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!
- 1can chickpeasrinsed and drained
- 1/2cup almond buttercan sub any nut or sun butter of choice
- 1tsp Salt
- 2tsp vanilla extract
- 2tbsp coconut flourcan sub any flour of choice (white, wheat, almond etc.)
- 2tbsp powdered sugar
- 2tbsp dark brown sugar
- 2tbsp Granulated Sugar
- 1cup mini chocolate chipscould use regular size chocolate chips or omit alltogether
- 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.
