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Obsessed With Cookie Dough? This Version Is Egg-Free So You Can Eat As Much As Your Heart Desires

And that's gonna be A LOT.

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Healthier Edible "Cookie Dough" 4 Ways

Servings: 6-8
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Servings: 6-8

Double Chocolate Edible “Cookie Dough”

INGREDIENTS

2 cups cashews

2 tablespoons coconut oil

2 tablespoons agave

½ cup melted chocolate

¼ cup almond flour

⅓ cup chocolate chips

PREPARATION

1. Soak cashews in boiling water for two hours.

2. Drain the cashews and blend in a food processor for 30 seconds. Pour in coconut oil and agave, and chocolate, and continue to blend for 1 minute.

3. Scrape down sides and add in almond flour. Blend until smooth, approximately 2-5 minutes.

4. Remove from food processor and transfer to a food storage container and stir in chocolate chips.

5. Store in an airtight container in the refrigerator.

6. Enjoy!

Peanut Butter Edible “Cookie Dough”

INGREDIENTS

2 cups cashews

3 tablespoons agave

2 tablespoons coconut oil

¼ cup almond flour

⅓ cup natural peanut butter

PREPARATION

1. Soak cashews in boiling water for two hours.

2. Drain the cashews and blend in a food processor for 30 seconds. Pour in coconut oil and agave and blend for 1 minute.

3. Scrape down sides and add in almond flour and peanut butter. Blend until smooth, approximately 2-5 minutes.

4. Remove the mixture from the food processor and transfer to a food storage container.

5. Store in an airtight container in the refrigerator.

6. Enjoy!

Chocolate Chip Edible “cookie Dough”

INGREDIENTS

2 cups cashews

2 tablespoons coconut oil

3 tablespoons agave

¼ cup almond flour

½ cup chocolate chips

PREPARATION

1. Soak cashews in boiling water for two hours.

2. Drain the cashews and blend in a food processor for 30 seconds. Pour in coconut oil and agave and blend for 1 minute.

3. Scrape down sides and add in almond flour. Blend until smooth, approximately 2-5 minutes.

4. Remove the mixture from the food processor and transfer to a food storage container and stir in chocolate chips.

5. Store in an airtight container in the refrigerator.

6. Enjoy!

Cinnamon Swirl Edible “Cookie Dough”

INGREDIENTS

2 cups cashews

4 tablespoons agave, divided

2 tablespoons coconut oil

1 teaspoon vanilla extract

¼ cup almond flour

1½ teaspoons cinnamon

PREPARATION

1. Soak cashews in boiling water for two hours.

Drain the cashews and blend in a food processor for 30 seconds. Pour in coconut oil and 3 tablespoons of agave and blend for 1 minute.

Scrape down sides and add in almond flour. Blend until smooth, approximately 2-5 minutes.

Remove the mixture from the food processor and transfer to a food storage container.

In a small bowl, mix cinnamon and remaining agave until cinnamon is fully incorporated.

Pour cinnamon mixture over dough and swirl around with a toothpick, knife, or skewer, then lightly stir with a spatula to distribute the cinnamon swirl.

Store in an airtight container in the refrigerator.

Enjoy!

Inspired by the recipes here and here