Description
This Healthy Vegan Cookie Dough recipe is a delicious and wholesome treat made with almond and coconut flours, sweetened naturally with maple syrup. It’s perfect for those craving a safe-to-eat cookie dough without eggs or dairy, offering a rich, sweet, and slightly nutty flavor. The addition of vegan butter and chocolate chips adds creamy texture and chocolatey goodness, making it a perfect guilt-free snack or dessert for vegans and health-conscious individuals.
Ingredients
Scale
Base Ingredients
- 1 cup blanched almond flour
- 2 tablespoons coconut flour
- 3 tablespoons vegan butter, melted
- 4 tablespoons maple syrup
- 1 teaspoon vanilla extract
- Pinch of salt
Add-ins
- ¼ cup chocolate chips (or to taste)
Instructions
- Melt the Vegan Butter: Add the vegan butter to a bowl and melt it using the microwave until fully liquefied, preparing it for blending with the other wet ingredients.
- Combine Wet Ingredients: Whisk the melted vegan butter together with the maple syrup and vanilla extract until the mixture is smooth and evenly combined.
- Add Dry Ingredients: Add the blanched almond flour, coconut flour, and a pinch of salt to the bowl with the wet ingredients. Mix well until the dough forms with no lumps.
- Fold in Chocolate Chips: Gently fold the chocolate chips into the dough to evenly distribute them without breaking them up.
- Taste and Adjust: Taste the dough and adjust flavors as desired, optionally adding a sprinkle of granulated sugar for extra sweetness.
- Chill the Dough: Place the dough in the refrigerator for about 20 minutes. This helps to firm it up and develop the flavors fully.
- Serve: Transfer the dough to serving bowls or roll it into bite-sized balls for easy individual servings.
Notes
- The coconut flour can be substituted with tapioca starch, but note that this will change the flavor and texture slightly.
- This recipe does not require baking, making it quick and easy to prepare.
- Store leftover dough in an airtight container in the refrigerator for up to 5 days.
- For a nut-free variation, try using oat flour instead of almond flour, though texture will vary.
Nutrition
- Serving Size: 1/4 of recipe (approx. 50g)
- Calories: 180 kcal
- Sugar: 8g
- Sodium: 50 mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0 mg
