White Bean Cookie Dough
White bean cookie dough.
What. What???
That sounds totally weird.
Are you wondering how white beans and cookie dough could possibly be friends?
I applaud you for actually reading this post and not just moving on to the next blog.
After stumbling upon lots of bean-related desserts in the blog world- black bean brownies, white bean bundt cake, etc- I figured it was time to jump on the bandwagon. With some inspiration from Idlewife, I raided my pantry and whipped up some white bean cookie dough.
Now, I know you have some questions, so let me answer them.
1. No, this does not taste exactly like regular cookie dough. How could it? It’s base is 2 cups of beans, not 2 cups of granulated sugar. Come on now.
2. No, this does not taste like hummus. Sure, it’s made of beans, but there’s other stuff in there, too!
3. Yes, it tastes really good. I like to spread it on apples or just eat it with a spoon, frankly.
This is a nice transition treat if you’re looking to cut down on the sweets but still want to enjoy something special to eat. It keeps well in the fridge and it’s good in the freezer long term, but it gets too hard for ready snacking.
I know it seems strange.. but you should give this one a try. It takes less time than baking cookies and is pretty good for you, all things considered. If not for you, maybe use your husbands and kids as guinea pigs. Mine couldn’t tell the difference.
White Bean Cookie Dough
Prep time
Total time
adapted from Idlewife **NOTE: This “dough” is not meant to be baked, just to be enjoyed as a snack/dip. It will not bake up as a cookie would.**
Author: Oven Love
Ingredients
- 1 can white beans, rinsed, drained and patted dry (chickpeas work, too) or about 2 cups cooked beans from dried
- ⅛ teaspoon Celtic sea salt
- ⅛ teaspoon baking soda
- 1 tablespoon vanilla extract
- 3 tablespoons peanut butter, almond butter (or your nut butter of choice)
- 1-2 tablespoons milk or non-dairy sub (coconut or almond milk)
- 1-2 tablespoons honey
- ¼ cup mini chocolate chips
Instructions
- Puree the first 5 ingredients together in a food processor. Blend thoroughly until well combined and all of the chickpeas have been pureed. Add the milk a tablespoon at a time until you reach your desired consistency (mine was a little more like dough than dip; add more milk if you want to dip into it). Add the honey one tablespoon at a time until you reach your desired sweetness.
- Mix in your chocolate chips. Enjoy! (Store in the fridge in a covered container.)
OK, so am I missing something? Is it just dough for the sake of dough or do you bake it and get a cookie?
Just cookie dough for the sake of eating- this would not bake up as a cookie!
yum! I love cookie dough! at least the beans add protein to the dip!
your font color is hard to read against the red background. you might want to consider a lighter and brighter color. love the look of your blog and your recipes sound great!
Chelly- there is a white background on top of the red that is not showing up for you. Sorry for the inconvenience!
This is such a great idea! It is so hard to find dips that are easily adaptable for lactose intolerance, and this definitely fits the bill. Thank you!
Just bounced here from pinterest–VERY interesting recipe! Although my computer has the same issue as the above commenter. I had to highlight all the text to be able to read it at all. Just thought you’d like to know!