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Berry Vanilla Paleo Cookie Dough

Prep Time3 minutes
Cook Time1 minute
Total Time4 minutes

Ingredients

  • 1 cup almond meal
  • 1/4 cup coconut oil, melted
  • 1/3 cup coconut sugar
  • 2 tsp pure vanilla extract
  • 1/4 tsp sea salt
  • 2 tbsp coconut milk, plus more if needed
  • 1/3 cup freeze dried raspberries, unsweetened and unsulfured
  • 1/3 cup freeze dried blueberries, unsweetened and unsulfured

Instructions

  • Place almond meal, coconut oil, coconut sugar, vanilla extract, and sea salt in a food processor and pulse until it becomes crumbly.
  • Add 2 tbsp of coconut milk and pulse more until it becomes a doughy texture. If you prefer it even doughier, add more coconut milk by the teaspoon until it reaches the desired consistency.
  • Place the dough in a bowl and fold in freeze dried raspberries and blueberries.
  • You can separate them into individual balls, or just dig in with a spoon like me!
  • If storing for later, roll them into individual, bite-sized balls and keep in the refrigerator, or in the freezer for up to 2 months. Let it come to room temperature before eating for a chewier dough-like texture.