One of the greatest things about baking chocolate chip cookies is indulging on the sweet, chocolaty, raw cookie dough. When I used to make cookies with chicken eggs, I was not allowed to eat the dough because my mother did not want me getting salmonella. However, now that I make vegan cookies, I can fulfill my childhood dream of eating heaps full of raw cookie dough because the batter does not contain any animal products, specifically eggs. Even still, the combination of white sugar, white flour, and tons of vegan margarine only allow me to eat so much before I get a sugar rush and feel sick. 

I decided to come up with this healthy cookie dough crumble recipe so I could indulge in the chocolate chip goodness without the unhappy feeling afterward. This recipe is a perfect adaptation of traditional cookie dough, but is also healthy, full of protein, gluten-free, refined-sugar free, and full of flavor! I love putting it on top of my morning smoothies, ice cream, or even eating it by the spoonful. 

INGREDIENTS (Yields about 3 cups)

• 1 Cup almond flour*

• 1 Cup gluten-free oat flour*

• 1/2 Cup roughly chopped pecans

• 1/2 Cup unsweetened, palm-oil-free peanut butter

• 2 Tbsp. room temperature coconut oil

• 2 Tbsp. maple syrup or agave syrup

• 1 Tsp. Vanilla extract

• 1 Tsp. Coconut Sugar

• 1/3 Cup dairy-free chocolate chips

*If you cannot find these at the grocery store, you can easily make them at home by adding the ingredients (whole almonds and oats) into a food processor, and processing until a fine powder is achieved.

INSTRUCTIONS

1. In a bowl, mix the peanut butter, maple syrup (or agave), coconut sugar, coconut oil, and vanilla extract until fully combined, and no lumps remain.  

2. In a separate bowl, mix the almond and gluten-free oat flour together.

3. Optional step: lightly toast the flour mixture in an oven or convection oven until golden brown and fragrant. This step is optional but adds additional flavor.

4. Optional step: lightly toast the chopped pecans in an oven or convection oven until golden brown and fragrant. This step is optional but adds additional flavor.

5. Add the flour mixture into the wet ingredient mixture, and thoroughly mix.

6. Add in the remaining ingredients into the bowl, mix, and enjoy! The texture should be somewhat crumbly, which is normal. Eat immediately, or store in an air-tight container for up to two weeks.