Healthy chocolate chip cookie dough—what’s not to love about this concept?! I don’t know about you, but I have a big sweet tooth, so I’m always looking for fun ways to make healthier versions of some dessert classics. This edible cookie dough is made with chickpeas, free of eggs, nuts, gluten, and butter. The cookie dough is sprinkled with mini chocolate chips, and absolutely delicious! The perfect guilt-free dessert!
Eat it by the spoonful or use it as an ice cream sundae topping… or maybe on a graham cracker, or with a drizzle of hot fudge, or as a fun yogurt topping! Ok, you get the point… there are lots of fun ways to eat this guilt-free cookie dough.
Wanna change up the recipe a bit?? Try adding some chopped nuts, peanut butter chips, or rainbow sprinkles!
Healthy Chocolate Chip Cookie Dough
Ingredients
- 15.5 oz canned chickpeas
- 1/3 cup rolled oats, gluten free
- 1/4 cup honey
- 2 tbsp tahini
- 2 tbsp coconut oil
- 1 tsp vanilla extract
- 1/4 cup mini semisweet chocolate chips
Instructions
- Rinse and drain chickpeas, then place them on a paper towel and pat dry.
- Remove skins from chickpeas and discard. The skins are super easy to gently pop off.
- To your food processor, add all ingredients except the chocolate chips, and blend until well combined.
- Stir in mini chocolate chips by hand until evenly distributed throughout the dough.
- Refrigerate for at least 30 minutes in an air tight container to allow the dough to firm up before enjoying.