This vegan cookie dough recipe is totally irresistible! Grab a spoon, and dig in!
Perfect for kids, afternoon treats, and late-night snacking. It’s the ultimate no-bake treat!
In a large mixing bowl, combine almond flour, coconut oil, maple syrup, vanilla extract, and sea salt.
Add the almond milk and stir well to combine.
Fold in the chocolate chips until they are completely combined.
Cover the bowl with plastic wrap and chill it for 30 minutes in the fridge.
Scoop the edible gluten-free cookie dough into eight small bowls and enjoy!