Finally a cookie dough you can eat with zero guilt (or fear of stomach aches). This Edible Dairy Free Cookie Dough is going to be your new favorite dessert.
Long(ish) time readers will remember that I originally posted this recipe back in the spring of 2015. I dug this up in the archives because it was a diamond in the rough. Hopefully with a little face lift it now looks almost as good as it tastes. Today I’m re-sharing the updated and tweaked recipe with new photos. In my humble opinion, I believe it’s better than ever (typed with a spoonful of cookie dough in my mouth).
Often recipes on this blog will be inspired by a situation, an ingredient, the season or sometimes a person. In the case of this edible cookie dough, inspiration struck in the from 2 sources: my recent obsession with Trader Joe’s chocolate chips and my sister’s tendency to enjoy the cookie dough more than the final cookie.
Growing up, my mom did a lot of baking and my sister and I were always there to help, and by help I mean lick the spoon/bowl. I knew if she could, my sister would eat her serving of cookies as dough. But alas, that damn raw egg. It always made cookie dough feel like the forbidden fruit, which could be why we crave it so much because it felt off limits.
But fear not my dough loving friends, I’ve got the solution and it’s down right addicting. I can attest to that as I’ve had it for dessert every night this week. It’s also a lot healthier than a pile of butter, flour and sugar (as amazing as that combination often comes out).
In this recipe, you’ll harness the magic of the chickpea, a cunning little legume, and transform it into a miraculously spoon-licking-good faux dough. With the help of some salted almond butter, coconut sugar and of course chocolate chips, you won’t even recognize the little garbanzo bean.
Edible Dairy Free Cookie Dough
- 1 Can of Chickpeas
- ⅓ Cup of Salted Almond Butter
- ⅓ Cup of Coconut Sugar
- ¼ teaspoon of Salt
- ½ tsp of Vanilla Extract
- ¾ Cups of Dark Chocolate Chips
- Place chickpeas in food processor and blend until smooth
- Add almond butter, coconut sugar, vanilla extract and salt to the chickpeas and blend until mixture is smooth and thick
- Place into a medium size bowl and mix in chocolate chips
- Serve in a small bowl and store rest of "dough" in fridge
- Stores for up to 2 weeks
I can’t wait for you to make this recipe, if you do please let me know I’d love to hear what you think!
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- Would you rather eat the cookie or the dough?
- Cookies are in the oven… do you go for the spoon or the bowl?