Looking through the recipe archives, it struck me that I have shared very few cookie recipes with you all. I love to make them, but it’s been a struggle the last few years to come up with dairy-free versions that I crave. I need to remedy that situation soon and share my favorite vegan chocolate chip cookie, but in the meantime, this edible chocolate chip cookie dough should tide you over until then.
Everyone knows that the best part of homemade cookies is licking the bowl or sneaking a few scoopfuls of dough before baking. Finding healthy-ish snacks that we can grab and go with is always a bit of challenge. I played with a couple of different versions of this before striking just the right balance. In the first version, I used regular oats but found the oat flavor overpowering and the texture not very pleasant. The mix is egg and gluten-free thanks to the addition of almond butter and toasted oat and almond flour.
It isn’t a five-minute recipe since I recommend toasting the oats in coconut oil for 5-7 minutes, but beyond that, you most likely have most of the ingredients already in your pantry, and it comes together really quickly. If you want to keep it vegan make sure to use dark chocolate with no added milk, Trader Joe’s has a 73I% dark chocolate bar that’s really affordable and tastes delicious. I like to add chopped chocolate to the batter mixture so that you get a burst of chocolate in every bite but feel free to use chocolate chips instead.
I’ve made this four times this week, and it never lasts more than a day. My son eats it by the spoonful and I have to admit I’ve done the same. If you chill the mixture for 30 minutes or so, you can roll the dough into balls and have a portable snack ready to take with you. The mixture freezes well so make a double batch and prepare to enjoy!
Here’s a video that shows how easy it is to put together!
If you make this edible chocolate chip cookie dough, be sure to tag #scalingback on Instagram – I love seeing what you create in your kitchen! You can also find me on Facebook, Twitter, Pinterest and Snapchat (username: scalingback)
- 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)
- 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.
- 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.