WFH Recipe: Chocolate Chip Cookie Dough

  • Written By:Carla Contreras

Cookie dough is something that I crave from my childhood. It’s one of the first recipes that I mastered, but raw eggs plus raw all-purpose flour isn’t the best for your gut. Try this instead. The secret is soaking the cashews overnight. You can form this into balls or keep in a jar like I do and eat it by the spoonful.



  • 1 cup raw cashews, soaked overnight in filtered water

  • 1 scoop EVOLUTION_18 Relaxing Vanilla

  • 1 cup almond flour

  • 1/2 cup large coconut flakes, like Bob’s Red Mill

  • 1/8 tsp. sea salt

  • 1/2 cup dark chocolate chips or dark chocolate chopped. You can find chocolate chips with little or no sugar. You can also find 100% chocolate bars.


  1. Put the cashews in an airtight container with enough room to cover them with 1 cup of filtered water. Place on the counter or in the fridge overnight for up to 24 hours. For the fast version, soak for at least 30 minutes.
  2. Rinse the cashews, and then place into a food processor along with the EVOLUTION_18 Relaxing Vanilla, almond flour, large coconut flakes, and sea salt.
  3. Process until the dough forms a ball about one to two minutes on high.
  4. Gently take out the blade and mix in the chocolate chips.
  5. Roll into small balls or store in a jar. Use a small ice cream scoop to get them into perfect ball shapes.
  6. Lasts up to three days in the fridge or up to one month in the freezer.

Chef Carla Contreras is the founder of the online cooking school Cook+Chop. She competed on season 12 of Chopped! on Food Network. She is Nutritious Life Certified, a Certified Holistic Health Coach, a food stylist, and photographer with a stacked culinary resume.

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