Dive spoon-first into a big scoop of this safe-to-eat, vegan and gluten-free Edible Chocolate Chip Cookie Dough.
This post is sponsored by Natural Delights.
A few years ago, some old co-workers and I were ordering lunch. As we were trying to figure out what we felt like eating, someone stumbled across a company, Dō that sold cookie dough by the pint. It was egg-less and therefor safe to eat. They also had gluten and dairy-free options. The excitement a group of adults had for this cookie dough was kind of ridiculous, but also totally warranted. We picked out a few flavors and not so patiently waited for our “lunch” to arrive.
Turns out, Dō was just getting off the ground and only accepted online orders for pickup the next day, so alas, we didn’t get our dough.
Fast-forward a few years.
About three months after I moved down to Austin, Dō took off in New York City. They opened a brick-and-mortar store and lines for their edible cookie dough go out the door. Not gunna lie, I’ve been having some serious FOMO about it.
Rather than sit back and drool at all my New York friends’ Instagram stories, I decided to make my own version of this cookie dough. Not only that, I was going to make it healthier (but just as delicious, of course).
Introducing, Nicole’s very own gluten-free and vegan Edible Chocolate Chip Cookie Dough!
What makes this dough healthier? It’s free of refined sugar! That’s right. This delicious dough is sweetened with the natural goodness of Medjool dates.
Medjool dates are high in natural sugars, but they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbs from Medjool dates are also digested at a slower rate, which helps you sustain energy levels. Refined sugar, on the other hand, is absorbed immediately, causing energy spikes and crashes. Moral of the story? Natural sugars win the day!
So how did I use Medjool dates as a sweetener? I simply blended a handful of Natural Delights Medjool Dates into a date paste and used that instead of sugar. I removed the pits (you can use pitted Medjool dates to save a bit of time), soaked them in hot water for 5 minutes to make them as soft as possible (Medjool dates are my favorite kind of dates to use because they are naturally larger and softer than other dates to begin with), threw them in my Vitamix with a little bit of the soaking water and had date paste in a matter of minutes.
The fact that the sweetness of this dough comes from fruit just makes me so happy and makes me feel so much better about going back for an extra spoonful!
The best part? You only need one bowl to make this dough, and once it’s done, you can dig in right away! You don’t need to refrigerate it first or bake it into cookies. Just stir together your ingredients and you’ve got yourself sweet and healthy treat!
- Soak the Medjool Dates in a cup of hot water for 5 minutes.
- Place the Medjool Dates in a food process or high-speed blender with 2 tablespoons of the soaking water, and blend until a thick paste forms. (Add more water if necessary.)*
- Mix the melted butter, ¼ cup of the date paste, 3 tablespoons of almond milk and the vanilla extract together in a medium bowl.
- Add the flour and stir until combined. (If your dough is too crumbly, add 1 tablespoon of almond milk at a time until the desired consistency is reached).
- Fold in your chocolate chips.
- Grab a spoon and enjoy or store in the fridge for up to a week.
- *Store extra date paste in the fridge for up to a week, or freeze for later use.
Cookies or cookie dough?
Which flavor dough should I make next?