So in case you are wondering, I’m not a vegan.

I definitely do eat my share of organic eggs and grass-fed meats & dairy. But I absolutely love throwing some vegan recipes into the mix every once in awhile… Especially when its a recipe that involves a cookie dough I can save and still eat raw the day after:)

Maybe you love cookie dough too and end up eating more than you bake? If so, you will love this. The dough is sooo good! Keep as much as your heart desires to eat as dough since there are no eggs or butter used.

The main ingredients in these cookies are coconut oil and spelt flour.

Coconut oil is fantastic to get into your body everyday and one of the most beneficial fats to consume. It’s far superior to olive oil when it comes to baking because it can take the heat. Olive oil begins to oxidize and go rancid when heated above 200 degrees so it’s best to consume it raw. I cook about everything in coconut oil, even my morning eggs… trust me, just try it.

Spelt flour is an ancient grain that is more easily digested than wheat and is often tolerated by those with gluten sensitivity. It’s also high in fiber. Spelt is not a gluten free food so if you have an allergy you may want to try it first or use a gluten free flour.

Vegan Chocolate Chip Cookie Dough

Ingredients
½ cup coconut butter (or coconut oil)- melt lightly if needed to liquid form
1 cup coconut sugar or xylitol (I used about 3/4 coconut sugar and 1/4 xylitol)
¼ cup almond milk
1 tablespoon vanilla extract
1 full cup plus 3/4 cup spelt flour- (feel free to use half whole wheat flour)
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon sea salt
3/4-1 cup chocolate chips (vegan if you like)

Recipe
Pre-heat oven to 350 degrees.
Cream together coconut butter or oil & sugar, then add the almond milk & vanilla. The mixture will be more liquidy.
In a separate bowl mix the flour, baking soda, baking powder and sea salt.
Combine the wet & dry ingredients (crumbly is OK), then fold in the chocolate chips & any other mix-ins of your choosing.
Go ahead… indulge in some cookie dough or set aside some for a sweet treat later.
Roll into balls using a TBSP & place them on an ungreased cookie sheet (baking mat or parchment paper will work too).
Flatten them out a little with your hand.
Bake for 8-10 minutes.

Carefully slide them onto a cooling rack. Once cool they won’t crumble as easily as when they are warm.

Grab some almond milk and enjoy!

xo,