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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Simple Raw Vegan Vanilla Cheesecake

There is limited preparation needed for this dessert as long as you have access to boiling water to speed up the soaking process. Before you begin cooking you will need access to a food processor or blender and a ~20 x 20 cm baking pan or dish that can sit in the freezer. The size does not really matter, this will just change the height and size of the cheesecake at the end of the day.

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