This edible cookie dough is my new best friend, especially since it's guilt-free! Watch us make this recipe LIVE at our Free Plant-Based Cooking Class!
What you need:
½ tsp salt (optional)
½ tsp vanilla extract (or vanilla bean paste)
10 oz almond flour
2 oz vegan dark chocolate chips (keto-friendly)
Try it yourself:
In my robot chef or with a hand mixer, place vegan butter, monkfruit, salt and vanilla into mixing bowl and mix 20 sec.
Add almond flour and mix 20 sec. Scrape down sides of mixing bowl with spatula and mix a further 20 sec.
Add chocolate chips and mix until evenly combined. Scoop mixture into balls with an ice cream scoop, and refrigerate for 30 minutes before serving or freezing. Keep fat bombs refrigerated up to one week or frozen up to one month. Optional: place onto a cookie sheet and bake for 10 minutes (350°F)
Made w/❤️ @Cheryl.tv
Thanks to my robot chef for this awesome recipe, schedule a free demo here. If you try this recipe, like, comment, or post a photo below. 💚 We love hearing your feedback and seeing your photos:) 📸Tag us on social @VeginnerCooking and we will repost!
Looking forward to chatting with you at our next live cook-along! Invite anyone who wants to eat healthier or learn some delicious plant-based meals.👩🍳 To get a reminder before we go live, RSVP here. I give away a free pair of "Inspiration Earrings" ✨ at every class!
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