Raw Chocolate Chip Cookie Dough : THE RECIPE & REVIEW
Eating cookie dough wasn’t part of my childhood, sure I had cookies, but I never had cookie dough as “the main event” so to speak.
I think the first time I tried cookie dough was in a Cold Stone Creamery when I had moved to America, but even then it was just little bits mixed into a whole bowl of ice cream.
So when I saw Laura’s creation on her Instagram, I decided I needed to know what all the hype was about.
WHAT I LIKED:
FLAVOR : I loved the flavor of this cookie dough, it had just the right amount of sweetness and didn’t taste like chickpeas at all.
* IF YOU LIKE REALLY REALLY sweet desserts, you will want to add more sweetener *
TEXTURE : I appreciated that the texture was a little crumbly. It’s really hard to get the REAL dough texture without gluten because it’s really the glue that allows for the unique texture of dough. But the crumble of this recipe was really nice.
* If you don’t like the crumbly texture you can add a little more milk to the mixture *
WHAT I DIDN’T LIKE
There wasn’t much that I didn’t like. If I HAD to choose something it would be that when I ate the full amount in 1 serving I felt like it got a little dry by the end. Which is easily resolved by pairing it with ice cream… (just sayin ;) )
here is how this recipe ranks (scale of 1-5)
FLAVOR - 5
TEXTURE - 5 (if you pair it with something like… ice cream)
QUANTITY - 5 (you could easily have half a serving and be satisfied)
ease of fitting into MACROS - 5
WORTH THE MACROS? YES! FOR SURE!!!!
THE EXACT INGREDIENTS I USED
Here are some links to the products in case you cannot find them in your store:
Protein - Syrup - Powdered PB - Swerve - Chocolate Chips
Photos do not include every step, just thought it could be helpful to have some examples of what the process looks like. (Let me know if this is helpful to you).
I changed the directions a little bit from the original to make it easier to blend.
STEP 1 : Rinse and drained the chickpeas
I soaked them for 5 minutes and then rinsed them.
STEP 2 : Place in bowl once rinsed.
STEP 3 : Add in the wet ingredients : milk, syrup and vanilla extract.
STEP 4 : In a separate bowl combine the dry ingredients : Powdered PB, protein, coconut flour, sweetener and sea salt.
STEP 5 : Blend the wet ingredients on their own until smooth.
IF YOU WANT THE BATTER TO BE REALLY SMOOTH:
STEP 6A : THEN add in the dry mix little by little until fully blended.
IF YOU WANT THE BATTER TO HAVE MORE CRUMBLE / TEXTURE
STEP 6B : Pour out the wet mixture into a bowl, then add the dry mix in little by little and fold in with a spatula.
Keep folding the mix to together until it’s fully combined.
STEP 7 : Separate the mixture into 3 equal parts in separate container.
STEP 8 : Add 12g of chocolate chips to each bowl and mix.
STEP 9 : Place in the freezer for 30 minutes - 1 hour
(It helps if you can stir it a few times while it’s in the freezer, but I left mine overnight and it was fine the next day).
STEP 10 : ENJOY! :)
The cookie dough can be eaten on it’s own, with ice cream, with cream, with fruit. Basically, however you fancy ;)
Make sure to check out Lauren on her INSTAGRAM !
Is there a recipe or product you want me to review?
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