Edible Date-Sweetened Brown Rice Cookie Dough – Ready in 5 Minutes! (Low-fat + Gluten & Chickpea-free}

12 Jun Edible Date-Sweetened Brown Rice Cookie Dough – Ready in 5 Minutes! (Low-fat + Gluten & Chickpea-free}

This post is sponsored by our cereal fam at Attune Foods! We appreciate the love they put into their simple ingredient, organic & non GMO products, and today we are showing love for their crispy brown rice cereal 🙂

Date sweetened brown rice cookie dough bites?! ???? We grew up loving cookie dough batter no matter how many times we were told not to eat it raw ???? can anyone else relate? Chris and I wanted to recreate that indulgence, but make it not only safe to eat BUT also free of refined sugar, oil, gluten and any unnecessary processed junk ???? We collaborated with Erewhon Organics and succeeded to create this new household favorite!
To make this recipe completely refined sugar free, add chocolate that is free if refined sugar such as cacao nibs. They are a great substitute plus add a crunchy texture to this recipe.Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

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Edible Date-Sweetened Brown Rice Cookie Dough – Ready in 5 Minutes! (Gluten & Chickpea-free}

★★★★★

5 from 1 reviews

Quick & easy edible vegan cookie dough that is free of oil and gluten! Enjoy these, guilt-free 🙂

• Author: Jasmine Briones & Chris Petrellese
• Prep Time: 5
• Total Time: 5
• Yield: 4
• Category: Dessert, Snack

Ingredients

• 1 1/2 cups Erewhon Organics brown rice cereal, ground into flour
• 1/4 cup organic peanut flour* + 6 tablespoons water
• 1 cup (8-10 large) medjool dates
• 1/2 cup unsweetened almond milk
• ¾ teaspoon pure vanilla extract
• ½ teaspoon cinnamon
• 1/4 teaspoon fine-grain sea salt
• 3 tablespoons raw cacao nibs or chocolate chips*

Instructions

1. Add the brown rice cereal into a high speed blender (or food processor)* and run until ground into a flour.
2. Mix the peanut flour and water into a small bowl until smooth, then add it + all of the ingredients except for the chocolate chips (or cacao nibs) into a food processor and run until uniform, then stir in the chocolate chips.
3. Using a 1 tablespoon cookie scooper or measuring spoon, scoop the cookie dough bites and roll into balls.

Notes

• Using a food processor to grind the cereal may result in a slightly coarse flour.
• You can sub regular nut butter for the peanut flour.
• Using raw cacao nibs will make this recipe refined sugar free.
• Store in an airtight container in the refrigerator for 3-4 days.

26640.1 g229.2 mg6 g57.6 g4 g0 mg

Nutrition facts label provided by Nutri Fox.

Check out our other drool worthy recipes that also use cereal!

Crusted & Date-Sweetened Banana Bread French Toast {oil-, gluten- & refined sugar-free}Corn Flake Crusted Scalloped Potatoes {gluten + oil-free}

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