Chocolate Chip Cookie Dough Stack
Vegan, gluten-free, dairy-free, refined sugar-free, high protein
I am in love with cookie dough, especially with baby-sized chocolate chips. So, I stacked 3 dough balls onto a long toothpick and dipped them into chocolate to coat in a robe of silky, dark chocolate. The thing is, my cookie dough is actually made of all healthy ingredients: High in fiber from oats and coconut flour, plus high in protein from nut butter, protein powder and vegan milk. These yummy, simple treats are perfect grab-and-go, single-serve treats you can store in your freezer. This is a wonderful recipe for children to participate in making - and a guilt-free recipe for children of all ages to indulge in.
Chocolate Chip Cookie Dough Stack
© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2019-2022
Ingredients
1 cup oat flour
1/2 cup whole oats
1/4 cup coconut flour
1/4 cup vanilla protein powder
1/2 teaspoon salt
1/2 cup nut butter
1/2 cup maple syrup
1/4 cup plant-based milk
1 teaspoon vanilla extract
1/2 cup baby chocolate chips
Chocolate
1 cup chocolate chips
1 tablespoon coconut oil
large crystal salt
Makes 10 Cookie Dough stacks
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Instructions
1. Combine oat flour, whole oats, coconut flour, protein powder and salt in a large bowl and stir.
2. In a microwave-safe bowl combine nut butter, maple syrup, milk and vanilla. Heat for 30 seconds, then stir well to achieve a creamy batter. Pour nutty batter into flour mixture, stir to combine. Let dough sit for 15 minutes in refrigerator to cool. Once cooled, fold in chocolate chips.
3. Scoop 1 tablespoon of dough into your hands and roll into round bites (about 30 total). Freeze 30 minutes.
4. Once bites are frozen, melt chocolate chips and coconut oil in a microwave, heating in 30 second increments, stirring gently at every 30 seconds until melted.
5. Stack 3 small dough bites into a skewer or long toothpick. Dip each cookie dough stack into the melted chocolate and sprinkle with large crystal salt. Let chocolate harden quickly on frozen dough. Enjoy at cool room temperature.
Photos by Brian Byllesby
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This recipe contains affiliate links, which means that Sweets You Can Eat LLC (Megan’s and Patricia’s partnership) will make a small commission if you purchase using these links. The price you pay is the same as going there directly. We only recommend products that we use ourselves and that we trust and love!