This vegan cookie dough is the perfect treat for when you are craving the buttery deliciousness of chocolate chip cookie dough, but want to eat something reasonably healthy at the same time. It’s gluten, dairy and refined sugar free, as well as vegan and paleo – but most importantly: it’s super delicious.
This recipe is part of the “How To’s” post series, where I share my go-to baking tips and tricks, as well as super simple recipes for which I don’t know into which category to place them. (Oops?) You can find all the posts in the series here or in the recipe index under “How To’s”.
Can we get one thing out of the way?
My paleo & vegan caramel sauce isn’t actual caramel sauce. And almond milk isn’t actual milk. And my raw vegan raspberry cheesecake isn’t actually a cheesecake. And nice cream isn’t actually ice cream.
I know. We all know this. We, as in: we healthy and allergy friendly food bloggers and foodies. So leaving outraged comments about us somehow lying to you, dear reader… well, doesn’t really accomplish much, now does it?
Each health journey has it’s restrictions. It’s just the way it is. But my aim here, through The Loopy Whisk, is to make things at least a bit easier – by way of yummy recipes. Because, no, my healthy caramel sauce won’t taste exactly like “normal” caramel sauce. It’s different. Does that make it somehow worse? Less tasty? Less enjoyable? I don’t think so. (It’s actually downright delicious, if I do say so myself. And it’s sooo much closer to caramel than any date paste can ever aspire to be.)
So when I now introduce you to this healthy vegan chocolate chip cookie dough – can we just skip the outraged comments about how “this isn’t REAL cookie dough”? Please? Pretty please? With a cherry on top? (The cherry would be “real” if that helps.)
Now, who loves cookie dough? How about chocolate chip cookie dough? Yes? Then this gluten free vegan chocolate chip cookie dough recipe is for you. The recipe couldn’t be simpler – all you need is 5 ingredients and 2 minutes… and the result is a whole lot of deliciousness.
This vegan cookie dough is made from a mix of finely ground almonds, ground gluten free oats, coconut oil, maple syrup and (of course) a generous amount of chopped dark chocolate (dark chocolate chips totally work, too).
It doesn’t taste 100% like cookie dough – but it comes pretty darn close.
It’s quite almondy (<— totally a word) so if you’re not a fan of almonds, you can sub in ground hazelnuts, peanuts or any other nutty yumminess that strikes your fancy. Similarly, you can use dates rather than maple syrup to sweeten the vegan cookie dough, which will make it softer and stickier, which is can never be a bad thing with cookie dough.
While it might not be an exact replica of that buttery crumbly deliciousness known as raw cookie dough, this gluten free vegan cookie dough comes surprisingly close given that it contains no flour, no gluten, no dairy products, and no refined sugars.
And that’s the magic of healthy, allergy friendly cooking and baking, isn’t it? It’s craving something decadent that would quite probably wreak havoc on your body, and using your ingenuity to re-create that decadence with healthy, wholesome ingredients. And to anyone who dares to look down on our creations: you’re missing out. Too bad. Oh, you want a bite of this super duper delicious healthy gluten free vegan cookie dough? Hmm…
Psst, want to know a secret? Please say yes. You see, while this vegan cookie dough is absolutely delicious on its own (you + this cookie dough + spoon = best thing ever… although fingers work too), it’s even better in a healthy salted caramel cookie dough ice cream sundae. (Coming soon!)
Gluten Free Vegan Chocolate Chip Cookie Dough (Gluten & Dairy Free, Vegan, Paleo)
- 1/2 cup finely ground almonds
- 1/8 cup coconut oil
- 1/8 cup maple syrup
- 1/4 cup finely ground gluten free oats
- 1/3 cup 1.8oz chopped dairy and sugar free dark chocolate (Note 1)
In a bowl, mix all the ingredients together until you get a homogeneous, slightly sticky mixture.
If you want the cookie dough to firm up, refrigerate it for about 1/2 hour.
To serve, roll into balls to have as a bite-size sweet snack, or use as part of another dessert.
The vegan cookie dough keeps well in the fridge for about a week, or in the freezer for 3 - 4 weeks (but I give it a day).
Note 1: If refined sugar isn't a concern, just use your favourite dark chocolate. Alternatively, you can use the chocolate shell part of this recipe to make your own!
Looking for more healthy desserts? Look no further!