My chickpea cookie dough has been such an unexpected hit, I felt like I owed it to you to share more healthy cookie dough recipes!
Technically most vegan cookie dough is edible because it doesn’t contain eggs, but it has to contain special heat treated flour, which isn’t gluten free.
For this recipe, I opted for a mix of almond and coconut flours since those are such common ones in any gluten free kitchen, but this recipe is very forgiving and there are ways to make it with just one or the other if that’s all you have.
Key ingredients
Flour. We’ll be using a mix of almond flour and coconut flour to keep this recipe completely paleo!
Butter. You can sub the butter for coconut oil, but for the best flavor, I highly suggest sticking to the vegan butter!
Maple syrup. Instead of a lot of refined sugar, we’ll sweeten this healthy cookie dough with just pure maple syrup. You can also sub honey if you prefer.
Vanilla & salt. For a lot of extra flavor!
Chocolate chips. I opted to keep this classic chocolate chip, but you can definitely sub for sprinkles for a funfetti variation!
How to make vegan cookie dough
Add the butter or coconut oil to a bowl and melt in the microwave. Once melted, whisk in the maple syrup and vanilla.
Add all remaining ingredients to the bowl except for the chocolate chips and mix well to combine. Fold in the chocolate chips.
Taste and adjust flavors as desired. If the dough seems too wet, you can add more oat flour, but it will harden up in the fridge.
Stick in the fridge for about 20 minutes to harden. This will also help the flavors combine really well and help it get nice and creamy as the butter/oil solidifies.
Transfer to bowls to serve, or roll into balls.
How to store and freeze
This vegan cookie dough will keep in the fridge for about 1 week or up to 2 months in the freezer.
This healthy cookie dough keeps well in both the freezer or fridge. If storing in the freezer, I suggest rolling into balls and transferring to an air tight container for best results.
Can I bake them?
You can try baking these into actual cookies, but I don’t know how well that would turn out because of the lack of leaving agent etc.
If you do try, I’d suggest flattening them out a bit before they go in the oven. About 10 minutes at 350 should do the trick! If you give that a try, let us know how they turn out!
Add protein!
If you want to make this more of a protein cookie dough, feel free to add in a couple tablespoons of peanut butter or a few tablespoons of vanilla protein powder.
