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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)

Ingredients

  • 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

Instructions

  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.