Break All the Rules…..
When I was little I think that my favorite part about my mom baking was I got to be the raw batter, or dough, eater. Of course the warning about salmonella risks was around, but it didn’t seem to be a really big problem. At least not something that my mom ever really worried about, but of course that was before companies just started getting careless with their products, chickens started getting sick, and the threat became very real. I have to be honest and say that I haven’t eaten raw batter, or dough, if it has eggs in it for years, and I don’t let my kids eat it either. It really takes a lot of the childhood fun out of baking in my opinion.
So when you can’t do something what do you do about it? You find a way around it. There are two ways to fix the raw eating of batter, or dough, issue. You can either buy pasteurized eggs or you can make your recipes without eggs. Eggs are necessary in most sweets recipes, but I really still like to be able to eat raw dough! And if you are going to do it, why not make it good for you?! A few years ago I made a raw cookie dough recipe and it was ok, but nothing like this one. This one is a home run for my raw dough connoisseurs.
If we are looking at calories there is only a 10 calorie difference between actual chocolate chip cookie dough and my raw chocolate chip and almond cookie dough. For ¼ cup of raw cookie dough you will only be consuming 95 calories. That’s not too bad considering one chocolate chip cookie is usually that much! As far as the other nutritional values this cookie dough is superior to regular cookie dough. Regular cookie dough has 13 grams of carbs, zero fiber, 10 grams of sugar, and only 2 grams of protein. My cookie dough also has 13 grams of carbs, but can be knocked down to 10 net carbs thanks to the 3 grams of fiber. It also only contains 3 grams of sugar and wins with 6 grams of protein!
I will have to admit that this cookie dough tastes better the next day, but it still tastes good right away. I used semi-sweet mini chocolate chips because that is what I had on hand, but dark chocolate chunks would be more than amazing! Don’t be afraid of the chickpeas. I was really concerned that this would be a fail the first time I tried it over a year ago, but to my surprise you don’t even realize what you are eating! The key is to blend them until they are super smooth. I cooked my own from dry, but you can use canned if you like. When you blend them you only need a couple of tablespoons of chickpea liquid to make it smooth. Just blend until there aren’t any chickpea chunks left. I like mine mild, I am really trying to wean myself off of eating overly sweet treats, but if you like yours sweeter don’t be afraid to add another tablespoon, or two, until you reach your desired sweetness. And if you want to get really creative freeze them as cookie dough bites and eat them out of the freezer. Any way you choose to eat them, sit back, relax, and enjoy!
What is your favorite cookie dough?
Do you ever still sneak a bite when you are making cookies?
Raw Chocolate Chip & Almond Cookie Dough
By Angie Gouchenour
2 cups cooked chickpeas – pureed to a firm consistency, not runny (You will need a couple of Tablespoons of chickpea liquid to do this)
2 Tablespoons Sugar 2.0
2 Tablespoons vanilla protein powder (Plant based if you want to keep it WFPB or Vegan)
1 teaspoon vanilla flavoring
Pinch of salt
1 Tablespoon dairy semi sweet mini chocolate chips
12 raw almonds – chopped
Puree chickpeas in a blender, or food processor, until there aren’t any chickpea chunks. You will need a couple of Tablespoons of chickpea liquid to puree properly. You want the puree to be firm, like dough, not runny. (The amount of liquid you will need depends on if you use canned chickpeas, or homemade)
In a medium bowl combine pureed chickpeas with the Suqar 2.0, protein powder, vanilla, salt, and milk; combine well
Fold chocolate chips, and almonds, into the dough