There comes a time in everyone's life where you decide to make a whole bowl of cookie dough simply for the sole purpose of eating it. I've been there and done that many times, but this time I decided to make the cookie dough a little more...healthy. Instead of wheat flour, I used oat flour and instead of butter I used ground up cashews and a little bit of coconut oil. The sweetness comes from sucanat (or evaporated cane juice) but you could also use coconut sugar, which tastes wonderfully caramel-y and complements cookie dough very well. The key to the cookie dough flavor is vanilla extract; if you can find a really good quality vanilla I promise it will make all the difference. You could also use vanilla beans which are extremely vanilla tasting! I grind the flour in a high-speed blender, but if you have a good quality food processor, it will work just as well.
I was amazed how accurate it tasted to regular cookie dough! The ground-up oats and cashews give it a great dough-like texture and the coconut oil is pretty darn close to the texture of butter. You could also add in chopped walnuts, raisins, pumpkin seeds -- pretty much anything you would put in actual cookies.
1 cup rolled oats (ground into a flour)
1/2 cup raw cashews (ground into a flour)
1/3 cup sucanat or coconut sugar
1/4 cup coconut oil (solidified)
1/2 cup vanilla almond milk
3 tsp vanilla extract
1/4 tsp salt
1/3 cup vegan chocolate chips
First, grind oats and cashews in a high-speed blender or food processor. Put aside in a bowl. In another bowl, cream together sugar and coconut oil. Add almond milk, vanilla extract and salt, and stir vigorously with a whisk. Add in flour mixture and stir until combined. Add in chocolate chips and other desired add-ins. Chill dough for a few hours, covered in plastic wrap. Portion out dough using a tablespoon and roll into a ball, a flat cookie shape or cut into rectangles (you decide!). Optional: dip each bite in melted chocolate. Store in a container in the freezer. Makes around 15-20 bites.
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