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Edible Cookie Dough

For a cookie dough with chickpeas as the base, this stuff is surprisingly addicting. Bananas, your favorite nut butter, a sweetener of choice (I love dates), chickpeas, and oats make this edible cookie dough a hearty and... dare I say it... healthy snack that you can feel ok eating spoonful after glorious spoonful.
Prep Time5 minutes
Total Time5 minutes
Course: Dessert, Snack
Keyword: Bananas, Chocolate, Cookies, Dessert, Food Processor, Gluten Free, Nut Butter, Oatmeal, Oats, Peanut Butter, Snack
Servings: 3 cups

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.

Notes

*I've found that tofu is an acceptable substitute. You can substitute about 6oz silken tofu for the beans. The batter will be thinner, so you may need to increase the oats and/or reduce the banana amounts. 
*One follower has reported that pumpkin puree is an excellent substitution for banana!