Craving cookie dough? You can have some chocolate chip cookie dough in less than 5 minutes! Plus it’s vegan, sugar-free, gluten-free, grain-free, dairy-free, egg-free, soy-free, nut-free, yeast-free, and low glycemic. Suitable for Stage 2 and beyond on an anti-candida diet.]
It’s funny how things change with time.
Or maybe I should say, plus ça change, plus c’est la même chose?
When I was a kid, my sisters and I would literally fight over who got to lick the chocolate chip cookie batter out of the bowl. My mother baked chocolate chip cookies pretty rarely, and we all loved that soft, sweet, chippy dough.
In fact, I can remember many a time as an adult, when I finished baking the cookies and the final output was well below the suggested yield on that bag of Nestle’s chips. (Because of course, everyone I knew made the Nestle Toll House cookie recipe that was on the bag).
Was it a bad recipe that didn’t predict the number of cookies correctly? Were my cookies so enormous that I only got half as many as suggested? Was I somehow counting them wrong?
No, no, and no.
The reason I ended up with half as many cookies as stated in the recipe was simple: After mixing it up, I proceeded to eat almost half the batter raw.
Yep, back then, nobody worried about raw eggs in raw foods. We just scooped that batter by the spoonful and enjoyed.
Because the raw batter always tastes better than baked, right?
Then, in the late 1980s, there was a salmonella scare and raw eggs suddenly became verboten. Recipes for Caesar Salad dressing started suggesting that you partially cook the eggs before adding them to the dressing (Blech! Imagine getting little pieces of cooked yolk in your dressing. . . sounds delightful, no?)
Later on, I stopped eating eggs and moved to plant-based foods, so I was once again able to enjoy raw cookie dough–yahoo!
And there you have it: full circle with cookie dough. Plus ça change. . .
Still, the same problem remained: I’d often consume far too much of the raw batter to produce enough cookies once baked.
In fact, I loved raw chocolate chip cookie dough so much that you’ll find several existing recipes on the blog that feature it, here, here, here, here, here and here. So why on earth would I go and develop yet another recipe with cookie dough?!
Well, first of all: it’s chocolate chip cookie dough. Duh.
But also: lately, I’ve been trying to simplify my life. And that includes my food prep.
Breakfasts have become quicker and easier. I’ve even declared to the HH that I am no longer available to cook dinner every night.
If you watch my stories on Instagram, you’ve likely seen his repertoire of meals he cooks for dinner: pasta, anyone? Or maybe a different-shaped pasta? Creamy pasta? Garlic pasta? Grain-free pasta? Or how about. . . pasta?
So when I came up with this 5-ingredient Raw Chocolate Chip Cookie Dough that is not only super quick and easy but also keto friendly, candida friendly, sugar-free, dairy-free, egg-free, grain-free and nut-free, well, how could I *not* share?!
This cookie dough is made just for snacking, not for baking (though if you try to bake it and it works out, do let me know). It’s ready in less than 5 minutes and will satisfy those cravings for something sweet and rich and cookie dough-like.
No more worries about ending up with too few cookies. . . I’ve just ditched the cookie all together!
Give it a try and let me know what you think.
Quick and Easy Raw Chocolate Chip Cookie Dough Snack
When you’re craving cookie dough. . . . this is your perfect solution. No need to mix up a real batch of dough, no baking, not even any leftovers! Just mix it up, and enjoy freely (since there’s no sugar, gluten, grains, dairy, eggs, nuts, corn or soy!).
1 heaping Tbsp (20 ml) raw or toasted coconut butter (not oil)
1 Tbsp (15 ml) smooth natural sunflower seed butter
1 Tbsp (15 ml) powdered sugar-free sweetener (either something like Swerve icing sugar or powdered xylitol)
1 Tbsp (15 ml) grain-free protein powder (I used Naked Nutrition pea protein, which provides a great texture)
Pinch fine sea salt (if sunflower butter is already salted, omit)
1/4 tsp (1 ml) pure vanilla extract, optional
1 tsp (5 ml) food grade vegetable glycerin or sugar-free maple syrup, optional
1 Tbsp (15 ml) sugar-free chocolate chips, or more, if desired
Begin heating oven or toaster oven to 225F (110C). In a small heatproof bowl, combine the coconut butter and sunflower seed butter. Place in the oven only until coconut butter is melted, about a minute (alternately, you can melt the two in a small pot and transfer to a bowl). Mix until well combined. Turn off oven.
Add the powdered sweetener, protein powder and salt and mix well. The texture will be that of a soft dough. Stir in the vanilla and glycerin or maple syrup, if using. This should thicken the batter somewhat.
Check that the batter has cooled (it should no longer be warm, or the chocolate chips will melt) and then stir in the chips. If you feel it’s too thin, you can add a teaspoon (no more!!) of nondairy milk of choice and stir it in; this will immediately thicken the mixture.
Spoon and enjoy! Makes one to two servings. Will keep, refrigerated, for up to a week (note that it will harden in the fridge; remove and leave at room temperature at least 20 minutes before eating in that case).
Feel free to double, triple or quadruple the recipe.
Suitable for: ACD All stages; sugar-free, gluten-free, grain-free, dairy-free, egg free, soy-free, nut free, corn-free, yeast-free, vegan, low glycemic.