Wholesome, edible cookie dough
I’ve got a lot of big feelings going on and for the most part, I’ve been able to handle them like a big girl. But dang, sometimes all I want is to dive into a giant bowl of cookie dough and eat those feelings away. The problem with that plan, aside from the salmonella risk, is the inevitable regret after that kind of choice.
One night in May, during the quarantine, I couldn’t take it any more. I needed cookie dough and I needed it now. I had limited ingredients on hand and somehow still maintained a desire to eat something good for me. I came up with this recipe, dumped into two bowls and my husband and I ate our hearts out. It was magical and therapeutic and we had no reason for remorse.
I’ve tested this recipe on several people, including my kids, and no one has guessed garbanzo beans are even an ingredient in this tasty, wholesome cookie dough.
The best part is, I feel great after eating this. It satisfies hunger with the protein from the beans and the whole grains from the hearty oats. It satisfies a craving for something sweet without added sugar and the associated rebound cravings and energy crash.
Seriously, I let my kid eat this for breakfast the other day.
Wholesome Edible Cookie Dough
Equipment
- food processor
Ingredients
- 1 15.5 oz can garbanzo beans, drained and rinsed no salt added is preferred
- 1/3 cup natural peanut butter
- 1/3 cup rolled oats
- 6 pitted dates
- 2 Tbsp pure maple syrup
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 2 Tbsp milk cow, almond, any type will do
- 1/3 cup shredded coconut unsweetened
- 1/3 cup mini chocolate chips
Instructions
- Combine all ingredients, except the coconut and chocolate chips, in food processor. Blend on high until creamy.
- Add the coconut and chocolate chips and pulse until incorporated into the dough.
- The cookie dough is ready to eat immediately or can be stored in the refrigerator for up to a week.
Notes
Pin this recipe so you can come back to it when you need a healthy, yet super satisfying snack.
