Yes. It Was Good.
Ok, I'm not going to bury the lead. It was good.
Not as over the top addicting as traditional raw chocolate chip cookie dough, but it has it's merits. I'm not a vegan, so I was only trying this to have a less sugary alternative. (I know I should care about the raw eggs in cookie dough, but I don't. For those who do care, this recipe is eggless.)
I had shared this recipe for this eggless vegan chocolate chip cookie dough on my Facebook page, and several people asked for me to let them know how it tasted. I figured this was a good excuse for a blog post.
I made one batch of it already. Ate it all before really getting a nice photo of it. So, darn, I had to make another batch.
- First, the texture is good. Although it is missing the texture of the sugar crystals, but other than that, it's spot on. I'm a big "if the texture isn't right, I don't like it" kind of person, so this is a VERY big deal in my book. If the texture would have been off, batch #2 would have never happened.
- I added more chocolate chips than what is called for, although to be honest, I didn't measure. Went by sight. (I used Ghirardelli 60% dark chocolate chips. My favorite snack.)
- I also took the time to take the skin off of ALL the garbanzo beans (aka chickpeas - same thing). This is the most time consuming part of this. But I think for texture's sake, it's worth it. You can see the opaque skin, and just pinch the chick pea a bit, which will force the chick pea out of it's skin. I either aim for the bowl, or the palm of my hand.
- I made this without grinding up the chia seeds, and they just look like small flecks of chocolate.
- Gluten free, refined sugar free, dairy free, egg free
- INTERESTING - Here's my assumption, because there is less sugar in this, and more fiber, I can actually eat just one or two spoonfuls and stop. If this were real cookie dough, I'd make myself sick eating a bowl of it. Maybe it's the missing texture of the sugar? I don't know. Either way, I don't have this overwhelming craving for it, therefore I eat less of it, even though it's quite tasty. Win-win.
The first batch I tried to make in our Vitamix blender. Between the chick peas and the peanut butter, it just couldn't blend (not enough liquid). So I scraped it all out and put in our small 4 cup food processor. With this second batch, it was all done in the small food processor. I did need to stir it up a few times so there were no whole chick peas. I'm guessing if you have a full size food processor, it will handle these ingredients a bit better.
I should also add that when my husband tasted this the first time, he forgot that this wasn't "real" cookie dough and thought it was really good. The texture is close enough that I don't think someone would figure it out unless you told them.
I'd love to know when you make this and if you thought it was a good substitute for the real thing! Just leave your comment below.
Update 6/4/18: A friend of mine shared this link to a different recipe from Chocolate Covered Katie, The Healthy Dessert Blog. I spotted a couple other recipes that look might tempting!
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