Healthy Vegan Cookie Dough Dip

Christmastime means cookies!

Sometimes I don’t want actual cookies though… I just want the cookie dough… ya know?!

Since this Healthy Vegan Cookie Dough Dip is nut-free and made without eggs, you can eat as much as you want and not worry about the possible consequences from eating raw eggs like you would from normal cookie dough. Yess. 

Sharing recipes that are accessible and easy for everyone is important to me. Making them taste amazing and showing people that eating plant based isn’t bland or boring is even better. I think so many people want to try going vegan but are unsure about the food and if they will enjoy it. There are so many myths that the food is boring and tasteless. I love food too and I want to eat food that tastes delicious just as much as anyone else, which is why I create and share yummy recipes that I enjoy and know other people will enjoy too. 

While this Healthy Vegan Cookie Dough Dip recipe is more of a treat than a meal, it can satisfy a sweet craving and save you from eating an entire box of cookies.. if that is something you are known to do ha. It’s all about balance. If I want cookies, then you bet I am not going to deprive myself, but I will find the healthiest plant-based way to trick my mind that I’m eating cookies! If I allow myself to have something I really want, I find that helps me stay on track better and pushes away worse cravings that are likely to creep up later on, all because I didn’t allow myself a piece of chocolate or a spoonful of this Healthy Cookie Dough Dip. Are you that way too? It’s a funny thing… how our minds work… but deprivation always leads to choices I regret later on. Finding a way to satisfy cravings in the healthiest way possible is a win-win. 

Even in high school I remember I deprived myself. For my senior year spring break, 5 of my best friends and I were all going on a mother-daughter cruise. While I was sooo excited to vacation in paradise with my best friends, preparing for that trip was difficult. I was worried about my weight, even though I shouldn’t have been. I ate the same breakfast lunch and dinner the entire 2 weeks before the trip, which is a silly thing to do and I was really hard on myself. For breakfast I would have 1 container of greek yogurt with fruit and be starving by 10am. Sometimes I would have a Kashi bar in between classes or sometimes I would have to wait until lunch to eat. I don’t remember exactly what I brought for lunch but I’m pretty sure it was dried Kashi cereal, a banana and an orange and this green tea spritzer drink that was supposed to make you “lose weight”. At the time, I was obsessed with The OC and I remember reading in a magazine that Mischa Barton drank these spritzer drinks to speed up her metabolism. How insane is that. It was awful! After school I would drive to the YMCA to run my heart out for what seemed like an eternity. For dinner, I would make one grilled chicken breast with some vegetables and that was it.

I look at the abundance of nourishing foods I eat now and wish I could go back to have a little chat with my high school self. Food is not the enemy. Eating more of the right foods will not make you fat. The feeling of being “full” is not a bad thing when you are eating plant-based deliciousness, it’s such a satisfying feeling. I’m happy that I have found a balance now, but I know so many young girls and even girls in their twenties are struggling; I hope they can find this way of eating because it completely changes your life, your mindset and your relationship with food. While I monitor my fat intake from oils and nuts, I don’t make myself crazy over it. I don’t count carbs or count calories, I look at the ingredients. I don’t workout like crazy and run for 45 minutes straight anymore either. I change it up all the time and do at home interval workouts, yoga, body weight training or Pilates. And you know what? I am the healthiest and in the best shape I have ever been. 

I didn’t plan on sharing this today and I’m not sure what reminded me of those 2 weeks before my senior year trip in high school but I guess I am writing from the heart. I want to convey this message to all girls and women who are struggling with body image and with what to eat. Deprivation is not healthy and will not help you reach your goals. Nourishment from as many whole foods as you want to eat will. Eating more plant-based foods will help you lose weight, as crazy backwards as that sounds. Our bodies are amazing and they can function with little to no nourishment but they can flourish and glow with the right nourishment. My daily eats consist of lots of leafy greens and vegetables like kale, spinach, broccoli, brussels sprouts, asparagus, carrots, avocado, cucumber and celery. I love all fruit, especially raspberries, blueberries, strawberries, apples, bananas, mangoes, oranges, and grapefruit. Then there’s tempeh, tofu, lentils, potatoes, sweet potatoes, butternut squash, brown rice, black beans, chickpeas, quinoa, oats and pasta – all of these whole foods are amazing for you and I hope you give this way of eating a try if you want to start fresh, feel balanced and begin a new lifestyle. If you want more information on how to go plant-based, click here to read about my guide called “The Glow Effect”.

I love this Healthy Cookie Dough Dip because there’s not much work to it at all. Just throw all the ingredients in a food processor/blender and blend away until it’s well combined and becomes a cookie-dough like consistency. The base of this cookie dough dip is made from chickpeas – who would have thought?! It tastes amazing, just like normal cookie dough does. I would not try baking this recipe into cookies; I have not tried it myself and it’s missing a few components for cookies. It’s perfect for a spoonful or two, (or three!) and will keep well in the refrigerator for a few days. YUM! 

Healthy Vegan Cookie Dough Dip

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Ingredients

Scale 1x2x3x

• 1 15 oz. can of chickpeas, drained and rinsed
• 1/4 cup sunflower seed butter
• 3 tablespoons maple syrup
• 2 tablespoons ground flaxseed (or ground oats/oat flour)
• 1/2 tablespoon vanilla extract
• 1 tablespoon soy milk (or more as needed)
• pinch of salt
• 1/4 cup carob chips or dairy-free chocolate chips

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Instructions

1. Combine all ingredients (except the chocolate chips) in a food processor or high speed blender and blend/pulse until well combined and the mixture turns into a cookie dough like consistency. Add 1-2 tablespoons of milk as needed, but I only needed 1 tablespoon.
2. Transfer to a small bowl and fold in the carob or chocolate chips.
3. Enjoy!

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