The beauty of homemade vegan cookie dough for snacking is that it doesn't contain any eggs, so it should be safe to eat raw, right? Not necessarily.
Homemade raw cookie dough, even vegan dough, might still be dangerous because of potentially contaminated flour. So what can you do if you love to snack on raw cookie dough? Use a flour-free, grain-free version. The recipe below is not only free of eggs and flour, it's also high in protein and low in FODMAPs, as long as you stick to small portions (have just one tablespoonful -- a measured tablespoonful, not one that's the size of an ice-cream scoop!).
This recipe is made with -- hold on to your hat -- chickpeas! Although legumes are high in FODMAPs, chickpeas have been relegated to the "safe" zone as long as you (1) use only canned chickpeas that have been drained and well rinsed, and (2) keep your serving size to no more than 1/4 cup. If you're concerned about the skins of the chickpeas making a less-than-smooth dough, you can try peeling them first. It's not difficult to peel chickpeas (it's kind of fun), but it does take a little extra time. Using a high-powered blender will create a much smoother dough than a food processor without peeling the chickpeas, but the dough will be slightly more challenging to process.
NOTE: This dough is for snacking purposes only. Please don't try to bake cookies with it!
Low-FODMAP Snackin' Dough
Makes 7 servings