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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Can this be made without the oats? I made this & the oats made it too grainy.
You can always experiment! Might need something else (like flour or oat flour) to thicken.
When I started eating healthy I thought I would never be able to eat cookie dough again. However, this recipe is exactly what I needed and allows me to continue to eat my cookie dough and not feel guilty! All of the ingredients are at least somewhat healthy for me. The almond butter is high in protein which I love. I have made this several times and it tastes better and better each and every time I make it. I also love that it is completely vegan! I love your recipes, keep up the good work!
I really wanted this to work 🙁 I tried with peanut butter and flax seed. The peanut butter wasn’t too strong, but the flax seed gave it an odd consistency. I’ll try again tomorrow with rolled oats. Also my can only yielded 1 and 1/4 cups of beans. It was a 15.5 oz can, so I was a little surprised, but I guess that might have thrown things off as well.
Ok I gave it another try and it was pretty good! I used peanut butter, oats that I ground finely in a magic bullet, and maple syrup. I’m not crazy about the strong peanut butter taste though 🙁 what can I use instead of that or actual butter?
Raw cashew butter is really good here. Or coconut butter or almond butter. Or just take 1/3 cup raw cashews and blend until smooth to make your own butter. Oddly enough, oil also works. Just decrease other liquid in the recipe.
Used the flax meal sub since I didn’t have quick oats and it was a bland thick batter that was a super big disappointment. I am willing to give it another go with quick pats but it makes me hope that you are checking the substitutes you list before adding them to the recipe.
Conclusion: DO NOT USE FLAXSEED MEAL
I’ve made it many times with flax and love it. Different people have different tastes.
Read about this a while back and finally got around to making some. I was really amazed at how much it tasted like traditional cookie dough, very surprising. Well done. I used white beans, peanut butter and maple syrup. I found that placing the batch into the freezer for 10-15 minutes after processing helped with the consistency, then I stored it in the fridge after that.
I used all peanut butter and split honeywith maple syrup. I also made one batch with cannelloni beans and one with chick peas rinsed well and dried well. I found taking the oats and processing them first then setting aside helped. I also placed the beans in first and and processed them first as well too this made an awesome mix! Heathy after sport snack that a team who is used to brownies and cupcakes loved!!!!
So, how many servings does this make? You know, so I can track my carbs and not eat the entire batch in one sitting. ?
https://lett-trim.today/flourless-cookie-dough-nutrition-facts/%3C/a%3E%3C/p%3E
OMG!!! I just made this and it was soooo fucking good!! I only had almond butter that was already sweetened a bit and only went with 1/6 cup of maple sirup but it was to die for
Thank you so much Katie for sharing this with us
I’ll be perfectly honest, I went into this as a very cynical skeptic. Even more so after smelling the chickpeas. After blending the mixture into oblivion, twice, I made my roommates try it first. Then I tried it. I used honey instead of syrup, but plan to remake using the fruit-sweetened recipe. Because I am absolutely remaking this. I have come to terms with my lifelong sweet-tooth, and aversion to vegetables, so I gotta get as much nutrition as I can enjoy. This dip is amazing, and will become a staple in my healthy rotation. Thanks you!!!
I’ve made this several times already. First I made it following the recipe and found it to be pretty good. I ended up cutting the chocolate chips and making a peanut butter version by increasing the peanut butter amount by 1/4 cup and adding an extra 1/4 cup oats and it turns out amazing and taste just like peanut butter cookie dough
This is really good but my Blendtec blender had trouble with it – don’t have a food processor though. Maybe if I’d doubled the recipe it would have been easier to blend
Just made these for my family. Didn’t tell them anything beforehand and they loved them…even my 4 year old! Baked them at 350 for 9 minutes. Can’t believe how this turned out. We don’t eat chick peas, but they work in this recipe. I did take the shells off of them while washing to cut down on “chick pea taste.” Cant even tell they are in there!
I just tried this and I wish I had read the comments first. I think I need to try this again, but next time I’ll be sure to pat dry the chickpeas or try cannelini beans instead. It’s not bad, there’s a bean flavor to it and my five year old said something is wrong with the cookie dough. Looks like I’ll be eating this on my own!
Do you know how much protein is in a batch of this cookie dough?
Nutrition facts are listed in the post 😉
I’ve gotten on a bit of a raw cookie dough kick lately. Generally I HATE, HATE, HAATE using the food processor, but it’s worth dealing with for some healthy and delicious cookie dough. I smear it on graham crackers like icing, and it is amazing. This is the second recipe I’ve tried, the first having protein powder in it. I love the inclusion of flax (Omega-3s for the win!), but it’s a lot looser and sweeter than I’d prefer. I think I’ll give this another shot, reducing the maple syrup or adding in protein powder or trading some syrup for coconut sugar or something. I’m a huge texture fan and with real cookie dough the crunchy sugar is a big draw for me. Thanks so much for the recipe! I’ll update you on any adjustments I make.