Author Notes
Vegan, and gluten free chocolate chip cookie dough filling to be eaten between cookies, after hours, or with a broken heart. —TheWholeTara
Ingredients
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1/2 cup
cashews
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2 tablespoons
coconut oil
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1.5 tablespoons
maple syrup
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1 teaspoon
vanilla extract
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1/4 cup
semi-sweet chocolate chips
Directions
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In a food processor pulse all of the ingredients except the chocolate chips. Process until it reaches the consistency of chunky peanut butter, adding water as needed to separate the cashews.
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Place the mixture in a bowl and fold in the chocolate chips and stir until combined.
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Refrigerate for 15 minutes. Once cooled, spread the mixture between the cookies and enjoy.
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