Updated: May 2, 2019
If you don't know already, vegan cookies are my weakness. That sounds super basic, but for someone who doesn't have a sweet tooth, a good vegan cookie obsession is rare. Along with the vegan cookie obsession also comes a vegan cookie dough obsession. Ugh, like I need another thing to add to the list. I definitely attribute my healthy-ness to the fact that I'd take a big bag of salted trail mix over a stack of cake any day. But if it's a vegan/gluten-free cookie, the odds are against me.
But sometimes you don't have a cookie and you don't want to eat the store-bought dough because it's a load of garbage. This is where my edible vegan & gluten-free cookie dough comes in! I used Lakanto's Maple flavored Monk Fruit syrup instead of maple syrup to lower the glycemic index and prevent inflammation, but feel free to use whatever you have on hand. When the cookie dough urge hits, it hits. I'm a judgment free household.
Guilt-Free Vegan & Gluten Free Cookie Dough (serves 1-2 depending on the time of month)
2/3 cup almond flour
1 heaping tbsp 72% or greater dark chocolate chips
1/2 tsp coconut sugar
1/4 tsp vanilla
2 tbsp almond milk
1/2 tbsp monk fruit syrup (or raw maple syrup, or honey — use ISATALES15 for 15% off Lakanto brand)
pinch of cinnamon
1. Add all ingredients aside from the chocolate chips into a large mixing bowl & combine.
2. Fold in chocolate chips. Add in more coconut sugar as needed.
3. Voila! Noms.
All this being said, this is a cookie dough recipe. I haven't tried to bake this one, and I honestly don't think it would turn out too well because there is nothing to keep it together when heated, so it would likely just melt in the oven and burn to a crisp. If you're looking for a vegan cookie recipe, trek on over here.