This Low Calorie Cookie Dough recipe is made with chickpeas, a dash of nut butter, a drizzle of honey, and a sprinkle of chocolate chips. It's a delicious edible raw cookie dough perfect for your sweet tooth.
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Check out my Low Calorie Protein Shake and my 100 Calorie Blueberry Muffins for more low calorie treats!
Sometimes you just need that cookie dough fix! Traditional cookie dough is not safe to eat because of the raw flour, raw eggs and harmful bacteria. This easy edible cookie dough recipe is as good as the real thing, but without the worry of e. coli.
Made from a base of chickpeas (yes, really!), blended with the creaminess of natural peanut butter and a little bit of honey, this cookie dough is perfect for cookie dough lovers.
Why You'll Love This Recipe
- This easy recipe uses basic ingredients and natural ingredients that are all found at your local grocery store.
- With a handful of ingredients and a quick blend, you'll have your very own sweet treat ready to enjoy.
- You can shape these dough balls to your liking for built-in portion sizes. It's snacking made smart and enjoyable.
Ingredients You'll Need
- Chickpeas: Lends a creamy texture. These are also known as garbanzo beans.
- Natural Nut Butter: Peanut or almond, your choice – either way, it adds an amazing richness.
- Honey: Brings a touch of sweetness without anything artificial. You can also use pure maple syrup for an edible vegan cookie dough recipe.
- Dark Chocolate Chunks or Chips: Brings in a deep cocoa flavor. You can also use mini chocolate chips.
- Vanilla Extract: Enhances the overall flavor profile.
- Salt: A pinch of salt elevates the taste.
Step-By-Step Instructions
Step 1: Rinse and drain the chickpeas thoroughly. Pat them dry with a paper towel to remove excess moisture.
Step 2: In a food processor, combine the chickpeas, peanut butter, honey, vanilla extract, and salt. Blend until the mixture becomes smooth and creamy. You may need to scrape down the sides of the food processor bowl occasionally.
Step 3: Transfer the blended mixture to a bowl and fold in the dark chocolate chips or chunks.
Step 4: Wrap the cookie dough in plastic wrap, then refrigerate for about 30 minutes. Chilling the dough will make it easier to shape.
Step 5: Once the dough has chilled, you can scoop out small portions and shape them into cookie dough bites.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Expert Tips
- Rinse the chickpeas thoroughly to remove excess starch. Pat them dry with a paper towel to prevent any moisture from affecting the texture of your dough.
- If your peanut butter is a bit thick, gently heat it in a microwave-safe bowl for easier mixing.
- Chilling the dough before shaping it into small pieces is key. This helps it firm up, making it easier to scoop and shape.
Variations
- Protein: Add whey protein, or your favorite type of protein powder for an edible protein cookie dough recipe.
- Coconut: Mix in unsweetened coconut flakes for a tropical twist.
- Berry: Add a burst of freshness with dried cranberries or blueberries.
- Banana: Mash in a ripe banana for natural sweetness and a creamy texture.
Storing & Freezing
Storing: Store the cookie dough in an airtight container in the refrigerator to keep them fresh. It should stay good for up to a week.
Freezing: Arrange the cookie dough bites on a baking sheet lined with parchment paper. Make sure they're not touching each other. Pop the baking sheet into the freezer for a couple of hours. This will prevent them from sticking together when you store them. Once the bites are frozen individually, transfer them into a freezer safe airtight container or a zip top freezer bag. Store in the freezer for 2 to 3 months.
Recipe FAQ's
Absolutely! Canned chickpeas work perfectly fine. Just make sure to drain and rinse them thoroughly.
Definitely! While the recipe calls for creamy peanut butter or almond butter, feel free to experiment with other nut butters like cashew butter or sunflower seed butter.
Of course! If you're looking to skip honey, you can use maple syrup, agave nectar, or a stevia-based sweetener. I would avoid using white sugar or brown sugar.
No, it's not a good idea. This recipe isn't the same as chocolate chip cookie dough.
More Low Calorie Recipes
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Low Calorie Cookie Dough
Ingredients
- 1 cup chickpeas cooked and drained
- ¼ cup natural peanut butter unsweetened
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ cup dark chocolate chips or chunks
Instructions
- Rinse and drain the chickpeas thoroughly. Pat them dry with a paper towel to remove excess moisture.
- In a food processor, combine the chickpeas, peanut butter, honey, vanilla extract, and salt. Blend until the mixture becomes smooth and creamy. You may need to scrape down the sides of the food processor bowl occasionally to ensure even blending.
- Transfer the blended mixture to a bowl and fold in the dark chocolate chips or chunks.
- Wrap the cookie dough in plastic wrap, then refrigerate for about 30 minutes. Chilling the dough will make it easier to shape.
- Once the dough has chilled, you can scoop out small portions and shape them into cookie dough bites.
Notes
- Rinse the chickpeas thoroughly to remove excess starch. Pat them dry with a paper towel to prevent any moisture from affecting the texture of your dough.
- If your peanut butter is a bit thick, gently heat it in a microwave-safe bowl for easier mixing.
- Chilling the dough before shaping it into small pieces is key. This helps it firm up, making it easier to scoop and shape.
- Storing: Store the cookie dough in an airtight container in the refrigerator to keep them fresh. It should stay good for up to a week.
- Freezing: Arrange the cookie dough bites on a baking sheet lined with parchment paper. Make sure they're not touching each other. Pop the baking sheet into the freezer for a couple of hours. This will prevent them from sticking together when you store them. Once the bites are frozen individually, transfer them into a freezer safe airtight container or a zip top freezer bag. Store in the freezer for 2 to 3 months.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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