Snickerdoodle Cookie Dough

30 Aug Snickerdoodle Cookie Dough

I'm not sure what exactly it is about uncooked cookie dough that is so moreish! It could be the hint of baking soda that sits on your tongue, or the crunch of the choc chips before they have been baked. I'm not sure, but I know that I could eat bowls of it with a spoon.

Considering that wouldn't be the healthiest option but also not really wanting to forgo the act of sitting on the floor in a pair of cute socks doing just that, I decided to make a healthier version. And quite honestly, it is everything I love about regular cookie dough and more. I add extra salt and cinnamon to mine for some extra flavour punch, and love to get creative with various toppings. Chopped up white chocolate and desiccated coconut are a must.

Snickerdoodle Cookie Dough

AuthorMaxine SchuilingCategoryDesserts, Gluten free, High protein, Macro friendly, VeganDifficultyBeginner

Yields1 ServingQuarter (0.25 Servings)Half (0.5 Servings)Default (1 Serving)Double (2 Servings)Triple (3 Servings)

Prep Time10 mins

Wet

 240 g drained and rinsed chickpeas/beans (1 can)

 60 ml milk of choice

 1 tbsp vanilla extract

 2 tbsp nut butter

 1 tsp Stevia drops (optional, can sub a different sweetener)

Dry

 30 g casein or pea protein powder

 1 tbsp cinnamon

 ½ tsp pink Himalayan salt

 ⅓ tsp baking soda

 8 g coconut flour

 8 g desiccated coconut

 30 g chopped up chocolate/choc chips

1

Blend wet ingredients in a blender.

2

Combine dry ingredients in a bowl.

3

Pour wet ingredients into dry ingredients and combine. If it becomes too dry add an extra slash of milk. Adjust taste to your preference - I added some extra salt and cinnamon for a more spicy flavour!