Double Chocolate Cookie Dough (from Navy Beans!)
This cookie dough is made from navy beans, blended into a rich, decadent, and incredibly satisfying dessert. One bite in, and it might make you forget about cookies altogether!
Beans for breakfast, lunch, dinner…and dessert. I have absolutely fallen in love with making protein-packed desserts from white beans, and once you try this double chocolate cookie dough, I think you will too.
This cookie dough is plant-based, fully edible, and absolutely decadent. You would never guess beans are the base! Navy beans are delicate and flavor-neutral, so they transform into gorgeous desserts with a creamy consistency and no bean flavor whatsoever. You get all the lovely benefits of the beans, but in a delicious sweet treat.
And even better…you can have this cookie dough in your bowl in less than 5 minutes!
All you need is 10 ingredients, a food processor or blender, and a desire for a treat that tastes amazing AND makes you feel amazing.
Ingredients:
Navy Beans - Navy beans are the protein-packed base of this double chocolate cookie dough. They create a gorgeous creamy consistency, with no bean flavor whatsoever.
Cacao Powder - Brings the deep, rich, chocolatey flavor we all know and love. Cacao powder is less processed than cocoa powder, adding antioxidants, magnesium, and protein to the dough.
Tahini - Brings a mild, nutty flavor and classic cookie dough creaminess.
Maple Syrup - Gently sweetens without overpowering the chocolate.
Oats - Adds subtle thickness and gives that familiar cookie dough structure.
Cinnamon - Enhances the chocolate flavor, adds warmth, and balances the sweetness
Vanilla Extract - Ties all the flavors together, deepening the chocolate and softening the sweetness
Nut Milk - Helps everything blend smoothly and allows you to adjust the texture to your preference
Add all ingredients to a food processor or blender, and stir in chocolate chips and/or chopped nuts! I love chopped pistachios in this recipe.
My favorite way to serve this dough is over coconut yogurt and with fresh berries, but it’s honestly perfect just by itself.
Each serving has 11 g protein and 11 g fiber, thanks to navy beans and cacao, making this dough incredibly satisfying.
Why You’ll Love Double Chocolate Cookie Dough
It’s rich, decadent, and feels indulgent, but it’s made with nourishing, whole-food ingredients.
It’s versatile. Eat it by the spoonful, roll into bites, spread onto toast, swirl into oatmeal, or spoon onto yogurt.
It’s easy and quick to make with simple ingredients you likely already have in your pantry. No baking required, just 5 minutes and a blender.
It’s plant-based, naturally sweetened, and creamy without the need for added oils.
Kids love it. A delicious way to get kids to eat more beans!
Double chocolate Cookie Dough
Ingredients:
- 1 (15-oz) can navy beans, drained and rinsed
- 1/4 cup tahini
- 1/4 cup cacao powder
- 1/4 cup maple syrup
- 2 tbsp rolled oats
- 1/2 tsp cinnamon
- 1/2 tsp vanilla
- 1-2 tbsp nut milk
Optional Mix-Ins:
- 1/4 cup chocolate chips
- 1/4 cup chopped pistachios (or nut of choice)
Instructions:
- Drain and rinse one (15-oz) can of navy beans.
- Blend ingredients in a food processor or high-speed blender, scraping down sides as needed. Start with 1 tbsp nut milk and add to reach desired consistency. My preference is 2 tbsp but if you prefer a thicker dough, 1 tbsp is perfect.
- Mix in chocolate chips and/or chopped nuts.
- Enjoy by itself, over coconut yogurt, swirled onto oatmeal, or rolled into cookie dough balls!
Notes:
- Navy beans can be substituted with cannellini or great northern beans. If using great northern, they’re a bit more firm so you will need additional nut milk to reach desired consistency.
- If you’re using cooked white beans from dry rather than canned, use 1.5 cups of cooked beans.
- Customize as you’d like! For a sweeter dough, add 2 additional tbsp maple syrup and omit nut milk.
- Store leftovers in an airtight container in the fridge for up to 1 week, or roll into balls and freeze for 2-3 months.
- While this recipe is intended to be eaten as cookie dough, it can be turned into cookies! Simply omit nut milk, add 1 tsp baking powder, and bake at 350 for 15-17 minutes. They bake a bit longer than traditional cookies and have a chewy, soft texture.