1cupoat flourcan make by finely grinding some oats, or by buying oat flour
1 ½tablespoonsrefined coconut oil
2-3tablespoonsmaple syrup or agave nectar
1teaspoonvanilla extract or paste
½cupunsweetened almond butter
heavy pinch sea salt
½cupvegan chocolate chips
In your blender or food processor, blend the oats until fine and like oat flour. Remove and set aside.
Add in the coconut oil, maple syrup, vanilla extract, almond butter, sea salt and oat flour back into your food processor. Then pulse until all combine and a dough ball forms. Scrape down the side if needed.
Transfer to a bowl and fold in chocolate chips. You can use a spatula, or use your hands and mix it in. You might need to add a little more coconut oil if your mixture isn't coming together, or a little more oat flour if it isn't sturdy enough. This all depends on your kind of nut butter!
Taste and see if you need to add the extra maple syrup - I prefer the sweetness level at around 1 ½ to 2 tablespoons for the entire mixture!
Using a cookie scoop, scoop into balls. I got about 18 out of it using a 1 tablespoon scoop. You can eat immediately or store in the fridge.
How to store: Store edible cookie dough in an airtight container in the refrigerator for up to a week.How to freeze: Place edible cookie dough in an airtight container and store it in the freezer for up to 3 months. You can eat the cookie dough balls frozen, let them thaw in the fridge, or just let them sit at room temperature for 10 to 15 minutes.