Gluten Free Chocolate Chip Cookie Dough Balls

 

You can see we’d already managed to make quite a dent in these before I thought to take a picture! 

If you want them to be Keto, just use a Keto powdered sugar, like Swerve. I didn’t in these, because almond flour is already expensive enough, and nobody’s actually Keto around here! But that’s what my original recipe called for.

Well, and I suppose you’d need Keto chocolate chips too. 

Also too expensive! Plus I already had the other chocolate chips from the cookies. 

Gluten free chocolate chip cookie dough balls

INGREDIENTS

1/2 c. (1 stick) butter, softened

1/3 c. powdered sugar (confectioners sugar, it’s the same thing)

1/2 tsp. vanilla extract

1/2 tsp. kosher salt

2 c. almond flour

2/3 c. chocolate chips (I used semi-sweet)

1. My original directions said to use a hand mixer to beat the butter until light and fluffy. *This did not happen to my butter! So whatever. I moved on and added the sugar, vanilla and salt, and beat until combined. 
2. Slowly beat in almond flour until no dry spots remain, then fold in chocolate chips. Cover bowl with plastic wrap and place in refrigerator to firm slightly, 15 to 20 minutes. 
3. Using a small cookie scoop, scoop dough into small balls. 
4. You’ll want to store them in the fridge. My recipe actually said, “Store in the refrigerator if planning to eat within the week, or in the freezer for up to 1 month,” but these aren’t going to last longer than a week. I promise. 

EDITED SEVERAL MONTHS LATER TO ADD:

These babies do not actually need chilled in the fridge to firm up slightly before you roll them.

How did I find this out? My sister had wanted a batch, I’d had the ingredients, whipped up a batch in a ginormous plastic bowl - and then turned around to find a fridge that looked like this. 

Needless to say? I didn’t even bother trying to get it to fit in there. I just tried rolling them and figured I’d deal with the mess — but it wasn’t a mess. 😊 They rolled just fine.