Do you love cookie dough, but don’t like that it can make you sick? While traditional cookie dough tastes delicious, it can potentially make you ill. Remember that E. coli outbreak a few years ago that caused the FDA to issue a warning against eating raw cookie dough? To many, this can feel like a crime. Who hasn’t licked the bowl after making a batch of cookies? Especially around the holidays, the temptation to sneak some bites of this delicious unbaked dough while making cookies is high. Thankfully, there is a healthy alternative that won’t make you sick or feel guilty about enjoying. A healthy cookie dough? Who would’ve thought?
This December, serve a healthy holiday recipe that is sure to satisfy your dinner guest’s love of cookie dough. This healthy chocolate chip cookie dough recipe can be used as a dip for graham crackers and fruit, spread over brownies, or just enjoyed with a spoon.
Healthy Chocolate Chip Cookie Dough Dip
Ingredients
• 15 ounces of garbanzo beans, rinsed and drained
• ½ cup of dark chocolate chips (the higher the cacao percentage, the better!)
• ½ cup of your nut butter of choice (i.e., cashew butter, peanut butter)
• 2 tablespoons of flax meal
• 1.5 tablespoons of water
• 2 – 2 ½ tablespoons of honey or maple syrup
• 2 teaspoons of vanilla extract
• ¼ teaspoon of Himalayan pink salt
• 1/8 teaspoon of baking soda
Directions
1. In a food processor, add in all of the ingredients, minus the chocolate chips. Blend well until the dough appears smooth and creamy.
2. If the dough is too thick, add more water by the teaspoon as needed.
3. Transfer cookie dough mixture into a bowl, and fold in the dark chocolate chips.
4. Serve and enjoy! Store any leftovers in an air-tight container. Will keep in a refrigerator for up to 4-5 days.
