Edible Cookie Dough Hearts

Servings: 24 Prep Time: 5 Min Cook Time: 0 Min Total Time: 30 Min

Ingredients:

• 2 cups of almond flour

• 1/2 cup of coconut sugar

• 1/4 cup of pure maple syrup (room temp)

• 1/4 cup of softened coconut oil (DO NOT MELT)

• 2 tsp vanilla extract

• 1 cup of Santa Barbara Chocolate Chips

• 1 cup of Santa Barbara Dark Chocolate

• 1 Tbs coconut oil

Directions:

1. In a large mixing bowl add in softened coconut oil, coconut sugar, vanilla extract and pure maple syrup. With a hand mixer or a wire whisk, mix until smooth and creamy.

2. Add half of the almond flour into the wet ingredients and mix together completely. Add in the remaining almond flour and mix until a dough forms. Fold in the chocolate chips.

3. Take the dough and place between a sheet of parchment paper. Be sure to get a pretty substantial piece of parchment paper because you will roll the cookie dough out between the parchment paper.

4. Take dough and fold between the large sheet of parchment paper. Roll out with a rolling pin until the dough is about 1/4 - 1/2 inch thick. Place dough and parchment paper in the freezer for 15 minutes to set.

5. Remove from freezer and use a cookie cutter to cut out desired shapes. Repeat steps 4-6 until all the dough is gone. Place cookie dough hearts onto a lined baking sheet and freeze for an additional 20 minutes to completely set.

6. While the dough sets make the chocolate coating. Add chocolate and coconut oil to a microwave safe bowl. Melt in 30 second intervals until all the chocolate is melted.

7. Take cookie dough hearts out of the freezer and dip 1/2 into the chocolate. Place back on the parchment paper lined baking sheet to set. Freeze for 5 minutes before enjoying. Store in refrigerator or freezer.

NOTES:

*All text & images © Copyright Kaili Mills for Measure Me Whole.

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