Healthy Chocolate Chip Edible Cookie Dough

This chocolate chip edible cookie dough tastes exactly like Tollhouse cookie dough! It’s made with a base of garbanzo beans, cashew butter, vanilla extract and sweetened with maple syrup. Throw in a handful of mini chocolate chips and you’ve got yourself one heck of a healthy edible cookie dough recipe!

The healthy sweet treats don’t stop with this edible cookie dough! We have so many healthy dessert recipes on FFF. Some of our favorite recipes are this churros edible cookie dough dip or this peanut butter banana nice cream.

edible cookie dough in a bowl

Cookie Dough of the Gods

Raise your hand if you sneak a good spoonful of cookie dough while you’re making a batch of cookies? Oh, you bet I sneak a couple of spoonfuls. Yes, I know there are raw eggs in the mix and I take a chance every time I do it. I just can’t help myself!

I love cookie dough of any kind, but you just can’t beat the cookie dough of a classic chocolate chip cookie. The creamy, buttery, and unbeatable taste really brings me back.

The raw eggs in the cookie dough is one thing, but the amount of sugar and butter that I consume before the cookies are even baked is also a thing. I want to be able to eat a bowl of cookie dough if I want to, do you feel me?

I put my foot down NOW. This chocolate chip edible cookie dough is not only edible, but it’s also DELICIOUS. This edible cookie dough is perfect by the spoonful or used as a dip for fruit and crackers. It’s up to you!

How to Make Edible Cookie Dough

This edible cookie dough is made with healthy pantry staples that will leave you guilt free. Say hello to the ingredient list for this chocolate chip edible cookie dough.

Garbanzo beans- Forget the flour as the base for cookie dough and add a little extra protein to your dessert. GARBANZO BEANS. I know it sounds crazy, but the beautiful things about garbanzo beans is that they take on the flavor of things they are mixed with!

The only maintenance warning I have for you about garbanzo bean is to take make sure and take off the shell of the garbanzo bean. Do this by straining the liquid from the can by pouring the garbanzo beans in a strainer and rinse them with water.

Next, pour garbanzo beans onto a double layer of paper towel or a tea towel. Gently rub garbanzo beans with another towel and you will see the shell of the garbanzo beans falling off!

After that, place garbanzo beans in a food processor. They are ready to go.

Cashew Butter- Cashew butter is the reason that this edible cookie dough tastes exactly like cookie dough. It has a little sweet and a little savory. It’s thick and creamy consistency gives the edible cookie dough the texture it needs!

We love trader joes creamy salted cashew butter. Feel free to use your favorite cashew butter as long as it’s drippy.

Garbanzo beans and cashew butter mixed up in a food processor

Vanilla extract- We kept the vanilla in this edible cookie dough because what makes cookie dough taste like cookie dough more than vanilla? NOTHING.

Maple Syrup- Forget the brown sugar in this recipe and use maple syrup! It’s perfectly sweet and gives this chocolate chip edible cookie dough a delicious warm flavor.

Water- If the edible cookie dough is not mixing (maybe your cashew butter wasn’t drippy enough) add a little bit of water at a time until the cookie dough is to your desired consistency.

Chocolate chips- We used mini chocolate chips in this edible cookie dough because we wanted a mini chocolate chip in EVERY bite. Normal chocolate chips would also work!

Many edible cookie dough dips

Healthy Dessert Recipes

Recipe

Healthy Chocolate Chip Edible Cookie Dough

This chocolate chip edible cookie dough tastes exactly like Tollhouse cookie dough! It’s made with a base of garbanzo beans, cashew butter, vanilla extract and sweetened with maple syrup. Throw in a handful of mini chocolate chips and you’ve got yourself one heck of a healthy edible cookie dough recipe!

  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
Author: Lee Hersh
Yield: 6 1x
Category: Dessert
Method: No-Bake
Cuisine: American

Ingredients

  • 1 15-oz. can garbanzo beans, rinsed and drained
  • 1/2 cup all-natural cashew butter
  • 2 teaspoons vanilla extract
  • 1.5 tablespoon maple syrup
  • 1.5 tablespoon water
  • 2 tablespoons mini chocolate chips

Instructions

  1. Place all ingredients into a high-speed food processor and blend on high for 1 to 2 minutes, stopping ever so often to scrape the sides. Blend until smooth.
  2. Serve with crackers, fruit, vegetables, or cookies and enjoy!

Notes

  • If cookie dough dip is too thick, add more water by the teaspoon.
  • Store in an air-tight container in the refrigerator for up to 5 days.

Nutrition

  • Serving Size: 1/6
  • Calories: 210
  • Sugar: 5
  • Fat: 12
  • Carbohydrates: 20
  • Fiber: 4
  • Protein: 6
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