I remember baking cookies once in school. Sometime in the 4th grade my teacher decided this would be a fun way to learn measurements and fractions but to a group of 10 year olds, it was an excuse to get a sugar high.
Most the kids were too impatient to get the cookies into the oven to bake. Instead, all the little fingers were reaching in the bowl to scoop up delicious clumps of raw batter… except for me. My mom always told me to stay away from raw eggs.
Apparently I was the only kid in class that worried about salmonella poisoning; thanks momma! My teacher was so impressed, she called my mom to say just how great my ability to resist the globs of sugary goodness was.
Now I don’t have to resist, because this raw cookie dough is egg free! Not only that, but there’s also no added sugar that would keep the kiddos bouncing off the walls. So mix up a batch of this sweet cookie dough and eat to your healthy heart’s content!
Chocolate Chip Cookie Dough
vegan, grain free
- 1 can white beans (garbanzo or canellini)
- 1.5c medjool dates, pitted, soaked
- 2T almond butter (cashew or coconut butter would be awesome)
- 1T vanilla extract
- almond milk (or coconut) to thin to preferred consistency
- 1/3c vegan chocolate chips or cacao nibs
- *optional 1oz. shot of Frangelico or Disaronno
Place all of the ingredients in a food processor. Add almond milk as needed and process until very smooth.
This frosting is thick like you might find in a jar of Pillsbury frosting, and because it’s not loaded with sugar and artificial ingredients, you won’t have to worry about that dreaded sugar hangover the next day. I love to put this frosting on everything from baked plantains, and maple sweet potato doughnuts or paired as a dip with a fruit platter. Then again, putting it on a spoon works just fine, too!
The frosting is simple, it’s not mind numbingly sweet and you can make it in less time then it takes to get to and from your nearest grocery store.