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Raw Chocolate Chip Cookie Dough:
Adapted from: http://willowbirdbaking.com/2011/03/20/three-safe-to-eat-cookie-doughs-chocolate-chip-sugar-and-cake-batter/
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1/2 cup butter, softened
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3/4 cup erythritol or xylitol or a few drops of liquid stevia
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(optional) 1/2 ts. molasses (required for flavor)
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1 cup finely-ground nut flour (such as almond flour)
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1/2 teaspoon salt (a few people have found this to be too much; if you want, just add a pinch and increase to taste. I add the full 1/2 teaspoon and enjoy it!)
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1 tablespoon vanilla extract (again, you might want to add this a teaspoon at a time to taste. I add the full tablespoon and enjoy it!)
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1 cup chocolate chips (sugar free store-bought, chopped up sugar-free chocolate bar, or homemade with erythritol: http://www.forestandfauna.com/make-your-own-chocolate-chips/)
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water
In a medium bowl, cream together the butter, molasses and sweetener. Stir in the nut flour, salt, vanilla and chocolate chips. Add water one tablespoon at a time (stirring between each) until the dough reaches cookie dough consistency.
Details
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Sub the sugar for one or a mix of low-carb sweeteners. I recommend erythritol and stevia since they are the lowest in carbs, and this recipe does not require the stability that maltitol or other sugar alcohols would provide (DO NOT use sucralose/Splenda or aspartame/Equal, google their toxicity). Make sure they are finely ground or a liquid, otherwise your cookie dough will be grainy.
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The molasses only adds a tiny tiny 0.5 gram of sugar and is included to mimic the flavor of brown sugar which helps give chocolate chip cookie dough it's unique flavor