Chocolate Almond Cookie Dough

This was one of my slow-carb/4 Hour Body binge day treats.  It’s super easy to make and ready to eat as soon as you mix it all up (hence the ‘cookie dough’ reference – you can just eat it out of the bowl).  Alternately, you can also scoop out chunks of dough, put onto a tray, put in the fridge or freezer for a few hours and hey presto, you’ve got yourself some no-bake choc-nut cookies.

No-Bake Choc Chip Cookies.  Eat it straight out of the bowl if you want to keep it really simple 🙂

Hazelnuts or pecans would also work really well in this recipe.  I was going to use choc chips instead of a block of chocolate, but I couldn’t find any with the first ingredient being something other than sugar (while it was a binge day I still don’t like the idea of eating crap composed mostly of sugar).   I also considered 1/2 cup of cranberries or chopped dates.  A few drops of peppermint oil makes this choc-mint .. the tasty possibilities are endless…


  • 1 cup ground activated almonds (a minute in the food processor does the job – it doesn’t need to be super fine).  Hazelnuts or pecans would work too.
  • 1 block 70% lindt dark choc finely chopped (food processed) or 1 cup of choc chips
  • 2 tsp roasted ground wattleseeds (optional)
  • 1 tsp cinnamon
  • 1/4 cup melted coconut oil
  • 1/4 cup melted honey
  • 1 tsp vanilla extract


Add all ingredients to a mixing bowl BUT please note: the chocolate will melt if the melted coconut oil + honey are hot.  The coconut oil and honey are easier to mix in when they are hot but I made this mistake (I was aiming for chocolate chunk cookie dough) and so all my chunks became melted chocolate (there are worse things).  If you want your ‘chunks’ or ‘chips’ to remain whole, add these items last i.e. mix together all other ingredients first, let sit for a minute or two THEN mix in the chocolate.

Eat from bowl or scoop onto a cling-wrap or baking paper lined tray, refrigerate for a few hours or freeze for 30 mins.  I left mine in the mixing bowl, refrigerated that over night, then left it out for an hour or so before I ate half of it for my binge day.  I put the other half into an airtight container and stuck that in the freezer for next week (out of sight out of mind!).

Wattleseed and Coconut Butter

Cookie Dough Dry Ingredients.  The first time I made this I simply refrigerated the wet mix in the bowl and then ate it with a spoon. 🙂

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