Unbaked, irresistible vegan edible cookie dough made with healthy ingredients! Good luck keeping your spoon out of this jar. This cookie dough is vegan, gluten free, and sweetened naturally.
I’ve got the perfect weekend recipe for you today!! Can you believe it’s already almost May?! For some reason I love when the months change – something about flipping the calendar brings an exciting new feeling to me, either new opportunities/things to accomplish or simply positive weather changes, I love it! Especially getting closer to summer, we’ve got our wedding coming up and each day that passes I get more excited, if that’s even possible. Now that the marathon’s over, I’ve officially started my wedding “diet.” I want to be clear and say that I’m all about eating as a lifestyle, eating in a way that keeps you healthy and energized each day. I do not like the cheat day concept, where everything goes out the window. Instead, I have a ton of foods I absolutely LOVE eating, and they all are healthy, so for the wedding, all I’m doing is decreasing my portion sizes a little, specifically eating less right before bed.
Joe’s been having this vegan edible cookie dough for dessert lately, which is fine by me – there’s none left to tempt me! Although I have to say this treat would be perfectly fine even if you are trying to lose weight/eat a little healthier. This is edible, unbaked cookie dough, that’s GOOD for you. Need I say more? Even if you do have a wedding dress to fit into, this cookie dough can still be your spoon’s best friend.
The vegan edible cookie dough starts with chickpeas (AKA garbanzo beans). Don’t freak out – so many people are put off by the whole beans in brownies/desserts thing, but there’s no need to fear! Take my word for it, you won’t taste chickpeas. They just add a super creamy, thick base to the dough. Oh, and they add fiber and protein! Little nutritional powerhouses.
Blend up your chickpeas with the almond milk to start, until they’re super smooth – you want to be sure there are no little chunks of chickpea left…chunks of chickpea, not so good for cookie dough.
Once the chickpeas and almond milk are smooth, add the dates and cashew butter, and again blend until all the ingredients are really smooth. You could use another nut butter, but it’d probably give the dough a stronger flavor (if you use peanut butter, it’d taste like peanut butter cookie dough)…not a problem in my opinion! For this batch I used cashew butter, which has a more mild, neutral flavor than almond or peanut butter. It’s so smooth and creamy.
The last step is to put your dough in a bowl and stir in some chocolate chunks/chips! I always use the vegan Baker’s unsweetened chocolate bar – since the cookie dough is really sweet, it balances out the super dark chocolate. But go ahead and use any dairy free chocolate you like! Then eat your vegan edible cookie dough as a dip for fruit, cookies, etc., or dip little pieces of your chocolate bar (like Joe insisted, admire below). My favorite way is with a spoon. 🙂
If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!