Gluten free low carb coconut flour chocolate chip cookie dough bites meant to be eaten raw. No baking required! Eat by spoonfuls or make bite size scoops.
Are you a lover of simple and quick no bake recipes? With my busy schedule, I tend to favor the easiest and fastest recipes I can find.
I just can’t afford to be spending too much time in the kitchen. If I didn’t have a job or kids to tend to, I could see myself experimenting more with complicated recipes.
When my youngest child starts to get more independent, I may have more time for cooking and baking things I love. Or, if I can manage to retire early from work somehow. We can all dream, right?
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Since coconut flour is fairly inexpensive and easy to find. I worked it into a no bake chocolate chip cookie dough recipe.
I know that coconut flour has more carbs than almond flour, but most of them are fiber carbs which aren’t so bad. You also don’t need as much coconut flour as almond flour when replacing regular flour in recipes.
Most of the fat in almond flour is Omega-6 which has been found to cause inflammation in large amounts. The American diet tends to be overly high in Omega-6.
It’s recommended to balance Omega-6 and Omega-3 in a ratio somewhere around 2:1 – 4:1 or lower. The typical American diet has a ratio more like 14:1 – 25:1 which is excessive.
So, you should be aware of the Omega fats and try to balance them as necessary. This is one of the reasons I’ve been using more coconut flour and less almond flour. Butter, like coconut oil is also low in Omega-6.
There is a fair amount of heavy cream used in this recipe. If you are concerned about the carbs in heavy cream, I suggest you only use pure heavy cream that doesn’t contain any additives.
Carrageenan is a common natural food additive found in heavy cream and other dairy products. It is a highly processed compound derived from red seaweed.
Like excessive Omega-6, carrageenan can cause inflammation. I’ve been reading food labels carefully to avoid it. It does add carbs and can lead to glucose intolerance, insulin resistance and inhibition of insulin signalling.
Doesn’t sound like something a diabetic should be eating! You can read more about the dangers of carrageenan at Dr. Weil’s website.
My father has been following Dr. Weil for a couple decades. And, I started reading his newsletters over 15 years ago.
That’s about when I started cleaning up my diet and using natural remedies. I share my experience with alternative medicine and more on my allnaturalideas.com website which was just launched last week.
Some people do prefer the taste of almond flour over coconut flour as almonds have a more neutral taste. The distinctive taste of coconut flour doesn’t bother me.
Low Carb Coconut Flour Chocolate Chip Cookie Dough
If you don’t like the taste of coconut flour, these low carb chocolate chip cookie bites could probably be made using almond butter instead of the coconut flour if you prefer.
It wouldn’t need nearly as much liquid so you could reduce or possibly eliminate the heavy cream. I may try an almond butter version next time to see how it compares to this coconut flour based recipe.
Coconut Flour Chocolate Chip Cookie Dough
In large bowl, combine cream, sweetener, coconut flour, butter, vanilla, salt and syrup sweetener until well blended.
Stir in chocolate chips.
Scoop into bite size pieces or spoon to eat. Store in refrigerator.
Makes about 9 servings or 27 scoops of dough, 3 scoops per serving
Nutrition per scoop: 60 calories, 5.2g fat, 57mg sodium, 2.7g carbs, 1.5g fiber, 0.8g protein