If you love raw cookie dough, this will be your favorite recipe! Our teens wanted to make their dough raw and deliciously healthy, so they substituted silken tofu for eggs to maintain the protein and reduced the saturated fat with a smaller amount of chocolate chips. It landed in the freezer, not the oven and it’s double thumbs up good!
Perfect as a lunchbox treat or snack anytime of the day!
¾ cup brown sugar ½ cup tofu, silken 1 teaspoon vanilla extract ½ teaspoon sea salt, ground ¾ cup unbleached white flour ½ cup whole wheat flour 1/8 cup semi-sweet mini chocolate chips
1. In a large bowl, combine brown sugar and silken tofu using an immersion blender until creamy. Then, fold in vanilla extract and sea salt until smooth. 2. Add the flours and mix until a crumbly dough forms. Fold in chocolate chips evenly. 3. Line a baking pan with parchment paper and use a tablespoon measure to scoop dough onto pan. 4. Place raw cooking dough into the freezer for approximately 3 hours or until firm. 5. Serve or store for up to 90 days in the freezer.
Makes 18 servings (1 tablespoon per serving).
Nutrition Facts per serving:
80 calories; 1g fat (0g sat fat, 0.5g mono, 0g trans fats); 0mg cholesterol; 20g carbohydrate (1g fiber, 11g sugar); 2g protein; 65mg sodium; 0% Daily Value (DV) vitamin A; 0% DV vitamin C; 2% DV calcium; 6% DV iron.
*Special thank you to Julia Boydell, Julia Guarnaccia, Savannah Moodie and Samantha Ludewig for their creativity and patience in the test kitchen.
Stacey Antine, MS, RDN, author, Appetite for Life, founder, HealthBarn USA, director, HealthBarn Foundation, and recognized as top 10 dietitians nationally byToday’s Dietitian magazine for her work with HealthBarn USA.