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Tally Rye's Warm Baked Cookie Dough Recipe

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Tally Rye's Warm Baked Cookie Dough Recipe

This recipe is a bit of a revelation! I was inspired by my love of the Pizza Hut cookie dough and I was convinced there was a healthier alternative out there! I remembered this almond flour cookie recipe I used to make, and set about recreating this classic dessert. And when it comes to the nutrition side, it ticks a few of the boxes too; Low Carb, Gluten Free and Refined Sugar free! 

After several taste tests from a variety of dinner guests over the past few months, this has been a resounding success! Grab some  Ice Cream and you are on to a winner (very pizza hut cookie dough vibes indeed). 

Now if you're worried about left overs, do not fear - because this recipe served cold is also an absolute dream!


    Serves 6

    2 Cups Almond Flour
    2 Tbsp Coconut Oil, melted
    1/4 Cup Honey/ Agave or Maple Syrup
    1/4 Cup Sukrin Gold
    1 Egg
    1/3 tsp Baking Powder
    1/3 Cup 70% Dark Chocolate Chips
    1 tsp Vanilla extract (optional) 
    150 ml Unsweetened Almond Milk 

    Preheat the oven to 180C. Grease a 7inch Baking dish. 

    Add the melted coconut oil and honey to the mixing bowl and light whisk together. 

    Then add all the ingredients besides the chocolate chips. Beat with a wooden spoon until thoroughly combined. You should have a smooth, batter. If a little dry, add extra almond milk 1-2 Tbsp at a time until you reached the desired cookie dough consistency which is a bit 'wet'. 

    Add the Chocolate Chips and stir in until thoroughly combined. 

    Put cookie dough into the dish, and evenly spread so the dough is a few inches thick. 

    Place on the middle shelf in the oven and bake for 10-12 minutes. The dough is ready when lightly golden, chic chips are melting and it’s still gooey in the middle. 

    Serve almost immediately with Greek yoghurt or Ice Cream!