Cookie dough is just one of those things that takes a dessert to the next level. If I had to choose between a scoop of ice cream or a scoop of cookie dough ice cream, I would hands down choose cookie dough ice cream every time. I posted a recipe for nut-free cookie dough balls a while back, but sometimes I just want to reinvent my recipes – so today I’m sharing another cookie dough recipe that I really love and hopefully you will too!
Having this cookie dough around will come in handy when you have a craving for something sweet because it kills those cravings right away and actually leaves you satisfied. When you’re using healthy alternatives like whole food sweeteners (dates), you leave out the processed junk like refined sugar. Anything processed will just guarantee another snack attack and we don’t want that. So why not get the job done the first time around with something that tastes better and is better for you!
Feel free to play around with the measurements I used here. Raw desserts are so versatile and experimenting is highly encouraged! If you want to be conservative about the amount of nuts you use in your recipes, reduce how many cashews you use and substitute more oats. Since I try to keep my overall diet low-fat, I go back and forth between the amount of nuts I use in my desserts. If I’m eating more avocados in my salads then I try to balance the amount of fats I consume elsewhere. Balance is the key!
Whether you prefer your cookie dough straight from the spoon or blended into a blizzard, you can’t go wrong with having it around. I personally love keeping my cookie dough chunks in the freezer and grabbing a few to snack on whenever I please, but this doesn’t mean they don’t make frequent appearances in my smoothie bowls! :) I hope you enjoy these little bites of heaven, make sure to tag me on social media if you try my recipes! #rawmanda
1 cup rolled oats
1 cup cashews
5 - 7 medjool dates
¼ cup coconut sugar
¼ cup mini vegan chocolate chips (or cacao nibs)
1 tablespoon almond milk, as needed
1 teaspoon vanilla extract (or vanilla bean)
¼ teaspoon sea salt
Blend all ingredients (except for dates, almond milk and chocolate chips) in a high-speed blender or food processor until you get a fine consistency like flour.
Add in half of the dates and process until well combined, then add the remaining dates until you have a uniform dough. Pour in almond milk, as needed, to help blend.
Transfer your cookie dough into a mixing bowl and stir in chocolate chips.
Scoop dough out and press firmly into the bottom of a parchment-lined loaf pan. Place in the freezer for about an hour and then slice it up into little cubes to snack on. Alternatively, you can put your cookie dough into a jar and eat it by the spoonful!
Wet your hands to help press the cookie dough into the pan if it's too sticky.