Ingredients
Directions 6 steps | 17 Minutes
Measure and prepare all ingredients. Heat treat the flour. Add the flour to a microwave-safe bowl and microwave for 30 seconds on full power and mix. Repeat the process for another 30 seconds. The temperature of the flour should reach 160°F.
In a large bowl, mix together the melted butter with the brown and white sugars. Mix until thoroughly combined. Add in the vanilla and mix until the mixture is lightened, about 3 minutes.
Add the flour slowly, mixing until combined. Stir in the almond milk until smooth, then fold in the cocoa nibs and raisins.
Freeze the dough for 10 minutes and then shape the dough into small balls.
Make the chocolate sauce by heating the chocolate and coconut oil in the microwave. Melt in 30 second intervals, stirring in between, until smooth and melted. Do not overheat.
Serve the vegan cookie dough in small bowls or dishes topped with chocolate sauce. Enjoy!
Notes:
This vegan cookie dough is created to be eaten raw and is not suitable for baking.
You can substitute flour for any nut flour you prefer. Fillings (cocoa nibs and raisins) can also be swapped for any of your favorite additions including nuts, dried fruits or chocolate chips.
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