Description
This Healthy Vegan Cookie Dough recipe offers a delicious and nutritious alternative to traditional cookie dough, perfect for snacking or dessert. Made with almond flour, coconut flour, and sweetened naturally with maple syrup, it’s dairy-free, egg-free, and packed with wholesome ingredients. The texture is soft and chewy with delightful chocolate chips folded in, chilled to enhance the flavors.
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 Butter: Add the vegan butter to a bowl and melt it in the microwave until liquid.
- Mix Wet Ingredients: Whisk the melted butter together with the maple syrup and vanilla extract until smooth and well combined.
- Combine Dry Ingredients: Add the almond flour, coconut flour, and a pinch of salt to the wet mixture. Mix thoroughly to form a cohesive dough, ensuring there are no lumps.
- Fold in Chocolate Chips: Gently fold the chocolate chips into the dough to evenly distribute them without breaking them.
- Taste and Adjust: Taste the dough and adjust the sweetness if desired by adding a sprinkle of granulated sugar or more maple syrup. Mix well if you add anything.
- Chill the Dough: Place the cookie dough in the refrigerator for about 20 minutes to allow it to harden slightly and for the flavors to meld together beautifully.
- Serve: After chilling, you can transfer the cookie dough to serving bowls or roll it into bite-sized balls for a convenient snack.
Notes
- The coconut flour can be substituted with tapioca starch, but this will alter the flavor and texture slightly.
- Adjust sweetness to your preference by adding more maple syrup or a sprinkle of granulated sugar.
- Store any leftovers in an airtight container in the refrigerator for up to a week.
- For a nut-free version, experiment with oat flour or sunflower seed flour though texture may vary.
Nutrition
- Serving Size: 1/4 of recipe (about 60g)
- Calories: 180 kcal
- Sugar: 7 g
- Sodium: 30 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
