Description
This healthy edible cookie dough is easy to make in minutes and is vegan, gluten-free and naturally sweetened with no added oil.
Ingredients
- 1 ½ cup almond flour (180 g)
- 1/2 teaspoon salt
- 1/4 cup sunflower seed butter (67 g)
- 1/4 cup maple syrup or agave (75 g)
- 1 teaspoon vanilla
- 1/4 cup dairy-free mini chocolate chips (50 g)
Instructions
- In a large bowl whisk together the almond flour and salt.
- Add the sunflower butter, maple syrup or agave and vanilla and mix well until all the almond flour is wetted.
- Fold in the mini chocolate chips until distributed throughout.
- Using a tablespoon measure or small cookie scoop, create 1-inch balls of dough.
- Serve immediately or chill in the fridge for a firmer, chilled texture.
Notes
Sunflower seed butter can be substituted for any nut butter like peanut butter, cashew butter or almond butter.
Store the cookie dough in a sealed container in the fridge for 1-2 weeks or freeze in a freezer bag or airtight container for up to 3 months. Defrost at room temperature or in the fridge.
Nutrition
- Serving Size: 1 scoop
- Calories: 178
- Sugar: 5 g
- Sodium: 259 mg
- Fat: 7 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 6 g