Healthy Edible Chocolate Chip Cookie Dough
By: Sammi Haber Brondo | NYC Dietitian
There’s nothing I love more than cookie dough. And when it comes to cooking and baking, there’s nothing I love more than an easy recipe. This 10 minute Healthy Edible Chocolate Chip Cookie Dough is a match made in heaven.
I’m obsessed with cookie dough. Honestly, I love the dough probably more than I love the cookies! Normally, I have no problem eating a little raw dough (finger crossed - no salmonella yet?!), but while I’m pregnant, that’s sadly just no longer a risk I can take.
I love this Chickpea Cookie Dough recipe, but 1) wanted to mix things up a little and 2) am staying at my mom’s house for the next few weeks, where, despite a few trips to the grocery store, our grocery options are just looking a little different. I love that this recipe utilizes total common pantry staples.
Aside from this cookie dough being delicious, it packs in some impressive nutrients too. It’s filled with oats, giving it plenty of filling fiber. Plus, it also contains collagen for a little added protein. On it's own, this cookie dough makes a perfect healthy, filling snack. I also love it with some fresh summer fruit though - there is nothing better.
TOP TIPS
You can make oat flour yourself by simply grinding oats in powerful food processor or blender into a fine, flour-like consistency. I used quick oats. Any old fashioned oats will work, but avoid using steel cut oats.
If you don’t have oats, almond flour should work in this recipe. Try adding it slowly to make sure to achieve the desired consistency - it should be similar to cookie dough. Unfortunately, all purpose flour doesn’t work in this recipe - it can’t be eaten raw!
If you don’t have cashew butter, any nut or seed butter will work: peanut, almond, sunflower, etc. Cashew butter tends to produce the most cookie dough-like flavor, but I mean, we all know all nut butter is delicious. Any will work.
Honey can be swapped 1:1 for maple syrup.
Make sure the coconut oil is softened, but yet liquid. If it’s liquid or warm, the chocolate chips will melt when mixed it. If it’s too hard, it may be hard to break apart the clumps.
Like with anything, feel free to add in any mix-ins you like! Sprinkles, walnuts or even raisins to make this more of an oatmeal raisin cookie would all be delicious.
Because coconut oil changes consistency at different temperatures, make sure to store this cookie dough in the fridge. It will harden slightly in the fridge - for a softer dough, simply leave it out to thaw or stick it in the microwave for a few seconds (yum).
Did you try this recipe? Mention @Veggiesandchocolate or tag #Veggiesandchocolate - I’d love to see your creations!
Healthy Edible Chocolate Chip Cookie Dough
Ingredients:
- 1 cup oats
- 1/4 cup cashew butter (or other nut butter)
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons coconut oil, softened
- 1 scoop unflavored collagen
- 1/2 cup chocolate chip or chunks
Instructions:
- Using a high power blender or food processor, grind oats into a fine consistency until they resemble flour. Set aside.
- In a bowl, combine cashew butter, maple syrup, vanilla extract and coconut oil. Mix well.
- Add in ground oats and collagen and mix to combine. Fold in chocolate chips.
- Eat immediately or store leftovers in an airtight container in the fridge for 4-5 days.