White Bean Blender Chocolate Chip Cookie Dough {gluten-free, refined-sugar-free, dairy-free and chickpea-free}
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. And it turned out to be the perfect white palate, taking on the lovely vanilla flavor (and I added cinnamon because I love teaming chocolate with cinnamon) and creaming up 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.
I know some chickpea recipes add baking soda to get a ‘cookie dough’ flavor but I didn’t here and didn’t miss it – perhaps white beans are closer in cookie dough flavor.
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.
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.
There are so many things you can do with it, as with all edible cookie dough recipes. 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, but I think this white bean recipe would work in that mold as well.
And I know people who eat edible cookie dough like hummus or as a dip, so let your imagination go wild!
White Bean Blender Chocolate Chip Cookie Dough {gluten-free, refined-sugar-free, dairy-free and chickpea-free}
Ingredients
- 1 can 15oz/425gms of white beans, organic (navy or cannellini, precooked & rinsed)
- ½ cup cashew butter
- 1 tsp vanilla paste or 2 tsp vanilla extract
- 2 tbsp maple syrup
- 1 tsp cinnamon
- 1 tbsp ground flax seed
- pinch of salt
- 1/2 cup vegan chocolate chips my easy homemade recipe (here)
Instructions
- 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.
- Serve in a bowl as a dip or a hummus, in ice cream cones, use in other dessert recipes or press into molds.
Recipe Notes
Notes : To make hummus or a dip, add 2 tbsp of plant milk and blend again. To make ice cream, as we did here, put the cookie dough into a parchment lined loaf pan and freeze an hour or more and scoop! We melted a chocolate bar and poured it over ours!
And 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 video of the process.
Watch it HERE 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.
Like working with white beans? Here is another recipe that uses them: 2-Ingredient Strawberry Protein Pre-Workout Bites
Happy white-bean cookie-doughing!
Cassie Thuvan Tran says
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!
Debbie says
Cassie!! Yes, yes!! Thanks for stopping by! Dee xx
Samantha says
Oohhhh looks delicious! In Athens Greecen i can’t get tinned beans unless they have tomato sauce with them. If i swap for cooking from scratch…. 1 cup dry beans is roughly 2 cups cooked. So just wanted to ask the grans of tinned beans you used was. That way i will know if only 1/2cup dtied beans is needed. Thank you.
Debbie says
Samantha, okay! The can I used is 425 grams of precooked beans! I hope that helps, good luck! Dee xx
Nadia says
I’m a huge fan of bean cookie dough! Love that you’ve served it on an ice cream cone 😀
Debbie says
Aw, thank you Nadia, it’s seemed like a good idea at the time! Dee xx
The Vegan 8 says
Oh yes, I love using white beans! I make super fudgy brownies with them and nobody has a clue there is beans in them! This cookie dough looks so creamy and all that chocolate on top looks heavenly! I also prefer the taste of white beans over chickpeas. Chickpeas are way too strong in my opinion.
Debbie says
Brandi, thank you so much! I agree, it’s so easy to hide beans and they do make it so creamy. I like chickpeas in some situations, but these white beans were a fun discovery! Thanks for stopping, Dee xx
Nisha / RainbowPlantLife says
Oooh i love edible cookie dough! I made a similar recipe last summer and fooled all my friends into thinking it was decadent cookie dough (not made with beans)! This looks so droolworthy, Dee!
Debbie says
Nisha, haha, that is very funny. I hope they took it well when they learned how healthy it was! Thanks for stopping by, Dee xx
Ela says
Dee!!! This recipe sounds like a winner. I can’t wait to give it a try because I love using beans in my desserts. Thanks so much 😘
Debbie says
That’s terrific news Ela! I know you do! Love your brownies❤️😍 Dee xx