Guys. This recipe! I’m kiiiind of super excited about it. And before the haters (cough husband cough) nay say it- I’ll just say it myself: obviously this doesn’t taste EXACTLY like real raw cookie dough with copious amounts of butter, sugar and white flour. It’s chickpea based raw cookie dough after all! But as a fairly nutritious substitute it comes pretty darn close and does the trick- totally curbs my cravings for raw cookie dough! The kids really like it (they beg for more spoonfuls!) and you only need a few bites to feel like you’ve had a treat.
I think the trick with this recipe is to 1. eat it cold and 2. adjust the ingredients to your specific tastes and preferences. If it isn’t sweet enough- add more sugar. Too nut-buttery? Use less nut butter. Can’t taste the vanilla, add a splash more. You could make this dough taste like brownie dough by adding cocoa powder, or intentially make it taste like peanut butter cookie dough by adding more peanut butter and omitting the chocolate chips (in which case I think you’d need more “powder” either in the form of sugar or some kind of flour).
Have fun with it and make sure you taste it as you go!
| Prep Time | 5 minutes |
| Servings |
cups
|
- 1 can chickpeas rinsed and drained
- 1/2 cup almond butter can sub any nut or sun butter of choice
- 1 tsp Salt
- 2 tsp vanilla extract
- 2 tbsp coconut flour can sub any flour of choice (white, wheat, almond etc.)
- 2 tbsp powdered sugar
- 2 tbsp dark brown sugar
- 2 tbsp Granulated Sugar
- 1 cup mini chocolate chips could use regular size chocolate chips or omit alltogether
Ingredients
|
|
- Measure all ingredients except chocolate chips into the bowl of an electric food processor.
- Pulse until a nice thick dough forms.
- Taste and check consistency keeping in mind the dough will firm up a little bit in the fridge.
- Add dough to a glass bowl and stir in the chocolate chips.
- Eat!
If you are trying to cut back on sugar, you could try using agave nectar or honey or even some pureed dates in this mix in place of any or all of the sugars. This WILL effect taste and texture though so be sure to keep tasting! If the dough isn't thick enough, add more of your flour of choice in 1 tbsp increments.
Janet says
I love raw cookie dough but saw this and always thought it was the eggs that were bad for you. People drink raw eggs so I wondered about that. Here’s the statement I saw –
When you prepare homemade cookie dough, cake mixes, or even bread, you may be tempted to taste a bite before it is fully cooked. But steer clear of this temptation—eating or tasting unbaked products that are intended to be cooked, such as dough or batter, can make you sick. Children can get sick from handling or eating raw dough used for crafts or play clay, too.
Raw Dough Can Contain Bacteria That Cause Disease
Flour is typically a raw agricultural product. This means it hasn’t been treated to kill germs like Escherichia coli (E. coli). Harmful germs can contaminate grain while it’s still in the field or at other steps as flour is produced. The bacteria are killed when food made with flour is cooked. This is why you should never taste or eat raw dough or batter—whether made from recalled flour or any other flour.
So actually raw flour is bad for you. I never knew that.
Jacquie says
I’m not worried about it but if you are definitely don’t make it, that’s all!