Healthy (Eggless) Raw Chocolate Chip Cookie Dough

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I have been on a major chocolate chip cookie kick. The one thing I miss every time I bake a batch? Eating the raw dough. There is something so bad-ass about licking the spatula and just-so-happening to leave a full cookie’s worth in the bowl so you can slowly scrape and indulge in the privacy of your kitchen. No judgement, no rules. You know you shouldn’t because salmonella is less than glamorous, blah, blah, blah, but you do it anyway and you always seem to survive.

However, for the past 8+ months, I opted to err on the side of caution and steered clear of this step. So after doing some research online for eggless recipes (my friend Lauren made an awesome one while she was pregnant that we thoroughly enjoyed), I came across this ‘healthy version’. Can you still feel bad-ass when it’s considered guilt-free? There was only one way to find out!

I’ve read a lot about this trend recently of utilizing high-fiber chickpeas or cannellini beans in desserts (what?!), and have been very tempted to try it for myself. While I was afraid you would categorize this post under the crazy pregnant lady pickle and ketchup syndrome, I hoped you would be curious too, even if a bit skeptical…

As a public service, I felt I owed it to each of you to try this, especially after seeing such rave reviews. How could this possibly taste anything like the real stuff?

Well, let me tell you, I was blown away. Raw almond butter, oats, natural brown sugar, dark chocolate cups and the aforementioned beans were just a few of the key players in what will now be one of my favorite go-to snacks. It’s sweet, chocolatey and impressively takes on the texture and flavor profile of that sinful goodness we all happily treat ourselves to.

If you want to get fancy, this would make an incredible filling or topping for cupcakes, addition to homemade ice-cream, welcomed layer over fudge brownies or a fun center in a pie crust. However, my real advice, would be to put it out with a bunch of spoons. Maybe for Superbowl this weekend?

Ingredients:

adapted from chocolatecoveredkatie.com

1 (15.5 oz.) can cannellini beans, drained and rinsed very well

1/8 tsp plus 1/16 tsp salt

Tiny bit over 1/8 tsp baking soda

2 tsp pure vanilla extract

1/4 cup raw almond butter

3 tablespoons brown sugar

1/3 cup dark chocolate chips

2 tablespoons oats

Instructions:

Rinse and drain cannellini beans.

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In the bowl of your food processor, combine beans,

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Oats,

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Salt,

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Baking powder,

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Vanilla extract,

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Almond butter,

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And brown sugar.

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Mix well until creamy.

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Add dark chocolate chips and pulse a few times to incorporate.

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Eat and enjoy with a spoon you bad-ass, you.

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4 Comments

  1. Jamie Dennison on

    Wow! Knowing your healthy obsession of Hershey’s and anything, I’m impressed simply by your endorsement of such a recipe. To be sure, I must try it for myself ASAP! Any suggestions for a blending option should one not own a cuisinart? I have a mini magic bullet-style blender?

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