This stuff is stupidly good. That’s right, so good I called it stupid.
Some may also call me stupid for eating an entire batch in one sitting.
The texture is shockingly similar to “normal” chocolate chip cookie dough.
This recipe is lightly adapted from one of my favorite sources for vegan treats, Chocolate Covered Katie. Cooked chickpeas give this edible cookie dough its fluffy consistency. That’s right, BEANS! The legume base of this cookie dough is why I feel obliged to share it in light of cooking during COVID-19 quarantine. Given the vast number of bean-related questions I’ve heard asked in cooking shows/podcasts lately, it sounds like at least half of the US population could use some pointers on what to do with those dried or canned beans. But don’t fret if you don’t have chickpeas. Any cooked beans should work, assuming you’ve given them a thorough rinse (you don’t want any bean-y taste coming through in your cookie dough). The first time I played with this recipe, I used leftover cooked mung beans from the back of my refrigerator that I was trying to use up. And I was FLOORED by how good the result was. Since then, I’ve tried it with chickpeas and do prefer the result (it’s fluffier and has a more neutral taste), but most beans — and even tofu — will work.
Be sure to check out my post on making legumes more digestible. I share a few tips for how to cook dried beans that makes them easier on the stomach and allows you to absorb more of their abundant nutrients. Now, onto this beautiful edible cookie dough and let the kitchen shenanigans begin!
Edible Cookie Dough
Ingredients
- 1 ½ C chickpeas or white beans 1 can, drained + rinsed very well (see notes for substitution idea)
- 1/8 tsp baking soda optional since this dough isn't meant to be baked – a little leavening just helps to impart that familiar cookie dough flavor
- 1/4 tsp salt
- 1/3 C rolled oats or quick oats
- 1/2 C mashed banana as ripe as possible (1 medium) (see notes for substitution)
- 1/4 C peanut butter OR other nut/seed butter
- 1/4 C pure maple syrup honey, or agave, or dates soaked in a little water
- 2 tsp pure vanilla extract
- 1/2 C chocolate chips plus more for the top if desired
Optional add-ins
- 1/4 C walnuts chopped, toasted
- 1/4 C vanilla protein powder
Instructions
- Blend all ingredients except the chocolate chips in a food processor until well incorporated. I like to add the oats last and pulse them for a more rustic texture.
- Fold the chocolate chips into the rest of the batter. Serve with a variety of dipping "vehicles" such as pretzels, graham crackers, speculoos cookies, etc.
- Pro move: if you want to serve the cookie dough warm, spoon some into a heat-proof container and either microwave or air-fry (recommended) until slightly puffed and gooey. If you have an air fryer, you can sprinkle some sugar on top of the cookie dough and air fry at the max setting to form a creme-brulee-like "crust" that you break through into a molten center for optimal textural contrast and deliciousness.
Wow, who knew a cookie dough could come from these ingredients! I look forward to trying these.
Who knew?! Chickpeas (and beans in general) are magical ingredients. Please let me know what you think!
This was fun to make and eat! I appreciate your substitution options that you list.
I’m so glad you liked it, Sedge!!