Raw, Vegan, and Gluten-Free Cookie Dough

Vegan Cookie Dough

These cookie dough balls are simple and delicious and make a great after dinner or movie night snack that you don’t have to feel bad about having. The sundrop chocolates add that bit of crunch just like m&ms candies, but you can really add any kind of candy or chocolates that you would like. Whether you have them on their own or with a bowl of ice cream I know you will enjoy them as much as I do.

Makes about 2 cups


1 cup raw unsalted cashews
¼ cup coconut nectar
¼ cup coconut oil, melted
1 tsp natural vanilla extract
½ tsp cinnamon
⅓ cup milk chocolate sundrop chocolates


  1. Pulse cashews in a food processor into a coarse powder. Add coconut nectar, oil, vanilla, and cinnamon and blend into a dough. Use a rubber spatula to scrape down the sides of your food processor on occasion. Add the sundrops and pulse a few times.
  2. Remove from food processor in about tablespoon heaps and roll into small balls. Put cookie dough balls into a small freezer safe bowl and put in freezer for 2 hours to harden. Store in the freezer.
Nutritional Facts: per ¼ cup
202 cal; 3g protein; 16g total fat (9g sat fat); 15g carb; 2mg chol; 15mg sod; 1g fiber; 11g sugars
*This recipe is based off of  a recipe from Lookbook Cookbook by Jessica Milan

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