Edible Chocolate Chip Cookie Dough

Why You'll Love This

It's easier to make and safe To eat. This easy edible cookie dough is made with only five ingredients and there is no heat-treated flour or eggs. That means the risk of contamination is gone. Raw eggs and uncooked flour cannot be eaten raw because of the risk of salmonella.

High in protein. This edible cookie dough is high in protein, 8 grams in ½ a cup. The protein source is white beans which contribute potassium and iron, good for shiny hair, thiamine for a boost to your brain, heart-supporting folate, and anti-inflammatory magnesium. [source]

The cookie dough flavor is strong. White beans taste bland and offer the perfect blank canvas for vanilla and baking soda, so the cookie dough really tastes like traditional cookie dough.

Ingredients

White beans. Use canned, organic and unsalted. Navy beans, great northern beans, cannellini beans, or baby lima white beans all work.

Cashew butter. Or any nut butter. Warm it slightly in the microwave to help the cookie dough texture become creamy in the blender.

Vanilla. Try to use a quality paste if possible to enhance the vanilla flavor. Beans really accent it well. However, vanilla extract is also fine.

Maple syrup. Or any liquid sweetener. Taste-test to be sure your cookie dough is sweet enough.

Flavor & Fiber Enhancers. Cinnamon, flax seed (adds fiber), salt and baking soda.

Chocolate Chips. I use mini chocolate chips. Dairy-free versions can be found by these brands, Ghiradelli's or Enjoylife. Or  you can also make your own. My own homemade chocolate chips is pictured below.

Equipment

• Measuring cups, spoons
• Blender (here is an affordable one)

Substitutions

Beans. Instead of beans use a mix of almond flour and more nut butter - measurements are in the recipe card notes at the bottom of this post.

Maple syrup. Use 2 soft dates, or 2 tablespoons of date paste, or your favorite liquid sweetener or even sugar. If you prefer using a sugar, shoot for unrefined options such as coconut sugar which is like a light brown sugar with more caramel flavor.

Step by Step Instructions

For more detail, visit the complete recipe at the bottom of this post, but here are general steps.

Prepare the ingredients. Rinse the beans. If the cashew butter is stiff, warm it 30 seconds in the microwave.

Step 1: Add the rinsed beans to the blender. (Image 1)

Step 2: Add the nut butter, maple syrup and flaxseed. (Image 2)

Step 3: Add the rest of the ingredients including baking soda which gives it the cookie dough flavor. (Image 3)

Step 4: Blend until creamy about 1 minute to be sure all the beans are broken down. White beans are easier than chickpeas to break down as their outer shell is weaker. (Image 4)

Step 5: If the mixture seems dry feel free to add a few tablespoons of milk and blend again. Add the mixture to a bowl and toss in mini chocolate chips. (Image 5)

Step 6: Fold in the chips using a spatula or spoon, distributing them evenly. You can eat right away or refrigerate for at least 30 minutes to chill. (Image 6)

Recipe Tips

Vanilla. I suggest using a high quality vanilla paste if possible since vanilla is key to overcoming any bean flavor.

Baking soda. Adding a pinch is a great way to ensure that traditional raw cookie dough flavor, but it is optional.

About the beans. Use canned beans, at room temperature. Rinse the beans well with water, and do not use salted beans or the dough will be too salty. The beans can be white beans, navy beans, northern beans or cannellini beans - all of these types don't have a hard shell-like chickpeas or garbanzo (which has to be removed in cookie dough recipes using these beans) and result in a creamier texture.

Recipe review by popular Youtuber. Watch the video to see how Youtuber Vince Lia makes my recipe and what he thinks of it.

Storage

Room Temperature. This cookie dough does not have eggs or butter, so it can keep at room temperature for a day or so, for instance on a serving table. But it tastes better chilled, especially chill overnight.

Refrigerate & Freeze. To keep it a week, refrigerate it in a jar or other sealed container. Or freeze for up to three months.

Grab & Go Snack. Freeze in balls or ice cube trays and add a few balls or cubes to your take-to-work lunch container.

Variations

Change the flavor of this chocolate chip cookie dough to suit your mood:

Cookies & Cream. Fold in crushed oreos

Mint Chocolate Chip. Add 1 teaspoon of mint extract to the batter, and use chunks of a mint chocolate bar instead of chocolate chips.

Mayan Chocolate Cookie Dough. Add 1 tablespoon of cocoa, increase maple syrup by 1-2 tablespoons, and add a pinch of cayenne pepper.

How to Eat Cookie Dough

There are so many things you can do with this chocolate chip cookie dough.

1. Serve it in a jar with a spoon
2. Spread on toast
3. As a layer in a no bake dessert
4. As an ice cream mix-in
5. Freeze in ice cube trays and keep stored to eat as is
6. Roll into cookie dough balls
7. Eat edible cookie dough like hummus or as a dip
8. Below I rolled the cookie dough in balls, froze them and dipped them in melted chocolate chips.