Vegan Cookie Dough Recipe
Vegan Cookie Dough - a delicious vegan cookie dough recipe that tastes just like a monster cookie! Stores well and easy to make!
Ingredients
- ½ cup vegan butter softened
- ½ cup coconut sugar
- ¾ cup drippy peanut butter
- 1 teaspoon vanilla extract
- ½ cup super fine almond flour
- ½ cup cassava flour
- ½ cup rolled oats
- 2 tablespoons ground flax
- ¼ teaspoon kosher salt
- ¼ cup mini M&Ms
- ¼ cup semi sweet chocolate chips sub dairy-free chocolate chips
Instructions
- Wet Ingredients: Add softened butter and ½ cup coconut sugar to a large bowl; whisk/beat to combine. Add ¾ cup drippy peanut butter and 1 teaspoon vanilla extract; mix to combine.
- Dry Ingredients: Combine ½ cup super fine almond flourr, ½ cup cassava flour, ½ cup rolled oats, 2 tablespoons ground flax and ¼ teaspoon kosher salt in a medium mixing bowl; whisk to combine and ensure there aren't any clumps.
- Combine: Add in your flour mixture ½ cup at a time. Keep mixing until fully combined. Fold in ¼ cup mini M&Ms and ¼ cup semi sweet chocolate chips.
- Adjust: If you feel your dough is a little dry add in a splash of almond milk or some more drippy peanut butter and mix again.
- Serve: Enjoy right away or store for later!
Notes
- Storage: you can keep this in an airtight container at room temperature for 4 days, in the fridge for 10 days, or in the freezer for 3 months.
Nutrition
Calories: 336kcal | Carbohydrates: 27g | Protein: 7g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 1mg | Sodium: 235mg | Potassium: 166mg | Fiber: 3g | Sugar: 13g | Vitamin A: 445IU | Vitamin C: 0.3mg | Calcium: 45mg | Iron: 1mg
Did you make this recipe?Tag @thewoodenskillet on Instagram!
