Cookie cake. Something I have not eaten since I was a little girl. Remembering the soft, sweet cookie topped with thick globs of icing, I almost drooled on the floor when my co-workers brought in a sheet pan of it into work. I wanted to grab a fork and go straight for the pile of colorful balloons or just destroy the whole cake with my face. I took one small, teeeenie weenie little bite and knew there had to be a way I could go home and duplicate the recipe with healthy, clean ingredients so I could indulge “guilt free”. And that’s exactly what I went home and did. I whipped up some vegan cookie dough balls. Made with real ingredients. No B.S. Try my recipe to satisfy those cravings and curb that sweet tooth without compromising your health!
*Blend all ingredients in food processor*
1 can of drained chickpeas
1/2 cup nut butter (I use sunflower butter)
1/4 cup maple syrup
1/2 tsp vanilla extract
Once all of your ingredients are blended, toss in a handful of vegan chocolate chip and spoon onto parchment paper
Enjoy these room temp, store in the fridge for 2-3 days, or freeze for up to 3 months!
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