Comparison is the theft of joy.

Comparison is the theft of joy. This might be the most accurate way to describe my situation and how I’ve been feeling. What started out as inspiration turned into replication and trying to form Nourished by Nutrition into something it’s not. I wholeheartedly want this space to be a source of inspiration to live a nourished, well balanced life, full of plant based recipes AND nutrition resources. So from here on out that is is my commitment. Nourished by Nutrition will be a resource to nourish your body with nutrient-dense plant-based recipes, nourish your mind with science-based nutrition information, and nourish your soul with inspiration, encouragement, advice, and resources.

That being said, bare with me while I transform and build this wellness resource. I will be playing around with the formatting and ways to provide you with the most concise, user-friendly way of getting this information to you. I’m envisioning tidbits of nutrition information in each post, with longer most informative post sent directly to your inbox (sign up here!). Eventually, I would like to create a nutrition resource page where the nutrition articles from the emails can be accessed. So again bare with me through this process. Exciting things are in store!

Who else’s guilty pleasure was (maybe still is?) eating raw cookie dough from the bowl? If so, this is for you! For obvious reasons this is not your typical cookie dough. The base made from chickpeas and cashew butter, dates provides a dough like consistency without flour or processed sugars. Plus, these whole food ingredients add fiber, healthy fats and a bit of protein to a treat where normally these nutrients are pretty much obsolete. Add a touch of vanilla, a pinch of sea salt, and some high quality chocolate chips, and you have a raw, vegan cookie dough that can satisfy a sweet craving without leaving you feeling any less than amazing!

Recipe Notes:

I took the time during one of my tests of this recipe to remove the skins from the chickpeas. Though somewhat tedious, this by far resulted in a smoother cookie dough. For this reason, I’ve included those steps in the directions. However, because it is a little time consuming, it isn’t completely necessary but just know the dough might be slightly gritty. Also, you can use either ground chia seeds (hello omega-3 boost!) or coconut flour to help make the dough more pliable. I’ve tested both and they both get the job done of absorbing some of the liquid.

Chickpea Cookie Dough

In place of ground chia seeds you can use coconut flour. For the smoothest texture, take the skins of the chickpeas. he cookie dough is best if eaten cold from the fridge or freezer.

Makes 1 1/2 cups


  • 1, 15 ounce can chickpeas (drained and rinsed)

  • 1/3 cup cashew butter (see notes)

  • 3-4 medjool dates

  • 2 tablespoons almond milk

  • 1 tablespoon ground chia seeds (see notes)

  • 2 teaspoons vanilla extract

  • 1/4 teaspoon salt

  • 1/3 cup dark chocolate chips


  1. Place the dates a bowl filled with hot water to soak for 5-10 minutes.

  2. Take the drained and rinsed chickpeas and lay them on kitchen towel set flat on the counter. Fold half of the towel over the chickpeas and gently message them between the fabric. This will cause most of the skins to be either fully or partially removed. Simply pick the skins off and discard.

  3. In a high-speed blender combine all the ingredients except the chocolate chips. Use the temper to get the mixture going; blend until smooth.

  4. Pour the dough into a airtight container and mix in the chocolate chips.

  5. Enjoy straight from the container or keep in the fridge for a week. If portioned out, the cookie dough can be stored in the freezer for a month for when a sweet craving strikes.


If your cashew butter is unsalted add 1/2 teaspoon on salt.

To grind chia seeds I use a coffee grinder or nutribullet.

Make sure to follow Nourished by Nutrition on Instagram. If you make this recipe tag #nourishedbynutriton so I can see what you have made and feature you!

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