Healthy Chocolate Cheesecake Edible Cookie Dough

Close-up photo of chocolate cheesecake cookie dough topped with walnuts.

5 from 3 votes

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!

Prep Time5

Total Time5

Course: Dessert, Snack

Cuisine: Gluten Free, Grain Free, Low FODMAP Option

Keyword: cookie dough, edible cookie dough without butter

Servings: servings

Calories: 180kcal

Author: EA Stewart, RD | Registered Dietitian Nutritionist

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

*I used Trader Joe's pre-cooked lentils.

**For a low FODMAP option, use canned, drained, and well-rinsed lentils, lactose free cream cheese {i.e. Green Valley Organics}, and maple syrup in place of the Swerve sweetener.

Nutrition information is for the version made with Swerve {and without optional walnuts}. If you use maple syrup, please note the following nutrition information per serving: 220 calories, 29 grams carbohydrates {11 grams sugar}.

Nutrition