Whenever I make cookies, I just can't help but eat way more of the dough than I should. Surely I'm not the only one? And who remembers their mum saying "don't eat too much or you'll get a stomachache" as a kid? Well, they had a point. Regular cookie dough usually has uncooked flour which isn't easy on the stomach, and could potentially be contaminated by bacteria (which cooking destroys.) So even though vegan cookie dough doesn't have eggs, it's best to avoid eating the regular kind uncooked.
With this recipe, I opted to use Almond and Coconut Flour. Not only can they both be safely eaten raw, they also lend a nice subtle flavour to this recipe. I LOVE chocolate so of course I had to make these double chocolate, too.
Date powder gives these a nice sweet flavour with a hint of caramel. If you don't have any on hand, well I definitely recommend getting some especially if you're into sugar-free desserts. (I buy the NOW brand on iHerb) But if you're not concerned about refined sugar, feel free to replace the date powder with coconut sugar.
There's also recipes for making your own date sugar. I find it to be a tedious process but if you don't mind the process, here's a recipe from another blog.
This is a rich, healthy dessert that you can indulge in without feeling guilty! Of course, you can bake these in the oven too (Just add in another 1/2 tsp of baking soda), but why would you want to? 😉
If you decide to make this recipe, please tag #revelinplants on Instagram cause I'd love to see the results! 🙂
In a large bowl, whisk together the dry ingredients (except chocolate) then add in the vanilla and coconut cream.
Fold in the chocolate. Feel free to either roll the dough into balls or store in a jar and spoon it out. The cookie dough should stay fresh in the fridge for about a week.
Ingredients
Directions
In a large bowl, whisk together the dry ingredients (except chocolate) then add in the vanilla and coconut cream.
Fold in the chocolate. Feel free to either roll the dough into balls or store in a jar and spoon it out. The cookie dough should stay fresh in the fridge for about a week.
