Gluten Free Vegan Cookie Dough
Ingredients
- 1 and 1/2 Tbsp. coconut oil, divided
- 1 Tbsp. cocoa powder
- 2 and 1/2 Tbsp. maple syrup, divided
- 1/2 cup almond flour
- 1 Tbsp. coconut flour
- 1 Tbsp. almond butter
- splash vanilla extract
- pinch salt (optional)
Instructions
- Make the chocolate chips: Add 1 Tbsp. coconut oil to a microwave-safe bowl and microwave until melted, about 20 seconds. Remove from microwave and add cocoa and 1/2 Tbsp. maple syrup. Mix to combine.
- Pour onto a flat sheet of parchment paper, and stick in the freezer to set.
- Make the cookie dough: Add almond flour and coconut flour to a small bowl, and mix to combine.
- Add remaining 1/2 Tbsp. coconut oil to a microwave-safe bowl and melt. Add almond butter, remaining 2 Tbsp. maple syrup, and vanilla, and mix to combine. Add the salt here, if using.
- Pour the wet ingredients into the dry, and mix well until combined. Stick in the fridge for about 20 minutes to cool.
- Remove chocolate from the freezer and cookie dough from the fridge. Break chocolate into small chunks*, and gently fold into the cookie dough. Roll cookie dough into balls, or eat straight from the bowl. No judgement.
Notes
*You probably won’t use all of the chocolate chunks in your cookie dough. That just means more refined sugar-free chocolate for snacking. You’re welcome. ;)
Find it online: https://www.fooduzzi.com/2015/08/gluten-free-vegan-cookie-dough/