Name: Healthy Edible Cookie Dough
Prep time: 30 min
Cook time: 30 min
Total time: 420 min
Ingredients: 2 (15 oz.) cans chickpeas (drained, rinsed, liquid reserved); 1 teaspoon baking soda; water; ¼ cup low sugar or sugar free maple syrup; 2 tablespoons peanut butter powder (or any nut butter); 1 tablespoon zero-calorie granulated sweetener; 1 teaspoon vanilla extract; ¼ teaspoon salt ((more to taste)); ½ cup almond flour or quinoa flour; 1-1 ¼ cup chocolate chips (vegan)

^{Never feel bad about scooping a spoonful of cookie dough into your mouth again! This smooth and protein packed snack is not only vegan, gluten free and full of fiber but has the perfect amount of sweetness for those moments you want to treat yourself. Get this, it also has a secret ingredient so you can finally feel good about eating raw cookie dough again!}

Eating raw cookie dough – one of the most ignored warnings of all time on raw cookie dough packaging! Why? Because it’s so damn addicting! Between the butter, sugar and flour…the gooey, sweet consistency of this nostalgic treat hits the spot for any sweet tooth!

I’m embarrassed to admit that long ago I would make a batch of cookie dough with no intent of baking cookies. Eating what I love WITHOUT baking it was such a win in my book. The other part that wasn’t always a win was the after effects of eating a bowl of sugar and saturated fats. Maybe on the occasion, or during a really bad breakup, you just need the real stuff, but for all the times in between…I found a way to keep it simple with way more health benefits.

***Secrets out! CHICKPEAS are added to this recipe!*** What!?! Who would have thought. Yes, it’s very similar to a dessert hummus but it tastes and looks more like cookie dough!

I started playing around with this recipe years ago when I read some chickpea blondie recipes, and the thought of the batter alone was enough to excite me. For years, I’ve been working on mastering this exact recipe with ingredients that I liked, had on hand and also felt really good about eating. And, the feedback on the street from friends I shared this with was the same…it’s a great little treat that takes the place of the real thing.

Again, like a lot of recipes I make, I’m not saying this is the exact same or way better than the original. I’m saying it’s amazing and it helps you get that fix when you’re craving that cookie dough flavor and texture. Also, I want to point out that with the protein, fiber, and carbs, it works well as a great post workout snack too!

Ok, but let’s be real for a second. The BEST part about eating this snack is of course the chocolate chips! You’ll never feel so good about eat eating chocolate chips!

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Healthy Edible Cookie Dough

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Never feel bad about scooping a spoonful of cookie dough into your mouth again! This smooth and protein packed snack is not only vegan, gluten free and full of fiber but has the perfect amount of sweetness for those moments you want to treat yourself. Get this, it also has a secret ingredient so you can finally feel good about eating raw cookie dough again!

Prep Time:30 mins

Cook Time:30 mins

Chilling Time:6 hrs

Total Time:7 hrs

Ingredients

2 (15 oz.) cans chickpeas drained, rinsed, liquid reserved
1 teaspoon baking soda
water
¼ cup low sugar or sugar free maple syrup
2 tablespoons peanut butter powder or any nut butter
1 tablespoon zero-calorie granulated sweetener
1 teaspoon vanilla extract
¼ teaspoon salt (more to taste)
½ cup almond flour or quinoa flour
1-1 ¼ cup chocolate chips vegan

Instructions

For the chickpeas:

Drain and rinse (reserve liquid if you want) the chickpeas. Add to a medium sized pot with water covering the chickpeas and then add baking powder and bring to a rolling boil.
Boil chickpeas for 30 minutes on a rolling boil and then drain. Add back to the pot with fresh water and then let sit for 4-6 hours as the skins start to fall off.
Strain again and then pop the skins off the chickpeas one at a time.

For the Cookie Dough

Add chickpeas, maple syrup, peanut butter powder, sweetener, vanilla and salt to a food processor and blend until everything is completely smooth.
Loosen the batter with chickpea liquid or almond milk to achieve the desired consistancy if needed.
Once blended, fold in flour until evenly incorporated. Add chocolate chips and continue to fold until it resembles cookie dough.
Chill for at least 1 hour.

Notes

How long does it last and where?

This has lasted for about 5-6 days in the fridge but MUST be in an airtight container.

Can you freeze it?

I suppose you could freeze this recipe. I would suggest making individual balls and then freezing them on a flat sheet. Once they are completely frozen, then store in a freezer safe bag or container.

Can you bake it?

I know there are recipes that use similar ingredients and are made to be baked. This one was not tested in the oven.

Substitutions?

There are so many substitutions you can make for this recipe! That’s another reason to try it and make it how you choose!

You can most certainly use precooked dried chickpeas. I think that the canned ones will make your life a lot easier.
For the peanut butter, I chose a lower calorie option but feel free to use another nut butter or almond butter.
Choose your level of sweetness! I didn’t want an overly sweet cookie dough but I also didn’t want to taste just chickpeas. I used one liquid sweetener which was my sugar free maple syrup and granulated zero-calorie sweetener. If you don’t care, feel free to use brown sugar and white sugar. Test and adjust the sweetness level little by little.
Now, if you’re not worried about this being a vegan recipe, use a little butter or grass-fed powdered butter to add additional flavor. This is optional though.
Now for the best part, the chocolate. You can add chocolate chips that are dark, milk chocolate or even peanut butter flavored. I think the vegan dark chocolate or milk chocolate are the best but feel free to try sugar free or chop up a chocolate bar of your choice.
You can also get really creative and add chocolate peanut butter cups, nuts, toffee chips or candy coated chocolates! Have fun with it because it’s YOUR treat!

Tips and Tricks

Preparing the chickpeas was the most tedious part of this recipe. It’s the one thing that will take time during this process. I didn’t realize how important this was until I did it. After all these years of making this recipe, this was a game changer. It made it so smooth and creamy.

Boiling and then soaking the canned chickpeas helped with the flavor and also helped with the removal of the skins. This was the best learning lesson for me and it made it sooooo much better. The baking soda also helps to remove the skins and softens the chickpea.

I did reserve the liquid from the chickpeas but you can also use almond milk to loosen up the dough if needed.

I know the skins are a pain in the butt to remove, however, if you take a few and roll them around in the palm of your hands, the skins will slowly start to pop off.

What to serve with it?

Honestly, this is perfect by the spoonful!

I would also suggest dipping your apples in it or spread on top of a pretzel or graham cracker!

***Nutrition includes calories for non-sugar free chocolate chips as well as sugar content.