Double Choc Edible Cookie Dough (Vegan & Gluten Free)

What makes our indulgent, Vegan, Double-Choc Cookie Dough edible, is that we swap the Eggs and Flour used in traditional recipes, for Chickpeas and Gluten Free Oats. You can't taste the Chickpeas, and when everything is blended together, the taste and texture is just like the real thing.
You can eat this straight out of the bowl with a spoon (my personal favourite), with Ice-cream, or stuffed inside fresh Medjool Dates for an extra sweet treat.

If you want a Vegan Edible Cookie Dough that's a little less chocolaty, then you have to try our Chocolate Chip Edible Vegan Cookie Dough as well. We often make them both at the same time, as they go really well together when your feeling really indulgent!

Jump to:

• What You'll Need
• How to Make it
• Substitutions & Variations
• Storage
• FAQ's
• Other Dessert Ideas
• Recipe
• Comments

What You'll Need

Ingredients

• Almond Butter – Sainsbury’s (UK Brand) own Almond Butter is the creamiest and most affordable option I’ve found. There are plenty of other brands that make it though, like Pip & Nut for example. Alternatively you can easily and inexpensively make your own, but you will need a high speed blender or food processor to get the job done. Simply add a cup or two of Almonds in to your food processor and blitz until creamy.
• Cacao Powder - We use Cacao Powder in this recipe instead of the more common Cocoa Powder. This is because it's high in antioxidants, has a great flavour, and is still inexpensive. I buy mine by the kilo from an online Health Food Store. You can also get them in almost all health food shops, or places like Amazon. However, you can use whichever is more accessible to you. If using Cocoa Powder, try and buy some that contains no added sugars.
• Chickpeas - These can be bought dried or tinned. If using dried chickpeas be sure to soak them for at least 8 hours. Handy Tip - Stir a teaspoon of Bicarb/Baking Soda in to the water that your Chickpeas are soaking in, its helps soften them. 1 Cup of dried Chickpeas equates to 3 cups cooked, so measure 1 ½ cups for the recipe after soaking, not before.
• Chocolate Chips - We always try to reach for dark Chocolate with a Cocoa percentage of 70% or higher. (More Cocoa equals more Flavonoids - Phytochemicals in nearly all plant-based foods that have Anti-Inflammatory and Antioxidant powers). Chocolate, Cocoa, or Cacao should appear first on the ingredient list, which means there’s the most of it by weight.
• Gluten-Free Oats - Gluten-free oats are now available in most Supermarkets, however if you're struggling to find them you can visit your local Health Foods store or buy them from various places online depending on your location. If you're not avoiding gluten, you can just use regular oats.
• Ground Flaxseed - It's important here to use Ground Flaxseed and not whole. This is due to the fact they are more nutritionally bio-available once ground. Our bodies can't break down the outer casing easily. Ground Flax is usually another easily accessible product from wholefood or health stores. You can purchase this from multiple places online by simply searching in Google.
• Light Brown Sugar - Often used for the fact that it's a less processed than your standard white sugar, with a more distinct flavour. You can swap this out for another granulated sweetener of choice if preferred, such as Coconut Sugar.
• Sea Salt - People are sometimes scared off of using salt in recipes, but it's important to note that salt is important for our health too, we need it as much as we need other nutrients. The key is to not add too-much. A little added to this recipe makes a huge difference to the final flavour, by really bringing out the sweetness of the Vanilla and Chocolate Chips.
• Vanilla Bean Paste - Can easily be subbed for Vanilla Extract. The difference in flavour is very mild and the two can be used interchangeably in most recipes.

Equipment

• Food Processor
• Glass or Plastic Bowl
• Sieve or Colander for draining the Chickpeas
• Spatula or Spoon

How to Make it

Step 1 - Drain and rinse the tin of Chickpeas thoroughly using a Sieve or Colander. Then place all of the ingredients, except the Chocolate Chips, in to the Food Processor,

Step 2 - Blitz until all the ingredients are well blended together, which should take 1 ½ - 2 minutes. You may need to scrape the sides of your food processor down half way through.

Step 3 - Spoon out your Cookie Dough from your Food Processor in to a bowl, and add in the Chocolate Chips.

Step 4 - Stir well with a Spatula or Spoon, then tuck in and enjoy!

Substitutions & Variations

We think this recipe works really well as it is, however, if you like to switch things up see our suggestions below:

• Chocolate Chips - You can add in any type of Chocolate Chip that you like. Milk, Dark or White Chocolate (or a combo of all 3) will all be tasty.
• Nuts - You could add in chopped nuts such as macadamias or pecans here for a different twist. Just think of nuts you typically enjoy in baked Cookies.

If you fancy trying a classic style Cookie Dough then you could give our scrumptious Chocolate Chip version, pictured below, a try.

Storage

Store this wrapped in cling film or in an airtight container for 5-7 days in the fridge.

You can also freeze this - you can eat it straight from the freezer. Try cutting some into chunks and adding it to a Homemade Vegan Ice Cream (think Ben & Jerry's). Or for a healthier alternative you could try making a Banana Nice Cream and adding it to that.

FAQ's

Other Dessert Ideas

Here are a few of our other Delicious Recipes you might like to try.

Recipe