Dairy Free,  Dessert,  Gluten Free,  Recipe,  Snacks,  Vegan,  Vegetarian

Healthy Edible Chocolate Chip Cookie Dough (Vegan+GF)

You guys, you guys, Spring is finally here!!!!!

Yesterday was a bit surreal because over the Winter we’ve accumulated about 3 feet of snow and yesterday it was as if a switch got flipped and Spring arrived. It’s all nearly gone now and what left is melting at an astonishing rate. It’s enough that my sister and I were able to bike and hike yesterday and the weather was like literal perfection!

I don’t know about you but there are very few treats I crave more than cookie dough. I mean, if you’ve been following this blog for any amount of time you already know I’m obsessed. I think it has something to do with how much nostalgia is tied in with it’s flavor. It’s basically the taste of childhood innocence, you know what I mean?

I know there are so many versions out there but this one is kinda unique. It uses sweet potato to add both creamy texture AND natural sweetness. There’s also no added sugars or oil in this (except the chocolate chips, but those are optional). If you are trying to cut out sugar completely or you follow a very low fat diet then something I’ve loved doing is just adding some extra chopped dates instead of the chocolate. Cacao nibs also work well.

As for the powdered peanut butter, I know that most brands add some sugar so, again, if you don’t want added sugar be sure to get a brand without. Other options are to replace it with vanilla protein powder or use real peanut butter for an even more cookie dough-like flavor. I actually prefer cashew butter for a super cookie dough-ish flavor.

I can’t wait to know what you think because I know you’re gonna love this!

Healthy Edible Chocolate Chip Cookie Dough (Vegan+GF)

Who said cookie dough couldn't be eaten for breakfast? This recipe has so many possibilities and takes only a few minutes to whip up.

Prep Time 15 minutes
Servings 2 1/2 cups (about 10 servings)


  • 1 cup cooked and peeled white flesh yam or sweet potato (you can use any color if you don't mind changing the color of the dough)
  • 1 1/2 cups chickpeas or white beans 1 [15 ounce] can, drained
  • 1/4 teaspoon sea salt
  • 1 tablespoon pure vanilla extract
  • 1/4 cup powdered peanut butter *see note
  • 1 cup pitted fresh medjool dates **see note
  • 1/2 cup dairy free semi-sweet chocolate chips ***see note


  1. (If using dried dates) In a bowl, cover the dates with 1/3 cup water. Let this sit for at least 8 hours. Then add all ingredients (including the dates’ soaking liquid).
  2. If using fresh dates add all the ingredients except chocolate chips, to a food processor (a blender might work but I've found it very difficult to get the consistency right) and process until very smooth. Stir in chocolate chips (or desired add-ins and enjoy
  3. This is great as is with a spoon, served as a dip with fruit, or even as a spread on waffles, toast or pancakes.

Recipe Notes

*If you want to keep this recipe sugar free be sure to use a brand of powdered peanut butter that doesn't add sugar. If you don't mind making this recipe higher in fat then it's super delicious to use real nut butter instead. Any kind will work but my favorite is cashew butter for this recipe.

**If you can't find fresh dates dried will work you need 3/4 cup and you need to soak them (see instructions)

***If chocolate chips don't fit in you diet needs then other options here are cacao nibs, chopped dates, raisins, nuts, etc.



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