Healthy Edible Cookie Dough
This healthy edible cookie dough is easy to make in minutes and is vegan, gluten-free and naturally sweetened with no added oil.
Servings: 9
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.1 ½ cup almond flour, 1/2 teaspoon salt
- Add the sunflower seed butter, maple syrup or agave and vanilla and mix well until all the almond flour is wetted.1/4 cup sunflower seed butter, 1/4 cup maple syrup or agave, 1 teaspoon vanilla
- Fold in the mini chocolate chips until distributed throughout.1/4 cup dairy-free mini chocolate chips
- 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 seed or nut butter like tahini, 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: 2tbsp | Calories: 178kcal | Carbohydrates: 10g | Protein: 6g | Fat: 7g | Sodium: 259mg | Fiber: 2g | Sugar: 5g