Healthy Vegan Cookie Dough Recipes
HEALTHY VEGAN COOKIE DOUGH RECIPE
There is nothing quite like devouring vegan cookie dough straight from the bowl! This incredible healthy version has only seven easy to find ingredients.
Provided by Sophia DeSantis
Categories Dessert
Time 5m
Number Of Ingredients 8
Steps:
- Combine flours and salt in a bowl and whisk to mix.
- Add in the maple syrup, almond butter, and vanilla. Mix well to combine. Add some apple sauce if you want a thinner consistency.
- Mix in the chocolate chips.
- Store in an airtight container in the fridge and enjoy!
Nutrition Facts : Calories 322 kcal, Carbohydrate 39 g, Protein 8 g, Fat 16 g, SaturatedFat 2 g, Cholesterol 1 mg, Sodium 116 mg, Fiber 4 g, Sugar 21 g, ServingSize 1 serving
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- Using a spoon, stir until thickened and well incorporated. If needed, use a rubber spatula to fold together into a cohesive dough. Fold in ¼ cup + 2 tablespoons vegan chocolate chips.
- To make bites (optional, can skip): Line a small or medium baking sheet with parchment paper or wax paper. Set aside.
- Using a cookie scoop, scoop and drop balls of dough onto the prepared baking sheet. Using your hands, shape dough into spheres, or keep as is if you like the shape. Optionally, dot with vegan chocolate chips.
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- If your dates are at all dry, place them in a small bowl and cover with hot water. Let sit 5 minutes, then drain. Place the dates in the bowl of a food processor fitted with a steel blade.
- Add the oats and pulse until the oats are broken down and the mixture forms a sticky ball that sticks to the sides of the bowl. Add the almond flour, peanut butter, maple syrup, vanilla, and salt and pulse until the mixture forms a smooth paste, stopping to scrape the bowl and break up the ingredients as needed. If the mixture seems very dry (this may happen depending upon the moisture content in your dates and nut butter), add water 1 teaspoon at a time, until the dough just sticks together when you press it with your fingers. Transfer the mixture to a medium mixing bowl and stir in the mini chocolate chips.
- Line an 8x4-inch loaf pan with parchment paper, leaving some of the paper hanging out on two sides like handles. Scoop the dough into the pan and press it into an even layer, pressing it all the way into the corners. Place in the freezer for 30 minutes, until set.
- For the chocolate topping: In a microwave-safe bowl or a heatproof bowl set over a pan of simmering water, gently melt the chocolate. If microwaving, check and stir it every 15 seconds to prevent burning. When the chocolate is almost but not yet completely melted, remove from heat and stir in the coconut oil until completely melted and smooth. Spread the melted chocolate over the cooled bars, then return them to the freezer for 10 to 20 additional minutes to set completely. Remove from the pan using the parchment overhang, slice, and enjoy.
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- For whichever flavor you choose, add all remaining ingredients to the bowl except for the chocolate chips or sprinkles and mix well to combine.
- Taste and adjust flavors as desired. You may want more sugar for a richer flavor, more peanut butter, cocoa powder etc. If the dough seems too wet, you can add more oat flour until it reaches your desired consistency, but it will harden up in the fridge so avoid adding too much extra.
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