Have you ever dreamed of chocolate chip cookie dough which you could eat straight out of the bowl without worrying about it afterwards? I certainly did. Ever since I can remember, I’ve always eaten half of the cookie batter before actually baking the cookies. And no, it didn’t change when I grew older. This is why I had to come up with something not only without eggs but also without flour, so that I wouldn’t get sick after eating the batter. Also: I really wanted to recreate my favorite Ben & Jerry’s ice creams. Yes ice creamS, plural cause I’ve always loved two of their flavors equally: cookie dough & fudge brownie. And guess what, I came up with a recipe making the best of both worlds. You can check out the outcome here, after making this delicious cookie dough. Spoiler alert: it has become a dessert you can eat for breakfast kinda recipe.
The main ingredient is secretly healthy and one you probably wouldn’t expect in a dessert. It’s chickpeas. But don’t worry, it won’t taste anything like hummus. This chocolate chip cookie dough is sweet, rich and gooey. At the same time it’s loaded with protein, iron, magnesium and zinc. How amazing is that?! Side note: you can eat as many iron rich foods as you like and still be deficient. Why? Consuming a lot of calcium and tannins (found in coffee, tea and red wine) for instance can reduce the iron absorption. I didn’t know that until recently, so I thought I’d share it with you.
Chocolate chip cookie dough you can eat without any guilt? This way, please! This edible cookie dough is vegan, gluten-free and also richt in protein. The best way to eat it: with vanilla ice cream!
- 1,5 cups chickpeas, cooked (220 g)
- 1 cup dates, pitted and soft (150 g)
- 3-4 tbsp almond butter (50 g)
- 2 tbsp steel cuts oats (15 g)
- 1 tsp vanilla
- a dash of salt (depending on how salty chickpeas are)
- 4 tbsp cacao nibs or chocolate chips (25 g)
If using canned chickpeas, rinse and drain well. Then simply add all the ingredients to a food processor and mix well until smooth. Mix in cacao nibs or chocolate chips, if using.
Place in the fridge for 15-20 minutes and enjoy with a spoon. You could also add the cookie dough to your nice cream (see notes) or top your muesli with the it.
- You may need to soak the dates for 10 minutes in hot water, if they seem too hard.
- Head over to the cookie dough (and fudge brownie) ice cream recipe after you're done making this one.
This dough is so delicious, I really have difficulties not eating a whole bowl of it whenever I make it. My favorite way to eat this cookie dough is with vanilla nice cream.
I hope you love the recipe – please let me know in the comment section below! Share your remakes on my Facebook page or on Instagram, using the hashtag #minamadefood and be sure to tag me (@thisisminamade) so that I can see your creations!