My Recipe Book: No Guilt Cookie Dough (Vegan, Gluten-Free)

I have a very dangerous sweet tooth. It's one of those things where I can be completely fine and go months without craving a sweet; then it hits me all at once - BOOM. Once I have one cookie or one scoop of ice cream, it's never enough - and that's exactly how my patented three-day sugar binges used to begin. Now, since beginning to chronicle what I'm lovingly referring to as The Rabbit Food Diaries (click for more about my ongoing journey), I'm no longer allowed to eat like that. Yes, you read that right - not allowed, as in forbidden. Thank goodness for life-changing events like your doctor banning you from bad eats, right? Not exactly - cravings are still a fairly regular occurrence (waaaah).

Since I'm now cut off from all-purpose flour (gluten, why are you everywhere?!), added sugars (kill me now), butter (dairy, I miss you so, and Paula Deen please don't be mad at me), and eggs (really though, what is life), among a long list of many other things, it seemed something as simple as cookie dough would have to put on hold. But wait, I told myself, what if you could figure out how to replicate cookie dough with body-friendly ingredients? I'm a baker, y'all. I needed to figure it out. Number one priority level, here.

So, one night recently when I was feeling especially melancholy about the lack of sweets in my life, I searched around on the blogosphere. There are a few different options that I found, but by far my favorite was from The Live In Kitchen (to be real here, fellow hippie Jeanette sent it my way when she heard of my quest). I threw it together, but it was still missing the texture that I wanted. After some additions and playing around with the recipe a little, I found my PERFECT creation... and I call it the perfect creation because I know there are a ton of you hippies out there who will want to gorge on this stuff for Valentine's Day. My Hippie Love Fest treat to you.

No Guilt Cookie Dough (Vegan, Gluten-Free)
Recipe adapted from The Live In Kitchen, with Jeanette's input.

- 1/2 Frozen and Smashed Banana
- 1 1/2 Tablespoons of Coconut Oil
- 1/3 teaspoon of Vanilla Beans, Seeded (Vanilla Extract will work, too)
- 1 Tablespoon of Maple Syrup
- 3 Tablespoons of Gluten-Free Flour (I always, always turn to Bob's Red Mill)
- 1/2 Tablespoon of Chocolate / Cacao / Carob Chips (I like Sunspire, but people swear by Enjoy Life)
- 1/2 Tablespoon of Chopped Walnuts
- A Dash of Salt
- Mint Leaves for Garnish

1. Combine smashed banana, coconut oil, vanilla bean seeds, maple syrup, and gluten-free flour in a glass mixing bowl. Stir until fully combined and the mixture is smooth.
2. Fold in cacao chips, walnuts, and salt until present throughout.
3. Serve immediately with mint leaf garnish. If the mixture isn't holding properly, throw it into the refrigerator for 15 to 20 minutes, then stir once and serve.

And there you have it, hippies! Only takes a few minutes, and happily serves only one. Feel free to play with the recipe - I think it would also be lovely with some gluten-free oats, maybe some rum extract, or coconut flakes. And, oh man, it really does taste like cookie dough.

Let us know if you try it! Leave a comment or e-mail us at hippieteaparty@gmail.com.


  1. Love this!!! So awesome!!

    xx Olivia


  2. Hi dear and thank you very much for your friendship on IFB. I’m very happy!!! So beautiful recipe!!! Have a nice day, kisses,

    Eniwhere Fashion
    Eniwhere Fashion Facebook

    1. Thank you!! Enjoy the recipe! :)


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