Healthy Little Vittles
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Healthy Little Vittles
Gluten-Free, Vegan, Plant-Based Recipes
  • Recipes
    • All books and ebooks Breakfast Dessert Drinks Lunch & Dinner Make Your Own… Recipe Roundups Salads Side Dishes Snacks & Appetizers Soups
      Breakfast

      Grain-Free Churro Donut Holes

      March 1, 2021

      Lunch & Dinner

      Olive Pesto Pasta

      February 16, 2021

      Dessert

      Gluten-Free Vegan Sugar Cookies with Marble Icing

      February 8, 2021

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      Blackberry Belgian Waffles

      February 4, 2021

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      Naan Butter Cauliflower

      January 18, 2021

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      January 7, 2021

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      December 28, 2020

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      Candied Amaretto Trail Mix

      December 21, 2020

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      7-Day Vegan Challenge eBook

      December 28, 2020

      Breakfast

      Grain-Free Churro Donut Holes

      March 1, 2021

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      Blackberry Belgian Waffles

      February 4, 2021

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      Vegan Pumpkin Pie Smoothie Bowl

      October 12, 2020

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      Naturally Sweetened Instant Pot Apple Butter

      October 1, 2020

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      Vegan Acorn Squash Breakfast Bowls

      September 23, 2020

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      Hash Brown Avocado Toast

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      Gluten-Free Vegan Sugar Cookies with Marble Icing

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      Lunch & Dinner

      Olive Pesto Pasta

      February 16, 2021

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      Naan Butter Cauliflower

      January 18, 2021

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      Butternut Squash Spinach Pasta

      November 30, 2020

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      Stovetop Vegan Mac and Cheese

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      September 26, 2020

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      One-Pot Creamy Vegan Taco Pasta

      August 31, 2020

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      Bourbon Cherry Kale Salad with Almond Oat Granola

      July 27, 2020

      Make Your Own…

      Naturally Sweetened Instant Pot Apple Butter

      October 1, 2020

      Make Your Own…

      Cinnamon Sugar Cookie Cereal

      July 6, 2020

      Make Your Own…

      Vegan Marshmallows

      June 29, 2020

      Make Your Own…

      Mini Everything Bagels

      June 15, 2020

      Make Your Own…

      Homemade Vegan Ricotta Cheese

      June 11, 2020

      Make Your Own…

      Purple Passion Blender Juice

      June 8, 2020

      Make Your Own…

      Gluten-Free Vegan Naan

      June 2, 2020

      Make Your Own…

      Vegan Hollandaise Sauce

      May 29, 2020

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      Vegan Thanksgiving Recipe Round-Up

      November 6, 2020

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      25 Plant-Based, Gluten-Free, Vegan Recipe Roundup

      March 19, 2020

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      Watermelon Roasted Peach and Cobbed Corn Arugula Salad

      September 11, 2020

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      Green Bean Potato Salad

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      Bourbon Cherry Kale Salad with Almond Oat Granola

      July 27, 2020

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      Creamy Grilled Romaine Salad

      March 19, 2020

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      Walnut Pear Sweet Potato Mason Jar Salads

      August 9, 2019

      Salads

      Spring Detox Mason Jar Salads

      April 6, 2019

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      Kaniwa Pear Salad

      March 10, 2019

      Salads

      Brussels + Roasted Cauliflower Grapefruit Salad

      November 1, 2018

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      Gluten-Free, Vegan Green Bean Casserole

      November 10, 2020

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      Browned Butter Bourbon Skillet Sweet Potatoes

      October 29, 2020

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      Green Bean Potato Salad

      August 17, 2020

      Side Dishes

      Maple Sriracha Cauliflower

      July 14, 2020

      Side Dishes

      Ginger Dill Spring Peas

      April 9, 2020

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      Creamy Dirty Mashed Potatoes

      March 29, 2020

      Side Dishes

      Creamy Grilled Romaine Salad

      March 19, 2020

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      Cornbread Stuffing

      November 23, 2019

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      Beet Hummus Hash Brown Toast

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      Candied Amaretto Trail Mix

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      Slow Cooker Broccoli “Cheese” Soup

      October 3, 2018

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      Slow Cooker Lasagna Soup

      September 12, 2018

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      Baby Bok Choy + Shiitake Red Curry Soup

      May 4, 2018

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      Creamy Pumpkin Soup with Crispy Chickpeas + Pomegranate…

      October 7, 2017

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      Miso Tahini Ramen Noodle Bowls

      September 30, 2017

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[slide-anything id="6097"]
Dessert

Chocolate Chip Cookie Dough

by Gina Fontana September 3, 2019
written by Gina Fontana September 3, 2019
Jump to Recipe

A delicious and healthy seven ingredient, ten minute chocolate chip cookie dough that is vegan, gluten-free, naturally sweetened, and safe to eat raw!

easy vegan desserts

I remember years back I tried cookie dough made from chickpeas and I was definitely underwhelmed. I’m not sure if I just didn’t try a great recipe, or if my taste buds have drastically changed since then, or maybe my love for chickpeas has just grown that much. Perhaps all the above.

easy gluten free desserts

I thought it was about time to revisit this splendid idea of making edible raw cookie dough from my favorite legume.

healthy dessert recipes
Vittle Club

This 7-ingredient cookie dough comes together in about 10 minutes total (maybe less!) and you can devour right away, add it to your smoothie bowls, your ice cream, on top of cakes (uhh totally doing that soon!), whatever you would use cookie dough for. I mean, shoot, cookie dough was always my favorite part of the ice cream anyway… anyone else searching the scoop just for the cookie dough pieces? Just ditch the ice cream and have straight up scoops of cookie dough, like duh!

gluten free cookie dough

The most tedious part about this recipe is removing the skins from the chickpeas, but then once that is done you simply add them to your food processor/blender with all the other ingredients, blend, and done!

gluten free vegan desserts

If you haven’t had chickpea cookie dough, I assure you it’s better than you might be imagining. It’s also amazing because since it’s made from chickpeas and naturally sweetened, so you can call absolutely call this cookie dough “healthy”, eat the whole batch and not feel guilty. I will neither confirm nor deny that happened LOL. Annnnd now I have to go make more…

As always I love to see your re-creations of my recipes so be sure to tag me on Instagram or Facebook! 

p.s. if you’re not a huge fan of chickpeas, try my almond flour alternative below! Just as delicious! 🙂

Continue to Content
easy vegan desserts

Chocolate Chip Cookie Dough

Prep Time: 10 minutes
Total Time: 10 minutes

Ingredients

  • 1 can chickpeas
  • 1/4 cup tahini
  • 3 tbsp maple syrup, (feel free to add more if you like sweeter cookie dough)
  • 2 tsp pure vanilla extract
  • 4 tbsp gluten-free flour
  • 1/4 tsp salt
  • 1/4 cup chocolate chips

Instructions

  1. First, drain your chickpeas and lay them out on a paper towel and pat dry
  2. Remove all the skins from each chickpea and place the de-skinned chickpea in your food processor/blender
  3. Add all other ingredients minus the chocolate chips to the food processor/blender
  4. Blend until smooth and a dough forms (adding more flour if needed)
  5. Scoop all of the cookie dough into a medium bowl and fold in the chocolate chips
  6. **NOTE: I used mini chocolate chips
  7. Enjoy right away or add to your favorite recipes! Store leftover cookie dough in the refrigerator

Did you make this recipe?

Tag @healthylittlevittles on Instagram and hashtag it #healthylittlevittles

© Gina Fontana
Cuisine: American / Category: Dessert
Continue to Content
cookie dough

Chocolate Chip Cookie Dough

Prep Time: 10 minutes
Total Time: 10 minutes

A raw, edible chocolate chip cookie dough recipe that is gluten-free, vegan, naturally sweetened, and grain-free made with almond flour. This recipe only requires 10 minutes and 6-ingredients!

Ingredients

  • ☆ 1.5 cups almond flour
  • ☆ 1/4 cup peanut butter
  • ☆ 1 teaspoon pure vanilla extract
  • ☆ 1/4 teaspoon salt
  • ☆ 1/4 cup maple/agave syrup
  • ☆ 1/4 cup gluten-free, vegan dark chocolate chips

Instructions

  1. In your food processor, blend together all ingredients except the chocolate chips until a dough forms
  2. Transfer the dough to a medium bowl and fold in the chocolate chips
  3. Enjoy!

Notes

** Store leftover cookie dough in the fridge

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 1226Total Fat: 84gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 56gCholesterol: 7mgSodium: 440mgCarbohydrates: 98gFiber: 18gSugar: 65gProtein: 29g

Did you make this recipe?

Tag @healthylittlevittles on Instagram and hashtag it #healthylittlevittles

© Gina Fontana
Category: Dessert
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chickpeaschocolate chipcookie doughdesserteasy recipesnaturally sweetenedno bakerawsweetsvegan
Gina Fontana

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2 comments

Patricia Simpson October 22, 2019 - 10:36 pm

This sounds delicious. Is it possible to baked this into cookies?

Reply
HealthyLittleVittles October 23, 2019 - 7:02 am

Thanks Patricia! I haven’t tried baking them, it’s on my list to do soon! 🙂 there isn’t any baking powder/soda in the dough so they wouldn’t spread, so I may need to tweak the recipe for baked cookies. Stay tuned! ?

Reply

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HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes. Here you'll find simple, flavorful meals, many made in 30 minutes or less! All eaters are welcome, there is a little something here for everyone!

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Gina | Healthy Little Vittles
YOU GUYS! I ate 6 of these yesterday 😳🙊 Mark YOU GUYS! I ate 6 of these yesterday 😳🙊 Mark your calendars for Monday because these HEALTHIER GIRL SCOUT THIN MINT COOKIES are hittin’ the blog and you do NOT want to miss it!
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I’m so excited for everyone who’s starting @foodtographyschool today! 🎉There’s still time to sign up!!! Get 15% off using code gina at checkout! CLICKABLE LINK IN BIO @healthylittlevittles 
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SWIPE for a before and after shot of these thin mints!
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https://foodtographyschool.com/?aff=HealthyLittleVittles
GRAIN-FREE CHURRO DONUT HOLES are officially in th GRAIN-FREE CHURRO DONUT HOLES are officially in the blog! I love them so much I decided to give these cuties a permanent home on my blog 🤗 SWIPE for more photos and a video of the photography setup 👉🏻
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Clickable link in bio @healthylittlevittles
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Recipe developed and shot for @edwardandsons
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https://www.healthylittlevittles.com/grain-free-churro-donut-holes/
It’s the weekend! You know what to do... stuff y It’s the weekend! You know what to do... stuff your face with BLACKBERRY BELGIAN WAFFLES! 💜❤️
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Recipe on the blog, clickable link in bio @healthylittlevittles
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https://www.healthylittlevittles.com/blackberry-belgian-waffles/
Apparently yesterday was #nationalbananabread day. Apparently yesterday was #nationalbananabread day... I may be late, but I think national banana bread day should be every day 😉 Who’s with me?! 🍌🍞🍫
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GLUTEN-FREE VEGAN CHOCOLATE CHIP BANANA BREAD on the blog! Clickable link in bio @healthylittlevittles
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SWIPE for a video! 🎥👉🏻
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https://www.healthylittlevittles.com/chocolate-chip-banana-bread/
Foodie friends! Want to know how I went to this fr Foodie friends! Want to know how I went to this from that? to (SWIPE for before food photos 👉🏻🙈) It all started when I took a leap of faith and signed up for @foodtographyschool ! Not only did I learn photography that was specific to food, but I paid back the cost of the program before I even finished the course by booking by first paid collaboration!
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How @foodtographyschool jump-started my business:
- I have now been able to turn my hobby into a small business to help reach more people needing/seeking healthier alternatives
- I signed on with a prestigious management team- one that Sarah from @bromabakery herself is being represented by!
- I wrote a recipe book being sold worldwide and just finished up my second published book- doing the photography all on my own (and getting paid for it!)
- I have been featured on the cover of @simplyglutenfree the largest gluten-free magazine out there, 3 times!
- I was able to get into Mediavine advertising to help offset the costs of running a blog
- I was featured on the @laurenconrad blog twice!
- I continue to gain partnerships and long-term contracts with big brands like @bobsredmill @aldiusa @vitamix and more!
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Now, I don’t say these things to brag… I’m sharing these things because these things would not have happened if I hadn’t enrolled, regardless of that pit in my stomach not wanting to spend that much money. You guys, it has been MORE than worth it. I have also gained some really close foodie friends who took the course with me, and guess what?! They are all killing it too!
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@foodtographyschool is now open! 🎉 AND exciting news for this coming course is they’ve added almost double the material. Don’t wait, class starts MARCH 2nd! Here’s what you’ll learn:
- Fundamentals of food photography
- Composition
- Light
- Social media
- Marketing
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- Editing
- 4 styling sessions
- Editable workbook with English subtitles
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Take that leap of faith if you’re feeling called to this work and sign up today! 𝐆𝐞𝐭 𝟏𝟓% 𝐛𝐲 𝐮𝐬𝐢𝐧𝐠 𝐜𝐨𝐝𝐞 𝐠𝐢𝐧𝐚 𝐚𝐭 𝐜𝐡𝐞𝐜𝐤𝐨𝐮𝐭! CLICKABLE LINK IN BIO https://foodtographyschool.com/?aff=HealthyLittleVittles
GRAIN-FREE CHURRO DONUT HOLES are here!!! I could GRAIN-FREE CHURRO DONUT HOLES are here!!! I could not be more excited about how these donut holes turned out. They are SO easy to make and are so soft made with the perfect combination of gluten-free, grain-free flours... they are flipping delicious people! #ad I used Let’s Do Organic cassava flour and coconut flour from @edwardandsons and some almond flour to keep these little gems grain-free. They are naturally sweetened with maple syrup and coconut sugar too! They make the most perfect breakfast any day of the week. Dunk in melted chocolate for extra churro vibes ✌🏻 Here's the recipe!

1 cup unsweetened almond milk
1 teaspoon apple cider vinegar
1/2 cup Let's Do Organic Coconut Flour from @edwardandsons
1 cup Let's Do Organic Cassava Flour from @edwardandsons
1/2 cup almond flour
1 teaspoon cinnamon
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup maple syrup

Cinnamon Sugar Coating
Spray oil
1/2 cup coconut sugar
1 teaspoon cinnamon

Chocolate Dipping Sauce
1 cup dark chocolate chips
1 teaspoon coconut oil

Preheat the oven to 350 degrees F. Combine the almond milk and apple cider vinegar in a bowl and set aside for about 5 minutes to create a "buttermilk". In a large bowl, whisk together the flours, cinnamon, salt, baking powder, and baking soda. Add the maple syrup and the "buttermilk" to the bowl with the flour mixture and stir to form a batter. Scoop a heaping tablespoon of batter into your hands and roll into balls and then place into a greased donut hole baking pan (or you can use a parchment lined baking sheet if you don't have one). Repeat until all batter is gone and then bake in the oven for 13-14 minutes. Remove from the oven and allow them to cool completely. Next, make the cinnamon sugar coating by whisking together the coconut sugar and cinnamon in a bowl. Spray the donut holes all the way around with the spray oil and then roll them in the cinnamon sugar coating. Serve with melted chocolate if desired. Best enjoyed the same day, store leftovers in an airtight container on your counter for up to 2 days.
Elevate your pesto pasta by adding olives to your Elevate your pesto pasta by adding olives to your pesto! This Olive Pesto Pasta is an easy and delicious way to add a little oomph to a traditional dish. This easy weeknight dish is so simple and it’s sure to be a real crowd pleaser on your next pasta night! I used lasagna noodles that I cut into strips for some fun textures 🤗
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Full recipe on the blog! Clickable link in bio @healthylittlevittles
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Shot for @mezzetta
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https://www.healthylittlevittles.com/olive-pesto-pasta/
Today is a good reminder that you are loved deeply Today is a good reminder that you are loved deeply and to love one another. Happy Valentine’s Day friends! 💗❤️
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“Do everything in love.” -1 Corinthians 16:14
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Sugar Cookies with Marble Icing RECIPE ON THE BLOG... CLICKABLE LINK IN BIO @healthylittlevittles
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https://www.healthylittlevittles.com/gluten-free-vegan-sugar-cookies-with-marble-icing/
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