An edible cookie dough safe to munch on for any occasion! This gluten-free, vegan raw cookie dough is made using chickpeas and oat flour making it extra satisfying. Sweetened with maple syrup and chocolate chips, you won't want to forget a few sprinkles to this delicious snack or dessert!
¼cupunsalted nut or seed butter of choice(we used unsalted sunflower seed butter)
¼cupoat flour(or blend rolled oats into a flour)
3-4tbsphoney or maple syrup(we used maple syrup)
¼cupdark chocolate chips(non-dairy as needed)
2tbspsprinkles of choice
Wash your hands thoroughly with soap and warm water.
Add all ingredients except for chocolate chips and sprinkles to the base of a food processor or blender. Process until a thick, smooth dough forms. Scrape down the sides as needed to incorporate all ingredients.
Taste and add additional sweetener if desired. Process again.
Transfer dough into a medium mixing bowl. Use a spatula to fold in the chocolate chips and sprinkles until well combined.
Refrigerate for at least 1 hour before enjoying.
Leftovers can be stored in air-tight container in the refrigerator for 4-5 days or in the freezer for about 1 month. Let frozen dough thaw in the refrigerator overnight before consuming.
*Add different mix-ins such as chocolate coated candies, peanut butter chips, shredded coconut, or white chocolate chips.