A Healthy Cookie Dough Recipe

A Healthy Cookie Dough Recipe

I made chocolate chip (chunk) cookie dough. That tastes like chocolate chip cookie dough.

IT TASTES LIKE REAL, SUGARY, DELICIOUS COOKIE DOUGH.

But I made it without sugar. Without eggs. Without salt. Without anything unhealthy.

In fact…

It’s NUTRITIOUS AF.

Yeah, dude. These cookie dough bars are not only not bad for you, they are good for you! They actually have nutritional value!  A shitload of nutritional value. It hits 3 of the Daily Dozen checklist with chickpeas, flaxseed, and dates.

Chickpeas are amazeballs.

Seriously, you can use chickpeas for so.many.things. Eventually, I’ll write a post on the wonder of the chickpea, but today is not eventually.

To reiterate: Sugarfree, saltfree, PLANT BASED, vegan cookie dough that is delicious. Throw one of these in your lunch with a salad and pow! You will eat ALL THE HEALTH.

Chocolate Chunk Cookie Dough (No-Bake!)

A heart healthy, diabetes friendly, whole food plant based cookie dough recipe that tastes like the real deal. No bake.

Course Dessert
Cuisine American
Keyword Diabetes Friendly, Heart Healthy, No Salt, Sugarfree, Vegan, Whole Food Plant Based
Prep Time 20 minutes
Freezer Time 1 hour 30 minutes
Total Time 20 minutes
Servings 12
Author svg

Ingredients

  • 2 – 15 oz cans chickpeas drained and rinsed
  • 1/2 cup natural peanut butter 120g
  • 1/2 cup erythritol powdered 120g
  • 1/4 tsp baking soda NOT OPTIONAL!
  • 5 tbsp spelt flour 40g
  • 2 tsp vanilla extract
  • 2 tsp Penzey’s Fancy Vietnamese Cinnamon
  • 1/2 dark chocolate bar roughly chopped

Instructions

  1. Make a chocolate brownie crust, per these instructions.  You’ll be putting the cookie dough on top of the crust. For the brownie crust, I use a 9×9 baking pan and the final cookie dough bar stands about 1/2″thick. If you use a bigger pan the bars will be less thick.
    You can also leave out the crust completely and just make the cookie dough. Hell, you can shape the cookie dough into ugly blobs and it’ll still taste great.

  2. Process chickpeas, peanut butter and vanilla extract in a food processor or blender until smooth and creamy. Scrape into a bowl and add the remaining ingredients, mixing well with a wooden spoon. Transfer the cookie dough mixture to the pan and put it in the freezer.
  3. Wait at least 90 minutes.
  4. Take the pan out of the freezer, pull the frozen block out of the pan (easy because of the parchment paper!) and transfer to a cutting board. Cut into bars and eat frozen or thawed. Store leftovers in the fridge (or freezer, if you prefer them to be more ice cream treat-ish).


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