Healthy Cookie Dough
This cookie dough is vegan, low FODMAP, and made with no chickpeas!
Ingredients
- ½ cup creamy or drippy peanut butter
- ¼ cup melted coconut oil room temp so it doesn't curdle with syrup!
- ¼ cup maple syrup
- 1 scoop vanilla protein powder
- ¾ cup oat flour
- ½ cup almond flour
- 2 tsp vanilla extract
- ½ cup dark chocolate make sure it is low FODMAP friendly if needed!
- 1 pinch salt optional!
Instructions
- Combine the peanut butter, maple syrup, vanilla extract, and coconut oil. Stir until smooth.
- Next, add all the dry ingredients and mix well with a spatula before adding the chopped chocolate!
- ENJOY! Store in a pint-sized mason jar or airtight container. It will last about 2 weeks in the fridge. Before serving, let it sit out on the counter for that ooey dough-like texture.
Notes
* A low FODMAP serving is 2 tablespoons!