Easy vegan choc-chip cookie dough recipe

Ingredients (makes ~10 cookie dough balls)

  • 1 can chickpeas, drained
  • 1 tbl coconut oil
  • 2 tbl coconut sugar
  • 2 tbl almond milk
  • 1 tsp vanilla essence
  • 1 pinch of salt
  • 1/4 cup almond meal
  • 1/4 cup buckwheat flour
  • 1/2 scoop of Naked Harvest Vegan Vanilla Shortbread Protein Powder (optional! Read below for substitution)
  • 1/4 cup Vegan choc chips (or cacao nibs – not as sweet)

Substitutions: Use another 1/4 cup almond meal instead of the protein powder

Method

  1. Prepare chickpeas, coconut oil, coconut sugar, almond milk and vanilla essence in a food processor and process until combined
  2. Transfer this mixture to a bowl and add the remaining dry ingredients
  3. Stir all together until cookie dough consistency is reached, serve and enjoy!
  4. Leave sealed in the fridge for up to 5 days

If you would like to go ahead and bake the cookies, just add 1 tsp of baking powder to step 2 and bake in the oven on 180 degrees for 25 minutes or until golden brown – they taste amazing cooked too!!

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