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
Servings: 1 cup
- 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
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.
*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.