Healthy Edible Cookie Dough

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www.theconsciousplantkitchen.com

This Healthy Edible Cookie Dough is a high-fiber, high-protein dessert ready in under 10 minutes and made with no gluten, no dairy, and no refined sugar!

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/healthy-edible-cookie-dough/ or scan the QR code here ➡️

Prep Time5

Total Time5

Servings: servings (2 tbsp each)

Calories: 135kcal

Author: Carine Claudepierre

Ingredients

1 ½ cups Homemade Oat Flour (note 1)
3 tablespoons Coconut Oil melted, cooled, use refined to avoid coconut flavor! (note 2)
¼ cup Maple Syrup (note 3)
4 tablespoons Almond Milk (note 4)
⅓ cup Mini Chocolate Chips (note 5)

Optional

1 teaspoon Vanilla Extract
¼ teaspoon Salt

US Customary - Metric

Instructions

In a mixing bowl, add the oat flour, melted coconut oil, maple syrup, vanilla extract, if used, and almond milk. Stir with a rubber spatula until it forms a thick cookie dough.
If you like the cookie dough a bit less dry, or if the dough looks crumbly, stir in the extra tablespoon of almond milk.
Fold in the chocolate chips, and stir to evenly incorporate them.
Serve 2 tablespoons as a snack, or roll into balls to store as no-bake cookie dough bites.

Notes

Note 1: Store-bought oat flour will be a very different ratio as it's finer. You will need way less of it since it's highly liquid-absorbent and has less fat. All these flours are safe to eat raw, without prebaking. The recipe doesn't work with wheat flour. You can swap half of the oat flour for almond flour.

Note 2: Cool the melted coconut oil before adding it to the dough, or it will warm up the dough and melt the chocolate chips. You can use other oils with low flavor.

Note 3: Any liquid sweetener works like sugar-free maple syrup for a low-carb option

Note 4: Or any other milk, like oat milk or soy milk.

Note 5: Or sugar-free chocolate chips for a low-carb snack, or chopped nuts.

Storage: Store in an airtight container in the fridge for up to 4 days, or freeze it shaped in balls, in airtight Ziploc bags. Thaw in the fridge the day before.

Nutrition