Oatmeal Spice Cookie Dough
Vegan Gluten-Free Nut-Free Soy-Free

Nuts? No. Nutmeg? Yes. The magic of this cookie dough comes from currants, oatmeal, sunflower seed butter, white beans, maple syrup, and spices. And yes, you can eat it right out of the tub.

White Kidney Beans (White Kidney Beans, Water, Salt, Calcium Chloride), Sunflower Butter (Roasted Sunflower Seeds), Maple Sugar, Sesame Tahini (Crushed Sesame Seeds), Oats, Currants, Maple Syrup, Safflower Oil, Cinnamon, Nutmeg, Ginger, Sea Salt, Baking Powder (Monocalcium Phosphate, Sodium Bicarbonate, non-GMO Corn Starch).

Bake in muffin tins for an on-the-go breakfast. Or, mix in finely chopped dried fruit and nuts, then roll into balls—instant energy bites.

Servings per container: 9

Serving size: 2 tbsp (30g)

Amount per serving: Calories 100, Total Fat 6g (8% DV), Sat. Fat 0.5g (3% DV), Trans Fat 0g, Cholesterol 0mg (0% DV), Sodium 100mg (4% DV), Total Carbohydrate 12g (4% DV), Dietary Fiber 2g (7% DV), Sugars 8g (includes 6g Added Sugars 12% DV), Protein 3g, Vitamin D (0% DV), Calcium (2% DV), Iron (4% DV), Potassium (2% DV).


The % Daily Value (DV) is based on a 2,000 calorie diet.