Cookie dough. It's the reason I make cookies. Who doesn’t love to lick the spoon clean? In fact, I far prefer the dough to the final, baked product.
So, I’ve found a raw, healthy, and salmonella-free alternative cookie dough recipe. Why? Reason number one: 94% of the 50,000 people who've gotten sick with salmonella and E.coli remember eating raw cookie dough prior to the symptoms. It was the only commonality among the people who got sick. No reason for you (not to mention your kids!) to flirt with that possibility.
Reason number two: cookie dough is far from a cleansing food. It’s filled with sugar, other processed ingredients, and gluten—putting some at risk of getting a stomach ache (especially those with sensitive digestive systems).
Now, I’m certainly not suggesting you live a life without cookie dough! So here's a delicious, healthy, and safe alternative to the unhealthy version. These “raw” cookie dough balls are soft, tasty, indulgent and … made with chickpeas!
Yes, this delicious dessert is packed full of protein and iron-rich legumes. There’s also plenty of unrefined sugar, so work to enjoy one at a time…although, chances are, you’ll want to eat the entire batch after taking your first bite.
16 ounces cooked chickpeas, rinsed and drained
3 tbsp raw organic honey
1 tbsp coconut sugar
1/8 tsp baking soda
4 tbsp raw organic almond butter
2 tsp vanilla extract
Pinch sea salt
1 1/2 cups vegan chocolate chips (mini's work best)
Combine chickpeas, honey, sugar, baking soda, almond butter, vanilla and a pinch of salt in a food processor and process until smooth
Transfer to a bowl and stir in half a cup of the chocolate chips
Form into 1-inch balls and place on a parchment-paper lined baking sheet
Freeze until solid.
In a double boiler, melt remaining cup of chocolate chips
Dip the balls into the chocolate until covered, then place back on parchment-paper lined baking sheet
Freeze until chocolate has hardened, then store at room temperature