Raw Cookie Dough [V + GF]

If you’re sick of your typical routine and want to throw in a curveball, you’ve come to the right place! This Raw Cookie Dough makes such a fun and delicious snack that you may seriously become addicted.

It tastes just like that cookie dough you had as a kid and knew you shouldn’t eat. The thing is . . . with this one you can!

There’s no eggs and, other than the chocolate chips, no added sugars! That’s a major win is my book.

I know the chickpeas may sound strange but, don’t worry—you won’t be able to taste them at all.

So, give this recipe a whirl and use it as a dip for celery, apples, on toast or straight from the jar!

Raw Cookie Dough [V + GF]

Prep time: 10 minutes

Cook time: 0 minutes

Total time: 10 minutes

Yield: 4 servings


Food processor
Butter knife


1 cup chickpeas, drained and rinsed
3/4 cup smooth peanut butter
1/4 cup coconut oil, melted
2 tsp vanilla extract
A pinch of sea salt
1/4 cup dark chocolate chips


  1. Add all ingrents except chocolate to the bowl of your food processor. Process on low until ingredients form a smooth mixture. Use a butter knife to scrape the sides of the bowl to ensure the dough is uniform.
  2. Add chocolate into dough and mix in with the butter knife. Don’t power on the food processor so chocolate chips remain whole.
  3. Transfer cookie dough to an air tight container. Store in the fridge for up to a week or in the freezer indefinitely.

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