Vegan Chocolate Chip Cookie Dough

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 10

Servings:

Calories: 236kcal

Honestly, who doesn't love to sneak a big spoonful of cookie dough when you are baking cookies? Learn how to make the most delicious whole food plant-based chocolate chip cookie dough recipe that you can use three different ways to achieve chocolate chip bliss!

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Equipment

Ingredients

14 ounces chick peas cooked, drained and rinsed
1 cup deglet dates or medjool dates
½ cup peanut butter
2 tbsp nutritional yeast
2 tsp vanilla extract
½ cup unsweetened chocolate chips vegan

Instructions

Add all ingredients except for the chocolate chips and blend until well mixed stopping the food processor and scraping down the sides at least a couple times.
Add the mixture to a bowl and stir in the chocolate chips.
Place mixture in an airtight container and store in the fridge for up to a week.

Making Cookies with Dough

Roll into balls and place onto a parchment lined baking tray pressing each ball flat before baking.
Bake for 25 minutes on 350°F.
Store in an airtight container in the fridge.

Making Bars with Dough

Press mixture into a parchment lined 8x8 inch brownie pan and bake for 35 minutes on 350°F.
Cut into bars once cooled.
Store in an airtight container in the fridge.

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Nutrition