I have a new found obsession: cookie dough. But not the real stuff, “faux dough.” I found the recipe on a beat up page that I ripped from a parenting magazine years ago. “Why did I never make this before?” I asked myself as I stood at the refrigerator with the doors open spooning it into my mouth.
The answer was, because I didn’t have to. You see I recently found out that I am sensitive to gluten. Awesome. Just the news everyone wants to hear. With that comes the realization that many of my favorite comfort foods and sweets – like cookie dough –are out the door! Mac n’ cheese? Adios! My Husband’s favorite chocolate chip birthday cake? Not this year. A cupcake at the office party? “No thanks, I can’t”- literally. Cookie dough ice cream? Nope, I will take vanilla bean instead.
I have a bad sweet tooth, but I also consider myself a health nut and always looking for better ways to have the food I love, and make healthy food appetizing for my two kids. And this recipe is a homerun! I did modify it to replace the original recipe which called for brown sugar with coconut sugar and honey. And the best part is… it’s super quick to make and the kids are eating beans! Shhh…
- 1 ½ cup chickpeas
- ¼ cup nut butter (I used part almond and part peanut butter)
- 3 tablespoons oats (I used Gluten Free)
- 4 tablespoons coconut sugar
- 1 tablespoon honey
- 1 tablespoon milk
- 2 teaspoons vanilla
- ⅛ teaspoon salt
- ⅛ teaspoon baking soda
- Blend all ingredients in a food processor and then stir in ⅓ cup chocolate chips. Serve with cinnamon sugar graham crackers or apples slices and enjoy!
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