Healthy Gluten Free Cookie Dough Bars Vegan Edible Dairy Free Easy

Cookie Dough Bars {No Bake & GlutenFree}

WEBFeb 25, 2020 · Recipe at a glance. Cuisine Inspiration: American Primary Cooking Method: No Bake, Chilled Dietary Info: Vegan, Gluten Free …

1. Line a 9×9 inch square baking pan with aluminum foil or parchment paper. Set aside.
2. In a large bowl, whisk together the oat flour, almond flour and sea salt until well combined.
3. In another large microwave-safe blow, add the peanut butter and heat in the microwave for 30-60 seconds until it’s melted and smooth. Whisk the Allulose and vanilla extract into the peanut butter.
4. Add the dry ingredients on top of the wet ingredients and stir well to fully combine. Then fold in the chocolate chips, keeping in mind the mixture will be thick. Transfer mixture into the prepared baking pan and press evenly into the pan.

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Best Vegan Cookie Dough (gluten free, healthy, edible)

WEBJan 27, 2022 · Add the cashews, oats, and protein powder to a food processor and process on high for 30 seconds. Add in the maple syrup, …

1. Add the cashews, oats, and protein powder to a food processor and process on high for 30 seconds.
2. Add in the maple syrup, cashew butter, and pitted dates then process again on high for 1 minute.
3. While processing, pour the almond milk into the food processor through the top opening.
4. You may need to stop to scrape the sides of the food processor with a spatula intermittently while processing.

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Super Easy Edible Healthy Cookie Dough (Gluten Free!) …

WEBJun 2, 2021 · Make the cookie dough: In a medium bowl, use a whisk to mix together the melted vegan butter, coconut sugar, and vanilla …

1. Preheat the oven to 350F and line a baking sheet with parchment paper. Add the flour to the pan and toast for 5 minutes. Remove from the oven and let cool completely before using in the recipe.
2. In a medium bowl, use a whisk to mix together the melted vegan butter, coconut sugar, and vanilla extract. Add in the flour and pea protein, and use a whisk to mix into the wet ingredients. Add in the dairy-free milk here if needed, 1 tablespoon at a time, and mix until the dough is sticky, combined, and thick. Fold in the chocolate chips, and optional add-ins, until evenly distributed.
3. Enjoy! Any leftovers, store in an airtight container in the fridge for up to a week, or up to a month in the freezer.

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