Cookie dough is a classic favorite of mine! Unfortunately, it’s extremely unhealthy for quite a few reasons. Even most raw vegan recipes for cookie dough contain high amounts of “healthy fat” ingredients, cashews and nut butters. Don’t get me wrong, they taste amazing and I’ll let myself indulge in a high-fat raw dessert from time-to-time but eating a small amount is impossible. That’s why I decided to create a low-fat no bake version. I mean, who wouldn’t want to eat handfuls of healthy cookie dough without any guilt at all?
Cookie dough is popularly known as chocolate chip cookie ingredients mixed together before it’s been baked, often times containing raw egg. I’ll admit, I used to be one of the many people that would ignore the red flags and eat it anyway. Now that I’m committed to the vegan lifestyle, I could never imagine eating eggs again, let alone raw eggs. Consuming animal products is destructive to our health, the environment and to animals.
I believe I have a responsibility now to share recipes that can change the way people think about food. I’m passionate about taking popular foods and simplifying the ingredients to create healthy sustainable options that can make an impact that goes beyond tasting delicious or being nutritious. I want to create food that is environmentally responsible and cruelty-free. So this recipe is my way of creating an alternative to a sinful classic that many have grown to love. I’ve replaced the processed ingredients with real, wholesome and nourishing ones.
One of my favorite ways to enjoy this cookie dough recipe is with ice cream or in my smoothie bowls. Since this cookie dough is low in fat I can add a bunch of pieces and not feel bad at all about eating so many. I’ve also made an epic ice cream cookie sandwich that I shared on my Instagram account earlier this year using this recipe that I will share up on the blog shortly. Whatever you decide to do with these cookie dough balls will surely be amazing!
- 2 cups gluten-free rolled oats
- 10 medjool dates
- 5 tablespoons water
- 3 tablespoons shredded coconut
- 2 tablespoons cacao nibs (or vegan chocolate chips)
- 1 tablespoon coconut sugar (optional)
- 1 teaspoon vanilla
- pinch sea salt to taste
- Blend oats in a high speed blender or food processor until you get a fine consistency like flour.
- Add in shredded coconut and and vanilla process.
- Slowly add in dates and water. If using a vitamix, you may have to do this in 2 batches!
- Fold cacao nibs into the dough.
- Scoop out mixture, roll into balls and store in refrigerator or freezer!
Replace 1 cup of rolled oats for cashews or replace ½ cup rolled oats for almond butter for more of a cookie dough taste.