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.
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.
Video
Notes
I've had a few requests for a version without beans. So 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.)Storage. 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 for a week in a sealed container. Or freeze in a sealed container for up to three months.