edible vegan cookie dough

I still remember when it was a thing in the 80s to eat raw cookie dough — ya know, the stuff that can give you salmonella?

Back then we’d buy a tube for a sleepover (I usually fell asleep first and got taped to the couch), and we’d leave it out (with a bag of Cool Ranch Doritos and Twizzlers) and munch on it all night.

Good memories, but eating cookie dough from a tube doesn’t sound quite as appealing now as it did back then (nor do the Cool Ranch Doritos).

Now if we’re talking about homemade cookie dough, I still prefer raw over baked. But I generally refrain because — in addition to the danger of salmonella — I’m not a fan of eating empty calories on the regular. (Note: this is not to say that I don’t indulge, because I do, but I prefer to keep my choices healthy when I can.)

So if you’re like me and enjoy the taste of raw cookie dough, but would prefer a healthier alternative, I think you’ll like this recipe.

And when you see the main ingredient is chickpeas — just trust me. I promise it won't taste like beans. I’ve tested the final product on many different peeps, and they’re always amazed by how freaking good this raw cookie dough is — and it’s kid-friendly to boot.

VEGAN COOKIE DOUGH

INGREDIENTS

• 1 can chickpeas

• 1/2 cup peanut butter

• 3 Tbsp. maple syrup or agave (add more if needed, I'm not much of a sweet tooth)

• 1/3 cup dark chocolate chips (use non-dairy for vegan)

• 1 tsp. vanilla

• ¼ tsp. salt

DIRECTIONS

1. Drain chickpeas and rinse and pat dry.

2. Add all ingredients to the food processor—except the chocolate chips—and blend until smooth.

3. Pour mixture into a small bowl, then mix in chocolate chips.

4. Put in the fridge for an hour (or overnight). Keep the mixture in a container or make 15 scoops (like my photo) for individual servings.

xxoo – christine