Edible Cookie Dough

This mouth-watering edible cookie dough is rich and creamy, loaded with crunchy chocolate chips, and packs a nutritious punch with a unique protein-rich ingredient.

This edible cookie dough recipe is made with white beans and without flour or butter. The resulting creamy treat is 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 (made with almond flour instead of beans), this easy recipe is no bake and easy to make in a blender.

Why You'll Love This Recipe

It's safe To eat. This edible 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.

It's high in protein. So high, with 8 grams in ½ a cup, you can eat it as a healthy side in a meal. 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.

Ingredients

White beans. Use canned, organic and unsalted. Navy, great northern, cannellini, 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, or even 2 tablespoons of date paste.

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

Chocolate Chips. I love Ghiradelli's or Enjoylife mini chips. However,  you can also make your own. Here is my own homemade chocolate chip recipe pictured below.

Steps to Make

Make this edible cookie dough in just three quick steps! Watch the video to see how trendy You tuber Vince Lia makes my recipe.

STEP 1: Rinse the beans, warm the cashew butter in the microwave for 30 seconds. Add to a high speed blender. Blend until creamy. Add the rest of the ingredients. 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. 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.

STEP 3: And refrigerate them for at least 30 minutes.

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.

Bean prep. Definitely use canned beans, room temperature and rinse the beans well with water, and do not use salted beans or the dough will be too salty.

How to Eat & Serve

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.

Eat edible cookie dough like hummus or as a dip, so let your imagination go wild! Below I rolled the cookie dough, froze it and  dipped it in melted chocolate chips.

Other Cookie Dough Recipes

• Cookie Dough Bites
• Edible Brownie Batter
• Edible Cookie Dough Bars
• Cookie Dough Frosting
• Cookie Dough Fudge

Are you on Pinterest? Perhaps share this pin..

If you try my recipes, please leave a comment and rating below and tag me on your Instagram post with @greensmoothiegourmet so I can see and share your remakes!!

Follow me on social media where I post daily healthy eating and lifestyle inspiration:
Instagram | TikTok | Facebook | Pinterest | Twitter

Subscribe HERE to get recipes delivered to your inbox!

Edible Cookie Dough

Created by Dee Dine

This mouth-watering edible cookie dough is rich and creamy, loaded with crunchy chocolate chips, and packs a nutritious punch with a unique protein-rich ingredient.

5 from 4 votes

Print Recipe Pin Recipe Rate this Recipe

Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Course Dessert

Cuisine American

Servings 6

Calories 144 kcal

Ingredients

  

1x2x3x

• 1 can white beans
• ½ cup cashew butter
• 1 teaspoon vanilla extract
• 2 tablespoon maple syrup
• 1 teaspoon cinnamon
• 1 tablespoon ground flax seed
• ⅛ teaspoon baking soda
• pinch of salt
• ½ cup chocolate chips my easy homemade recipe (here)

Cook ModePrevent your screen from going dark

Instructions

 

Make vegan 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 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

Storage

• Save refrigerated in an airtight container for a week. 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.

Notes

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.

Bean prep. Definitely use canned beans, room temperature and rinse the beans well with water, and do not use salted beans or the dough will be too salty.

Nutrition

Calories: 144kcalCarbohydrates: 30gProtein: 8gFat: 8gSaturated Fat: 8gSodium: 7mgPotassium: 218mgFiber: 3gSugar: 17gCalcium: 67mgIron: 3.4mg

Keyword edible cookie dough, protein cookie dough

Tried this recipe?Let us know how it was!