Raw Chickpea Cookie Dough (Grain and Dairy Free)

As I write this post I am willing myself not to go back to the fridge and eat all the remaining cookie dough. The kiddos are playing outside happily and I could easily nom nom nom my way into cookie dough bliss but I think I would have 2 sad kiddos tomorrow if I ate the rest of our newest creation. We ate half of it together and we saved the other half for tomorrow.

We have been working on this recipe for months. Well, on and off for months. We took a hiatus after not getting the recipe quite right. Today was the day however that we whipped up a batch that was blog worthy. We thought of adding ghee since butter makes everything better but we resolved to make this a dairy free grain free recipe as my daughter knows first hand how tough it is to find yummy recipes that don’t involve the dreaded dairy and grains that so many people can’t tolerate. Thankfully the girl can now eat dairy in moderation but there was a time when it was on the “don’t even try it” list, as we knew the rest of the day would be filled with stomach pains and tears. Praise the Lord we are past that but I have a heart for any momma who is going through food sensitivities of any kind with their kiddos. It’s not an easy road.

So here is our new favorite treat! Dairy and grain free! You can always sub out ghee for the coconut oil if you can stomach dairy but this stuff makes our mouths happy regardless of how you make it.

I’m looking forward to enjoying the other half of this yummy treat with the kiddos tomorrow. They will still love me if I can resist the rest of it till tomorrow. I think I can make it. 😉

Ingredients:

-1 can (15.5 ounce) chickpeas (garbanzo beans)

-2 tsp pure monk fruit powder (you could use stevia or other sweetener like maple syrup or raw honey but would have to experiment with how much. Stevia will be a bit more bitter)

-2 tsp vanilla extract

-optional (2-3 scoops Great Lakes Collagen… for added protein) I get mine cheapest at Thrive Market

-2/3 cups organic creamy peanut butter (no oils or sweetener added) You can sub another nut butter or sun butter if going nut free but this will change the flavor of the recipe.

-1/2 tsp sea salt

-1 TBS coconut oil

-1/2 cup chocolate chips (you can use a dairy free brand like Enjoy Life also sold on Amazon and Thrive Market or make your own)

Directions:

1. Pour chickpeas from can into a strainer and rinse thoroughly.
2. Place your rinsed chickpeas into a food processor and process until smooth.
3. Add 2/3 cups peanut butter, 1 TBS coconut oil, 2 tsp monk fruit powder, 2 tsp vanilla extract, 1/2 tsp sea salt and blend all together. You can also add the collagen here if you are using. Be sure to keep scraping the mixture from the sides to get it all blended nice and evenly.
4. Add chocolate chips and mix with a spoon.
5. Serve up with an ice cream scooper. I scoop is plenty for a serving as this is a nice rich treat.
6. Enjoy!

Be sure to store anything you don’t eat in an air tight container. I couldn’t tell you how long this lasts in the fridge as we have trouble not eating it in one day.

If you have any comments or questions feel free to comment in the section below. Please let me know if you used any substitutions and how it turned out if so! 🙂

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