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.
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.
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
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Edible Cookie Dough
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
- 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.