A creamy edible chocolate chip cookie dough safe to eat, inexpensive to make, and ready in 10 minutes using only a blender. Chock full of chocolate chips, and high in protein.
This edible chocolate chip cookie dough is perfect when you are craving cookie dough or even vegan chocolate chip cookies. This recipe is quick to make with no cooking needed, and only five ingredients, including white beans.
It's lighter too, with no flour or butter, and is quite high in protein, and fiber. And no, you can't taste the beans. Just like my healthy edible brownie batter and my cookie dough bites (almond flour instead of beans), this edible cookie dough recipe is no bake and easy to make in a blender.
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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.
- Serve it in a jar with a spoon
- Spread on toast
- As a layer in a no bake dessert
- As an ice cream mix-in
- Freeze in ice cube trays and keep stored to eat as is
- Roll into cookie dough balls
- Eat edible cookie dough like hummus or as a dip
- Below I rolled the cookie dough in balls, froze them and dipped them in melted chocolate chips.
FAQS
Yes, instead of white beans use a mix of almond flour and more nut butter. Use ½ cup of almond flour (no need to heat treat almond flour) and either ¼ cup more of nut butter or ½ stick of butter (4 tablespoons.)
No, you do not have to remove the shell of navy beans, cannellini beans or white beans for this recipe. You can just rinse these beans and put them directly into the blender. Chickpeas and garbanzo beans do require shelling first because their shell is too hard to blend into a creamy texture.
Raw cookie dough is edible when it has no contaminants that might make a person sick. This edible cookie dough is ideal to eat because it is made of only beans, nut butter, a sweetener and spices. There are no eggs or flour that might cause bacteria.
If you halve this recipe, just cut all ingredients in half, it makes enough for two hefty portions for a twosome to enjoy.
This edible cookie dough is healthy and nutritious, with 8 grams of protein and 3 grams of fiber, and only 144 calories. It is quite safe to eat because there is no flour or eggs. Flour and eggs carry contaminants which can make edible cookie dough unsafe.
Other Cookie Dough Recipes
If you tried this Edible Chocolate Chip Cookie Dough recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
📖 Recipe
Edible Chocolate Chip Cookie Dough
Equipment
- spoon
- measuring cups and spoons
Ingredients
- ½ cup nut butter cashew has a mild flavor
- 1 teaspoon vanilla extract
- 2 tablespoon maple syrup
- 1 can (15.5oz) white beans white beans include navy or cannelini
- 1 teaspoon cinnamon
- 1 tablespoon ground flax seed
- ⅛ teaspoon baking soda
- pinch of salt
- ½ cup chocolate chips my easy homemade recipe (here)
Instructions
Prepare Ingredients
- Rinse the white beans. If the cashew butter seems stiff, microwave it for 30 seconds.
Make cookie dough
- Add the beans to a blender.1 can (15.5oz) white beans
- Add maple syrup and flaxseeds.2 tablespoon maple syrup, 1 tablespoon ground flax seed
- Add all the other ingredients (not chocolate chips yet) and blend until creamy. If the texture seems lumpy or stiff, add milk, 1 tablespoon at a time, blending in between until your texture is creamy.½ cup nut butter, 1 teaspoon vanilla extract, 1 teaspoon cinnamon, ⅛ teaspoon baking soda, pinch of salt
- Add the mixture to a bowl or storage container, and then toss in the chocolate chips, and fold using a spoon or spatula. Eat now or chill for a chilled flavor.½ cup chocolate chips
Storage
- Eat it within a day if covered and at room temperature. Refrigerate for a week in a sealed container. Or freeze in a sealed container for up to 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.
Eli
Hello
It look delicious! I am allergic to cashew, what can I use Instead?
Thank you
Dee Dine
Eli, any nut butter will work, or even seed butter, such as sunflower seed. Sunbutter is a great brand for that.. Good luck! Dee
Sara
This "cookie dough" is DELICIOUS!! I have been searching for processed-sugar-free alternatives to sweets that I love, and this is DEFINITELY a winner! I made this a few days ago and it is already gone, but I'll be making more soon! My only question is how long does this stay good? Thank you so much for this recipe, I love it and I love your site!
Dee Dine
Sara, thank you for your feedback. So happy you loved this recipe! I would keep it in the refrigerator in an airtight container for four days or less. After that, freeze. We've had batches frozen for at least two months. Hope that helps! Dee xx
Cassie Thuvan Tran
Looks heavenly! This cookie dough--OMG--would be perfect as a base for other flavored vegan cookie dough! I'm getting ideas for cookies n' creme, brown sugar cinnamon, oatmeal raisin, and double chocolate chip!
Dee
Cassie!! Yes, yes!! Thanks for stopping by! Dee xx