Hope you’re all having an awesome week! Today I want to share with you my latest creation/addiction. Oh my gosh, this season I’m really all about pumpkin, squashes and sweets!
I made this cookie dough a few days ago without really planning on it and oh my goodness, it turned out incredible! Seriously, it is heaven on a spoon!!
Pumpkin-Chocolate Chip Vegan COOKIE DOUGH #allthingspumpkin Series
All you need is a spoon!
1 cup pumpkin or butternut squash puree (homemade or canned, just make sure it is not pumpkin pie filling!)
2 Tbsp soft almond or coconut butter
2 scoops Livwell vanilla protein powder (or other plant-based protein powder)
1-2 Tbsp black strap molasses or maple syrup
3 full Tbsp coconut flour
1/4 cup Vegan chocolate chips (or cacao nibs if you can’t find vegan chips)
Pinch of cinnamon
Almond milk if needed
Start by putting all your ingredients except chocolate chips and milk in a medium bowl and mix well. You want to have a sticky, dough like consistency. If the mixture is too dry, depending on the kind of puree you’re using, add a little bit of almond or other plant based milk until you have a nice cookie-dough consistency. Add in chocolate chips and mix again.
The mixture is ready and trust me, you won’t resist trying it! But I recommend you to leave in the refrigerator for 10-20 minutes so it gets a bit firmer. It is so delicious it will be gone too fast! You can keep on a mason jar or air tight container in the fridge for a few days. It is also very versatile and you can serve it with apple slices or make balls once it is firmer but honestly, best way to eat it is with a spoon!!
Hope you try it and let me know what you think. Perfect to enjoy this season! Don’t forget to show me your photos on Instagram or Facebook, you can find me as @gastrawnomica.
YOU CAN ALSO MAKE COOKIE DOUGH TRUFFLES!! RECIPE HERE
Here’s a quick 3 min step by step video in spanish.