This is a #vegan nut butter cookie dough recipe. It’s an oldie but goodie, I have shared it many times before;  but I’ve updated it with a few tweaks. If you haven’t made this yet, you should ASAP. ?I love that it’s such a yummy and super quick ONE BOWL recipe; it qualifies as a #healthydessert and it is #glutenfree #dairyfree and #soyfree [and you can even make it #nutfree by substituting sunflower butter]. But what’s best is you can eat it raw, baked into cookies, or my favorite, plop a bit into a bowl to make a 45 second mug cake!

Ingredients

1 can of cannellini beans (drained) I use Eden brand as they add kombu making the raw beans easier to digest! Note, I’ve found in experimenting that cannellinis work better than chick peas, it’s a smoother texture, but feel free to use what you wish!

1/2 cup of almond butter I use Artisana I like the almond butter or you can use their cashew cacao for a double chocolate cookie dough!

1/4 cup of maple syrup If you are watching your sugar intake sub Sukrin Gold (on Amazon)

Jojos Peanut Butter delight squares, chopped I used about 6 mini bites roughly chopped. Give or take. I used to use chocolate chips in this recipe, but I prefer the Jojo’s it makes this have hunks of ooey gooey chocolate PB bites Or keep it simple and use Hu Chocolate chocolate chips (no added sugar!)

Optional: smidge vanilla

If you are baking these you can add an egg, a flax egg, and ¼ teaspoon baking soda to be sure they rise.

Prep

Drain the beans and add them into a food processor, pulse until they are no longer grainy. Add all other ingredients but the chocolate – process until completely smooth. Remove from the food processor. Add in the chopped chocolate and stir well. Roll into balls, eat like cookie dough, bake or use as a dip. Super versatile! For a mug cake, just microwave about 45 seconds for 3 tablespoons!

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