This classic chocolate chip cookie dough is rich and edible, ready in minutes, loaded with crunchy chocolate chips, and full of nutrition, especially creamy 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 brown batter cookie dough and my cookie dough bites (almond flour instead of beans), this edible chocolate chip cookie dough recipe is no bake and easy to make in a blender.
Why You'll Love This
It's easier to make and safe To eat. This easy vegan cookie dough is made with only five ingredients and there is no heat treated flour. That's because this recipe has no flour, and it is egg-free. That means fewer steps and 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.
It's high in protein. So high, with 8 grams in ½ a cup, you can choose to eat cookie dough as a healthy breakfast. The protein source here is white beans, which are easy to blend up (no shells like chickpeas have) and contribute 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!
The cookie dough flavor is strong. White beans offer the perfect blank canvas for vanilla, so the cookie dough really tastes like traditional cookie dough. And, thanks to the use of bland white beans, there is zero bean flavor.
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 chip recipe is pictured below.
- Measuring cups, spoons
- Blender (here is an affordable one)
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
Make this healthy edible cookie dough in a few quick steps. Use a blender or hand-mixer.
Step 1: Rinse the beans, and if on the dry-side, warm the cashew butter in the microwave for 30 seconds. Add all ingredients except the chocolate chips to a blender. Blend until creamy.
Step 2: Taste test for sweetness or a need for more cinnamon. If it seems too dry, add a touch of nut milk. Blend until creamy again.
Step 3: Fold in the chips using a spatula or spoon, distributing them evenly.
Step 4: Put the batter a parchment-lined loaf pan for scooping, or a covered jar for long-term storage, or pressed into paper cupcake liner or molds.
Step 5: You can eat right away or refrigerate for at least 30 minutes to chill - I think it tastes best chilled first.
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.
Room Temperature. This cookie dough does not have eggs or butter, so it can keep at room temperature for two days.
Refrigerate & Freeze. To keep it a week, refrigerate it in a sealed container. Or freeze for up to three months.
Grab & Go Snack. Freeze in balls, and add a few balls to your take-to-work lunch container.
Change the flavor of this chocolate chip cookie dough to suit your mood:
Cookies & Cream. Add 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.
Do you have to peel of the shell of white beans?
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.
What makes raw cookie dough edible?
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.
Edible cookie dough for two
If you halve this recipe, just cut all ingredients in half, it makes enough for two hefty portions for a twosome to enjoy.
How healthy is edible cookie dough?
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
- Cookie Dough Bites
- Edible Brownie Batter
- Edible Cookie Dough Bars
- Cookie Dough Frosting
- Cookie Dough Fudge
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Edible Chocolate Chip Cookie Dough
- measuring cups and spoons
- ½ cup cashew butter
- 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)
Make cookie dough
- Rinse the white beans, and pop them in the blender. No shells to rub off first as with chickpeas. Cannellini beans actual do have a thin shell but it’s soft enough to work well in this recipe and need not be removed.1 can (15.5oz) white beans
- With the beans, add the rest of the ingredients.½ cup cashew butter, 1 teaspoon vanilla extract, 2 tablespoon maple syrup, 1 teaspoon cinnamon, 1 tablespoon ground flax seed, pinch of salt, ⅛ teaspoon baking soda
- Blend up until creamy.
- Put the mixture in a bowl and stir in your chocolate chips with a spoon.½ cup chocolate chips
- Eat it within 2 days if 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.
It look delicious! I am allergic to cashew, what can I use Instead?
Eli, any nut butter will work, or even seed butter, such as sunflower seed. Sunbutter is a great brand for that.. Good luck! Dee
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!
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!
Cassie!! Yes, yes!! Thanks for stopping by! Dee xx