I’ve said it before and I’ll say it again…truly one of the best parts of baking without eggs is eating raw cookie dough.
As a child the prospect of possible salmonella did not warrant hesitation nearly as much as it should have. However, as an adult I can now fully enjoy raw cookie dough sans the worry of deadly disease contraction. Hooray!
The recipe listed below is a modification off of a popular Internet trend, “cookie dough dip.” You’ll come to see that I LOVE recreating nostalgic recipes from our childhoods, often times with a healthy twist. If there are some ingredients listed here that might sound strange to you, do not worry! The final product is worth it, I assure you.
That is, if you can make it to the finished product without eating all of the raw dough…
- 1 can white or garbanzo beans (1.5 cups cooked)
- 1/3 cup nut butter*
- Pinch of baking soda
- 1/2 cup liquid sweetener such as maple syrup or agave
- 1/4 cup + 2 TBS old fashioned oats (whole wheat flour, if not gluten free)
- 1/2 tsp salt
- Dark chocolate chips
- Vanilla almond milk (to serve)
- Add all ingredients to food processor and blend until a smooth batter forms.
- Chop chocolate chips until they are roughly split in two. Preheat oven to 350 degrees F. Carefully mix chopped chips into batter.**
- With a 1/2 tsp measure, drop small circles onto lightly greased cookie sheet.
- Bake for about 12 minutes, until edges become firm and golden.
- Let cool on pan for 10 minutes and serve as desired. The classic route would be in a bowl with milk, but I’ve found these also make great toppings for other desserts. Cake topped with cookie crisp? YES PLEASE. NOTES:
*Peanut butter is best here if you like “PB cookie dough” flavored desserts, but feel free to substitute cashew butter for something milder. Applesauce works in a pinch, but the texture of batter might be wetter.
*Stop at this stage if you wish to serve dough as a dip! I’ve found it works well as an appetizer with graham crackers, pretzels, or fresh fruit.