Egg Free Edible Protein Cookie Dough (Gluten Free + Vegan)
  • ¼ cup sunflower butter (or favorite nut butter)
  • ½ cup dairy free mini chocolate chips
  • 3 tbsp coconut sugar
  • 1 tbsp palm shortening
  • 1 tbsp water
  • pinch of salt
  • 1¼ cup cooked lentils
  1. Puree cooked lentils in a food processor or high speed blender until smooth. Add all remaining ingredients except chocolate chips and blend until combined.
  2. Fold in chocolate chips. Form into 1 tbsp size balls.
  3. Refrigerate leftovers (like they'll be anything left!)
Recipe by Petite Allergy Treats at