Vegan & Paleo Chocolate Chip Cookie Dough (Medium FODMAP, Nightshade Free)

One of my favorite things as a child was eating raw cookie dough. Whether that was licking the bowl when making cookies from scratch or eating it out of the tube at a sleep over. Raw eggs where never a concern in my family but I recreated my favorite (totally unhealthy) cookie dough into a vegan and paleo healthy version! Get excited.


I’ve been using Nuzest protein in a lot of recipes lately because 1) I like it 2) it adds a protein boost and 3) It works really well as a flour substitute! I haven’t tested this recipe using anything but the Nuzest as the flour but you can try subbing about 3 tbs. of almond flour, gluten free flours, or 1-2 tbs of coconut flour (if using coconut flour, use way less because it absorbs more liquid then your average flour). If you do oats, you could mix in oats to make an oatmeal raisin/chocolate cookie dough.

These recipe is also quite versatile and you can add in whatever you like, it doesn’t have to be chocolate chips. You could do nuts, dried fruits, coconut, etc. How fun?!


Vegan & Paleo Chocolate Chip Cookie Dough


1 small white sweet potato or 1 cup chopped and steamed white sweet potato

1/4 cup almond butter (use tiger nut butter for AIP option)

1 scoop nuzest vanilla protein powder (or your favorite vanilla protein)

2 tbs. maple syrup

1 tsp. vanilla extract

1/4 tsp. salt

3 tbs. chocolate chips or cacao nibs

Peel and chop your sweet potato into chunks. Steam until soft then let cool completely before moving on. You should have 1 cup once done.

Combine everything but the chocolate chips in a food processor or small blender until smooth. Fold in the chocolate chips.

You can eat it straight away but it won’t be quite as hard as cookie dough. I suggest storing it in the freezer, which also allows it to harden. To do this, roll the dough into a log in a piece of plastic wrap.

It will take about 2 hours for the dough to reach a more solid cookie dough consistency in the freezer.

You can also bake these cookies. Once your dough has sat in the freezer, you can cut cookies from the log (talk about portion control! another point for this recipe ;)). Bake at 350F for 20 minutes, flipping the cookies over halfway through baking. They won’t bake quite like regular cookies, they’ll get brown and harder on the outside while maintaining a gooey, slightly undercooked middle. But they still taste fantastic! And the chocolate chips will get melty, which is the best part.



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