An edible vegan cookie dough recipe that is eggless, flourless, and easy to make, store and eat! Vegan, dairy-free, gluten-free and so high in protein it can supplement a meal. The protein comes from an unlikely ingredient, white beans! White beans are much easier to use than chickpeas in edible cookie dough recipes, and provide a creamier texture, and you can’t taste the beans. And watch video review of this recipe being made!
Is This Vegan Cookie Dough Safe to Eat?
Yes! This vegan cookie dough recipe is eggless and flourless, so the risk of contamination is gone. You probably know that eggs shouldn’t be eaten raw for the risk of salmonella, but did you know the same is said of flour? You must heat-treat flour before eating it raw.
Not necessary in this no bake recipe, however. This vegan cookie dough has neither eggs nor flour. What are the ingredients in this recipe?
The Ingredients in This Edible Cookie Dough Recipe
There are only 2 core ingredients in this recipe, including white beans and cashews. The flavor and other support comes from maple syrup, cinnamon, flax seed and salt. Of course, also chocolate chips folded in.
White Beans Are Better Than Chickpeas in Edible Cookie Dough
White beans are the new chickpeas in healthy edible cookie dough recipes. Have you heard the news? Oh, I still love my conventional chickpea edible cookie dough recipe . However 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.
Both chickpeas and white beans provide protein and fiber. However, white beans give you more nutritional benefits, including potassium and iron, good for shiny hair among other effects. Also thiamine for a boost to your cognitive abilities, heart-supporting folate. As well as magnesium, and copper to fight inflammation and antioxidants galore!
How Do White Beans Taste in Flourless Cookie Dough And Other Desserts?
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. The beans take on the lovely vanilla flavor (and I added cinnamon because I love teaming chocolate with cinnamon). They also creamed up beautifully 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. Chickpea-based edible cookie dough recipes need some baking soda to disguise the bean flavor, but you don’t need that with white bean edible cookie dough recipes.
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.
How to Make This Eggless Cookie Dough
It’s just so easy. Rinse the beans, add those and warmed cashew butter to a high speed blender. Blend until creamy. Add the rest of the ingredients. Blend until creamy. Taste test for sweeteness or a need for more cinnamon. If it seems too dry, add a touch of nut milk. Blend until creamy again. I found the flavor best for eating after the batter is chilled. So put it in the container of your choice, whether that is a parchment-lined loaf pan for scooping, or a covered jar for long-term storage, or pressed into paper cupcake liner or molds. And refrigerate them for at least 30 minutes.
Watch Video of My Edible Cookie Dough Recipe by Youtuber Vince Lia
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 youtube video of the process of making my White Bean Edible Chocolate Chip Cookie Dough. Watch it below 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.
Possible Additional Ingredients to Add
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.
Introducing My Homemade Chocolate Chips
And the chips? Well you can use healthy quality dark chocolate chips or chunks, or make your own if you want – click here for my 3-ingredient recipe for healthy homemade chocolate chips.
What to Do with This Edible Cookie Dough Recipe?
There are so many things you can do with this healthy edible cookie dough recipe. Serve it in a jar with a spoon, spread on toast, layer in a dessert, use as an ice cream mix in, freeze in ice cube trays, roll into cookie dough balls. I know people who eat edible cookie dough like hummus or as a dip, so let your imagination go wild!
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, so I think this protein cookie dough recipe would work in that mold as well.
Also, here are a few recipes that involve edible cookie dough!
To make these truffles, use this edible cookie dough recipe and follow my black pepper chocolate truffle recipe’s process to coat them in chocolate.
Like working with white beans? Here is another recipe that uses them: Strawberry Protein Energy Snack
And here are other delicious easy protein recipes:
- Easy Sugar Cookies
- Sugar Cookie Truffles
- Chocolate Spice Truffles
- Easy Truffles Recipe
- Protein Ball Recipes
- Chocolate Covered Chickpea Snack
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Protein Vegan Cookie Dough Recipe
Make vegan cookie dough
- Rinse the white beans (navy or cannellini), and pop them in the blender. Easy-peasy! No shells to rub off first as with chickpeas. Cannellini actual do have a thin shell but it’s soft enough to work well in this recipe and need not be removed)
- Place the beans, cashew butter, vanilla, syrup, cinnamon, flaxseed, and salt into your blender.
- Blend up until creamy.
- Put the mixture in a bowl and stir in your chocolate chips with a spoon.
- Save refrigerated in an airtight container for a week; I use a glass ball jar with lid. Freeze for three months.
How to Use Cookie Dough
- So many uses. Serve in a bowl with a spoon. Dollop over ice cream, or fold into homemade ice cream. Use as a layer on brownies. Push into molds and freeze. Put chunks into cookies and bake.
Dee Dine is founder of Green Smoothie Gourmet, a plant based recipe blog, and author of the recent cookbook, Crazy Healthy with 4 Ingredients . On this blog you’ll find incredibly easy recipes with hidden veggies for anyone wanting to eat healthier, regardless of diet. Dee has graduate degrees in biology, immunology and journalism. More about Dee Dine here.