Healthy-ish Edible Cookie Dough
Makes about 1 1/2 cups edible cookie dough
Ingredients
- 3/4 cup almonds
- 3/4 cup rolled oats
- 1/4 cup maple syrup (coconut sugar if I have), plus more if needed
- 3 tbsp coconut oil, melted
- 2 tbsp nut butter
- 2 tsp vanilla extract (or 1 1/2 teaspoons vanilla, 1/2 teaspoon almond)
- Pinch of sea salt
- 1/3 cup chocolate chips/chunks
Substitutes
- Almonds—> use almond flour if you have it! Raw, roasted, salted, any kind of almond works. Or, use your favorite nut. Anything goes!
- Rolled oats—> you can use all nuts or almond flour if you don’t have oats.
- Maple syrup—> coconut sugar, honey, or brown sugar.
- Coconut oil—> use 1/4 cup nut butter and omit the coconut oil entirely.
- Nut butter—> absolutely any nut or seed butter works!
- Vanilla extract—> 1 teaspoon almond extract, or go chocolate by adding 3 tablespoons cocoa powder.
- Sea salt—> any salt works.
- Chocolate chips—> any chocolate works! If you have a bar, chop it up and use that. No chocolate? Make it an oatmeal raisin situation by adding 1/4 teaspoon cinnamon and 1/3 cup raisins.
Instructions
- Place 3/4 cup almonds and 3/4 cup oats in a blender and blend until finely ground.
- Add 1/4 cup maple syrup, 3 tablespoons melted coconut oil, 2 tablespoons nut butter, 2 teaspoons vanilla extract, and a pinch of sea salt and blend until combined.
- Add 1/3 cup chocolate chips and pulse to combine (or simply stir in).
- Transfer to a small Tupperware and refrigerate. The cookie dough will get better as it chills! Roll into balls and freeze, or keep in the refrigerator for up to 5 days.