated unless lasting longer than a few weeks.
Step by step:
1. Toast almonds on tray in either a toaster oven or real oven at about 350 degrees Fahrenheit for about 10 minutes, or until golden brown.Flip almonds every 3 minutes to prevent burning.Allow to cool for about 5 minutes.
2. Place almonds into food processor and blend until a smooth butter has formed. This will take around 10 minutes of blending (be patient!).Once a smooth butter has formed, add in all other ingredients except chips, and blend until incorporated.Allow to cool to room temperature.Stir in mini chocolate chips (if you do this before cooling, they will melt).Store in jar. Does not need to be refrigerated unless lasting longer than a few weeks.
Nutrition Information:
covered percent of daily need
