this recipe needs no introduction, as it is hands down one of the most flavorful copycat recipes i’ve ever made, but i will write an intro anyway because i have nothing better to do (#shelterinplace).
i’ll start by saying that i am on day 20 of (a modified) Whole30. i chose to do Whole30 during quarantine to a) feel good, b) balance out my immobility/lack of exercise with a healthy, conscious eating regimen, and c) establish good, healthy habits that will stick with me throughout this new normal.
and i have to admit it; at week 2 of quarantine, i was kind of going awol with my eating habits. pizza? yes. cookies? definitely. ice cream? duh! but that got old super fast. i felt lethargic, bloated, and overall gross.
so here we are! i’ve been eating clean, unprocessed foods (mostly veggies, tbh) for 20 days and i feel soooo great. and technically on Whole30, you’re not supposed to eat “copycat” type recipes, but i’ve been allowing it in small doses.
and the other night, when i was craving buttery, sweet, chocolatey cookie dough, i decided to make it happen in the most healthy, delicious, satisfying, filling way possible. this cookie dough seriously tastes like the real stuff, except it’s made will all whole ingredients. i’m honestly shook every time i eat it.
okay i’ll give you the recipe now!! thanks for listening to me ramble.
cookie dough ingredients:
1 can chickpeas
3/4 cup medjool dates
2 tablespoons tahini
2 teaspoons vanilla extract
1 tablespoon coconut oil
2 tablespoons unsweetened almond milk
2 tablespoons coconut flour
pinch of sea salt
2 tablespoons coconut oil
1.5 tablespoons unsweetened cacao powder
melt coconut oil and measure 2 tablespoons into a bowl
add 1.5 tablespoons of your cacao powder. stir until smooth.
pour onto a piece of parchment paper that is on a plate or baking sheet. place in freezer to harden. you’re basically making a sugar-free chocolate bar (trust me, you won’t need the sugar in the chocolate. the cookie dough will be plenty sweet)
once it’s hard, chop it up with a knife and keep in freezer until you’re ready to use.
cookie dough directions:
place dates in a bowl and cover with hot (like… almost boiling) water. let soak for 10-30 minutes.
while dates are soaking, drain, rinse, and dry chickpeas on a kitchen towel. rub the chickpeas with a paper towel until the skins come off. you may need to take some off individually with your hands, which, tbh, was oddly therapeutic. this step is a little tedious, but it makes the cookie dough much smoother (trust me; i’ve tried both ways).
place chickpeas in your food processor and blend away. scrape down the sides of your food processor, add 2 tablespoon almond milk and blend some more. the mixture should become creamy and lighter in color.
add in soft, pitted dates, 2-3 at a time, until they’re incorporated. then add tahini, salt, vanilla and coconut oil. blend until combined.
finally, add your coconut flour. i usually start with 1 tablespoon, see how it’s doing, and then add the other if necessary. you don’t want this to be too dry.
once it’s looking (and smelling and tasting) like real cookie dough, add your chocolate chunks by hand.
this cookie dough tastes best if you let it sit for a few hours, but i recommend eating a few spoonfuls before that happens 🙂