[Recipe] : Raw Vegan Cookie Dough


No explanation really needed for this healthy snack or cure to a sweet tooth. These no-bake chocolate chip cookies can be so versatile – add any nuts, seeds, or fruit that you like & they are ALWAYS delicious!


Makes 15 1-inch (2.5 cm) balls, or 10 large cookies


1 cup (100 g) gluten-free oats
10 Medjool dates, pits removed
1 cup (240 g) macadamia nut butter
1 teaspoon ground vanilla beans
2 tablespoons water
½ cup (80 g) raw chocolate chunks


Blend the oats in a food processor until they are coarsely ground. This takes about 2 minutes.
Add the dates, macadamia nut butter, vanilla, and water. Pulse until a dough starts to form, 2 to 3 minutes.
Fold the chocolate chunks into the dough, or use them in the next step to coat the outside of the balls.
Roll the dough into bite-size balls. If you’re covering them with choco­late chips, roll the balls around on a plate of chocolate chips and then gently press the chips in.
At this point I just pressed them down with the palm of my hand so they became cookies. Simple.
Place the balls on a parchment-lined baking sheet. Stick the baking sheet into the fridge so that the balls can firm up, about 30 minutes.
Store the cookie dough balls in the refrigerator for up to 2 weeks, or in the freezer for up to 6 months.

Note: If you want to bump up the protein in this recipe, add 2 tablespoons of chia seeds, hemp seeds, or leftover nut milk pulp.

Recipe from DIY Nut Milks, Nut Butters & More: From Almonds to Walnuts

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