Vegan Cookie Dough
Description
Ingredients
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1 (15 ounces) can chickpeas, drained and rinsed
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2/3 cup oat flour
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1/2 cup coconut sugar
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3 tablespoon melted coconut oil (do not substitute)
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1 tablespoon vanilla extract
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2 tablespoon non-dairy milk
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1/2 teaspoon fine sea salt
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1/2 cup California walnuts, chopped
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1/2 cup chocolate chips
PREPARATION
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Place all ingredients except chocolate chips and walnuts in a food processor.
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Blend until completely smooth and creamy, scraping down the sides as needed. Once smooth, fold in walnuts and chocolate chips by hand with a rubber spatula.
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Spoon into an air-tight storage container and refrigerate for at least two hours or ideally overnight before serving.
Note: The dough will get much thicker once refrigerated.
NUTRITION
- Calories: 310 cal
- Total Fat: 15 g
- Saturated Fat: 7 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 280 mg
- Carbohydrates: 39 g
- Dietary Fiber: 5 g
- Protein: 7 g