Vanilla Cookie Dough

April 27, 2017 12 Comments

Hi Peaches!

If you’re looking for healthy cookie dough, you have come to the right place.

This recipe has improved my quality of life – my happiness is at an all time high. Welll.. I’d be lying if I contributed ALL of my happiness to this recipe. It may also be related to hot yoga. Some of you are probably reading this like ENOUGH ALREADY. (I have been raving about it every day since I started.) But I felt the need to admit to the people of the internet – I LOVE YOGA. Never in a million years did I think I would like something I once considered “silly.” Let me tell youuuu.. it ain’t silly when your shoulders feel like they’re literally on FIYA!

Safe to say, I have a new appreciation for yogis.

Now back to what really matters. Cookie Dough.

This recipe is great for:

– People who don’t like to bake

– Those who are Gluten Free/Vegan/Grain Free/Refined Sugar Free

– Those who like cookies/cookie dough

Don’t be fooled by the simple ingredients in this recipe. It’s so good that you’ll most likely eat half the batch like I did. (BTW I regret nothing.) I suggest trying them straight out of the food processor, but you can also roll them into balls, then spoon press the top, or fork pressed like I did.

For storage you can throw them in a baggie, toss them in the freezer and grab a few for on the go! They never totally freeze so they’re still soft when you take a bite – which is great because I have no patience for things to defrost!

Anyone else with me on that??

Vanilla Cookie Dough

Yields 20 cookies – leaving some leeway for eating a little batter! LOL


  • 1 Cup Raw Walnuts
  • 3/4 Cup Raw Pecans
  • 8 Medjool Dates (Don’t forget to take the pits out!)
  • 1 Tsp. Vanilla Extract
  • Pinch of Himalayan Pink Salt
  • Optional: Small pinch of ground vanilla bean – I get mine →HERE←


  1. Pour all of the ingredients into your food processor.
  2. Turn the food processor on, and let it run for 60 seconds.
  3. Take the cover off, scrape the mixture off the edges.
  4. Let the food processor run for an additional 30 seconds. That’s it! Any more time and it will create a greasy batter, not enough time and the batter will be chunky from the nuts. (Total of 90 seconds mixing.)
  5. Roll the mixture into small balls on parchment paper.
  6. Optional : Press a fork down into the balls to create a checkered pattern. (Or the back of a spoon works too!)
  7. Store in the fridge or freezer.


Until Next Time,

Mariah ♥


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