It's vegan, grain-free, refined sugar-free and will satisfy your sweet craving. Not only that it's super easy to whip up, has just a few ingredients and not only you will enjoy it but your whole family too.
Here is what you will need:
1 cup of canned chickpeas (or dry chickpeas)
4 tbsp coconut oil
1/4 cup of nut butter (almond or peanut)
1/4 teaspoon sea sat
4 tbsp raw honey
6 tbsp almond flour
2 tsp vanilla extract
1 tsp cinnamon
1/3 cup dark chocolate chips
Instructions:
Add all ingredients, except for the Chocolate Chips, to a high-speed Blender or Food Processor. Process until a thick, even dough forms, scraping the sides of your device as necessary. Keep in mind that the dough will thicken even more after the flour absorbs some of the liquid and after it sits in the fridge.
2. Taste the dough and add more Sweetener, if desired. Transfer the dough into a large bowl and use a Spatula to fold in the Chocolate Chips (or just pulse them in using your blender). Serve and enjoy! Leftovers will keep in the fridge for up to one week.
Sugar Substitutions: the Raw Honey can be replaced with 2-3 soaked Medjool Dates or 2 tbsp Granulated Sweetener (Coconut Sugar, Dark Brown Sugar, etc) dissolved in 1 tsp of Hot Water
Not only do I love that this Cookie Dough is made from wholesome ingredients, but I also equally love the fact that its sole purpose is to be eaten “raw.” And because there’s no eggs or dairy in it, you don’t have to worry about an upset tummy! I’ve never tried to bake this recipe, and I wouldn’t suggest it, as it comes out too dry.
This Cookie Dough will keep well in the fridge for up to one week, that's if it lasts you this long!
Enjoy!