Flour and sugar free
Cookie Dough for Breakfast: Recipe for a Vegan Healthy Cookie Dough
Who did not like to gnaw on cake batter as a child? Fantastically sweet and sticky, the raw dough evokes 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.
At least 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 to spoon in our refrigeration department – filled in small paper cups, the delicious sugar bombs take us back to childhood. The better is that the hype about raw cookie dough goes into the next round: Cookie dough in a healthy version – vegan, high in protein and sugar-free – invites you to snacks with a clear conscience.
Who did not like to snack on cake 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 to chew in the dough even today. But here caution is advised.
Why is it dangerous to eat raw cake batter?
Even then, people were warned against eating too much of the raw dough. If you did not control yourself, you were punished with stomach cramps and stomach discomfort – and not without reason: the amount of baking powder, butter and sugar in the cake batter is difficult to digest in raw form and can produce carbon dioxide in the stomach. It is 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 may be responsible for the outbreak of an E. coli virus, including symptoms such as vomiting, nausea, headache 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 refrigeration department are harmless. Here, heat-treated flour and pasteurized eggs are used to avoid the associated risk. However, the products still contain a lot of sugar, so from a health point of view they are not suitable for daily intake.
Vegan cake batter in healthy
To avoid limiting ourselves in any way with the ultimate biscuit dough joy, we simply make the biscuit dough ourselves from now on. Not only can we decide how much sugar to put in it, but we can also play with what is left of the ingredients. The result: A vegan, high-protein and high-fiber cake batter without added refined sugar. Sounds almost too good to be true? How it works:
Chickpeas form the basis of the healthy biscuit dough – they ensure a wonderfully creamy dough consistency and are also super-nutritious. It is important to rinse the legumes well to remove more 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 gives 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 sweetness – both are rich in magnesium and potassium and thus support muscles and nerves. Optional nut butter, for example from peanuts or almonds, not only makes the biscuit dough wonderfully creamy, but also gives the body unsaturated, healthy fatty acids. Cocoa powder and vanilla give the taste and give the dough an individual touch. Well-mixed, cocoa nibs are then added to the cake dough – these provide large amounts of minerals and trace elements and ensure a great crunch effect. This cake dough option is a real food bomb – it is ideal as a snack between meals or as a sweet breakfast option. Eating cake batter has never been so much fun.
Recipe for a portion of cake batter for breakfast
- 240 grams of chickpeas (box)
- 1 tablespoon nut butter (eg peanut butter, almond butter)
- 2 tablespoons oatmeal (alternative: melted flakes)
- 1 banana
- 100 milliliters of plant drink (eg oats, almonds, soy drink)
- 1 tablespoon cocoa powder
- 1 date pitted
- 1 vanilla bean
- 2 tablespoons cocoa nibs (alternative: grated chocolate)
- Rinse the chickpeas well under water. Drain.
- Put the chickpeas in a blender. Add peanut butter, oatmeal, banana, dates, plant-based milk and the pulp of a vanilla bean.
- Mix everything until you have a smooth dough.
- Fold in cocoa nibs and serve.