Share a little joy with homemade vegan cookies! Each of these recipes is packed withsuperfoodsthat will not only add flavor but will also boost the nutritional value. Plus, without raw eggs, the dough is perfectly safe to taste before baking.
Cashew and Almond Vegan Cookie Dough Recipe
Ingredients:
2 cups of rawcashews1 cup of rawalmonds2 cups of pitteddates¼ cup ofcacao nibs¼ cup ofshredded coconut(optional)2 Tbs. ofchia seeds1 Tbs. ofcacao powder2 tsp. ofvanilla½ tsp. ofsea salt¼ tsp. ofcinnamon
2 cups of rawcashews
1 cup of rawalmonds
2 cups of pitteddates
¼ cup ofcacao nibs
¼ cup ofshredded coconut(optional)
2 Tbs. ofchia seeds
1 Tbs. ofcacao powder
2 tsp. ofvanilla
½ tsp. ofsea salt
¼ tsp. ofcinnamon
Instructions:
Soak the dates in a bowl of water for approximately 30 minutes until soft.
Combine the chia seeds, cinnamon, cocoa, dates and vanilla in a blender or food processor and puree.
Add the cocoa nibs and coconut and blend a few seconds more.
Spoon the dough and spread evenly on a parchment-covered cookie sheet.
Freeze the dough for approximately 30 minutes.
Cut into squares or roll into balls.
Serve and enjoy.
Chocolate Chip Vegan Cookie Dough Recipe
Ingredients:
2 cups offlour1 cup of brownsugar1 cup ofvegan chocolate chips½ cup ofcoconut oil¼ cup of almond milk1 Tbs. ofvanilla1 tsp. ofbaking soda1 tsp. ofbaking powder
2 cups offlour
1 cup of brownsugar
1 cup ofvegan chocolate chips
½ cup ofcoconut oil
¼ cup of almond milk
1 Tbs. ofvanilla
1 tsp. ofbaking soda
1 tsp. ofbaking powder
Instructions:
Combine and thoroughly cream the coconut oil and brown sugar together.
Add the milk and vanilla.
Combine the dry ingredients in a separate bowl.
Gradually add the dry ingredients to the wet ingredients to make a crumbly dough.
Fold in the chocolate chips.
Roll the dough into tablespoon-sized balls.
Place the balls on an ungreased cookie sheet and flatten slightly.
Bake the cookies at 350 degrees Fahrenheit for seven to 10 minutes.
Allow to cool and serve.
Enjoy!
Store uneaten cookies in a covered container.
Vegan Cookie Dough Recipe for Peanut Butter Lovers
Ingredients:
1 cup of chunky, saltedpeanut butter1 cup and 1 Tbs. ofcoconut or almond flour1 cup ofcoconut sugar1 large banana, mashed
1 cup of chunky, saltedpeanut butter
1 cup and 1 Tbs. ofcoconut or almond flour
1 cup ofcoconut sugar
1 large banana, mashed
Instructions:
Put the peanut butter into a large bowl to soften at room temperature.
Stir the peanut butter well.
Add the banana and sugar, and mix well.
Add the flour little by little.
Put spoonfuls of the dough onto a greased cookie sheet.
Bake for 20 minutes at 350 degrees Fahrenheit.
Remove cookies from oven and serve when cool.
Enjoy.
Gingerbread Vegan Cookie Dough Recipe
Ingredients:
2½ cups offlour½ cup of vegan butter½ cup ofsugar½ cup of un-sulfuredmolasses1 flax “egg” (1 Tbs. offlax mealcombined with 2 Tbs. of water)¾ tsp. ofginger¾ tsp. ofcinnamon½ tsp. of groundcloves¼ tsp. ofsea salt¼ tsp. ofbaking soda
2½ cups offlour
½ cup of vegan butter
½ cup ofsugar
½ cup of un-sulfuredmolasses
1 flax “egg” (1 Tbs. offlax mealcombined with 2 Tbs. of water)
¾ tsp. ofginger
¾ tsp. ofcinnamon
½ tsp. of groundcloves
¼ tsp. ofsea salt
¼ tsp. ofbaking soda
Instructions:
Combine the butter, sugar and molasses in a bowl and cream with a mixer.
Add the flax egg, spices, salt and baking soda and mix well.
Add ½ cup of flour at a time and blend.
Continue adding flour and blending until the dough is firm.
Roll the dough on a floured flat surface until approximately ¼ inch thick.
Cut the dough as desired and placed on a parchment-covered cookie sheet.
Freeze for five minutes.
Bake at 350 degrees Fahrenheit for six to seven minutes.
Cool and enjoy.
