This raw cookie dough recipe is completely safe to eat – no eggs or flour!
Eggless Raw Cookie Dough Recipe
Who hasn’t eaten raw cookie dough at least once in their life?
Who hasn’t snuck bites of unbaked dough while making cookies or broken off pieces of cookie dough to stir into vanilla ice cream?
And who hasn’t ever left the eggs out of their favorite chocolate chip cookie recipe and eaten the dough with a spoon?
Apparently it’s not a secret how much I ♥ cookie dough.
On Tuesday, the FDA came out with a new statement cautioning people not to eat raw cookie dough, and my phone quickly proceeded to blow up with texts and emails – Four friends, my sister, and my mother all sent me a link to the article.
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After a recent outbreak of E. coli traced back to General Mills flours, the FDA now cautions against eating raw cookie dough–even if it is eggless–because of possible pathogens in raw flour.
What is a cookie dough lover to do???
Thankfully, this egg-free & flourless cookie dough recipe exists.
If you’ve been reading my blog for a while, chances are you’ve heard of the famous Chickpea Cookie Dough Dip.
Today’s raw cookie dough recipe is similar to that dip, except this time I’ve made it even healthier and have revised the recipe to be refined-sugar-free as well.
Aside from being eggless and flourless, it can also be vegan, grain-free, and gluten-free.
No need to give up cookie dough completely – You can have your cookie dough and eat it too!
When it comes to eating cookie dough that does contain flour, I feel similarly to many other commenters who aren’t quite sure where they stand. So many other raw foods can also harbor bacteria.
Do these new guidelines set a precedent that means we ought to give up eating foods such as raw spinach, too?
But since I’m not certified to offer nutrition advice, I will simply leave you with this shockingly-just-like-real-cookie-dough recipe, to devour any time you crave cookie dough.
Eat it with a spoon, spread it on a banana or Healthy Banana Bread, use it as a dip for strawberries or graham crackers, or spread it over a batch of homemade Vegan Brownies, to make COOKIE DOUGH brownies!
And yes, you can totally bake this raw cookie dough into actual cookies.
Or if you can’t decide between raw cookie dough and baked cookie dough, I highly recommend checking out my recipe for Deep Dish Cookie Pie, because it tastes like eating unbaked cookie dough in the form of a pie.
So, pretty much the best thing ever.
Raw Cookie Dough Recipe
- 1 can or 1 1/2 cups cooked chickpeas or white beans
- 2 tsp pure vanilla extract
- 1/4 cup almond butter, or allergy-friendly sub
- 1/2 cup pure maple syrup, honey, or agave
- 1/4 cup + 1 tbsp quick oats or flaxmeal
- scant 1/4 tsp salt
- heaping 1/8 tsp baking soda (this gives a cookie dough flavor)
- 1/3 cup to 1/2 cup chocolate chips
- Drain beans, rinse extremely well, and pat dry. Process all ingredients except chips in a strong food processor until completely smooth. Stir in chips. (Some readers say a blender works, but try that at your own risk, as the taste and texture will be much better in a food processor.) Cover leftovers and store in the fridge.View Nutrition Facts
Have you made this recipe?
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Julia @ Sprinkles & Saturdays says
Who doesn’t love cookie dough?? But seriously, so freaking good. I’m literally stopping at the store on my way home from working and getting the ingredients to make this tonight!
Heidi Bruner says
Thank you so much for posting this recipe! I have all the ingredients needed! Is almond meal considered a raw flour? Wondered if I could use that to add protein to the dough?
I made this with high hopes, exactly as written and wasn’t a huge fan. It had a bit of a chickpea taste.
It sounds like you just didn’t rinse the beans well enough or pat them dry after. You really need to make sure ALL the liquid is rinsed off because that would give it a taste. I made this and you can’t taste the beans at all.
I also find that chickpeas leave a “taste” that is hard to cover up or eliminate. I would encourage you to try with a (well-rinsed) can of navy beans instead – I have found they leave absolutely no beany taste left!
I’ll have to try this! I made it with the chickpeas and it was a total party flop! (Should’ve done a test run.)
I found this, too. Other white beans seem to work a bit better than garbanzos.
AMAZING!! I did used cannaloni beans, flaxmeal and half date half maple SOOO GOOD! I am going to make it again!
Oh my gosh, I can’t believe I just saw this post! So dangerous! I will have to give it a try…
I cannot believe how GOOD this turned out!
I’ve seen your other cookie dough dip recipe before and have thought about making it in the past, but the amount of sugar always ended up turning me off. So I knew I had to make this one as soon as I saw it. I made it last night and will definitely be making it again!
My daughter is allergic to all nuts, sunflower and sesame seeds, and coconut – any idea what to sub for the almond butter?
A H says
IF you’re not vegan, you can use regular butter, or else try vegan butter spread. Or you can use oil, but you might have to add more oats.
I use vegetable oil and it turns out great, I’ve never needed to add more oats or anything.
I have seen a few recipes but have not yet made any desserts with chickpeas or white beans. This might have to be the one! Perfect for summer too when it’s just too hot to turn on the oven. Cool!!
I just want to thank you for giving so many grain-free options. I really appreciate having more and delicious options for healthier and grain-free desserts! (I get sick when I eat grains.) This cookie dough looks and sounds amazing.
I just made this with the flax, and it is so good that I feel sick from eating so much. Totally hit the spot for cookie dough. Thank you!
How long will this keep for in the fridge?
A H says
Thank you for explaining the presence of the baking soda! I was always wondering why it was in the cookie dough dip. :o)
Yum Yucky says
Definitely going to try this!
So, I made this and it was almost like cookie soup. I dried the beans well, and it came together like dough, until I added the liquid maple syrup. Does it require refrigeration or is it supposed to be more like a dip than a dough?
CCK Media Team says
Hi, it should definitely not be soup – it has close to the exact texture of cookie dough. Did you use the same amount of beans that would be in the canned version? Any other substitutions?
My best friend is coming over tonight after a brutal break-up and I have wine handy, but what is better than some comfort food like cookie dough that won’t pack on the pounds? YES! Making this!!!
You’re a good friend !
I made this today and it was yummy! Reminded me of the chickpea blondies. I made them into cookies and they were sooooo good. Will definitely make again
This looks so yummy! I’ve always loved the idea of eating chocolate chip cookie dough raw, but I can’t say it’s something I’ve actually done all that much. Thanks for the recipe 🙂
Akino | akinokiki.blogspot.ca
I made a huge batch yesterday (using chickpeas). Already ate half of it with a spoon, even tried to microwave some in a mug like a mug cookie (it was delicious)… I was wondering how I could use the remaining dough to make baked cookies : cooking time and temperature ? Will the cookies hold themselves or fall apart ? Please excuse my poor english, I’m French 😉
I’d like to know how to bake these too please!
Jason Sanford says
Just use Katie’s white bean blondie recipe. Or the deep dish cookie pie.
Stephanie Dreyer says
This is genius!
Vidya Sury says
I am sure I’ve said I adore your recipes, Katie. I couldn’t wait to make this – and I did. Just posted it on Instagram tagging you. It is delicious! I used peanut butter as it was available. My folks just can’t believe it is chickpeas! Hahahah. Will have to try baking it another time because – no dough left! <3 Thank you! I have made it my life's mission to try every recipe you post! So far, fantastic.
What is the difference between this raw cookie dough recepie and the healthy cookie dough dip? Trying to decide which to make. Thank you!
A H says
It looks as though the raw cookie dough has less sugar and is refined sugar free.
I really wanted to like this, but it tasted gross! I rinsed the chickpeas really really well too!
I really really wanted to like it, too, yet was afraid to end up like you did… But then it turned out great! Don’t know whether or not this might have helped remove any unwanted flavour but, just in case, I removed all the transparent chickpea skins before blending.
Thank you for the recipe, Katie!
This looks delicious! I love how there is no raw egg or flour.. perfect solution to that cookie dough craving without the fear of consuming raw foods!
Gina Spagarino says
I made this with peanut butter and it tastes amazing!!! I personally love the peanut butter taste. I can’t wait to make more of your recipes, thank you so so much for sharing them/
Angela P. says
I was going to make mine with peanut butter but decided to use cashews and pistachios instead. It tasted great, but next time I make it, peanut butter it is!! ?
Angela P. says
I made mine a little differently by using a combo of cashews and pistachios instead of almond butter, quinoa instead of oats, omitting the baking soda and adding shredded coconut, and it still came out fantastic!! This is a great recipe and easily modifiable. Thanks for the wonderful idea, Katie!
Thank you for this recipe, just thank you. Made it today and just Wow. So similar to the real thing with no guilt except for the chocolate chips.
Dee | Green Smoothie Gourmet says
Your raw cookie dough recipe is really genius Katie. Love the idea of spreading it into healthy ice cream, or even on cookies as a sandwich middle. I think you might have kicked off a whole new area of recipes!! Thanks for sharing! Dee xx.
Katie, I have been following your blog for years and I have yet to tell you THANK YOU ?. This is one of the oldies but goodies. I recently made this using a big batch of garbanzo beans I made then put in the freezer. I blended them frozen and it was even better- tasted like cookie dough ice cream, I also added a scoop of Tera’s Whey Vanilla protein. I always look forward to your blog posts, thanks again! ❤️❤️❤️
Brianne McCasland says
I made this with peanut butter, oats, and the half cup of chocolate chips. I used my blender and with enough time got to a good consistency. I threw the chips in the blender last so the entire dip was chocolaty. I also threw some extra chips on top before eating with Graham crackers. I was aprehensive at first, but there is so much chocolate combined with the sweet graham crackers it turned out pretty tasty. It’s still got some sugar but I feel better eating it than the multiple candy bars I usually go for
Can i use raw chickpea flour instead of cooked chickpeas ??
would powdered peanut butter work?
Chocolate Covered Katie says
You can definitely experiment, and be sure to report back if you do!
Rebecca Lauris says
I just made this-so yum!!! Can i freeze leftovers? or if I bake some into cookies, time and temp anyone? Thanks
Does this recipe freeze well,and if so how long can it be kept in the freezer?
Julie Dove says
Hmmm I don’t think the texture would be too great, but be sure to report back if you try!
What would be good to use to scoop this up with; where you can eat both the scooper and dip?
Julie Dove says
Fruit! Or gingersnaps!
This is the most delicious thing in the entire world. Made it twice once with white beans and once with chickpeas, and the white beans were infinite times better! I didn’t have maple syrup so I just used brown sugar and stevia and it was still great. No bean taste at all- just pure cookie dough, love it so much and have been recommending it to everyone!
Can this be made without the oats? I made this & the oats made it too grainy.
Jason Sanford says
You can always experiment! Might need something else (like flour or oat flour) to thicken.
When I started eating healthy I thought I would never be able to eat cookie dough again. However, this recipe is exactly what I needed and allows me to continue to eat my cookie dough and not feel guilty! All of the ingredients are at least somewhat healthy for me. The almond butter is high in protein which I love. I have made this several times and it tastes better and better each and every time I make it. I also love that it is completely vegan! I love your recipes, keep up the good work!
I really wanted this to work 🙁 I tried with peanut butter and flax seed. The peanut butter wasn’t too strong, but the flax seed gave it an odd consistency. I’ll try again tomorrow with rolled oats. Also my can only yielded 1 and 1/4 cups of beans. It was a 15.5 oz can, so I was a little surprised, but I guess that might have thrown things off as well.
Ok I gave it another try and it was pretty good! I used peanut butter, oats that I ground finely in a magic bullet, and maple syrup. I’m not crazy about the strong peanut butter taste though 🙁 what can I use instead of that or actual butter?
Jason Sanford says
Raw cashew butter is really good here. Or coconut butter or almond butter. Or just take 1/3 cup raw cashews and blend until smooth to make your own butter. Oddly enough, oil also works. Just decrease other liquid in the recipe.
Used the flax meal sub since I didn’t have quick oats and it was a bland thick batter that was a super big disappointment. I am willing to give it another go with quick pats but it makes me hope that you are checking the substitutes you list before adding them to the recipe.
Conclusion: DO NOT USE FLAXSEED MEAL
Jason Sanford says
I’ve made it many times with flax and love it. Different people have different tastes.
Read about this a while back and finally got around to making some. I was really amazed at how much it tasted like traditional cookie dough, very surprising. Well done. I used white beans, peanut butter and maple syrup. I found that placing the batch into the freezer for 10-15 minutes after processing helped with the consistency, then I stored it in the fridge after that.
I used all peanut butter and split honeywith maple syrup. I also made one batch with cannelloni beans and one with chick peas rinsed well and dried well. I found taking the oats and processing them first then setting aside helped. I also placed the beans in first and and processed them first as well too this made an awesome mix! Heathy after sport snack that a team who is used to brownies and cupcakes loved!!!!
So, how many servings does this make? You know, so I can track my carbs and not eat the entire batch in one sitting. ?
Jason Sanford says
OMG!!! I just made this and it was soooo fucking good!! I only had almond butter that was already sweetened a bit and only went with 1/6 cup of maple sirup but it was to die for
Thank you so much Katie for sharing this with us
I’ll be perfectly honest, I went into this as a very cynical skeptic. Even more so after smelling the chickpeas. After blending the mixture into oblivion, twice, I made my roommates try it first. Then I tried it. I used honey instead of syrup, but plan to remake using the fruit-sweetened recipe. Because I am absolutely remaking this. I have come to terms with my lifelong sweet-tooth, and aversion to vegetables, so I gotta get as much nutrition as I can enjoy. This dip is amazing, and will become a staple in my healthy rotation. Thanks you!!!
I’ve made this several times already. First I made it following the recipe and found it to be pretty good. I ended up cutting the chocolate chips and making a peanut butter version by increasing the peanut butter amount by 1/4 cup and adding an extra 1/4 cup oats and it turns out amazing and taste just like peanut butter cookie dough
This is really good but my Blendtec blender had trouble with it – don’t have a food processor though. Maybe if I’d doubled the recipe it would have been easier to blend
Just made these for my family. Didn’t tell them anything beforehand and they loved them…even my 4 year old! Baked them at 350 for 9 minutes. Can’t believe how this turned out. We don’t eat chick peas, but they work in this recipe. I did take the shells off of them while washing to cut down on “chick pea taste.” Cant even tell they are in there!
I just tried this and I wish I had read the comments first. I think I need to try this again, but next time I’ll be sure to pat dry the chickpeas or try cannelini beans instead. It’s not bad, there’s a bean flavor to it and my five year old said something is wrong with the cookie dough. Looks like I’ll be eating this on my own!
Do you know how much protein is in a batch of this cookie dough?
Jason Sanford says
Nutrition facts are listed in the post 😉
I’ve gotten on a bit of a raw cookie dough kick lately. Generally I HATE, HATE, HAATE using the food processor, but it’s worth dealing with for some healthy and delicious cookie dough. I smear it on graham crackers like icing, and it is amazing. This is the second recipe I’ve tried, the first having protein powder in it. I love the inclusion of flax (Omega-3s for the win!), but it’s a lot looser and sweeter than I’d prefer. I think I’ll give this another shot, reducing the maple syrup or adding in protein powder or trading some syrup for coconut sugar or something. I’m a huge texture fan and with real cookie dough the crunchy sugar is a big draw for me. Thanks so much for the recipe! I’ll update you on any adjustments I make.
Are you supposed to cook the chickpeas first?
Jason Sanford says
Not if you use canned. Yes if you use dried beans.
So yummy!! I don’t think I can eat it all in 3-4 days, though… Does this freeze well? Thank you!
Hi Katie! I’m getting a food processor soon, but I don’t have one right now. Any idea if this would work using a hand mixer/beater? I know you said the blender route didn’t work so well for you. If you don’t think this would work, that’s fine, but I want to try one of your cookie dough recipes asap!! 🙂
Does anyone know how well this recipe would freeze?
This is so good! I generally use white beans and always double the recipe so I can freeze the extra!
I have tried a lot of your recipe sand have always enjoyed them but this one is AMAZING and addictive!!!! Strongly recommend!!
Love raw cookie dough! The best tip regarding this yummy concoction is the addition of BAKING POWDER! It really does help take a raw cookie dough recipe to that cookie dough flavor. A must.
Haven’t tried a raw dough with chick peas yet (I’m afraid of eating all those beans…ha ha).
Maybe I’ll incorporate 1/2 beans and 1/2 oatmeal….?
Charlotte Mckenzie says
This came out so good. I will keep this recipe on repeat for dessert for my family.
I was nervous to try this recipe since I recently used a “black bean brownie smoothie” that umm tasted like blended beans. yuck. This however was so GOOD, my whole family liked it. I highly recommend using white bean NOT chickpeas because they are much more subtle. Also everyone must RINSE the beans like the recipe says!! It helps so much. (we also added some almond flour to thicken it up a bit but more oats should work for that too)
If I make too much can I freeze this for later?
Jason Sanford says
Hmm, might have a different texture, but you can definitely try!
Lisa B says
Hi Katie, your cookie dough can that be pressed into bars? Thank you, Lisa
Jason Sanford says
Hi! She has this recipe, hopefully it could work! https://chocolatecoveredkatie.com/unbaked-cookie-dough-bars-chocolate-chip/
Oh my gosh this was SO good! And I didn’t even sort of feel guilty, no bloat, no heaviness just yum!
I suffer from blood sugar problems and thought I would have to swear off of cookie dough forever. However a few weeks ago I saw your bean brownie recipe and knew beans are a healthier source of carbohydrates so i thought I would experiment and try. I was very happy with results! (I only did 1/4 cup honey and it was still very tasty) I didnt feel tired after eating them and they were quite satisfying without the sugar spike. So then I thought, why not try this cookie dough recipe since it used to be one of my favorites. This will now be a common dessert that I make. I no longer have to miss out. Thank you Katie. 🙂
Just amazing – and so hard to stop eating! I put the extras in 1/4 cup containers and freeze so I don’t eat it all at once. Freezes well. I used peanut butter for my nut butter and honey as sweetener. Thanks so much!
Definitely does not taste like real cookie dough, nowhere near it. It doesn’t taste bad but id rather take the risk and eat real cookie dough
Lauren E says
Katie, you’re very creative, and I’ve made many of your recipes including several different “cookie dough” recipes. I had an idea or a favor, rather. I can experiment, too, but I thought, given your LOVE of Blackstrap Molasses, and the fact you have several excellent gingerbread recipes, many of which I’ve made and can vouch for, maybe you’d consider making a “gingerbread cookie dough” recipe! Just an idea. I’ll try to do some experimenting based on your other gingerbread recipes, but I’ll bet your readers may love that flavor in cookie dough!
Thank you in advance!
Easy, delicious, and perfect for my vegan, gluten-free diet.
I am a raw foodist and I would like to know if there is a raw substitute for the
canned/cooked beans. Typically the first thing to try would be to sprout the chickpeas, but their sprouted taste is quite different. I would appreciate any recommendation.
Also I would like to put in a plug for recipes with raw ingredients in them, in general.
Holy cow! This is amazing! I only had northern white beans on hand, so I used those. I also used maple syrup and quick oats. Before I added anything else to my food processor, I did the oats first. To ensure my beans were dry, I let them sit out for awhile first. I will definitely be making this again.