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Healthy Chocolate Chip Cookie Dough (Gluten Free, Vegan, Paleo, Refined Sugar Free)


  • Author: Liz Moody
  • Prep Time: 3
  • Cook Time: 3
  • Total Time: 6 minutes
Scale

Ingredients

  • 1 cup cashews, soaked for 12 hours and then drained throughly
  • 2 tsp vanilla extract
  • 1/4 cup almond meal or flour
  • 1 tbsp unsalted almond butter
  • 1/4 tsp sea salt
  • 3 tbsp + 1 tsp honey (you can sub rice malt syrup or 45 Medjool dates, pitted, soaked for an hour and drained, if you’re vegan or low sugar)
  • 1/4 cup cacao nibs (you can also use high quality dark chocolate chunks)

Instructions

  1. In a food processor, process all ingredients except for cacao nibs or chocolate, scraping down the sides, until very very smooth. You really want to go for quite awhile – 2 – 3 minutes at least. That’s key to getting the perfect texture.
  2. When it’s very smooth, let cool for a few minutes (if it has warmed at all) then add in cacao nibs or dark chocolate and pulse 4 – 5 times until well distributed but still chunky.
  3. Transfer to container of choice and eat with a spoon!
  4. Store in fridge for 4 – 5 days, or in freezer (my preference) for 6 months, eating spoonfuls when you get the urge!