I always felt like I missed out on the whole cookie dough train. Everyone seems to go nuts for the raw biscuit batter and I just couldn't stomach it. Don't get me wrong, I have a sweet tooth, but cookie dough sweetness tends to be on a whole other level. I'd indulge in only the smallest portion and be left feeling a little on the queasy side, sugar-high and in need of some veggies.
But then I had an idea. Could I come up with something a little less sweet that I might actually enjoy? With the same great texture, but in some way more sophisticated? Today I bring you exactly that.
Vegan cookie dough is one of the easiest things to make, and this recipe is excellent as it caters for those living gluten-free, too. There are many variations on this recipe that I'd encourage you to play around with, but I love this one for the cacao nibs or very dark chocolate used. The bittersweet, intense chocolatey hit offers rich indulgence that caters to more of an adult palate. Serve in slices, roll into balls or blend with icecream. The possibilities are endless.
YIELDS
12 Slices
PREP TIME
COOK TIME
TOTAL TIME
- 2 tablespoons grapeseed oil
- 3 tablespoons agave syrup
- 2 teaspoons vanilla extract
- 1 tablespoon non-dairy milk
- 3/4 cup + 1 tablespoon gluten-free flour blend
- 3/4 cup ground almonds/almond flour
- 1/2 cup cacao nibs/ 90% dark chocolate
- 1/4 teaspoon salt
- 1/4 teaspoon almond extract
- 1/4 cup dark brown sugar
Directions
1. In a medium bowl, combine oil, agave, vanilla and almond extracts and brown sugar.
2. Add in 3/4 cup gluten-free flour and the ground almonds. Start to form the mixture into a ball. Add in an extra 1-2 Tablespoons of flour if required, but remember that dough will solidify during refrigeration.
3. Stir in the cacao nibs/dark chocolate (I like to use 50/50), roll into a large dough ball and refrigerate for 15-20 minutes.
4. At this point, you can roll into small balls and place back in the fridge, otherwise press onto a small, square brownie pan lined with baking paper and place back in the fridge for another 15/20 minutes.
5. Slice into small squares and serve or store in an air-tight container in the fridge for up to a week. Or, freeze for a month.
2. Add in 3/4 cup gluten-free flour and the ground almonds. Start to form the mixture into a ball. Add in an extra 1-2 Tablespoons of flour if required, but remember that dough will solidify during refrigeration.
3. Stir in the cacao nibs/dark chocolate (I like to use 50/50), roll into a large dough ball and refrigerate for 15-20 minutes.
4. At this point, you can roll into small balls and place back in the fridge, otherwise press onto a small, square brownie pan lined with baking paper and place back in the fridge for another 15/20 minutes.
5. Slice into small squares and serve or store in an air-tight container in the fridge for up to a week. Or, freeze for a month.
Also by Kat: Gluten-Free Vegan Dark Chocolate & Sea Salt Flapjacks
Related: Healthy Banana Chocolate Chip Cookies
Raw Vegan Chocolate Almond Cookies
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Photos: Kat Kennedy
