Gluten-Free Edible Cookie Dough Recipe

We’re about to make your cookie dough dreams come true—even for gluten-free eaters! Instead of using flour, eggs, butter, and granulated sugar, this recipe combines dates, almond butter, and almond milk. (But don’t worry, there are still plenty of chocolate chips involved.) This satisfying treat also hides two secret ingredients inside: beans and collagen. Chickpeas provide some protein while Neocell’s Super Collagen Powder helps restore the body’s natural collagen stores (which can decline with age). And trust us, you won’t even taste it. So, if you ever needed an excuse to eat cookie dough—there it is. What are you waiting for? Grab a spoon and dig in!

Gluten-Free Edible Cookie Dough

Yield: 2 servings
Active Time: 10 minutes

Ingredients

1 (10-ounce) pouch garbanzo beans, drained and rinsed
5 Medjool dates, pitted
1 teaspoon vanilla extract
1 teaspoon sea salt
¼ cup almond butter
¼ cup almond milk
1 tablespoon maple syrup
1 scoop Neocell Super Collagen Powder
¾ cup dark chocolate chips

Instructions

Add all ingredients except chocolate chips to a food processor; purée until smooth. Add chocolate chips and pulse twice. Scrape into a bowl and serve. Refrigerate in an airtight container for up to 1 week, or roll into single serve balls and freeze.

Recipe credit: Angela Gaines