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Vegan Cookie Dough

A delightful and guilt-free treat that simulates traditional cookie dough while being completely plant-based.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dessert, Snack
Cuisine: Plant-Based, Vegan
Calories: 180
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 cup almond flour (or any nut flour) Can substitute with oat flour for a gluten-free option.
  • 1/4 cup maple syrup or agave nectar Adjust to taste for sweetness.
  • 1/4 cup coconut oil, melted
  • 1 tsp vanilla extract
  • 1/2 teaspoon sea salt
Mix-Ins
  • 1/2 cup vegan chocolate chips (or your favorite mix-ins) Consider adding nuts, shredded coconut, or a sprinkle of cinnamon.

Method
 

Preparation
  1. In a mixing bowl, combine the almond flour, maple syrup, melted coconut oil, vanilla extract, and sea salt. Stir until well combined and the mixture is creamy.
  2. Gently fold in your vegan chocolate chips (or any mix-ins of your choice) until evenly distributed throughout the dough.
  3. Taste the dough and enjoy a small taste test—it’s a delightful reward for your hard work!
  4. If desired, chill the dough in the refrigerator for about 30 minutes for a firmer texture. This step is optional.
  5. Scoop out spoonfuls of your vegan cookie dough into bowls and enjoy!

Notes

Store the Vegan Cookie Dough in an airtight container in the refrigerator for up to one week. For longer storage, freeze it in small batches and let thaw before serving. Serve with fresh fruit or vegan ice cream for a delicious twist.