Description
A healthy and delicious vegan cookie dough recipe made with almond and coconut flours, sweetened with maple syrup, and studded with chocolate chips. Perfect as a guilt-free treat or dessert, this no-bake cookie dough is easy to prepare and requires just a handful of wholesome ingredients.
Ingredients
Scale
Dry Ingredients
- 1 cup blanched almond flour
- 2 tablespoons coconut flour
- pinch of salt
- ¼ cup chocolate chips or to taste
Wet Ingredients
- 3 tablespoons vegan butter, melted
- 4 tablespoons maple syrup
- 1 teaspoon vanilla extract
Instructions
- Melt the butter: Add the vegan butter to a bowl and melt it in the microwave until fully liquified.
- Mix wet ingredients: Whisk in the maple syrup and vanilla extract with the melted butter until well combined.
- Combine dry ingredients: Add almond flour, coconut flour, and a pinch of salt to the bowl, mixing thoroughly to form the cookie dough base.
- Fold in chocolate chips: Gently fold the chocolate chips into the dough to evenly distribute them without melting.
- Adjust sweetness (optional): Taste the dough and add a sprinkle of granulated sugar if you prefer a sweeter dough, then mix again.
- Chill the dough: Place the dough in the refrigerator for about 20 minutes to firm up and to allow the flavors to meld.
- Serve: Transfer the chilled cookie dough to serving bowls or roll it into bite-sized balls for a fun snack.
Notes
- You can substitute coconut flour with tapioca starch, but expect a slight change in flavor and texture.
- The cookie dough is best served chilled and can be stored in the fridge for up to 3 days.
- For a nut-free version, consider replacing almond flour with oat flour and verifying chocolate chips are nut-free.
Nutrition
- Serving Size: 1/4 of recipe (~50g)
- Calories: 180 kcal
- Sugar: 8 g
- Sodium: 40 mg
- Fat: 13 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
