White Bean Edible Chocolate Chip Cookie Dough + Guest Video

White Bean Blender Chocolate Chip Cookie Dough (gluten-free, refined-sugar-free, dairy-free & chickpea-free)

White beans are the new chickpeas in edible healthy cookie dough, have you heard the news? Oh, I still love my conventional chickpea edible cookie dough recipe here, but white beans are easier to cream up (there are no shells to remove as there are with chickpeas) and they are even a bit healthier.

And they have the protein and fiber of chickpeas, but they also give you a slew of other nutritional benefits, including potassium and iron, good for shiny hair among other effects; thiamine for a boost to your cognitive abilities, heart-supporting folate and magnesium, and copper to fight inflammation and antioxidants galore!

Now, I was a bit curious as to how a bean normally used in savory dishes such as chili, would taste as a dessert base. It turned out to be the perfect white palate, taking on the lovely vanilla flavor (and I added cinnamon because I love teaming chocolate with cinnamon) and creaming up to represent a mouth-watering cookie dough!

I chose to use organic canned beans though I’m sure freshly cooked beans would work as well. If you use canned, be sure to use organic, to be sure the beans don’t have additional ingredients. And I chose unsalted so I could control the sodium in my dessert.

The combination of ingredients that produced a tasty cookie dough flavor was primarily the cashew butter and the vanilla which is why I used a high-quality vanilla paste but I’m sure extract would work perfectly too.

I know some chickpea recipes add baking soda to get a ‘cookie dough’ flavor but I didn’t here and didn’t miss it – perhaps white beans are closer in cookie dough flavor. The only change I might try next time is to use ground chia seeds instead of ground flax – even ground the flax added a bit of a graininess to the texture that I didn’t think matched true cookie dough.

Chia seeds, I imagine, even ground, would gel up and add to the creaminess. Still, we used this particular recipe in ice cream cones and no one in my family knew they were holding ice cream cones piled high with beans, haha!

I love cinnamon with chocolate so I was rather heavy on this spice, but if you prefer, leave the cinnamon out of it. And taste-test for sweetness. I thought there was almost too much sweetness; while some younger family members thought it needed to be sweeter.

There are so many things you can do with it, as with all edible cookie dough recipes. We keep ours in the freezer and eat it like ice cream in bowls or cones. And I used the conventional chickpea cookie dough here to make hearts for Valentine’s day, but I think this white bean recipe would work in that mold as well.

And I know people who eat edible cookie dough like hummus or as a dip, so let your imagination go wild!

And before I sign off this post, I’d like to send a big thank you to my friend Vince Lia who actually made my recipe AND created a video of the process. Watch it HERE and tell him what you think of his performance.  He made it so convincing, I wanted to make my own recipe again after I saw it.

Like working with white beans? Here is another recipe that uses them: 2-Ingredient Strawberry Protein Pre-Workout Bites

Happy white-bean cookie-doughing!