I have been making vegan cookie dough for over two years, almost weekly. It’s my favorite recipe.

I found the recipe at Vegangela and modified it. You may use 3 tablespoons of agave instead of dates. I find dates don’t spike blood sugar and are just as tasty as agave. If you’d like to avoid the chocolate chips leave them out and roll the balls in Chatfield’s carob powder.

It literally takes me twenty minutes from setup to combining to cleaning up to make the balls if the dough doesn’t need to be refrigerated before hand rolling. It’s easy to have a healthy snack ready.

And the benefit of this recipe is from the coconut oil. My hair is soft and shiny and has grown like crazy. It wouldn’t grow a few years ago and then I added coconut oil to my diet. Another benefit is after rolling the balls, the oatmeal and coconut oil make my hands soft. Coconut oil is also heart healthy in small quantities, supports cognition, boosts energy levels, and reduces inflammation according to Dr. Axe.

Vegan Cookie Dough Recipe
1 cup oats, gluten free
1 banana, ripe
1/2 cup grated dry unsweetened coconut
3 Medjool dates, Del Real
2 Tbsp. coconut oil, Nature’s Way
1 tsp. vanilla extract
1/2 cup vegan chocolate chips, Enjoy Life-dark
10 whole walnuts, broken into pieces

Yield: 12 balls

Directions:
Measure oats, peel banana, take pits out of dates and put in a Vitamix blender with grated coconut, coconut oil, and vanilla extract. Use tamper while blender is on to scrape corners. Once blended transfer to a bowl and add chocolate chips and walnuts then mix. On a hot day, if the dough is too sticky put bowl in refrigerator for 10 minutes. Then take out bowl and hand roll dough into balls. Transfer balls into a container. I use a glass container with a plastic cover. Let them refrigerate for an hour then enjoy.

The cookie dough lasts me about four days if I’m the only one eating them. Try freezing them and then taking some to work or for after a hike. I hope you enjoy them as much as I do. They’re Amazeballs!

Happy Vegan!

Recipe from blog of melissacrismon.com

Copyright 2020 Melissa Crismon