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Edible Salted Caramel Chocolate Chip Cookie Dough

July 22, 2019 by Caitlin Monson 4 Comments

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A healthy protein-packed cookie dough that’s made with only 6 ingredients and is completely refined sugar free! You won’t believe how decadent it tastes!

Chocolate chip chickpea cookie dough in a white bowl sitting next to a wooden spoon and wooden board with mini chocolate chips scatteredaround

Question of the day: Are you team cookie or team cookie dough? Normally I would say team cookie but with this crazy heat we’ve been having lately, I’ve been all about the cookie dough! (I mean really, who wants to turn on the oven in 100 degree weather?! Not this girl, that’s for sure!) Thankfully though, with this easy recipe you can still satisfy those cookie cravings AND still beat the heat! I’m talking about my edible salted caramel chocolate chip cookie dough!

Close up view of salted caramel chocolate chip hummus in a white bowl with sea salt sprinkled on top and a pretzel stick out of it

The Secret Ingredient

Chickpeas! Yep, that’s right. The basis of this recipe is made 100% from chickpeas. But the crazy thing is, you can barely even taste them! Plus they add a ton of protein and fiber to help keep you full and satisfied when those afternoon cravings hit!

Angle view of healthy cookie dough in a bowl sitting next to a small bowl of mini chocolate chips and a wooden spoon

“Peeling” the Chickpeas

Did you know that chickpeas actually have a thin “skin” around them when you buy them in a can? I didn’t – until I went to make hummus one day and couldn’t figure out why the consistency wasn’t coming out right. But after doing a little research and a few trial runs, I’ve learned that peeling the skin off is definitely the key when it comes to having a smooth and creamy texture. (If the skin is left on you’ll notice little chunks in your “cookie dough” and it will taste VERY BEAN-Y!)

How to Peel Chickpeas

Ok I know this is going to sound VERY tedious, but trust me, it makes all the difference in the world.

  1. Take the chickpea and hold it between your thumb, index finger and middle finger.
  2. Then in a “pinching” motion, squeeze the chickpea until the skin loosens and comes off
  3. The chickpea should feel smooth and not have any white/translucent skin attached to it. (Below is a picture of a chickpea before and after peeling the skin.)
Shows one chickpea with it's skin on and one chickpea that has had it's skin peeled off
Left side: Chickpea with the skin on
Right side: Chickpea with the skin off

What makes this edible cookie dough healthy?

In case you haven’t guessed it yet, this cookie dough recipe has NO eggs/milk, NO flour and NO refined sugar in it! Which makes it 100% dairy free, gluten free, vegan and Paleo approved! But that’s only part of the reason why I love it so much. I also love that you customize it to your personal preferences/dietary needs. Below I’ve listed a few ways you can substitute/replace certain ingredients.

  • Chickpeas
  • Nut butter (Can use peanut butter, almond butter, cashew butter, etc.)
  • Vanilla
  • Salt (Only use 1/4 tsp if you don’t like a “salty” cookie dough or if you’re planning to sprinkle some sea salt on the top when serving.)
  • Dates (Can replace with 3 Tbsps maple syrup, 2 Tbsps honey or 2 Tbsps agave. I would suggest tasting the cookie dough after each addition until your reach your desired sweetness.)
  • Chocolate Chips (Can use milk, semi-sweet, dark or dairy-free chocolate)
Holding a pretzel that has been dipped in salted chocolate chip cookie dough

What to do with your edible cookie dough?

Ohh sooo many things! Personally I just eat it straight out of the jar BUT you can also:

  • Use it as a dip for fruit, graham crackers, pretzels, etc.
  • Place it in a loaf tin that’s been lined with parchment paper and freeze it to make cookie dough bars
  • Put a dollop of it on your ice cream/frozen yogurt
  • Swirl it into your “nice cream” or yogurt bowl
  • Use it as frosting for your cupcakes or muffins
  • For the real cookie lovers: sandwich it between your favorite cookies to make a healthified cookie dough sandwich!

You see, the possibilities are endless! So now I just have to ask… HOW ARE YOU GOING TO EAT YOURS?!

I hope you all have the best day loves and stay cool in this heat!

[Made one of my recipes? Make sure to tag my social media @kalefornia_kravings – I love seeing what you create!]

Chocolate chip chickpea cookie dough in a white bowl sitting next to a wooden spoon and wooden board with mini chocolate chips scatteredaround
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5 from 1 vote

Edible Salted Caramel Chocolate Chip Cookie Dough

Sweet, salty and healthy for you too! This easy edible cookie dough recipe is made with only 6 ingredients and tastes just like the real thing!
Prep Time1 hr 5 mins
Blending Time5 mins
Total Time1 hr 10 mins
Course: Dessert, Snack
Cuisine: Dairy free, Gluten free, Healthy, Refined Sugar Free, Vegan
Keyword: chocolate chip, cookie dough, dairy free, dessert, edible cookie dough, gluten free, healthy, salted caramel, snacks, vegan
Servings: 1 cup
Author: Caitlin Monson

Ingredients

  • 1 can chickpeas
  • ½ cup nut butter* (can use peanut butter, almond butter, cashew butter, etc.))
  • 1 tsp vanilla
  • ½ tsp salt**
  • 5-6 dates*** (See below for substitutions)
  • 1/2 cup chocolate chips (milk, dark, semi-sweet or dairy-free)
  • Optional: sea salt for the top

Instructions

  • Pit the dates by cutting a slit in them length-wise and discard the pit. Then place the dates in a deep bowl and fill it with enough HOT water to just cover them. Let the dates sit for at least 1 hour to soften and then discard the skins. (At this point the skins should be loose and falling off.) Place the soften dates in a food processor.
  • Drain and rinse the chickpeas. "Pinch" the skins off all the chickpeas before adding them to the food processor. (See directions below for how to "pinch" the skins)
  • Add your nut butter, vanilla, and salt to the food processor and blend until it's smooth. Stir in the chocolate chips.
  • To store: Place the cookie dough in an air tight container and store in the fridge. Cookie dough with last 1 week in the fridge.

Notes

*I used almond butter for this recipe but I’ve also had great results with cashew butter too! Feel free to use your favorite nut butter.
**Only use 1/4 tsp salt if you don’t like a “salty” cookie dough or if you plan to sprinkle some sea salt on the top when serving. (This recipe can become very salty if you use too much sea salt on the top. Make sure to use it sparingly.) 
***You can also replace the dates with 3 Tbsps maple syrup, 2 Tbsps honey or 2 Tbsps agave. I would suggest tasting the cookie dough after each addition until your reach your desired consistency.
How to “pinch off” the chickpea skins: Hold the chickpea between your thumb, index finger and middle finger. In a “pinching” motion, squeeze the chickpea until the skin comes off.
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Filed Under: Dessert, Snack Tagged With: chickpea cookie dough, chickpeas, chocolate chips, cookie dough dip, dessert snacks, easy, edible cookie dough, edible cookie dough recipe, healthy cookie dough, refined sugar free, salted caramel cookie dough, vegan

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Reader Interactions

Comments

  1. Sandra

    May 9, 2020 at 12:47 pm

    This is delish! I’ve used different nut butters, including PB2 wth water and it still tastes amazing! Love adding some cacao nibs along with the chocolate chips. Tasty guiltless treat!

    Reply
    • Caitlin Monson

      May 11, 2020 at 11:09 am

      Hi Sandra! Aww I’m so happy to hear that! Honestly, this is one of my most favorite desserts and people are always shocked when I tell them it’s made with chickpeas. 🙂 I love the idea of adding the cacao nibs too! Hope your having a great day.

      Reply
  2. Amanda

    September 12, 2020 at 2:55 pm

    Hi! Are chickpeas now added onto the Whole 30 list?

    Reply
    • Caitlin Monson

      September 12, 2020 at 3:36 pm

      Hi Amanda! To be completely honest I wrote this recipe back when I was pretty new to the blogging world and wasn’t very educated on Whole30. No chickpeas are NOT on the Whole30 list so this cookie dough is not Whole30. I’m so sorry for the confusion! I’ve tried to re-title everything to show that this isn’t Whole30 but there still may be a few things on the internet saying that it is. Thank you so much for checking though!

      Reply

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Meet Caitlin

Hey there!

I’m Caitlin and I’m here to simplify California cuisine! I’m just your every day Cali girl with a huge passion for cooking and sharing simple healthy eats with a few sweet treats.

Welcome to my kitchen!

Recent Posts

  • Crispy Chicken Carnitas Tacos with Avocado Cilantro Lime Sauce
  • Easy Chocolate Peanut Butter Crunch Bars
  • Smoked Salmon Sushi Roll Ups with Citrus Soy Sauce
  • Winter Fruit Salad with Orange Poppy Seed Dressing
  • Easy Baked Feta Pasta

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CRISPY CHICKEN CARNITAS TACOS with AVOCADO CILANTR CRISPY CHICKEN CARNITAS TACOS with AVOCADO CILANTRO LIME SAUCE!🤗 Oo baby Taco Tuesday never looked so good!
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I’ll be honest, most days I’m a soft taco kind of girl through & through. But these babies definitely have me singing a different tune! They’re easy to make, baked instead of fried & are loaded with the best citrus marinated chicken too!🤗 (And let’s not forget about that sauce because holy moly - it’s a winner!😉) 
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Hope you’re all having a terrific Tuesday loves!😊💕
.
Chicken Carnitas Tacos🌮
1 lb. chicken thighs (boneless & skinless)
2 oranges, juiced
1 lime, juiced
4 garlic cloves, minced
2 Tbsp cilantro, chopped
1 jalapeño, deseeded & finely chopped
1 Tbsp olive oil
1 Tbsp oregano
1 tsp cumin
1 tsp salt
1/4 tsp pepper
1/2 tsp paprika
Corn tortillas
Red onion, chopped
Cheese
Avocado Cilantro Lime Sauce: Blend together 1 avocado + 1/4 cup cilantro + 2 garlic cloves + 2 Tbsp lime juice + 1/4 tsp salt
.
1. Combine your marinade ingredients & pour them to a plastic bag with your chicken thighs. Marinate for at least 30 minutes. Then place your chicken in a baking dish & bake at 400 degrees for 20 minutes. Shred the chicken once it’s done.
2. Next, place your tortillas on a baking sheet lined with parchment paper & spray them with avocado oil. Bake the tortillas at 400 degrees for 2 minutes. Then take them out of the oven & layer one side with cheese, shredded chicken & red onion. Fold the other side over the top & bake your tacos for 10-12 more minutes (or until crispy).
3. Serve immediately with your sauce & favorite toppings!
Introducing these easy CHOCOLATE PEANUT BUTTER CRU Introducing these easy CHOCOLATE PEANUT BUTTER CRUNCH BARS for National Peanut Butter Lover’s Day!😍 [Ad]
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Can you think of a more iconic duo than chocolate & pb?? Because I sure as heck can’t!😉 And these tasty treats are just another reason why I’m convinced that it’s the best combo of all time! They’re super crunchy, slightly sweet & loaded with so much chocolate peanut buttery goodness too!🙌🏻 (Side note: If you’ve never been to the nut butter section at @sprouts then you definitely need to loves! They always have my favorite peanut butter in stock & I love checking out all the fun new nut butters they have too!😍)
.
Hope you’re all having the best Monday!😊💕
(Full recipe & tips are on my website. Link in bio⬆️)
.
Chocolate Peanut Butter Crunch Bars🍫🥜
3 cups rice cereal (use gluten free if needed)
3/4 cup + 2 Tbsp peanut butter
2-4 Tbsp honey (depending on how sweet you want them)
Chocolate layer: 1 1/4 cups chocolate chips + 2 Tbsp peanut butter
.
1. Line an 8x8 pan with parchment paper & set it aside. Then mix your peanut butter & honey together & pour it over your rice cereal. Mix the two together until fully combined & press your rice crispies into your prepared pan.
2. Next, heat your chocolate chips & 2 Tbsp of pb together in the microwave at 30 second intervals until completely melted. Then pour it over your cereal layer. 
3. Place the pan in the fridge until the chocolate has set. Cut & serve immediately!
SMOKED SALMON SUSHI ROLL UPS with CITRUS SOY SAUCE SMOKED SALMON SUSHI ROLL UPS with CITRUS SOY SAUCE!🤗 Excuse me while I devour this entire plate...🤤 [sponsored]
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I’ve been craving sushi like no other lately & these fun little bites 100% satisfied that need!😉 They’re bright & creamy, full of flavor & made with all fresh ingredients too! The key? Using @kvaroyarctic smoked salmon!😍 (Seriously loves, I’m so impressed with this company & their quality of salmon. It always tastes so fresh & is so good for your heart health too!)
Make sure to check out their products at your local @wholefoods or @fultonfishmarket & whip up these bites ASAP!🤗
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Hope you’re all having a great Thursday!😊💕
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Smoked Salmon Sushi Roll Ups🍣
8oz. smoked salmon
1/2 cup whipped cream cheese
2 Tbsp green onion, chopped
2 tsp lemon zest
1 tsp lemon juice
1/3 of a cucumber, sliced into thin strips
1/2 an avocado, sliced into thin strips
1 Tbsp EBTB seasoning
.
Lemon-Soy Sauce: 2 Tbsp soy sauce + 2 Tbsp lemon juice + 1 Tbsp water + 1 Tbsp mirin + 1 Tbsp sliced green onion
.
1. Place a piece of plastic wrap on the counter & sprinkle it with your EBTB seasoning. Then layer your smoked salmon over the seasoning to form a small rectangle.
2. Next mix your cream cheese, green onion, lemon juice & zest together & spread it over your smoked salmon.
3. Place your avocado & cucumber strips in the center of the rectangle & use your plastic wrap to help you roll it up.
4. Place your salmon roll in the freezer for 10-15 minutes. Slice & serve it with your soy sauce!
Fresh WINTER FRUIT SALAD with ORANGE POPPY SEED DR Fresh WINTER FRUIT SALAD with ORANGE POPPY SEED DRESSING! Simple, easy & just what I’m craving today!🤗 [Ad]
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Anyone else been having a moment with citrus lately or is that just me?!🙋🏼‍♀️ Also is anyone else completely baffled by all the different types of citrus we have now too??🤯 I was walking around @sprouts the other day & must have seen at least 10 different varieties! (Which is probably why I love shopping there during citrus season tbh.😉) Like these vintage heirloom navel oranges - they’re a little sweeter & easier to peel than most oranges which makes them perfect for snacking or adding to salads! And if you’re going to have a fruit salad - make this one! It’s sweet, a little tart, so easy & so refreshing too!🤗
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Hope you’re all having a great Wednesday loves!😊💕
(Full recipe & tips are on my website. Link in bio⬆️)
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Winter Fruit Salad🍊
Oranges, peeled & chopped
Strawberries, halved
Kiwis, peeled & quartered
Blueberries
Pomegranate seeds
Orange Poppy Seed Dressing: 1/4 cup orange juice + 1 1/2 tsp honey + 1/2 tsp poppy seeds
.
1. Add all of your fruit to a bowl & drizzle your dressing over the top. Toss your salad until everything is coated.
2. Keep it chilled in the fridge until you’re ready to serve!
#lovesprouts #sproutspartner
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