Edible Cookie Dough

This Protein-Packed Vegan Cookie Dough is egg-free and dairy-free but tastes and feels just like the real thing! With nothing but good, clean ingredients, you’ll be eating this dough straight out of the bowl. Dairy-free | Gluten-free | Soy-free |

I remember from my childhood, buying cookie dough from a yellow-brand and wanting to munch down the packet way before it made its way to the oven. And even though the packet instructed otherwise, I sometimes still ate it. I knew it’s a little bit dangerous (raw eggs!!!) “One bite isn’t gonna kill me, right? Have I even heard of anyone who has ever gotten sick from eating cookie dough?” NOPE.

Ps. Cookie Dough is actually my second favorite ice-cream flavor, which I currently love the vegan version from So Delicious! But sometimes I go for the healthier route and make some cookie dough ice cream, which I can have guilt-free as a breakfast.  A couple of weeks ago, I ran into some edible cookie dough, the problem? It still had dairy! But this gave me the idea to veganize it! As I was brainstorming how I could do this and still keep it healthy & clean, I remembered that years ago I saw a recipe on Pinterest on a vegan cookie dough made solely from chickpeas, which threw me back a little. My reaction “Chickpeas, loads sugar & chocolate chips? How the hell do you  get rid of the chickpea smell & taste?”, and it was an immediate “It’s a no from me”.

To me, it seemed like that recipe was more focused on the protein, than on being healthy. However, I warmed up to the idea, but the original worries were still there. “Chickpeas have a strong smell and the sugar!” The solution? Chickpeas, Coconut Flour*, Oats, Almond Butter, Coconut Sugar**, Tahini, Plant-Milk, and Non-Dairy Chocolate Chips. I wanted to keep this recipe high-protein, but also clean and, with a good amount of healthy fats and natural oils.

Why these ingredients?

• Chickpeas: Affordable way to get rich plant-based protein, supports blood sugar regulation, and aids in digestion.
• Coconut Flour: Source of healthy carbs, aids with metabolism and high in fiber.
• Rolled Oats: Oats are rich in carbs and fiber, but also higher in protein and fat than most other grains. They may lower the risk of heart disease by reducing cholesterol and protecting LDL cholesterol from oxidation.
• Coconut Sugar: When unrefined, organic & non-gmo, this sugar alternative is high in potassium, magnesium and sodium, coconut sugar has the ability to regulate the body’s water content.
• Almond Butter: When the only ingredient is almonds, this butter is a good source of healthy fats, amazing for heart health, and supports a healthy brain function.
• Tahini: Aids in liver detoxification, helps to promote healthy cell growth, and has high alkaline mineral content.

Notes:

• *If you can’t find coconut flour, or hate it, you can substitute with almond flour or with more rolled oats.
• ** SUPER IMPORTANT: In order for coconut sugar to be healthy it must be unrefined, organic & non-gmo. If you don’t have coconut sugar accessible, you can still use your favorite natural sweetener.
• For a smoother cookie dough, after draining & rinsing the chickpeas, remove the most of the skins.

Recipe: Edible Cookie Dough

Makes: 12-15 servings

Ingredients:

• 1 can chickpeas, drained and rinsed
• ⅓ cup coconut flour
• ⅓ cup rolled oats
• 2 tbsp almond butter
• Optional: 1 tbsp tahini
• 2 tbsp (approx) natural sweetener of choice
• 2 tbsp plant-milk
• ½ cup non-dairy mini chocolate chips

Procedure:

1. In a food processor, blend the chickpeas until completely smooth. Remember to stop occasionally to scrape down the sides.
2. Then add all of the other ingredients, except the sweetener and chocolate chips. Blend together until smooth.
3. Add your preferred sweetener to taste. I choose coconut sugar and added about 2 ½ tbsp. Blend again.
4. Pour mixture into a bowl, and fold in the chocolate chips. Don’t be afraid to go crazy with them, there’s no such thing as too many chocolate chips.
5. Roll scoop the mix with an ice-cream scooper, and roll mix into balls.

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.

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