Flour and sugar free
Cookie Dough for Breakfast: Recipe for a Vegan Healthy Cookie Dough
Cookie dough for breakfast? A dream come true
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Who didn’t enjoy nibbling on cookie dough as a kid? Wonderfully sweet and sticky, the raw dough awakens nostalgic feelings. All the better that this vegan cookie dough variant can be described as healthy – and thus invites you to enjoy it indefinitely. The recipe.
Ever since Kristen Tomlan opened the first cookie dough café in New York, the word cookie dough has been on everyone’s lips. Today you can even buy the raw biscuit dough for spooning in our refrigerated section – filled in small paper cups, the delicious sugar bombs take us back to childhood. All the better that the hype about raw cookie dough is going into the next round: cookie dough in a healthy version – vegan, high in protein and sugar-free – invites you to snack with a clear conscience.
Childhood nostalgia
Who didn’t enjoy snacking on cookie dough from the mixing bowl as a child? Back then, raw, wonderfully sweet and sticky, the dough tasted almost better than baked – the thought of it really makes you fall into nostalgia and tempts you to nibble on the dough even today. But caution is advised here.
Why is eating raw cookie dough dangerous?
Even then, people were warned not to eat too much of the raw dough. If you didn’t control yourself, you were punished with stomach cramps and abdominal discomfort – and not without reason: the amount of baking powder, butter and sugar contained in the cookie dough is difficult to digest in raw form and can produce carbon dioxide in the stomach. It’s not dangerous, but it can cause bloating.
What can be dangerous, however, are raw eggs and raw flour. It is widely believed that raw eggs increase the risk of salmonella infection. However, little is known about the fact that raw flour can be responsible for the outbreak of an E. coli virus, including symptoms such as vomiting, nausea, headaches and diarrhea. Therefore, the Federal Institute for Risk Assessment (BfR) advises against the consumption of conventional biscuit dough. By the way: The cookie dough from the world-famous Cookie-Dough-Café in New York or the finished products in the refrigerated section are harmless. Here, heat-treated flour and pasteurized egg are used to avoid associated risks. However, the products still contain a lot of sugar, so from a health point of view they are not suitable for daily consumption.
Vegan cookie dough in healthy
In order not to have to limit ourselves in any way with the ultimate biscuit dough enjoyment, we will simply make the biscuit dough ourselves from now on. Not only can we decide how much sugar goes into it, but we can also play with the remaining ingredients. The result: A vegan, high-protein, high-fiber cookie dough with no added refined sugar. Sounds almost too good to be true? How it works:
Chickpeas form the basis of the healthy cookie dough – they ensure a wonderfully creamy dough consistency and are also super nutritious. It is important to rinse the legumes well to remove multiple sugars that may have settled in the drained water. The so-called oligosaccharides can otherwise cause flatulence and abdominal pain, and any additives are also washed away. Chickpeas are rich in fiber, vegetable protein and vitamins. Oatmeal provides the typical sticky consistency of the dough and provides long-chain carbohydrates, alternatively you can also use melted flakes.
Cookie dough for breakfast
Instead of sugar, bananas and dates provide the sweetness – both are rich in magnesium and potassium and thus support muscles and nerves. Nut butter of your choice, for example from peanuts or almonds, not only makes the cookie dough wonderfully creamy, but also provides the body with unsaturated, healthy fatty acids. Cocoa powder and vanilla provide the taste and give the cookie dough an individual touch. Well mixed, cocoa nibs are then added to the cookie dough – these provide large amounts of minerals and trace elements and ensure a great crunch effect. This cookie dough alternative is a real nutrient bomb – it is suitable as an ideal snack for in between or as a sweet breakfast alternative. Snacking on cookie dough has never been so much fun.
Recipe for a portion of cookie dough for breakfast
ingredients
- 240 grams chickpeas (can)
- 1 tablespoon nut butter (e.g. peanut butter, almond butter)
- 2 tablespoons oat flour (alternative: melted flakes)
- 1 banana
- 100 milliliters plant drink (e.g. oat, almond, soy drink)
- 1 tablespoon cocoa powder
- 1 date pitted
- 1 vanilla bean
- 2 tablespoons cacao nibs (alternative: grated chocolate)
preparation
- Rinse the chickpeas well under water. Drain.
- Place the chickpeas in a blender. Add the nut butter, oatmeal, banana, dates, plant-based drink and the pulp of a vanilla bean.
- Mix everything together until you have a smooth dough.
- Fold in the cacao nibs and serve.