Butterfinger cookie dough (single serve, vegan, gluten free)

Indulge in a delightful treat that combines the classic flavors of Butterfinger candy with the comfort of homemade cookie dough. This single-serve Butterfinger cookie dough recipe is perfect for satisfying your sweet cravings without the guilt. Made with wholesome ingredients, this treat is quick, easy, and utterly delicious.

Tips:

I’m • Texture Variation: For a crunchier texture, you can add more crushed gluten free cornflakes. For a smoother texture, opt for finely ground almond flour.

• Sweetness Control: Adjust the amount of maple syrup to suit your taste. Start with 2 tablespoons and add more if you prefer a sweeter dough.
• Nut Butter Options: Feel free to experiment with different nut butters like almond or cashew to create

Loved this recipe ? I share my behind-the-scenes stories and weekly recipe updates in my newsletter. Click here to join the community on Substack

Butterfinger cookie dough

In need of an easy late night treat? Just 6 ingredients and you have this indulgent Butterfinger like dough! And you don’t have to share

Print Recipe Pin Recipe

Prep Time 5 minutes minutes

Servings 1

Ingredients

  

1x2x3x

• 1/4 cup plus 1 tbsp almond flour
• 2 tbsp creamy peanut butter, may substitute with almond or cashew butter
• 2-3 tbsp maple syrup, to taste
• 1/4 cup Gluten free cornflakes, crushed
• Handful of chocolate chips

Instructions

 

Prepare the Dry Ingredients

• In a small bowl, crush the cornflakes until they resemble coarse crumbs. Add the almond flour and mix well to combine.

Add the Wet Ingredients:

• Stir in the creamy peanut butter and maple syrup. Mix until all ingredients are well incorporated and form a cohesive dough.

Incorporate the Chocolate Chips:

• Gently fold in a handful of chocolate chips, ensuring they are evenly distributed throughout the dough.

Chill and Enjoy:

• Refrigerate the cookie dough for five minutes to firm up. Once chilled, your single-serve Butterfinger cookie dough is ready to be enjoyed!

Author: Ali Jenkins

Tried this recipe?Let us know how it was!