Anybody who has baked cookies knows that one of the best parts of the whole process is licking the cookie dough bowl clean. Good news: Sophia of Veggies Don’t Bite dreamed up this awesome recipe that is a mix between cookie dough and baked cookies. It’s also plant-based, gluten-free and vegan, which means totally safe and yummy for those with food allergies. Get the recipe below and then hop on over to Veggies Don’t Bite for more great ideas!
Serves: Makes 25 two inch balls
1 flax eggs (1 tablespoons ground flaxseed plus 3 tablespoons water)
1 cup gluten free rolled oats
½ cup gluten free oat flour (or blend oats into oat flour)
½ cup tapioca flour
½ teaspoon baking soda
½ teaspoon Himalayan pink salt
¼ cup plus 2 tablespoons coconut butter
½ heaping cup date paste
2 tablespoons molasses
1 ½ teaspoons – 2 tablespoons almond milk or water
1 ½ teaspoons vanilla extract
1 cup vegan chocolate chips
Notes from the Chef:
To make this nut free, use a nut free milk in place of the almond milk. To make this coconut free, you can try subbing the coconut butter with oil or vegan butter but the consistency will be different, and it will not be an oil free recipe anymore. You can also sub in ½ cup dairy free yogurt or applesauce (or a combo of the two) to keep this oil free, however when I tried this it yielded more of a muffin type consistency rather than a dense cookie dough type ball. If you try this don’t use the milk.
1. Preheat oven to 350. Mix 2 tablespoons ground flaxseed with 6 tablespoons water to make flax eggs and set aside.
2. Mix together the oats, flours, baking soda, and salt and set aside.
3. Using a stand or hand mixer, beat together the coconut butter, date paste and molasses. Add 1 tablespoon milk, flax eggs and vanilla extract. Keep beating until everything is combined well.
4. Using the paddle attachment on your stand mixer, or a spoon, add in dry ingredients and mix. Add more milk if needed. You want it the consistency of soft play dough. Add chocolate chips. Mix until just combined.
5. Using your palms, roll into dense smooth balls and put on parchment lined cookie sheets. These don’t settle down when cooking. You can also just use a spoon to drop spoonfuls, but they won’t be as dense when baked.
6. Bake at 350 for 11-13 minutes or until they begin to brown. Cookie balls will harden a bit more as they cool. You don’t want to over bake them or they won’t get that partially raw middle.
What are your thoughts on this recipe? What other vegan and gluten-free desserts do you make? Share your thoughts below!
Sophia DeSantis is the author of Veggies Don’t Bite, a vegan, gluten free and refined sugar free food blog targeted to all types of eaters. She is the mom of two beautiful boys and wife to an amazing husband. Her and her family live a vegan, gluten free and refined sugar free life 90% of the time because she believes that the stress of having to be perfect shouldn’t overpower the benefits that their healthy lifestyle brings. Through her website, she hopes to reach anybody interested in making a positive health change in their life.