Peanut Butter Cookie Dough – Vegan, GF, No Refined Sugar!

Who doesn’t love cookie dough?! As kids we ate it raw all the time, but then suddenly there were all these scary stories about salmonella. Luckily vegan cookie dough means you don’t have to worry about eggs – but what about all the other less-than-healthy stuff?

Date Paste Natural Sweetener for Chickpea Peanut Butter Cookie Dough | Orthodox and Vegan
Don’t worry, we’ll keep this nice and simple! First, let me introduce you to Date Paste. You can make your own date paste to use as a natural sweetener, or simply buy it. I get mine from the bulk section of the local Middle Eastern market. It is sliceable but too thick to blend well in a food processor, so I soften it by mixing it with hot water (3/4 C water to 1 C paste). Then I pop it into a jar and store it in the fridge, where I can easily grab it to spoon into my protein shakes or other treats. At least at the Middle Eastern market, I’ve found it’s actually cheaper to buy the paste already made.

Chocolate Chip Peanut Butter Cookie Dough | Orthodox and Vegan
And we don’t need flour, either. Chickpeas are the foundation of this cookie dough. That’s right, the little legume who brought us hummus and veggie burgers has now made its way into your relatively healthy dessert. And if you want to avoid refined sugars altogether, you can replace the chocolate chips with raisins*. I did not bother to add vanilla, although you certainly can, but I did choose to bulk it up with the optional pea protein. Here’s how it’s done.

Chocolate Chip Peanut Butter Cookie Dough Treat: Flourless, No Refined Sugar | Orthodox and Vegan
Peanut Butter Cookie Dough
1 1/2 C cooked chickpeas (or 1 15oz can, drained & rinsed)
1/2 C date paste
1/2 C natural peanut butter
1/2 C chocolate chips or raisins
1 scoop (1/4 C) pea protein
2 tsp vanilla

Pulse chickpeas in food processor until it forms a coarse meal. Add date paste and process until blended. If using pea protein, add it now and the dough will become powdery once combined. Add peanut butter (and optional vanilla) and process again until incorporated. The dough will become very thick and may clump together on one side of the bowl. Smooth it out and add either chocolate chips or raisins, pulsing to distribute evenly.
Can be stored in the fridge for several days if you can keep yourself from eating it all at once.

*If you’re leaving the refined sugar out of your cookie dough but miss the chocolatey taste, you can also add cocoa powder and a little extra date paste!

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