HEALTHY Snickerdoodle Cookie Dough
This edible cookie dough is vegan, high-protein, and oh-so-easy to whip up! Made with only clean ingredients, it makes a perfect snack or healthy dessert!
282 tbsp servings
282 tbsp servings
  1. Soak dates (set aside a few individual dates) in HOT water while you prepare other ingredients. Drain chickpeas from can, rinse, and dry. If you decide to peel the skins off you’re chickpeas, do so now (see notes **).
  2. Add all ingredients (except for reserved dates) into a food processor or high speed blender and pulse until the mixture resembles coarse crumbs. Used a spatula to remove mixture from sides, then blend on high. Repeat this process until the mixture is smooth and combined.
  3. Chop reserved dates into small pieces and hand-mix into the smooth cookie dough to create “chunks.” Refrigerate for at least an hour before enjoying for best results. Enjoy!
Recipe Notes

*I used soft dried Deglet Nour (about 25 dates total), but any kind of date will work

**To achieve maximum creaminess (and if you have time) peel the little skins off each chickpea before blending. This is certainly not required, but definitely lends to a creamier texture.

***Any neutral tasting nut butter should work here- I’d recommend cashew or sunflower seed butter as a sub.

****If your nut butter is salted, use 1/4 tsp salt. If it’s not salted, use 1/2 tsp.

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