How many times do you make cookies and just want to eat ALL OF THE DOUGH, instead of actually baking the cookies?!
That’s me pretty much every time. Yup, eggs or no eggs, I don’t care, I will lick that spatula and that bowl clean! YUM!
Anyone else with me on this one? COME ON, I know you are!!!
Guys, I did this thing once in high school that I’m not exactly proud of…but that’s actually kind of impressive…..I hid a whole thing of store bought cookie dough under my winter coat and snuck it into a movie. I know, I KNOW! It’s a sickness.
Just in case you’re wondering, I didn’t eat the entire thing of cookie dough by myself, I had a few friends there to help…totally makes the situation better, right?!
I am well past my days of sneaking cookie dough into movie theaters ha! BUT I can’t resist licking spatulas whenever I whip up a batch of cookies…or brownies.
Solution: make a healthier edible cookie dough…without eggs. Umm, guys, it’s just like making an entire batch of cookie dough and NOT baking them, just eating the dough straight up. Does life get much better than that?!?!
I know what you’re thinking, umm gross! When I first tried making edible cookie dough using chickpeas I made two versions, a plain cookie dough and a chocolate mint cookie dough. I didn’t really love the plain version because I could detect a hint of the chickpeas. Other taste testers did try it and didn’t complain about a chickpea taste. I have super power taste buds, a benefit to being a food blogger…but sometimes a curse.
Throw in a little bit of cocoa powder and boom chickpea flavor is gone! Plus CHOCOLATE! And the mint, it’s just there because I love the combo, especially this time of year, there is something so cozy about mint and chocolate. If you’re not a fan of the mint and chocolate flavor combo, no problem, just leave it out and have an all chocolate cookie dough…don’t worry, I’ll be right over to help you eat it!
Aside from the chickpeas giving this mint chocolate edible cookie dough fiber and protein we’ve also got healthy fat and more protein from the almond butter which helps to give the edible cookie dough creaminess. We use a combo of soaked dates and maple syrup (or honey) to add a low-glycemic, healthier sweetness to the edible cookie dough. And of course that cocoa powder which gives the cookie dough that rich chocolate-y flavor that masks the chickpeas.
No one will know your secret ingredient!
Oh yes, and the dark chocolate chips for even more chocolate-y goodness. Is there ever too much chocolate?!
The correct answer is never.
Plus that fresh minty flavor that just makes the edible cookie dough that gives it holiday vibes.
Also mint helps with digestion and to calm your stomach. Basically you just need these mint chocolate edible cookie dough bites after each meal for the rest of your life. The end.
The texture of this edible cookie dough is similar to a very thick cookie batter. It’s got that rich, dough-y texture that you can just sink your teeth into. The fun part is you can decide how thick and dough-y you like the consistency to be. I wanted to scoop mine into balls so I added 2 tablespoons of coconut flour, but if you wanted to have it be a little bit softer only add 1 tablespoon of coconut flour, or even leave it out compleatly for a more scoop-able consistency. Maybe try serving it with gluten free cookies for more of a edible cookie dough dip kind of situation.
Yum, someone please try it and let me know how it goes. Kthanks!
This healthy mint chocolate edible cookie dough is super easy to make. As you probably guessed from the photos above all you do is blend everything up in your food processor. Stir in the chocolate chips, chill and either scoop into balls or eat with a spoon. There’s no shame in the spoon method!
Personally I like to scoop the edible cookie dough into balls because for a few reasons: 1) it’s easier to serve it in ball form 2) portion control: we all know I have no control over how much edible cookie dough I will eat. Remember the movie theater incident? If I am just given a spoon there is no telling what I will do. BUT the balls allow me to have more mindfulness about how much I am eating. 3) They’re so darn cute!
I hope you enjoy this mint chocolate chop cookie dough as much as I did making it. It makes me so happy to hide healthy ingredient in desserts! Is that weird?!
This edible cookie dough would make a great last minute Christmas or even New Year’s treat. Wait, how is Christmas only 2 days away?! Someone please explain this to me!
I hope you all have a wonderful holiday. Thank you so much for being here and for making and sharing my recipes. It means the world to me. You guys rock!
- ¼ cup pitted dates (soaked in water for 10 mins)
- 1 15 ounce can chickpeas, drained and rinsed
- 3 to 4 tablespoons maple syrup, honey, or agave nectar
- ¼ cup natural almond butter (only ingredients should be almonds and maybe salt)
- 4.5 tablespoons unsweetened cocoa powder or cacao powder
- ¼ teaspoon salt (omit if almond butter is salted)
- (optional) ¼ teaspoon to ½ teaspoon pure peppermint extract (or sub 5 to 6 drops food grade essential peppermint oil, such as doTERRA)
- 1 to 2 tablespoons coconut flour
- ⅓ to ½ cup dark chocolate chips (use vegan/dairy free, if needed)
- Soak dates: Soak dates in hot water for 10 minutes.
- Blend chickepeas: once the dates have soaked drain them. To a food processor add the rinsed chickpeas, drained dates, maple syrup, and almond butter. Blend until well incorperated and mostly smooth, scraping down sides as needed. Blend for about 2 minutes.
- Add remaining ingredients: Add the cocoa powder, salt, peppermint extract and a tablespoon of the coconut flour. Blend until a dough ball forms, scraping down sides as needed. If the dough still seems wet and loose add in 1 more tablespoon of the coconut flour, this will depend on how you prefer the texture of your cookie dough - I scooped mine into balls so I added two tablespoons coconut flour so that it yielded a thicker dough. Taste and adjust flavors as needed, more peppermint extract or more maple syrup for sweetness.
- Stir in chocolate chips: Remove the blade of the food processor and stir in the chocolate chips using a spatula. OR transfer the dough to a mixing bowl and stir them in that way.
- Chill: You could eat the dough right away but I think it tastes best when it's chilled for at least 1 hour. After it chills you can either transfer the dough to a serving bowl and eat it with a spoon. OR you can do what I did and use a small cookie scoop to scoop them into balls.Don't allow to sit open to air for too long, it gets dried out the longer it sits in the open air.
- Store leftovers: store leftovers in an air tight container for up to 1 week.