This scrumptious egg-free cookie dough is the perfect treat that you can eat right out of the bowl without a care in the world!
3 tbsp Coconut CannaOil
½ cup natural crunchy peanut butter
½ cup ripe banana, mashed till smooth
¾ cup unbleached AP flour or white whole-wheat flour
2 tbsp coconut sugar*
¼ tsp cinnamon
1 ½ tsp organic vanilla extract
2 tbsp vanilla soymilk or almond milk
¼ cup mini DF chocolate chips (such as Enjoy Life)
Toothpicks or other cocktail pick
- In a medium bowl, add the coconut CannaOil, peanut butter, mashed banana, coconut sugar, cinnamon and vanilla. Use a wooden spoon to fully combine.
- Stir and incorporate the flour in by ¼ cup at a time until the mixture thickens up. Add the non-dairy milk until moistened into a smooth cookie dough consistency. Stir in the chocolate chips. Enjoy as is or check out the next step for another serving option.
- Line a baking sheet or glass baking dish with parchment paper. Roll the cookie dough into small balls, about 1 tbsp each. Place onto lined sheet or dish and place a toothpick into the center of each. Freeze for at least 2 hours or overnight for best results. Once frozen, dip into melted chocolate and chopped nuts for extra flavor! Store in an airtight container in the freezer for up to 2 weeks.
*Nutrition Note: Coconut sugar is an excellent replacement for normal cane sugar and can be found at most health food stores. Coconut sugar has been shown to contain more nutrients and minerals than cane sugar and has a low glycemic index rating of 35.
*Dose Wisely: The CannaOil amount in this recipe is a suggestion, and is highly variable depending on the strength of your CannaOil and the potency you are going for. Use this amount as a guideline to figure out the right amount for your situation. The best way to test for potency is to start with one portion of your meal, wait an hour, see how you feel, then snack on more if it feels right. Listen to your body! Make smart dosing choices and munch wisely!