High-Protein Oatmeal-Raisin Cookie Dough

We all know the best part of any cookie is the raw dough, so why pretend? Forget the oven and eat this with a spoon.

Serves 4

What You Need:

1/4 cup plus 2 tablespoons old-fashioned oats
2 tablespoons coconut sugar
1 cup cooked chickpeas
2 tablespoons natural smooth sunflower seed butter
1 tablespoon coconut oil
2 tablespoons coconut flour
3 tablespoons vanilla flavored pea or rice protein powder
1/8 teaspoon salt
1-1/2 teaspoons cinnamon
1 teaspoon vanilla
1/8 teaspoon stevia powder
3 tablespoons unsweetened plain or vanilla non-dairy milk, plus more as needed
1/3 cup raisins or chocolate chips 

What You Do: 

 

  1. In a food processor, combine 1/4 cup oats with coconut sugar until mixture resembles a coarse meal. Add chickpeas, sunflower seed butter, coconut oil, coconut flour, protein powder, salt, cinnamon, vanilla, stevia, and milk and process until very smooth, scraping sides of bowl as needed.
  2. Add remaining 2 tablespoons oats and raisins and pulse a few times until raisins are chooped. Serve immediately or store, covered in refrigerator, up to 4 days.

 

 

Photo: Ricki Heller

More Recipes

Veggie Tofu Scramble {Recipe}

Because some nights were made for scrambles.
Read More »

Raw Avocado-Papaya “Salmon” Salad {Recipe}

Crisp-skinned papaya serves as a salmon fakeout in this totally raw, plant-based salad.
Read More »

Classic Seitan Gyros {Recipe}

We're loving this quintessential taste of Greece, with a plant-based twist.
Read More »

Buffalo Tempeh Wraps with Vegan Bleu Cheese Dressing {Recipe}

Steamed tempeh in a spicy Buffalo sauce pairs with a vegan bleu cheese dressing for a robust must-make wrap.
Read More »

Vegan Soft Peanut Butter Cookies {Recipe}

We’re celebrating National Peanut Butter Cookie Day by giving the old school classic a cruelty-free makeover.
Read More »

This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

More Videos »