![]() I wouldn’t suggest using liquid sweeteners such as maple syrup, agave or honey because the dough will end up being too wet and will not stick together. Feel free to mix and match ingredients in this recipe for the ultimate tasty treat! Recipe variations Sweeten it upĪlthough this edible cookie dough is made with no added sugar, it can be easily sweetened with a small amount of white sugar, brown sugar, coconut sugar, or a sugar-free granulated alternative such as Swerve. To make it taste more like traditional cookie dough, you can add additional ingredients such as flour, butter, sugar and baking soda. Or instead of using regular chocolate chips, you can use white chocolate chips, peanut butter chips, butterscotch chips, dark chocolate chips, or mini chocolate chips.įeel free to omit the salt altogether, or use No Salt. I used vegan chocolate chips for this recipe, but you can also use regular chocolate chips. Instead of liquid vanilla extract, you can also use ground vanilla bean powder or vanilla bean paste. Or you can mix together peanut butter powder and a bit of unsalted butter (or vegan butter), coconut oil or a little bit of milk such as almond milk, oat milk, soy milk, coconut milk, or a couple tablespoons of heavy cream. Instead of peanut butter, swap it out for cashew butter, almond butter, sunflower seed butter, hazelnut butter, pumpkin seed butter or any other seed butter of choice. You can even make your own homemade oat flour by blending it in your food processor! Peanut butter substitutes Instead of rolled oats, you can use quick oats, oat groats, instant oats, or oat flour. Recipe ingredient substitutions Rolled oat substitutes For that reason, these are great to prepare for snacks during the week. Step 1: Throw all of the ingredients into a large mixing bowl.They can be stored in an airtight container in the fridge for up to 1 week, or much longer in the freezer. I always stick to 100% dark chocolate or Enjoy Life chocolate chips (certified paleo friendly) for my recipes! Steering clear of artificial ingredients and emulsifiers is my motto when it comes to chocolate. *note: I still incorporate table salt fortified with iodine at least once per day since* I prefer to use Himalayan pink salt in some of my recipes since it contains a greater concentration of essential minerals such as calcium, potassium, magnesium, and iron than normal table salt.
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