edible cookie dough
This vegan and refined sugar-free edible cookie dough make for a perfect late-night indulgence.
Serves: 4 servings
  • 1 cup rolled oats
  • 1 tablespoon coconut oil
  • ¼ cup almond flour
  • 1 tablespoon coconut sugar
  • ¼ - ½ teaspoon flaky sea salt (I used Maldon)
  • ¼ cup creamy almond butter
  • 2 tablespoons maple syrup
  • ½ teaspoon vanilla extract
  • ¼ cup almond milk
  • ½ cup dark chocolate chopped or chocolate chips (I used a 73% dark chocolate bar)
  1. Heat a skillet over medium-high heat and melt the tablespoon of coconut oil. Add the oats and still frequently until the oats are toasted, smell nutty and start to take on some color. Let cool completely and then add to a food processor or high-speed blender and blend on high until the oats are completely broken down into flour. Add the oat flour to the almond flour along with the coconut sugar and salt. Mix well to combine.
  2. In a large bowl add the almond butter, maple syrup, vanilla extract and almond milk and stir well to combine. Add the flour mixture to the wet mixture and mix until everything is incorporated. Add the chopped chocolate and gently mix until combined. You can serve the cookie dough right away or chill in the fridge for up to a week. Alternatively, you can scoop the mixture into balls and freeze for up to 3 months.
Recipe by Scaling Back at https://www.scalingbackblog.com/edible-chocolate-chip-cookie-dough/