Oatmeal Cookie Dough

My edible oatmeal cookie dough needs just a handful of wholesome ingredients. It's ready in minutes and safe to eat.

Course Dessert

Cuisine American

Prep Time 5

Total Time 5

Servings servings

Calories 176kcal

Author Arman Liew

Ingredients

1/3 cup rolled oats
1/2 cup almond flour
1/3 cup maple syrup
1 cup almond butter
1/2 teaspoon vanilla extract
1/4 cup chocolate chips

Instructions

In a small bowl, whisk together the oats and almond flour. Add in the maple syrup, almond butter, and vanilla extract and mix until combined.
Fold through the chocolate chips and serve immediately, or chill for 30 minutes to firm up.

Notes

TO STORE: Keep leftovers in an airtight container in the refrigerator for up to one week. Let it sit at room temperature for 15 minutes before serving.

TO FREEZE: Transfer the dough to a zip-top bag and freeze for up to 3 months. Let it defrost in the fridge overnight.

Nutrition