This delicious 5-minute vegan cookie dough recipe is edible raw (no baking necessary!), gluten free, dairy free, refined sugar free, and definitely a way to enjoy a healthy snack that's packed with protein...and have your cookies too!
Prep Time5 minutes
Total Time5 minutes
¾ cup raw cashews
2/3 cup gluten free rolled oats
1 scoop (1/4 cup) natural vegan vanilla protein powder of your choice
1/4 cup unsweetened almond milk
2 tablespoons pure maple syrup
3 tablespoons cashew butter
10 large pitted medjool dates
1/2 cup dark chocolate chips (dairy free) or chocolate chunks
Add the cashews, oats, and protein powder to a food processor and process on high for 30 seconds.
Add in the maple syrup, cashew butter, and pitted dates then process again on high for 1 minute.
While processing, pour the almond milk into the food processor through the top opening.
You may need to stop to scrape the sides of the food processor with a spatula intermittently while processing.
A dough consistency will begin to form and the dough will start to clump. You want to make sure the dough is mostly smooth with little to no chunks of date or cashews remaining.
Transfer cookie dough to a bowl and fold in the chocolate chips.
Store remaining cookie dough in a jar (or roll into small golf-ball sized balls) in the fridge for up to 1 week or in the freezer (as balls) for up to 2 months.
Cookie dough is meant to be enjoyed raw and not meant to baked as actual cookies!