This raw cookie dough recipe is completely safe to eat – no eggs or flour!
Eggless Raw Cookie Dough Recipe
Who hasn’t eaten raw cookie dough at least once in their life?
Who hasn’t snuck bites of unbaked dough while making cookies or broken off pieces of cookie dough to stir into vanilla ice cream?
And who hasn’t ever left the eggs out of their favorite chocolate chip cookie recipe and eaten the dough with a spoon?
Apparently it’s not a secret how much I ♥ cookie dough.
On Tuesday, the FDA came out with a new statement cautioning people not to eat raw cookie dough, and my phone quickly proceeded to blow up with texts and emails – Four friends, my sister, and my mother all sent me a link to the article.
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After a recent outbreak of E. coli traced back to General Mills flours, the FDA now cautions against eating raw cookie dough–even if it is eggless–because of possible pathogens in raw flour.
What is a cookie dough lover to do???
Thankfully, this egg-free & flourless cookie dough recipe exists.
If you’ve been reading my blog for a while, chances are you’ve heard of the famous Chickpea Cookie Dough Dip.
Today’s raw cookie dough recipe is similar to that dip, except this time I’ve made it even healthier and have revised the recipe to be refined-sugar-free as well.
Aside from being eggless and flourless, it can also be vegan, grain-free, and gluten-free.
No need to give up cookie dough completely – You can have your cookie dough and eat it too!
When it comes to eating cookie dough that does contain flour, I feel similarly to many other commenters who aren’t quite sure where they stand. So many other raw foods can also harbor bacteria.
Do these new guidelines set a precedent that means we ought to give up eating foods such as raw spinach, too?
But since I’m not certified to offer nutrition advice, I will simply leave you with this shockingly-just-like-real-cookie-dough recipe, to devour any time you crave cookie dough.
Eat it with a spoon, spread it on a banana or Healthy Banana Bread, use it as a dip for strawberries or graham crackers, or spread it over a batch of homemade Vegan Brownies, to make COOKIE DOUGH brownies!
And yes, you can totally bake this raw cookie dough into actual cookies.
Or if you can’t decide between raw cookie dough and baked cookie dough, I highly recommend checking out my recipe for Deep Dish Cookie Pie, because it tastes like eating unbaked cookie dough in the form of a pie.
So, pretty much the best thing ever.
Raw Cookie Dough Recipe
Ingredients
- 1 can or 1 1/2 cups cooked chickpeas or white beans
- 2 tsp pure vanilla extract
- 1/4 cup almond butter, or allergy-friendly sub
- 1/2 cup pure maple syrup, honey, or agave
- 1/4 cup + 1 tbsp quick oats or flaxmeal
- scant 1/4 tsp salt
- heaping 1/8 tsp baking soda (this gives a cookie dough flavor)
- 1/3 cup to 1/2 cup chocolate chips
Instructions
- Drain beans, rinse extremely well, and pat dry. Process all ingredients except chips in a strong food processor until completely smooth. Stir in chips. (Some readers say a blender works, but try that at your own risk, as the taste and texture will be much better in a food processor.) Cover leftovers and store in the fridge.View Nutrition Facts
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Who doesn’t love cookie dough?? But seriously, so freaking good. I’m literally stopping at the store on my way home from working and getting the ingredients to make this tonight!
Thank you so much for posting this recipe! I have all the ingredients needed! Is almond meal considered a raw flour? Wondered if I could use that to add protein to the dough?
I made this with high hopes, exactly as written and wasn’t a huge fan. It had a bit of a chickpea taste.
It sounds like you just didn’t rinse the beans well enough or pat them dry after. You really need to make sure ALL the liquid is rinsed off because that would give it a taste. I made this and you can’t taste the beans at all.
I also find that chickpeas leave a “taste” that is hard to cover up or eliminate. I would encourage you to try with a (well-rinsed) can of navy beans instead – I have found they leave absolutely no beany taste left!
I’ll have to try this! I made it with the chickpeas and it was a total party flop! (Should’ve done a test run.)
I found this, too. Other white beans seem to work a bit better than garbanzos.
AMAZING!! I did used cannaloni beans, flaxmeal and half date half maple SOOO GOOD! I am going to make it again!
Oh my gosh, I can’t believe I just saw this post! So dangerous! I will have to give it a try…
I cannot believe how GOOD this turned out!
I’ve seen your other cookie dough dip recipe before and have thought about making it in the past, but the amount of sugar always ended up turning me off. So I knew I had to make this one as soon as I saw it. I made it last night and will definitely be making it again!
My daughter is allergic to all nuts, sunflower and sesame seeds, and coconut – any idea what to sub for the almond butter?
IF you’re not vegan, you can use regular butter, or else try vegan butter spread. Or you can use oil, but you might have to add more oats.
I use vegetable oil and it turns out great, I’ve never needed to add more oats or anything.
I have seen a few recipes but have not yet made any desserts with chickpeas or white beans. This might have to be the one! Perfect for summer too when it’s just too hot to turn on the oven. Cool!!
I just want to thank you for giving so many grain-free options. I really appreciate having more and delicious options for healthier and grain-free desserts! (I get sick when I eat grains.) This cookie dough looks and sounds amazing.
I just made this with the flax, and it is so good that I feel sick from eating so much. Totally hit the spot for cookie dough. Thank you!
Hi Katie!
How long will this keep for in the fridge?
Thanks!
3-4 days.