Nothing reminds me of childhood quite like sneaking a spoonful of raw cookie dough before the pan was off into the oven to bake.
We always knew you weren’t supposed to eat raw dough, but my mom never seemed to care. It was mostly for the concern of salmonella from consuming raw eggs (But aren’t there bodybuilders who drink raw eggs for breakfast? Or is that just in the movies?).
But now we know that raw flour can harbor E. Coli and is yet another potential source of harm in our beloved cookie dough. Even the CDC published an article telling us “Say No to Raw Dough!” They totally caught us red-handed licking the gooey, uncooked batter off the spoon.
Well, have no fear! I am here to give you not only an egg and flour-free edible cookie dough recipe, but one that’s actually not half bad for you.
This recipe is super simple and hits that craving right on the head. No need to even bake this goodness! It’s meant to be enjoyed raw.
A lot of people are weirded out that the main ingredient is chickpeas. Don’t worry, they don’t taste like chickpeas at all. It truly resembles the texture and taste of a good, old scoop of raw cookie dough that we grew up loving. It might be the only way to get your kids to eat beans (where are my fellow mamas of a picky eater at?). Are you excited yet? You should be. Now let’s get to it…
Ingredients:
1 can no salt added chickpeas, drained and rinsed very well
1/2 cup peanut butter or nut butter alternative (I recommend using a peanut butter where the only ingredient is peanuts)
2 tsp vanilla extract
1/8 tsp salt
1/8 tsp baking soda
2 Tbs maple syrup or honey
1/2 cup oats
1/2 cup semi-sweet chocolate chips
Directions:
Put all ingredients, minus chocolate chips, in a food processor. Pulse it until the mixture resembles to look of cookie dough and begins to form a ball (like pictured). Remove dough from food processor and mix in chocolate chips by hand. Use a mini ice cream scoop to form balls, roll balls between hands or serve it straight out of the bowl with a spoon! No matter how you eat it, it’s bound to be a crowd pleaser.
Maybe you don’t make homemade cookies and are more the connoisseur of the break-and-bake or frozen variety? You can totally do that with this, too! Just store the cookie dough in an airtight container and refrigerate or freeze. If freezing, you will want to create bite-size pieces before freezing unless you’re up for consuming the entire batch in one sitting. I wouldn’t blame you if you did.
Download the recipe here:
