White Bean Cookie Dough
Who would have guessed white beans transform into the creamiest, most delicious plant-based cookie dough?
White bean chocolate chip cookie dough is about to blow your mind.
This recipe is one of my absolute favorite desserts of all time. It’s nostalgic, creamy, delicious, and you would never know there are beans in there.
When I was younger, I was a cookie dough fanatic. I was constantly baking cookies which, honestly, I was doing more for the cookie dough than the cookies themselves. While back in the day I was a big Nestle Toll House fan (fortunately made it out without any Salmonella poisoning), now, having a healthy cookie dough that’s made to be eaten as dough gives me both nostalgia and joy. I also feel much better after eating it.
White beans give this cookie dough a gorgeous creamy texture, big protein boost, and will satisfy your sweet tooth. For all the cookie dough lovers out there, this recipe is for you.
I’ve seen quite a few recipes for chickpea cookie dough, but after many rounds of bean cookie dough testing (for research purposes, of course), I’ve found white beans to produce a much better result than chickpeas. White beans are delicate and thin-skinned (whereas chickpeas are firm with thick skins), so they blend into a texture much smoother and creamier than chickpeas. Chickpeas also have a distinct nutty flavor that can make the final result taste a bit bean-y. White beans are flavor-neutral so you truly would never know there are beans in there.
White beans definitely take the win over chickpeas for cookie dough!
Why You’ll Love This White Bean Cookie Dough:
Who doesn’t love a little chocolate chip cookie dough?! It’s a delicious, nostalgic treat with this version made to be enjoyed as cookie dough.
While most standard edible cookie dough recipes are loaded with oil and sugar, this recipe is oil-free, plant-based, gluten-free, and refined sugar free.
It’s incredibly easy to make! This recipe comes together in 5 minutes with simple ingredients you likely already have in your pantry.
This recipe is protein-packed, full of fiber and vitamins and minerals you wouldn’t find in regular cookie dough (namely iron, B vitamins, magnesium, and potassium from the beans!) It will leave you feeling like an absolute superstar.
All you need is a blender/food processor and a desire to eat cookie dough, and a delicious treat will be in your bowl within minutes.
And even better, if your heart yearns for cookies, this recipe does transform into absolutely incredible cookies! Just add ½ teaspoon baking powder, a couple extra tablespoons of rolled oats, and bake at 375° for 15-20 minutes. It’s fabulous!
White Bean Cookie Dough
Prep Time: 5 minutes / Yields: 4 servings
Ingredients:
1 (15-oz) can of white beans, drained and rinsed (navy, great northern, or cannellini—my preference is navy)
2 tbsp rolled oats
1/4 cup nut/seed butter
1/4 cup maple syrup
1/2 tsp cinnamon
1/2 tsp vanilla extract
Pinch of salt
1/4 cup dark chocolate chips
Instructions:
1. Drain and rinse one (15-oz) can of white beans
2. Add beans, rolled oats, nut butter, maple syrup, cinnamon, vanilla extract, and salt to a food processor or high-speed blender and process until smooth.
3. Transfer cookie dough into a bowl, stir in chocolate chips, and enjoy!
Notes:
Truly any nut or seed butter works great in this recipe (peanut, almond, cashew, tahini, etc.). Pick your favorite!
Maple syrup can be substituted with date syrup or agave.
This recipe can be enjoyed straight away, or chilled in the fridge. It will keep in an airtight container for up to five days.
NUTRITION INFORMATION (per 1/2 cup serving):
Calories: 288 kcal, Carbohydrates: 38 g, Protein: 9.5 g, Fat: 11 g, Fiber: 5 g