Raw Vegan Cookie Dough - Gillan Elizabeth
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Raw Vegan Cookie Dough | Gillian Elizabeth | www.GillianElizabethWellness.com

Raw Vegan Cookie Dough

This 7-ingredient raw cookie dough recipe is a delicious treat to eat for any meal of the day. You can also use it as a dip or stirred into banana nice cream.

Raw Vegan Cookie Dough | Gillian Elizabeth | www.GillianElizabethWellness.comRaw Vegan Cookie Dough | Gillian Elizabeth | www.GillianElizabethWellness.comRaw Vegan Cookie Dough | Gillian Elizabeth | www.GillianElizabethWellness.com

This cookie dough recipe features:

Chickpeas. Full of protein, fibre, manganese, and folate. Chickpeas make the perfect grain-free flour replacement in this recipe because they add extra nutrients and create a creamy textured dough.

Maca root powder. This superfood has a naturally nutty-vanilla taste which perfectly blends into this recipe. High in minerals; calcium, potassium, magnesium, zinc, as well as carbohydrates and amino acids. A teaspoon a day is all you need.

It is an adaptogenic herb. Adaptogens help a person’s body to adapt! It’s especially important to add to your diet due to the high estrogen levels in our environment being consumed through plastics and tap water. Adaptogens help balance hormones, boost energy and immune system, support managing a healthy weight, increase physical endurance and mental focus, and encourage a balanced mood. Whats not to love?

And last but not least, mini chocolate chips… because, chocolate, duh. In this recipe I’ve used Enjoy Life’s mini chocolate chips that are dairy-free, nut-free, gluten-free, and soy-free.


Raw Vegan Cookie Dough | Gillian Elizabeth | www.GillianElizabethWellness.com

I would love to know if you make this recipe, share it with me on Instagram by tagging @gillianelizab3th.

4.0 from 1 reviews
Raw Vegan Cookie Dough
Recipe type: Breakfast, Dessert
Cuisine: Vegan, Gluten-free
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
7-ingredient Raw Cookie Dough that tastes and feels like a decadent dessert! It's made free of oil, sugar, dairy, or gluten.
  • 1 (398 ml) can chickpeas*
  • ¼ cup nut butter
  • 3 tablespoons maple syrup
  • 1½ teaspoons vanilla extract
  • 2 teaspoons maca root powder**
  • Pinch of pink Himalayan salt
  • ⅓ cup mini chocolate chips
  1. Drain the chickpeas over a bowl, reserve the aquafaba liquid to use in another recipe within the next 5 days.***
  2. Rinse chickpeas well, pat dry, and place in a food processor.
  3. Next, add the nut butter, maple syrup, vanilla extract, maca root powder, and salt to the food processor.
  4. Process until smooth.
  5. Stir in the chocolate chips.
  6. Spoon mixture into a bowl and chill in the refrigerator for 15 minutes.
  7. Store any leftovers in the refrigerator.
*As always, try to buy organic foods as much as possible.
**If you don't have maca powder you can leave it out.
***Recipe to use your aquafaba can be found at the bottom of this post.

Raw Vegan Cookie Dough | Gillian Elizabeth | www.GillianElizabethWellness.comRecipe to use your leftover aquafaba:

1-Bowl Cashew Butter Cookies

  • Dannii
    Posted at 20:16h, 03 January Reply

    Love your website!
    Just wondering if the mini choc chips contain refined sugar? I can’t find any without sugar in the ingredients and I’d love to make this refined sugar free as stated.

    • Gillian
      Posted at 13:08h, 04 January Reply

      Thank you! I’m so glad you enjoy it.
      Sometimes I use Enjoy Life chocolate chips although they do contain refined sugar.
      I also make my own refined sugar free chocolate chips using this mold (https://amzn.to/2SAzCNd). Mix ¼ cup melted coconut oil, ⅓ cup cacao powder, and ¼ cup maple syrup or coconut sugar. Once they’re all combined freeze in molds and pop out when ready to use.

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