Healthy Cookie Dough!!

Why yes, that would be a gigantic bowl of cookie dough.  A gigantic bowl of healthy cookie dough to be exact.

I’ll admit I shared a recipe pretty similar to this a couple days ago, but I just couldn’t wait any longer to post this Cookie Dough.  It it way too good not to share!

This Healthy Cookie Dough is great for everyone.  No matter how you prefer to eat (vegan, gluten free, nut free, etc), I bet you can tweak the recipe you fit your style.  You can also make it without any special equipment, which is great because I know some of you don’t have a fancy shmancy food processor or Vitamix.

I’ve tried the recipe in three ways so far, and every one has been a success!

So what do you need to make this?

If you stock your house at all like I do, you have every ingredient you need on hand already.  The recipe consists of rolled oats, applesauce, an egg white or milk, baking soda, vanilla, dates or sugar, turbinado sugar, chocolate chips, and chickpeas.  Yep, more chickpeas.

Like the Blondie Bites I shared earlier, I really wish I didn’t have to tell you that.  I know some people get creeped out by weirdo ingredients, but I’m telling you, just give this Cookie Dough a chance!  All the chickpeas do is lend an awesome cookie dough texture, you can’t taste them.

So now that that’s settled, how about I mention how incredibly amazing it is that there’s a way to eat raw cookie dough by the spoonful without any guilt whatsoever?  Cause I think it’s pretty amazing.

I’ve made this recipe so much lately, and it’s always gone super fast.  Everyone loves cookie dough, especially when it’s this good for you.  And there may have been some cupcakes, whoopie pies, and mousse involved, but that’s a story for another day.

Enjoy!


Healthy Cookie Dough (vegan, gluten free, nut free, low fat)

  • 1 cup quick oats (regular oats will work if you have a food processor)
  • 1 pasteurized egg white or 3 tbsp soy or almond milk (the egg white helps to lend a more cookie dough like taste, but it’s fine to not use it)
  • 2 tbsp applesauce
  • 1 tsp vanilla
  • 1/4 tsp baking soda
  • 1 cup canned chickpeas, rinsed and drained very well
  • 2 tbsp turbinado or brown sugar
  • 3 dates, pitted and broken into small pieces or 1-3 tbsp more sugar (taste for desired sweetness)
  • 1/3 cup chocolate chips
If you have a food processor:
  1. Place oats in food processor and process until broken into small pieces (it doesn’t have to be a fine flour).  
  2. Add remaining ingredients, except chocolate chips, and blend until completely combined, with no clumps of chickpeas.  Mixture will be very thick.  
  3. Add chocolate chips to food processor and process a bit to incorporate, and break chocolate chips down into small pieces.
  4. Scoop cookie dough into desired serving dish and store in fridge until serving time.  Serve with fruit, graham crackers, or roll cookie dough into balls.  You can also eat it as is by the spoonful.  Recipe makes about 1 1/4 cups.
If you don’t have a food processor:
  1. Place chickpeas in a large bowl.  Fork mash until all chickpeas are broken down and no large clumps remain
  2. Add in oats (you must use quick oats or you will end up with an oatmeal cookie dough).  Mix until thoroughly combined.
  3. Add remaining ingredients except chocolate chips and mix well until a cookie dough texture forms.  Note that if you decide to use dates, you may have to chop them into small pieces and mix them in.
  4. Place chocolate chips in a plastic bag, and smash with a spoon/mallet/hammer (this is the best part!) until broken into small pieces.  Alternately, you can use mini chocolate chips.  Mix chips into cookie dough.
  5. Scoop dough into desired serving dish and store in fridge until serving time.  Serve with everything mentioned in step #4 above.

Revisited Recipe of the Day:

Date Caramel + Caramel Chocolate Cookies

31 Comments

  1. Olivia Lewis

    April 2, 2013 at 5:15 pm

    delicious! how many servings does this make?

    1. SS

      April 2, 2013 at 7:15 pm

      The entire recipe makes 1 1/4 cups, so it depends on how big you want the sevings to be. I’d say about 2 tbsp per serving so that would equal about 10 servings (20 tbsp total). I hope that helps!

  2. Jessia Cronin

    April 3, 2013 at 11:53 am

    This is going to be an odd question – because cookie dough is my go-to comfort food – but could you bake it? My S/O doesn’t like raw dough. I know, there *is* something wrong with him but he’s got enough other good qualities that him leaving all the raw dough and cake battered spoons for me to eat evens it all out. So I’m just wondering if I could bake a cookie’s worth or two to appease him.

    1. SS

      April 5, 2013 at 3:16 pm

      If I’m going to be totally honest, I don’t think baking will work as this recipe was made just for eating raw. With that being said, feel free to bake a bit of the dough to see how it works. I think I may give it a try too, just to see.

      If possible, let me know any results you get from your experiments!

  3. Anonymous

    April 3, 2013 at 5:38 pm

    how many calories?

    1. SS

      April 5, 2013 at 3:13 pm

      I’m not totally sure. Feel free to plug the ingredients into a nutrition info calculator though.

  4. Anonymous

    April 4, 2013 at 3:19 am

    This looks really delicious!

    I would like to tell you though, this recipe is vegetarian, not vegan. If it were vegan, it wouldn’t have egg or milk.

    I just thought I should let you know.
    🙂

    1. Anonymous

      April 4, 2013 at 11:10 am

      And I wouldn’t eat raw eggs? This just seems like a bad idea to me! Use almond milk and it’s vegan. And not going to kill you/make you super sick.

    2. SS

      April 5, 2013 at 3:09 pm

      Like Sarah said below, pasteurized eggs are the way to go for this recipe. Because of the confusion, I’m going to change the recipe to add that in.

      Sorry for any misunderstandings!

    3. SS

      April 5, 2013 at 3:11 pm

      Also, in response to the first comment, as stated in the recipe you don’t have to use egg whites, but can replace them with soy milk or almond milk.

  5. Sarah Campbell

    April 5, 2013 at 11:53 am

    This comment has been removed by the author.

  6. Sarah Campbell

    April 5, 2013 at 11:55 am

    You might want to consider pasteurized eggs if you’re eating it raw, but it sounds delicious 🙂

    1. SS

      April 5, 2013 at 3:11 pm

      Thanks Sarah! You’re absolutely right about that.

  7. Anonymous

    April 7, 2013 at 1:18 pm

    I love how you give directions without a food processor! I’ve had so many recipes I couldn’t try because it! It looks delicious and I love your writing! 🙂
    PS. I love the photos too!

    1. SS

      April 7, 2013 at 6:56 pm

      Thanks so much for everything you just said! I’m so glad you’re able to make this recipe, even with a food processor.

  8. Anonymous

    April 8, 2013 at 4:41 pm

    Hello,
    I made this today, and I had to throw it away because it was so (sorry to say) disgusting. You could DEFINITELY taste the chick peas, and the oat was just too bland and not “indulgent tasting”. It was not sweet, or anything like cookie dough. If you want cookie dough, just make cookies and don’t bake them!
    You should really think twice before posting recipes that are built on lies.

    1. SS

      April 9, 2013 at 7:08 am

      I’m sorry it was such a disaster. I obviously don’t think this recipe is “built on lies”, or of course I wouldn’t have posted it. When i made this Cookie Dough, it tasted good, so I’m not sure what went wrong with yours. Again, I’m very sorry, it’s no fun when a recipe doesn’t go the way you want it to.

    2. Anonymous

      May 22, 2013 at 1:03 pm

      It was delicious! Different taste buds =)

    3. SS

      May 24, 2013 at 7:20 am

      Yay, I’m so glad!

  9. Anonymous

    April 12, 2013 at 1:10 am

    Thank you!! This was perfect for us- my kids approved!! I love this blog and that you’ve posted this recipe– the anonymous above is a jerk! Obviously they did something wrong, or are too used to their sugar-filled processed foods. Great work- very inspiring!!

    Jenna

    1. SS

      April 12, 2013 at 7:15 am

      I’m so happy to hear that, Jenna! I’m sure the anonymous above was just offering their opinion, but it’s good to know that the recipe worked perfect for someone out there.

      Thanks for stopping by the blog! I hope to hear from you around here more.

  10. Rachel Ring

    April 21, 2013 at 7:24 pm

    Yum Yum Yum – I have made this before and agree with you about how amazing it is (and with my current cookie-dough obsession, I think my waist would appreciate me switching to this healthier version)

    1. SS

      April 22, 2013 at 7:31 am

      Haha, Thanks Rachel. I’m glad you’re a big cookie dough fan too.

  11. Mrs. B

    April 30, 2013 at 8:56 pm

    I absolutely love making desserts using chickpeas. This one looks so yummy. Can I use oat flour instead of regular or quick cooking oats since the recipe calls for them to be processed anyway?

    1. SS

      May 3, 2013 at 6:37 pm

      I’m sure oat flour would be a fine substitute. You may want to reduce it just a *little* bit, though. I’m glad you like the recipe!

  12. Anonymous

    May 7, 2013 at 4:30 pm

    I just tasted the dough, without chocolate chips because i don’t like them and have not put the oats in yet. It tastes way too much like chick peas. I poured more vanilla in (about 4-5 tbs), added the oats, added flour and it actually tastes pretty good now. 🙂 Thanks for the recipe!

    1. SS

      May 8, 2013 at 6:37 pm

      I’m glad it turned out good in the end.

      Just for future reference, I can’t guarentee that a recipe will taste good if you leave out some of the ingredients. For example, the chocolate chips add sweetness to the recipe, so leaving them out could change the taste.

  13. Katy

    August 29, 2013 at 10:45 pm

    I have tried making recipes similar to this before, but they didn’t turn out. However, this recipe was pretty good! 🙂 I rinsed the chickpeas and then turned a fan on them for an hour or so to really dry them out so the dough would have a better texture. But what this recipe really needs is salt! I added a bit and it made a world of difference! Thanks for the yummy recipe! 🙂

    1. SS

      August 30, 2013 at 7:41 am

      Thanks for the feedback Katy! I’ll admit that I’m absolute rubbish at knowing when a recipe needs salt so that was a nice tip to hear. I’m glad you like the recipe 🙂

  14. Anonymous

    November 5, 2013 at 9:55 pm

    but I’m allergic to chick peas!

    1. SS

      November 8, 2013 at 8:20 am

      Are you just allergic to chick peas, or all beans? If you can eat white beans, those should work. Otherwise, this may not be the recipe for you.

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