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    COOKIE DOUGH-NUT

    COOKIE DOUGH-NUT

    Vegan|Paleo|PeanutFree

    Ingredients

    Paleo/Vegan Cookie Dough:

    • ½ cup creamy nut butter we like cashew butter the best!
    • 3 tablespoons maple syrup
    • ½ teaspoon sea salt
    • 1 teaspoon vanilla
    • 4 tablespoons coconut flour
    • 4 tablespoons dark chocolate finely chopped

    Chocolate Coating:

    • ½ cup dark chocolate melted

    Instructions

    For the Cookie Dough:

    • In medium sized bowl, mix together nut butter and maple syrup. It will thicken a bit.
    • Add in rest of ingredients and mix again with rubber spatula or wooden spoon until a very thick, uniform dough is made.
    • Separate into eight pieces and roll each into a ball, then squish it flat.
    • Poke a hole in the center and shape it into a “mini donut” shape.
    • Place in freezer for 10 minutes.

    For the Chocolate Coating:

    • Remove from freezer and dip each one into the melted chocolate, shake off excess and let set up. Enjoy!

    Notes

    Level: Easy

    Tagalongs

    Tagalongs

    Vegan|Paleo|GF

    Ingredients

    Ingredients:

    • ¼ cup almond flour
    • 2 tablespoons coconut flour
    • 1 tablespoon arrowroot flour
    •  teaspoon baking soda
    • 1 ½ tablespoons non dairy milk
    • 1 tablespoon coconut oil melted
    • 1 tablespoon maple syrup

    Filling Ingredients:

    • ¼ cup creamy peanut butter or any other creamy nut butter for paleo option
    • 2 tablespoons maple syrup
    • Pinch of salt

    Extra Ingredients:

    • ¼ cup melted dark chocolate

    Instructions

    Instructions:

    • Preheat oven to 350℉.
    • In a small bowl, whisk together all dry ingredients.
    • Add rest of ingredients and mix together with rubber spatula.
    • A thick dough will form, roll into an 8” cylinder and place in freezer for 15 minutes.
    • Cut the log into disks about ¼” thickness, then transfer the disks to a parchment lined cookie pan.
    • Bake for 10 minutes and let cool completely.

    Peanut Butter Filling Instructions:

    • In small bowl, use a rubber spatula and combine peanut butter, syrup and salt until it thickens.

    Assemble:

    • Spoon about 2 teaspoons worth of peanut butter on top of each cookie.
    • Place in fridge for at least 30 minutes to firm up.
    • Once firm, submerge each one in melted chocolate and shake off excess.
    • Place on parchment paper to set up. Enjoy!
    • Store in airtight container at room temperature for up to 5 days or in the freezer for up to a month. Thaw frozen cookies at room temperature for 5 minutes. Enjoy!

    Notes

    Level: Easy

    Coconut Banana Cookies

    Paleo/Vegan Coconut Banana Cookies

    Vegan|Paleo|GF

    Ingredients

    1 banana
    ¼ cup plus 1 tbsp shredded coconut
    1 tsp cinnamon 
    1.5 oz chopped chocolate
    2 tbsp sunflower seeds
    2 tbsp chopped dried cherries
    ⠀⠀⠀⠀⠀⠀⠀⠀⠀
    Instructions:
    -Mash banana, add coconut and cinnamon

    -Fold in rest of ingredients

    -Scoop into 8 mounds and flatten into cookie shapes.

    -Bake at 350 for 10 minutes.

    Half Baked Cookie Dough Bites

    Half Baked Cookie Dough Bites

    Vegan|GF

    Ingredients

    - ½ can chickpeas, drained and rinsed
    - ¼ cup melted unsweetened coconut butter
    - 2 tbsp maple syrup
    - ½ tsp baking soda
    - ½ tsp baking powder
    - 1oz 72% Primal Chocolate, chopped

      Instructions:

      1. Place all ingredients in food processor besides the chocolate.
      2. Puree until a smooth dough forms and add chocolate chunks.
      3. Blend again until chunks are incorporated.
      4. Scoop into tiny ½ inch balls and bake at 350 degrees for 10 minutes.

       

        Enjoy!

        Chestnut Cherry Cashew Chocolate Cookies

        Chestnut Cherry Cashew Chocolate Cookies

        GF

        Ingredients


        -1 cup nut butter ( I use Trader Joe's Mixed Nut Butter)
        -1/4 cup gluten free oats
        -3/4 cup chestnut flour (or sub 1 cup almond flour)
        -1/2 tsp baking soda
        -1/2 tsp ground vanilla bean powder (or 1 tsp vanilla extract)
        -1/3 maple syrup
        -Pinch of salt
        -2 eggs or if vegan, use 2 flax eggs (2 tbsp flax & 4 tbsp water)
        -1/3 cups unsweetened dried cherries, chopped (I use Trader Joe's)
        -1 Eating Evolved Cashew Milk Primal Chocolate bar, cut into small chunks
        -Jacobsen's Flake Sea Salt, for sprinkling on top of cookies (optional)

        Directions
        Preheat oven to 350 degrees and prepare flax egg, if using, in a small bowl and set aside for 5 minutes.
        Place all ingredients, except cherries and chocolate, in a large bowl and mix well until combined.
        Fold in chopped cherries and chocolate bar.
        Using a medium sized ice cream scooper to make 15 even mounds of dough onto a parchment lined baking sheet.
        Bake for about 13-15 minutes. Let cool completely on baking tray.
        Enjoy!

        Notes Cookies can be frozen in an air tight container for a few weeks. Place on the counter to thaw before eating.

        This recipe was invented and given to us by our Instagram friend @feedyoursister
        If you try this recipe sure to hashtag #feedyoursister

        Cashew Butter Cookie Sandwiches

        Cashew Butter Cookie Sandwiches

        GF

        Ingredients

        Cashew Cookies:

        ½ cup cashew butter

        ½ cup maple sugar

        1 egg

        ½ tsp baking soda

        1 tsp baking powder

        1 tsp cinnamon

        1 tsp vanilla

        ¾ cup oat flour

         

        Instructions

        Beat together butter and sugar.

        Incorporate the egg and vanilla until uniform mixture.

        In seperate bowl, whisk together all dry ingredients and slowly add to the butter mixture.

        Once dough is formed, spread flat on a parchment lined baking sheet and bake at 325 for 10-15 minutes or until just browned and the center doesn’t jiggle.

        Let cool completely, then with the rim of a glass, carefully punch out cookies.


        Ingredients

        Chocolate Hummus:

        1 can unsalted chickpeas

        4 tbsp melted coconut oil

        5 tbsp cocoa powder

        3 tbsp melted 100%

        4 tbsp maple syrup

        1 tsp vanilla

        ¼ tsp salt

        1 tsp cold brew coffee(optional)

        2 tbsp water

        Instructions:

        Place everything in food processor and blend until completely smooth.


        Spread 1 tbsp of hummus on a cookie and sandwich it with another one, eat right away or store in an airtight container in the fridge!

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