This edible cookie dough is my new best friend, especially since it's guilt-free! Watch us make this recipe LIVE on 9/20/20 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
If you try this recipe, let me know what you think in the comments below:) 💚 We love hearing your feedback and seeing your photos! Tag us on social @VeginnerCooking and we will repost.📸 Recipe adapted from Thermomix® Join us live every week during our Free-Plant Based Cooking Class.👩🍳