Edible cookie dough is all the rage lately. And this is a trend we can fully support.
Because who hasn’t eaten Tollhouse cookie dough straight from the package before?
Of course, we had to put our own Ora spin on it. This cookie dough recipe is vegan, gluten free, dairy free, and delicious, without the risk of salmonella.
We used chickpeas as the base for an added kick of protein and smooth, creamy texture of cookie dough that can compete with grandma’s recipe. The rest of the ingredients are your usual cookie dough suspects, except we opted for agave syrup over sugar for a lower glycemic touch of sweetness. You may have noticed we added baking powder to a raw recipe. This is optional but it adds that authentic cookie dough taste.
Last but not least, we added in our latest and greatest product: Aloe Gorgeous.
Aloe Gorgeous is a vegan collagen-boosting powder, that provides your body with all the essential nutrients to more efficiently produce your own collagen. Think of it as DIY collagen where no animals were harmed in the making.
- DIY Collagen
This recipe contains Aloe Gorgeous, a vegan collagen-booster.
We formulated this powder with all of the essential nutrients your body requires to make its own collagen! Foundational elements such as amino acids from pea protein, organic vitamin C from acerola cherry, silica from bamboo, and pure aloe vera powder.
The combination of these aid your body’s natural collagen synthesis process. So hello, joint support and luscious hair and nails.
Chickpeas are a staple in our plant-based pantries.
Not only are they an amazing source of plant-based protein, with 3 grams in just 1-ounce serving, but they are filled with other essential nutrients. Chickpeas contain minerals such as folate, iron, phosphorus, copper, and manganese.
Not to mention their fiber content, paired with the protein content, will make you feel extra full and satiated after eating these delicious and versatile legumes.
- ½ cup chickpeas (skins removed)
- 1 cup almond flour
- 2 scoops vegan collagen-boosting powder
- ¼ cup agave syrup
- ¼ cup tahini
- ½ teaspoon sea salt
- ½ teaspoon baking powder
- ½ teaspoon vanilla extract
- vegan chocolate chips
- Total Fat6 g
- Carbs15 g
- Dietary Fiber3 g
- Sugars8 g
- Protein4 g
- Start by removing the skins from the chickpeas. (This will give you a smoother, creamier cookie dough-like texture.)
- Combine all ingredients, aside from the chocolate chips, in a food processor.
- Blend until a creamy, uniform mixture is formed.
Transport the dough mixture to a bowl and stir in the vegan chocolate chips by hand. (We used our favorites from Hu Kitchen!)
- Roll into 10 even balls.
- Freeze for 20-30 minutes until they harden up.
- Devour 3 or 4 then hide the rest from yourself because they are addicting. You’ve been warned.
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