Raw Peanut Butter Chocolate Chip Cookie Dough (vegan)
Servings 12 1.5" balls
This raw vegan peanut butter cookie dough only has 4 ingredients and it so quick, easy and delicious! It’s also grain-free, gluten-free, and dairy-free.
Ingredients
- 3/4 cup (192 grams) natural peanut butter
- 2 tablespoons (40 grams) honey (agave for vegan)
- 70 grams almond flour
- 6 tablespoons mini semi-sweet chocolate chips if dairy-free, use Enjoy Life Chocolate Chips
- pinch salt if your peanut butter is unsalted
Instructions
- Mix everything together and roll into 12 1.5" balls.
- If it seems crumbly, let it sit for 10 minutes. If it doesn't seem doughy enough, add a teaspoon of water at a time until you like the consistency.
- Store in an airtight container at room temperature for up to one week.
Notes
- I haven't tried these with commercial peanut butter (Skippy, Jif, etc.) but I'm assuming that they would not work.
- I used honey in these but agave would also work for a vegan version. Maple syrup also might work, but I'm thinking you might have to add a little extra almond flour.
- 70 grams almond flour is about 2/3 cup but it's really better to weigh almond flour as most brands are different.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
Nutrition
Calories: 183kcalCarbohydrates: 12gProtein: 5gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 0.4mgSodium: 4mgPotassium: 134mgFiber: 2gSugar: 7gVitamin A: 4IUVitamin C: 0.02mgCalcium: 25mgIron: 1mgNet Carbs: 10
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