A healthy twist on edible cookie dough!
Hi friends! Happy Monday. Things have been as busy as ever around here but all good stuff. Work has been super busy lately, along with keeping up with social media and blogging, and then add trying to balance a 24 year old lifestyle on top of that and you’ve got one busy girl. I don’t think I would have it any other way though, except maybe another day or two of just downtime added to my weekly schedule.
If you haven’t already, I really hope you’re following me over on Instagram, because that is currently my favorite platform to share snippets into my life. It is so easy to just grab my phone, take photos and videos, and share them with my followers. I really do like writing blog posts but those are coming at a pace of only once a week recently.
A few weeks ago, I shared on my Instagram stories that I was making a healthier version of cookie dough. Well, it turned out so well and I knew I wanted to share it with everyone. Now of course, the real deal cookie dough is definitely better, but I’m going to say that my healthier version definitely makes for a good alternative. I ate it every single night for snack the week after I made it.
When I was at a work event a few months ago, I got to try Cookie Do in New York City and I left with 4 other containers to take home. That stuff was like crack and has had me craving cookie dough ever since. I’ve also seen a lot of healthier cookie dough recipes on the internet and I figured I could combine a few of the suggestions and try creating my own.
This one is super easy to make and comes together in under five minutes.
It actually tastes even better with a little sprinkle of sea salt on top and scooped up with pretzels or graham crackers, so I definitely recommend doing that. I use pretzels and was even guilty of one time adding cashew butter to the top. I was on fire that night.
This one definitely can’t be baked and most definitely won’t turn into cookies, but if you want to create a delicious sweet treat for after dinner, I think you’re going to really like this!
- 1 can chickpeas, rinsed + dried. (You can remove the skins for extra creaminess, I didn't)
- ⅓ cup natural peanut butter
- 2 Tbsp. maple syrup
- 1½ tsp. vanilla
- Pinch of sea salt
- ½ cup chocolate chips
- OPTIONAL: ⅓ cup coconut flour for thicker consistency and nuttier taste.
- Place all ingredients except chocolate chips in blender and blend until smooth.
- Fold in chocolate chips.
- Let chill in refrigerator overnight.
Be sure to let me know if you give it a try.