Healthy, Edible Cookie Dough {2 ways}

Get your own spoon.  I used all mine to take this picture.

Egg-Free Cookie Dough-3

This week I taught a cooking class at West U Fitness. We made this cookie dough.  I wanted to teach the class solely on cookie dough, but then I second guessed myself and started thinking that not everyone loves cookie dough as much as me.  I over thought the whole thing and ended up baking a batch of the dough just in case I had some anti-cookie dough people.  I think I need to stop people pleasing so much and just let me be me in all my cookie dough loving ways. 

I’ve only taught one cooking class before this one and I’m not the best at it.  There were quite a few pauses where I didn’t know what to say, like what does one say when they’re blending the dough for two minutes?  I have no idea what I ended up saying.  I’m sure it was highly intelligent gobbledygook that was coming out of my mouth.  I need to do some cooking class teaching researching in the form of food network binge watching.  Hello, weekend to-do.

Egg-Free Cookie Dough

I’m planning on teaching another cooking class on 15 minute meals in December, hopefully that one will feel a bit more natural.  I’ve never been one of those people who excels at public speaking so it’s good to force myself to do it.  Even though I’d rather just hide under a blanket on my couch with the latest Bon Appetit Mag and a spoon in a bowl of this cookie dough .  But unfortunately, you don’t really get anywhere sitting on your couch. 

I found this list on 12 Weekend Habits of Successful People.  I’m the absolute worst at multitasking and then getting nothing done because I’m trying to do so many things.  I end up just jumping back and forth from one unfinished thing to the other never really getting anything done.  I liked the idea of trying to “be present for each activity.” 

Then that list led me to another list on 15 Things Successful People Do at the Beginning of Each Day.  Number 9 was totally speaking to me.  I tend to always be running 5 minutes late to everything, which adds so much avoidable stress.  I always feel SO RUSHED. 

Edible Cookie Dough

So then that list led me to another list on 6 Habits of Successful People Before Bedtime.  I loved the reasoning behind #5.  I’m a total morning person (just like my dad), but I feel like I can do my best work at nonoptimal hours, like late at night.  The article was saying that late at night you’re tired so your mind allows you to make connections that aren’t logical, which can appear as creativity.  So in terms of creative jobs, when you’re not thinking your best, you might actually be thinking your best.  I found it interesting.      

No where on any of those lists did it say, “eat cookie dough,” but I’m sure that will be included in a revised edition.

Egg-Free Cookie Dough-4

So these cookies have beans.  But it’s okay because they have peanut butter and chocolate too so WIN.  One person attending the class thought the cookie dough/cookies were going to taste really peanut buttery.  However, the peanut butter (or other nut butter) balances out the bean flavor letting them taste like normal chocolate chip cookie dough with a hint of amaretto. 

If you bake the cookies, the texture of the cookies is different for sure.  They don’t have a crispy outside, but I’m still loving them.  Andrew liked the baked cookie version of this dough.  He’s not a cookie dough person.  And he was unimpressed that I used all the clean spoons to take these pictures.  I think these are like my favorite food pictures ever.  They were at an advantage though because nothing can compete with spoonfuls of cookie dough.

Edible Cookie Dough-3

As I edited these pictures, I kept sneaking back to the kitchen to steal little bites of cookie dough that were in the fridge.  Currently, I have about 3 open cans of pumpkin puree in our fridge that are all covered with foil.  Andrew says our fridge “looks like a little village of foil tents.”  And I’d have to agree.  I just assume the pumpkin puree in the fridge is old so I open a new can and then I…push the old can to the back of the fridge.  Our fridge is a mess.  As is our kitchen.  I found some cookie dough on an electrical outlet earlier.  I did clean that right away, partially because our smoke alarm doesn’t have batteries in it at the moment so I thought this wouldn’t be the opportune time for a fire.  We have friends coming over for Halloween so I’m sensing a whole house binge clean tomorrow for at least thirty minutes.

I don’t think being untidy is on those “successful people lists” either.  But Albert Einstein said “If a cluttered desk is a sign of a cluttered mind, of what, then, is an empty desk a sign?”  My desk is like my fridge, cluttered to the max.  I’ll take it.

Egg-Free Cookie Dough-6

Healthier Chocolate Chip (or Double Chocolate) Cookie Dough
Date Paste
  1. 1 1/4 cup dates, pitted (~24 dates)
  2. 1 cup water
Cookie Dough
  1. 1 can garbanzo beans, rinsed, drained & dried
  2. ½ cup oat flour, spooned into measuring cup
  3. 2/3 cup date paste
  4. ½ cup natural nut butter (almond butter, peanut butter, cashew butter, etc.)
  5. 1 teaspoon baking soda
  6. ½ teaspoon salt
  7. ¼ teaspoon almond extract
  8. 3 tablespoons unsweetened dark cocoa powder
  9. 2/3 cup dark chocolate chips
Date Paste
  1. Let dates soak in water overnight. (Alternatively, place dates in a microwave safe dish and microwave for 3 minutes). Pour water and dates into a food processor and blend until smooth. Store in a sealed glass jar in the fridge for up to 3 weeks. Use in place of sugar in baked goods, stir into oatmeal, or put on top of pancakes.
Cookie Dough
  1. In a food processor (or blender), combine all ingredients except cocoa powder and chocolate chips. Process until completely smooth, scraping down the edges of the food processor a couple times (~2 minutes). Scoop half the cookie dough into a bowl. Set aside. Into the cookie dough remaining in the food processor, add 3 tablespoons cocoa powder. Process until incorporated. Scoop the chooclate cookie dough into a separate bowl. Fold 1/3 cup chocolate chips into each bowl.
  2. Cookie Dough Option: Eat cookie dough straight from the bowls.
  3. Baked Cookie Option: Preheat oven to 350°F. Roll cookie dough into 16 balls, you may need to wet your hands throughout the process since the dough is so sticky. If you want to, flatten the cookies slightly as they will not flatten on their own. Bake for 10 minutes. Eat warm. Store extras in the fridge for up to a week.
Makes 16 cookie dough balls (or cookies)
Egg-Free Cookie Dough-5

Other Cookie Dough Recipes:

Cookie Dough Cake Batter Sauce (…on French Toast)

Healthy Cookie Dough Recipe Roundup

No-bake Pumpkin Cookie Dough Bars

Healthy Cookie Dough Bites

Peanut Butter Cookie Dough Dip via Lean Green Bean

Sugar Cookie Dough Dip via Living Well Kitchen

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