A protein rich edible cookie dough recipe that is eggless, flourless, easy to make, store and eat! Vegan, dairy-free, gluten-free and so high in protein it can supplement a meal. The protein comes from an unlikely ingredient, white beans! White beans are much easier to use than chickpeas in edible cookie dough recipes, and provide a creamier texture, and you can't taste the beans. And watch video review of this recipe being made!
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.
Save refrigerated in an airtight container for a week; I use a glass ball jar with lid. 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.