Vegan White Chocolate Pumpkin Cookie Dough Bites
Hello & Happy Tuesday!!
If there is one thing I’ve always been crazy about, it’s white chocolate.
Being a plant based enthusiast, finding good vegan chocolate is like searching for a needle in a haystack, because it just doesn’t exist! Once you find a product that works though, you’re golden!
In terms of fall flavor profiles that just blend seamlessly together it’s pumpkin & sage.. and WHITE CHOCOLATE & PUMPKIN!!
With countless cookie dough options I decided to throw caution to the wind and create my own sans oil and traditional flour, and they came out so good!
What I love about this recipe is everything! It screams fall, has aesthetic appeal, can be thrown together in no time, can easily be made in bulk, requires minimal ingredients, made with coconut flour, nut free, oil free, is non vegan approved, and is just a game changer!
If you have a never ending affinity for all things pumpkin or just like simple game changing dessert concepts, you have to try my recipe for vegan White Chocolate Pumpkin Cookie Dough Bites!!
Why this recipe rocks:
Great aesthetic appeal
Non vegan approved
Yields 20 balls
25 minPrep Time
25 minTotal Time
- 1 1/2 cups coconut flour
- 1/2 tsp baking soda
- 1 1/2 tsp pumpkin spice
- 1 1/2 tsp cinnamon
- 1/2 can pumpkin puree
- 1/3 cup maple syrup
- 2 tsp vanilla extract
- 1 small banana smashed
- 1/3 cup almond milk
- 1 1/2 cups vegan white chocolate chips (divided)
- 1/3 cup coconut oil
- Combine dry ingredients. Combine wet ingredients. Combine both. Fold in 1/2 cup vegan white chocoalte chips. Form balls, lightly coat in coconut flour to absorb excess moisture. Place in fridge to set for 15 minutes or more. Batter will be slightly damp, but If too damp even after refrigeration, add more coconut flour 1tbsp at a time. Melt coconut oil in microwave, pour over chips. Pop in the microwave at 10 second intervals until fully melted. Pour over the chilled cookie dough balls or dip. Top with a pinch of cinnamon. Place back in fridge to set. Enjoy!
If you use almond flour you may have to use more as coconut flour absorbs more.