Vegan Cookie Dough (without beans!)

I started eating AIP a few months ago (OK, I have reintroduced coffee, the odd glass of organic red wine and an occasional bit of cacao and maple syrup and okay a bit of almonds...yep, not super strict on it lately!). I haven't been eating many legumes or beans though beyond the above (tragedy that coffee comes from a bean actually ;)

I don't mind skipping out on beans while my gut has healed except for my cookie dough recipes; oh, how I miss those creamy, filling healthy desserts like my Cookies N' Cream Cookie Dough! But luckily, while playing around with one of my current staples, Japanese sweet potatoes or white sweet potatoes, I came up with a cookie dough concoction that was perfectly creamy just like my other fave recipes. It also only takes about 5-10 minutes to make and is great with or without nondairy soy-free chocolate chips like these.

This recipe is fantastic as it is suitable for most diets: no dairy, soy, gluten or grains, and is paleo and almost AIP; but only if you are okay to eat almonds. Sunflower seed butter can also be used in this recipe, with tasty results. This is a great post-run treat or even breakfast (shhh). It won't derail you from any fitness regime though it tastes absolutely decadent!

Cookie Dough for 2


1 white flesh sweet potatoes (Japanese ones are great: they are purple with white flesh) enough for about 1 cup

2 tablespoons pure maple syrup

3 tablespoons almond butter (I recently found and love this organic unsweetened and unsalted one)

1/2 teaspoon vanilla extract (I use this alcohol & grain-free organic one)

sprinkle sea salt


1. Cook sweet potato by steaming it or roasting it or my harried-mom version: pricking it with a fork and microwaving it for 4 minutes.

2. While it is still warm, puree it with the remaining ingredients and spoon into a bowl and enjoy alone or with chocolate chips. Eat warm or cool in the fridge if you prefer a cool, more thick version.

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