Made with only 5 ingredients, this healthy, no bake Chocolate Cheesecake Edible Cookie Dough {gluten free, grain, free, low FODMAP option} will satisfy all your chocolate cravings!
I promise to share the recipe for this edible cookie dough recipe with you ASAP, but first I have a few people to thank.
First, to my friend Michelle who started the edible cookie dough trend years ago when we were roommates in college. I’m pretty sure I never saw her eat an actual cookie, but we always had a bowl of her {eggless} chocolate chip cookie dough in the fridge. Thank you Michelle! xo
Second, to my friend Gretchen who inspired me with her drool worthy rendition of this Grain Free Rocky Road Cookie Dough that I’ve been lusting after ever since I saw it on Pinterest. According to Gretchen, edible cookie dough is “a thing”, as in there is an entire cookie dough shop in NYC devoted to it. Seriously. Only in New York. Thank you Gretchen! xo
Third, to my friend Liz who also inspired me with her luscious Chocolate Ice Cream Cake made with one of my favorite healthy frozen treats, Halo Top Ice Cream, plus her “secret ingredient”. Like Liz, I have a secret ingredient in my recipe too {wink, wink} Thank you Liz! xo
And, last, to the creators of The Recipe ReDux who challenged us to use 3-ingredients from our fridge or pantry for this month’s challenge. I chose leftover pre-cooked lentils from Trader Joe’s {which I used to make this dip for a neighborhood cocktail party recently} + neufatchel cheese {I bought extra for this Overnight Orange-Blueberry Gluten Free French Toast Bake I made for dinner last night} + some Swerve sweetener I’ve had sitting in my pantry for, oh, a REALLY long time.
OK. If you’ve got 5 minutes to spare, plus all of these ingredients, let’s make some yummy edible cookie dough!
What’s to Love About This Edible Cookie Dough + Ingredient/Tasting Notes
- Made with one of my fave “secret ingredients”, lentils, this edible cookie dough contains 9 grams of protein and 7 grams of microbiome friendly fiber. And, I swear it doesn’t taste like lentils at all!
- Swerve is a natural alternative to sugar containing erythritol, a sugar alcohol, and oligosaccharides that does not affect blood glucose or insulin levels, so it is a good option for diabetics or anyone else looking to cut back on added sugars. Although Swerve doesn’t seem to cause the same digestive intolerance as other pure sugar alcohols, I recommend my low FODMAP clients avoid it during the elimination phase of the diet.
- The version made with Swerve will be a little thicker, like traditional cookie dough, than the version with maple syrup, which is more like a brownie batter consistency. If you want a firmer consistency, stick it in the freezer for a little while.
- If you’re like me, and you enjoy “just a taste” of something sweet {on a daily basis!} you can shape the cookie dough into balls and freeze them for a tasty “cookie dough bite” treat!
If you make my this Chocolate Cheesecake Edible Cookie Dough, be sure and let me know! Leave a comment on the blog, give it a 5-star review, or share it on Instagram and tag me@thespicyrd & hashtag it: #thespicyrd ~ I hope you enjoy it as much as my family and I do!
Healthy Chocolate Cheesecake Edible Cookie Dough
Ingredients
- 1 cup cooked lentils*
- 4 ounces neufatchel cheese
- 2 tablespoons unsweetened cocoa powder
- 3 tablespoons Swerve sweetener, OR 2 tbsp + 1 tsp maple syrup
- 1/8 teaspoon salt
- Chopped walnuts, optional
Instructions
- Combine all ingredients in a food processor, and process until smooth and well-blended. Spoon ~1/3 cup in to 3 small bowls to serve. Top with chopped walnuts if desired.
Notes
Nutrition
Let’s Chat! Do you prefer cookie dough or baked cookies? Have you made edible cookie dough before? Have you cooked or baked w/ Swerve sweetener before? What are you watching on Netflix these days? Mr. Spicy and I are almost done with The Crown, and I need a new show to watch!
