I know I wasn’t the only little girl who ate raw cookie dough by the spoonful while making cookies with my mom while growing up. In my house, most of the time the giant tub of cookie dough that we occasionally bought would never even end up getting baked before we would eat it all!
Thank goodness we’ve found more wholesome ways to curb our sweet tooths (sweet… teeth?), because it’s a lot healthier this way! I used chickpeas as the base in this recipe, which keeps them gluten-free, high-fiber, and high-protein! It’s my personal opinion that everyone in the world should be trying to eat more legumes (check out this AWESOME article).
I used dates as a sweetener for this recipe (because natural sweeteners are always ideal here at Cook with Court)! The dates also give the dough a creamy texture and a rich depth of flavor that would be impossible to get with a processed sugar anyway 😉
Because of my (I think it’s innate) love for cookie dough, I’ve scoured the internet for any and all recipes for edible cookie dough. However, I came across a little predicament in the fact that I only really found chocolate chip flavored cookie dough recipes amongst the blogosphere.
Don’t get me wrong, I’ve THOUROUGHLY enjoyed my fair share of those chocolate chip dough recipes, but the time came where I just wanted something different. So… after recreating numerous recipes online (with great success) for healthy, edible cookie dough made with beans, tofu, oat flour, dates, or a mixture of any/all of those, I finally decided to customize a dough for myself.
I decided to create this SNICKERDOODLE flavored healthy, edible cookie dough to fulfill the craving in my heart for a variety of healthy dough to eat with a spoon, dip, and snack on. I’m SO happy to share this recipe, because I’m incredibly proud of how it turned out!
This cookie dough is:
- Naturally Rich & Sweet
- SIX Ingredients
- Super Easy-to-Make
- Addictive (but its okay BECAUSE IT’S HEALTHY)
If you try this recipe and are looking for more sweet, healthy treats to try, check out my Lemon Cranberry Muffins with Chia Seeds!
Finally, If you end up making this I’d love to see your recreations or hear how it went in the comments below! Be sure to tag me on Instagram @cookwithcourt and #cookwithcourt to share 🙂
HEALTHY Snickerdoodle Cookie Dough
- 1 cup loosely packed pitted dates *
- 1 can chickpeas **
- 1-2 tbsp water for blending
- 1 tbsp almond butter ***
- 2 tsp vanilla extract
- 1 1/2 tsp cinnamon
- 1/4-1/2 tsp salt ****
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 **).
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.
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!
*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.