Raw Cookie Dough
Course: Sweet Treats Servings: 12
Prep time: 10 min Cook time: Setting time only
Difficulty level: Easy
VEGAN
CAN BE GLUTEN FREE
NATURALLY SWEETENED
Author: Jennifer Sargison
Count to seven and that’s all the ingredients you’ll need here. These raw cookie dough bites are actually secretly healthy and so easy to make. They have a hidden secret ingredient but PLEASE don’t be put off. They may even count as one of your five a day (not sure they do but it’s nice to tell yourself they do) they contain a tin of chickpeas for a healthy and creamy consistency and believe me you can’t taste them. You just NEED to try this.
Ingredients
1/4 cup oats (can be gluten free)
1 tin chickpeas - drained and rinsed really well
2 teaspoons vanilla
Pinch of salt
3 tablespoons cashew nut butter (can swap for another nut butter but cashew is very creamy)
3 tablespoons coconut oil
1/2 cup maple syrup (add more or less to suit your sweet cravings)
1/4 cup chocolate chips (vegan)
Optional chocolate topping
1/2 cup chocolate chips
2 teaspoons coconut oil
Method
Prepare a brownie sized baking tin with baking paper (leave some paper over the edges so you can easily remove the cookie dough after it has set)
Add the oats to a blender and whizz up until you have the consistency of flour (this is the same as oat flour but much cheaper) and place to one side for now
Add all the ingredients EXCEPT the chocolate chips to a high speed blender and blend on the highest setting until smooth.
You may need to blend the mixture a few times and scrape down the sides as you go along. You want the mixture to be completely smooth or the dough will taste grainy.
Once the mixture is 100% smooth in texture add the oats and give another whizz until everything has combined nicely
Stir in the chocolate chips
Place the cookie dough into the lined tin and press down using the back of a spoon until even
Place in the freezer to set
Whilst the cookie dough is setting it’s time to make the optional chocolate topping
Melt the chocolate and coconut oil in a microwave or over a Bain Marie (in a bowl over a pan of hot water)
Add the chocolate to the top of the cookie dough and place back in the freezer for 2 hours
Once the dough has completely set slice into 16 chunks
You should keep this in the freezer and leave each slice to defrost for 10 minutes before eating, it will go nice and gooey. If you keep the dough in the fridge you’ll need to eat it within 2-3 days because of the chickpeas which will go off quickly if not frozen.
You would never believe it’s healthy!
If you do make this then I hope you love it
Any thoughts or comments?
Leave a message below and I’ll get back to you
Big love, Jen x
*For those of you eating a gluten free diet because of a gluten intolerance/allergy to gluten or suffering from celiac disease please check the ingredients listed in my recipes carefully. Although many of my recipes are gluten free please make sure you double check your ingredients to check. I am not intolerant to gluten so am no expert but I still like to provide GF options, please fully read your packets at home before making this, thank you :)