Description
Who else agrees that raw cookie dough is better than the actual baked cookies? This cookie dough is gluten free, lower in sugar and fat, and vegan (depending on your chocolate). Instead of butter, sugar, and flour, I've used cashew butter, honey, and oat flour for a more wholesome dessert that's just as delicious. For a protein version, check out my Edible Cookie Dough with Protein. Or check out any of my other cookie recipes!
Time
Prep Time:
15 minutes
Rest Time:
15 minutes
Total Time:
30 minutes
Cost
Total Cost:
Cost per Serving:
$0.15
Ingredients
Serving(s)
- 1/2 cup, melted Cashew butter
- 1 tbsp, melted Extra virgin coconut oil
- 3 tbsp Honey
- 1 tsp Vanilla extract
- 1/4 tsp Salt
- 1 cup + 2 tbsp Oat flour
- 1/2 cup Dark chocolate chips
Instructions
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- Melt your nut butter and oil in the microwave for about 45 seconds in a glass bowl. Stir in the honey, vanilla, and salt with a silicone spatula. Mix in the oat flour until fully incorporated and slightly sticky.
- Chill the dough in the fridge for at least 15 minutes before folding in the chocolate chips
- Use a cookie scoop or a spoon to scoop your dough onto a plate (about 20 g each). Roll with your hands into a ball, and store in the fridge
Notes
- Make sure to chill the cookie dough before adding the chocolate chips. I've made the mistake before of mixing in the chocolate right away, which causes it to melt, since the nut butter and coconut oil were melted
- I'm using cashew butter here because it provides richness, healthy fats, and binds together the ingredients, but still has a neutral taste that will leave this tasting more like a standard cookie dough. Almond butter would also be good, or you can use sunflower seed butter or tahini to keep it nut free. Peanut butter also works, but it will have a distinct peanut butter flavor, which is something to keep in mind
- As for the sweetener, I'm using honey here, but either maple syrup or sugar free syrup will work as well (3 tbsp, 60 g)
- You can also used dates (or raisins or figs) if you prefer. Blend together the nut butter with 1/2 cup (80 g) of dates until smooth, and transfer to a bowl. Mix in the rest of the ingredients, but reduce the oat flour to 1 cup (90 g)
- Replace 1/4 cup (20 g) of oat flour with cocoa powder for a double chocolate cookie dough
- For the chocolate, you can go with either dark chocolate chips or chopped chunks of dark chocolate. You can also try sugar free chocolate chips, chopped up Sugar Free Chocolate Bar, raisins, or chopped nuts
- For a protein version of this cookie dough that you can eat with a spoon, swap the oat flour for vanilla whey protein powder (3 scoops, 90 g), as well as add 1/4 cup (60 g) unsweetened vanilla almond milk. For a full recipe, see Edible Cookie Dough with Protein
| Nutrient | Original Recipe |
Sugar Free Syrup |
Dates | Double Chocolate |
Protein Powder |
|---|---|---|---|---|---|
| Calories | 95 | 81 | 95 | 94 | 95 |
| Protein | 2.1 g | 2.1 g | 2.1 g | 2.2 g | 4.8 g |
| Fat | 5.3 g | 5.3 g | 5.2 g | 5.3 g | 5.4 g |
| Net Carbs | 9.8 g | 5.1 g | 9.5 g | 9.3 g | 7.0 g |
| Fiber | 1.0 g | 2.1 g | 1.3 g | 1.3 g | 0.6 g |
| Added Sugar | 5.0 g | 0.0 g | 2.4 g | 5.0 g | 5.0 g |
| Sugar Alcohol | 0.0 g | 2.5 g | 0.0 g | 0.0 g | 0.0 g |
Nutrition Facts
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Total Fat: 5.3g (7 %)
Saturated Fat: 2.0g (10 %)
Sodium: 57mg (2 %)
Total Carbohydrate: 10.8g (4 %)
Fiber: 1.0g (4 %)
Net Carbs: 9.8g
Total Sugar: 5.2g
Added Sugar: 5.0g (10 %)
Protein: 2.1g (4 %)
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Vitamin B12: 0.01mcg (0 %)
Vitamin D: 0.0mcg (0 %)
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Calcium: 8mg (1 %)
Iron: 1.04mg (6 %)
Magnesium: 39mg (9 %)
Potassium: 88mg (2 %)
Sources of Inspiration
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