This Healthy Cookie Dough will surely satisfy your sweet tooth! You won’t find any refined sugar, eggs, or gluten in this delectable treat!
I get it. The temptation is always so real when you’re whipping up a fresh batch of chocolate chip cookies and that deliciously creamy, sweet, and chunky dough is staring right back at you. You’ve already got the spoon in your hand, so what’s the issue if you just took one little bite?
Salmonella is the issue.
That’s why I simply HAD to come up with a cookie dough recipe that was healthy, decadent, and could be devoured straight from the bowl—with no regrets or reservations! This recipe is every bit as tempting as classic cookie dough, but with a twist: it’s crafted for carefree indulgence. No baking, no worries—just pure, spoonful-after-spoonful of deliciousness.
What makes this Cookie Dough Healthy?
If you’re reading this and wondering how ON EARTH I can call cookie dough “healthy,” I’m here to tell you why!
This cookie dough is made with natural ingredients without sacrificing texture or taste. Instead of refined sugar, I used applesauce and honey to sweeten the dough, and instead of highly processed all-purpose flour, I used oat flour, which is also naturally gluten-free!
This recipe also calls for natural peanut butter, which brings that delicious nutty flavor and a healthy dose of plant-based protein without any added sugar.
Is Normal Cookie Dough Not Safe To Eat?
While eggs in Europe and other parts of the world are often stored at room temperature due to different production methods (that include vaccinating hens against salmonella), things are different stateside.
The USDA mandates that eggs must be washed and sanitized before sale, but this process often removes the natural protective coating on the eggshell.
As a result, Americans are advised to refrigerate eggs to minimize bacterial growth, as these eggs are at a much higher risk of harboring salmonella, a bacteria that can cause food poisoning.
This also means that it is inadvisable to consume raw eggs, with the risk of getting sick so high. Cooking eggs eliminates the risk of salmonella.
How to make ahead and store
This cookie dough is great for making ahead and enjoying whenever you need a sweet treat during the week. I recommend storing it in an airtight container in the refrigerator. It will last up to 1 week.
To freeze your cookie dough, place it in a freezer-safe bag and label it with the date. Squeeze out as much air as you can while you seal the bag. The cookie dough will last up to 3 months. You can eat it slightly softened from frozen, like a healthy cookie dough ice cream, or let it thaw in the refrigerator overnight before enjoying.
Serving Suggestions
This cookie dough is BEYOND delicious just the way it is, but if you want to mix things up to suit your dietary needs or preferences, I say GO FOR IT!
Instead of peanut butter, you could use this Cashew Butter, this Homemade Pecan Butter, or this Almond Butter. If chocolate chips aren’t your thing, feel free to throw in some dried cranberries or raisins.
Ingredients
- 1/4 cup natural peanut butter
- 2 1/2 tablespoons honey
- 2 tablespoons unsweetened applesauce
- 3/4 cup oat flour (84g)
- 1/4 teaspoon salt
- 2 tablespoons mini chocolate chips
Instructions
- In a medium bowl, mix together the peanut butter, honey, and applesauce until well combined.
- Stir in the flour and salt.
- Stir in the chocolate chips.
- Either chill for an hour to make it even more like cookie dough or devour right away!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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