Yeah, you read that right. Healthy chocolate chip cookie dough.
Scrumptious, gooey, vanilla-y with bursts of chocolate, cookie dough.
Let’s be real – while I’m not against chocolate chip cookies (in fact, I make a batch of my healthy ones every few weeks), I’ve always been a fan of their precursor – cookie dough. As a child, I could often be found eating directly from a tube of ready-made Tollhouse with a spoon (although my boyfriend informs me that these are maybe not the stories you share on the internet. Whatever. If you’re one of the few who DIDN’T do that, pat yourself on your very sad back).
Now that I’m older (sigh), wiser (double sigh) and aware of all the nasties in traditional cookie dough (from the massive amount of preservatives and artificial flavors in the pre-made, tube kinds to the white flour and potentially salmonella filled eggs of the homemade kind), I decided something needed to be done if I was ever going to get back to the spoon-in-hand, cookie-dough-in-lap days of yore.
So I invented this – the healthy chocolate chip cookie dough that’s never meant to become cookies (think of it like a puppy staying a puppy forever). The cookie dough that’s egg free, gluten free, grain free, paleo-friendly, optionally vegan and refined sugar free. The cookie dough that tastes rich and decadent and delicious, but is good enough for you to eat any time of day. It keeps for 4 days in the fridge, but it retains its awesome texture in the freezer too, which is where I choose to store it, scooping out spoonfuls as the urge strikes me.
Oh, yeah, and did I mention that it involves no fancy ingredients, and takes about 5 seconds to make? There’s that. I suppose I should let you get to it then?Print
- 1 cup cashews, soaked for 1 – 2 hours and then drained throughly
- 2 tsp vanilla extract
- 1/4 cup almond meal or flour
- 1 tbsp unsalted almond butter
- 1/4 tsp sea salt
- 3 tbsp + 1 tsp honey (you can sub rice malt syrup or 4 – 5 Medjool dates, pitted, soaked for an hour and drained, if you’re vegan or low sugar)
- 1/4 cup cacao nibs (you can also use high quality dark chocolate chunks)
- In a food processor, process all ingredients except for cacao nibs or chocolate, scraping down the sides, until very very smooth. You really want to go for quite awhile – 2 – 3 minutes at least. That’s key to getting the perfect texture.
- When it’s very smooth, let cool for a few minutes (if it has warmed at all) then add in cacao nibs or dark chocolate and pulse 4 – 5 times until well distributed but still chunky.
- Transfer to container of choice and eat with a spoon!
- Store in fridge for 4 – 5 days, or in freezer (my preference) for 6 months, eating spoonfuls when you get the urge!