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bowl of caramelized banana cookie dough with a spoon

Caramelized Banana Cookie Dough

Creamy, nutty, and totally edible cookie dough made extra fun with the addition of caramelized bananas! This recipe is high protein, high fiber, vegan, keto, and gluten free - a diet-friendly treat!
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Prep Time 20 minutes
Chill Time 2 hours
Servings: 8 bowls
Course: Dessert, Snack
Cuisine: American
Calories: 394
Ingredients Equipment Method

Ingredients
  

  • 2 cups dry roasted cashews
  • 1 can chickpeas, rinsed and drained low sodium
  • 3 tbsp maple syrup
  • 10 medjool dates
  • 1 tsp vanilla
  • 1 tsp sea salt
  • 1 cup chopped dark chocolate 100 grams

Equipment

  • 1 Food processor

Method
 

Caramelized Bananas
  1. Preheat the oven to 400℉ and line a baking sheet with parchment paper OR you can use a small oven-safe skillet.
  2. Slice the banana into 1" thick slices and arrange close together on the prepared baking sheet or skillet.
  3. Roast for 15 minutes until soft and slightly brown.
  4. Set the oven to broil. Cook for another minute or so, keeping a close eye on the bananas to prevent them from burning! Look for a nice caramelized color on the top.
  5. Remove from oven and set aside while you prep the cookie dough
Edible Cookie Dough
  1. Add the cashews to a food processor or high speed blender and blend to achieve a smooth, creamy cashew butter. Be patient, this will take several minutes. Pause to scrape down the sides of the blender as needed.
  2. Add the chickpeas, maple syrup, dates, vanilla, and sea salt. Blend until fully incorporated.
  3. Turn off the blender and fold in the chopped chocolate and caramelized bananas.
  4. Chill for at least 15 minutes but ideally for 2 hours. The cookie dough will thicken up as it sits in the fridge.
  5. Grab a spoon! See blog posts for other serving ideas.