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Vegan Cookie Dough Balls (Nom Nom Nom!)

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February 27, 2014

Cookie dough. It's the reason I make cookies. Who doesn’t love to lick the spoon clean? In fact, I far prefer the dough to the final, baked product.

So, I’ve found a vegan, clean, and salmonella-free alternative cookie dough recipe. Why? Reason number one: 94% of the 50,000 people who've gotten sick with salmonella and E.coli remember eating raw cookie dough prior to the symptoms. It was the only commonality among the people who got sick. No reason for you (not to mention your kids!) to flirt with that possibility.

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Reason number two: cookie dough is far from a cleansing food. It’s filled with sugar, other processed ingredients, and gluten—putting some at risk of getting a stomach-ache (especially those with sensitive digestive systems).

Now, I’m certainly not suggesting you live a life without cookie dough! So here's a delicious, healthy, and safe alternative to the unhealthy version. These “raw” cookie dough balls are soft, tasty, indulgent and … made with chickpeas!

Yes, this delicious dessert is packed full of protein and iron-rich legumes. There’s also plenty of unrefined sugar, so work to enjoy one at a time…although, chances are, you’ll want to eat the entire batch after taking your first bite.

Elissa’s “Raw” Cookie Dough Balls

Yields 12 balls


  • 16 ounces cooked chickpeas, rinsed and drained
  • 3 T raw organic honey
  • 1 T coconut palm sugar
  • 1/8 tsp. baking soda
  • 4 T raw organic almond butter
  • 2 tsp. vanilla
  • Pinch of salt
  • 1 1/2 cups vegan chocolate chips (minis work best)


Combine chickpeas, honey, sugar, baking soda, almond butter, vanilla, and a pinch of salt in a food processor and process until smooth.

Remove to a bowl and stir in half a cup of the chocolate chips. Form into 1-inch balls and place on a parchment-paper lined baking sheet. Freeze until solid.

In a double boiler, melt remaining cup of chocolate chips. Dip the balls into the chocolate until covered, then place back on parchment-paper lined baking sheet. Freeze until chocolate has hardened, then store at room temperature.

Enjoy and the post your comments below!

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Elissa Goodman
Elissa Goodman
mbg Food Contributor

Elissa Goodman is a cleanse expert based in Los Angeles, California, certified in Integrative Nutrition through the American University of Complementary Medicine. She holds a bachelor's in advertising and marketing from Arizona State and a bachelor's in business from the University of Arizona.

Through her journey of healing herself from Hodgkin’s lymphoma at age 32, losing her husband, and raising two daughters, Goodman has found that balance, nutrition, and self-love are the best medicine. Her mission is to educate and encourage healthy, mindful living, helping others embrace the concept that we are a product of what we eat and how we treat ourselves.

Goodman specializes in a unique blend of conventional nutrition paired with holistic, supplement, and superfood recommendations that support clients with a range of health goals. Creator of Cleanse Your Body, Cleanse Your Life, and the S.O.U.P. Cleanse, she makes cleansing accessible to those looking to renew, recharge, rejuvenate, and maintain their healthy lifestyle.
Her first book, Cancer Hacks, was released in June 2016.