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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I am sure I’ve said I adore your recipes, Katie. I couldn’t wait to make this – and I did. Just posted it on Instagram tagging you. It is delicious! I used peanut butter as it was available. My folks just can’t believe it is chickpeas! Hahahah. Will have to try baking it another time because – no dough left! <3 Thank you! I have made it my life's mission to try every recipe you post! So far, fantastic.
Dear Katie,
What is the difference between this raw cookie dough recepie and the healthy cookie dough dip? Trying to decide which to make. Thank you!
It looks as though the raw cookie dough has less sugar and is refined sugar free.
I really wanted to like this, but it tasted gross! I rinsed the chickpeas really really well too!
I really really wanted to like it, too, yet was afraid to end up like you did… But then it turned out great! Don’t know whether or not this might have helped remove any unwanted flavour but, just in case, I removed all the transparent chickpea skins before blending.
Thank you for the recipe, Katie!
Great idea!
This looks delicious! I love how there is no raw egg or flour.. perfect solution to that cookie dough craving without the fear of consuming raw foods!
I made this with peanut butter and it tastes amazing!!! I personally love the peanut butter taste. I can’t wait to make more of your recipes, thank you so so much for sharing them/
I was going to make mine with peanut butter but decided to use cashews and pistachios instead. It tasted great, but next time I make it, peanut butter it is!! ?
I made mine a little differently by using a combo of cashews and pistachios instead of almond butter, quinoa instead of oats, omitting the baking soda and adding shredded coconut, and it still came out fantastic!! This is a great recipe and easily modifiable. Thanks for the wonderful idea, Katie!
Thank you for this recipe, just thank you. Made it today and just Wow. So similar to the real thing with no guilt except for the chocolate chips.
Your raw cookie dough recipe is really genius Katie. Love the idea of spreading it into healthy ice cream, or even on cookies as a sandwich middle. I think you might have kicked off a whole new area of recipes!! Thanks for sharing! Dee xx.
Katie, I have been following your blog for years and I have yet to tell you THANK YOU ?. This is one of the oldies but goodies. I recently made this using a big batch of garbanzo beans I made then put in the freezer. I blended them frozen and it was even better- tasted like cookie dough ice cream, I also added a scoop of Tera’s Whey Vanilla protein. I always look forward to your blog posts, thanks again! ❤️❤️❤️
I made this with peanut butter, oats, and the half cup of chocolate chips. I used my blender and with enough time got to a good consistency. I threw the chips in the blender last so the entire dip was chocolaty. I also threw some extra chips on top before eating with Graham crackers. I was aprehensive at first, but there is so much chocolate combined with the sweet graham crackers it turned out pretty tasty. It’s still got some sugar but I feel better eating it than the multiple candy bars I usually go for
Can i use raw chickpea flour instead of cooked chickpeas ??
would powdered peanut butter work?
You can definitely experiment, and be sure to report back if you do!
I just made this-so yum!!! Can i freeze leftovers? or if I bake some into cookies, time and temp anyone? Thanks
Does this recipe freeze well,and if so how long can it be kept in the freezer?
Hmmm I don’t think the texture would be too great, but be sure to report back if you try!
What would be good to use to scoop this up with; where you can eat both the scooper and dip?
Fruit! Or gingersnaps!
This is the most delicious thing in the entire world. Made it twice once with white beans and once with chickpeas, and the white beans were infinite times better! I didn’t have maple syrup so I just used brown sugar and stevia and it was still great. No bean taste at all- just pure cookie dough, love it so much and have been recommending it to everyone!