These are super delicious and easy to make as well as being high in protein and low in sugar. They keep in the fridge for a couple weeks which makes them the perfect snack no the go.
An easy nourishing treat for those cookie dough lovers out there. Everytime I made cookies I end up eating majority of the mixture before they’re in the oven. Say hello to a healthy alternative that will fix those cookie dough cravings!
I say nut butter in the recipe because any type would work! I used a crunchy peanut butter the first time I made these and almond butter the second and both were equally delicious.
I use coconut sugar in this recipe but any sugar would work. You just need some sort of sweetener. if you were going to use a syrup unfortunately the consistency wouldn’t be the same.
Any plant based milk would do the trick. I prefer to use soy milk in my baking and raw slices because of its taste and consistency.
1 can chickpeas
1 cup almond flour
1/3 cup coconut flour
1/4 cup nut butter
1/4 cup soy milk
1/3 cup coconut sugar
Block of chocolate for the topping
Blend the chickpeas then transfer into a large bowl.
Add the almond flour, coconut flour, coconut sugar and nut butter and mix together.
Add the soy milk and chocolate chips and stir through.
Place in the fridge to set and melt a block of vegan chocolate in a bowl above a small pot of simmering water.
Place on top of the cookie dough and put back in the fridge to set for around 1 hour.
Slice into pieces and try not to eat them all yourself
Have fun and Enjoy