Healthy Raw Cookie Dough
I have a sweet tooth.
One summer, when I was at Pre-Elite Rowing Camp at the University of Virginia, I ate spoonfuls of Tollhouse Cookie dough straight from the plastic tube. It might be more accurate to say I ate the entire roll. In one sitting. A couple times. Granted, I was on the water more than 6 hours a day interspersed with dry-land training, but that's still kind of gross. It's only a healthy fear of botulism that keeps me from doing it still.
So, being the diehard junk food junkie turned health food nut that I am, I've found a solution. I can't remember where I found the original recipe, but it was somewhere out on the interwebs. I've changed it a bit, and I'm happy to pass the love along to you.
You're welcome.
Healthy Raw Cookie Dough
(sugar free, gluten free, & vegan!)
- 1 1/4 c. pitted dates
- 1 (15oz) can garbanzo beans or white beans, drained and rinsed
- 1/4 c. almond butter or peanut butter (PB will create a peanut butter cookie flavor. I use AB)
- 1 Tbsp + 1 tsp vanilla extract
- 1/8 tsp salt
- 1/8 tsp baking soda
- 1/3 c. chocolate chips (ensure chocolate is SF, GF, DF if this is a concern)
- Combine all but chocolate chips in a food processor. Blend until the consistency of cookie dough. You many need to add a bit of water to thin the mixture, and scrape the sides intermittently during processing.
- Add chocolate chips and pulse to incorporate.
- Keep in the fridge and EAT BY THE SPOONFUL!
Nutritional Information: (an estimate based on all ingredients) Serving size 2 large tablespoons, 62 calories, 9g carb, 2g fiber, 2g fat, 2g protein.
Although the carb count is 9g, I don't typically dose much insulin for this snack. Depending on current BG and activity level, sometimes nothing at all. The sugar in the dates hits the kids differently, and the fiber and protein is a nice leveling agent as well. If you're T1D use your best judgement for blousing based on how you react to dried fruits and beans.
