Easy question: what’s the best part of making cookies? Well, nibbling on the dough, of course! For whatever reason, that sweet mixture seems to taste even better in its pre-baked form. Or maybe its addictive nature is in part due to the fact that we’re technically not supposed to be eating it?
Nowadays, there are tons of “healthy” edible cookie dough brands out there, so I decided to take a closer look. Many of these packaged varieties include refined sugars and preservatives that simply aren’t needed. And not to mention that a tiny, one-serving package is often ridiculously pricy.
Because of this, I created my own version that’s dairy, gluten, and refined sugar free, plus incredibly tasty. All you need are few essential ingredients (that won’t break the bank, might I add), and you’ll have a wholesome version of the original that you won’t have to sneak eat.
Perhaps my favorite part of this recipe is the key ingredient: chickpeas. These versatile legumes are full of nutrients and plant-based protein, but they also give this dessert the creaminess that cookie dough needs. Plus, chickpeas are super inexpensive, so feel free to stock up! If you’re looking to whip up a savory chickpea dish as well, check out my Roasted Beet Hummus recipe.
Along with chickpeas, all you need is a bit of almond flour, nut butter, vanilla extract, a pinch of salt, chocolate chips and maple syrup for a touch of sweetness. For this recipe, I used Georgia Grinders cashew butter for a more neutral base, but feel free to use any variety that you love. Just note that the batter will resemble a peanut or almond butter cookie if you choose those instead.
Finally, in this recipe I included my favorite chocolate chips for baking, Lily’s. They’re sweetened with stevia and are completely dairy free, plus they taste absolutely incredible. You can find Lily’s at most grocery stores, but of course, any chocolate chips you have on hand work perfectly.
This creamy, edible cookie dough takes minutes to throw together and is the most satisfying treat whenever the craving hits. Plus, it’s the perfect dip to serve with graham crackers or fruit, or simply grab a spoon and dig on in. No more raw cookie dough guilt required
- 1 can chickpeas (15 oz)
- ¼ cup almond flour
- ¼ cup nut butter (I used cashew butter, but anything works. Just note that the batter will resemble a peanut or almond butter cookie if you use those)
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- ¼ tsp salt
- ⅓ cup chocolate chips
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