In my kitchen, a fresh batch of cookie dough rarely makes it into the oven unscathed. All it takes is a nibble and I’m totally hooked, often polishing off a sizable chunk of would-be cookies in their truest form—totally raw. Unfortunately, as you know, it’s not safe to eat most raw cookie doughs. And if you’re constantly pushing your luck, just waiting for foodborne illness to strike, we’ve got a raw cookie dough recipe that’s meant to be devoured with a spoon.
Food blogger Jordan Younger‘s dreamy cookie dough recipe is totally vegan and sos-free (no salt, oil, or sugar!). The best part is that you can safely eat it right off the spoon. Or, you know, bake it if that’s your thing. “This cookie dough is unreal. If you leave it in the fridge for about an hour before you eat it, it firms up and tastes even more like the O.G. cookie dough we all grew up eating,” says the writer behind The Balanced Blonde. “It’s actually so healthy you can eat it for breakfast.”
Want to try Younger’s recipe for yourself? Here’s how to create the wholesome treat in minutes.
1 cup chickpeas
1/2 cup tahini
1/2 cup rolled oats
1/2 cup pitted dates
1/4 cup water to blend
1/4 cup carob powder
2 Tbsp chopped sugar-free dark chocolate
1. Blend all ingredients except for the dark chocolate, then fold in the chocolate at the end.
2. Add more water if it’s hard to blend, or more chickpeas if it gets too runny.
Note: You can add stevia or monkfruit if you like your cookie dough a little sweet. I added a few drops of liquid vanilla stevia.
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