Ingredients
Method
- Add the almond flour, kosher salt, and confectioners sweetener to a medium bowl and stir until well combined and no lumps remain.
- Pour in the melted butter and vanilla bean paste and stir until the mixture looks sandy and starts to clump.
- Add the almond milk 1 teaspoon at a time, stirring after each addition, until the mixture comes together into a soft, doughy consistency.
- Fold in the sugar free chocolate chips until evenly distributed.
- Taste and adjust with a little more sweetener or salt if desired, then serve immediately or refrigerate until ready to eat.
Notes
- Use fine almond flour, not almond meal, for the smoothest texture.
- Do not substitute coconut flour; it absorbs differently and will make the dough dry.
- Always use confectioners (powdered) sweetener to avoid grit; pulse granular sweetener in a blender to powder it if needed.
- Swap butter for peanut butter for a peanut butter version, or replace butter with additional almond milk for a lighter, dairy-free option.
- This dough is not designed for baking since it contains no eggs or leavening.
- Do not substitute coconut flour; it absorbs differently and will make the dough dry.
- Always use confectioners (powdered) sweetener to avoid grit; pulse granular sweetener in a blender to powder it if needed.
- Swap butter for peanut butter for a peanut butter version, or replace butter with additional almond milk for a lighter, dairy-free option.
- This dough is not designed for baking since it contains no eggs or leavening.