I know a few weeks ago I was writing about stress baking, and since it looks like we’re going to be sheltering in place here at least another month I wanted to share some more tasty but healthy recipes with you.
I know that edible cookie dough is nothing new, but a lot of recipes call for you to heat-treat your flour and get out a mixer to cream together butter and sugar. That’s all fine and well if you enjoy spending the time (and doing the clean-up), but kitchen messes stress me out even more when I’m stressed, so I’m all about easy clean-up. What I like about this recipe is that it comes together in about 5 minutes and the only equipment you need is a food processor. It contains no refined sweeteners and also provides a good combination of protein and fiber, so it will actually fill you up and give you energy rather than jacking up your blood sugar. Also, it’s gluten-free, vegan, and nut-free—all pluses because we’ve got a variety of allergies and sensitivities between me and Jacob, so I love when I can create something that checks all the boxes. I
While I love to eat this with a spoon as a dessert, snack, or even quick breakfast (about ½ – ¾ cup should do it), it also makes a great dip for things like sliced fruit, celery, or as a topping for yogurt or as a mix-in to a smoothie.
Gluten-Free Edible Cookie Dough
Makes about 2 cups
- 1 15-ounce can chickpeas, rinsed and drained
- ½ cup tahini or other nut or seed butter
- ¼ cup maple syrup
- ¼ teaspoon vanilla extract
- ½ teaspoon cinnamon
- Dash of sea salt
- 2 tablespoons gluten-free rolled or quick oats (optional)
- ⅓ cup dark chocolate chips
- Combine all ingredients but the chocolate chips in a food processor or blender and pulse until smooth.
- Add the chocolate chips.
Store this covered in the fridge for 3-4 days…if it will last you that long!
Variations: Play around with adding the mix-ins you love in cookies! You can do sprinkles, your favorite candy, cocoa powder, dried fruit, nuts…tons of possibilities!