This 10-minute Easy Edible Cookie Dough (Chocolate) recipe is high in protein, fiber, and iron. Plus, it's vegan and gluten-free. It's the perfect delicious, healthy treat. I make a big batch for the week to snack on when hunger strikes! It's safe to eat raw and lasts for up to 4 days in the refrigerator. Simply add your favorite toppings for serving.
Sticking to healthy eating goals is so much easier when you keep healthy snacks readily available. This is the best cookie dough to eat raw. It's high in protein, and chocolatey without the addition of any chocolate whatsoever! Plus, it's free from added sugars, naturally sweetened, and tastes amazing. Moreover, this DIY Easy Edible Cookie Dough recipe is cheap, and its high-fiber content keeps you feeling full for hours.
This recipe was inspired by my Banana Chia Pudding on this site, as well as this naturally sweetened Chia Cocoa Pudding.
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👩🏼🌾 Ingredients
- Black beans are a good source of plant-based protein, and dietary fiber which is essential for maintaining a healthy digestive system and preventing constipation. It may also help control blood sugar levels and contribute to healthy weight management. Black beans also contain complex carbohydrates that are digested slowly, providing a steady release of energy over time. This helps regulate blood sugar levels and prevents spikes and crashes in energy levels. In addition, they are packed with various essential nutrients and antioxidants.
- Dates are packed with essential nutrients. They are a good source of dietary fiber, which can aid in digestion, promote satiety, and support healthy bowel movements. Always use pitted dates for blending. I used Medjool dates which taste just like caramel, and are soft and chewy in texture. You can also use a larger quantity of regular Deglet Noor dates. These are typically smaller and have firmer flesh and a more delicate sweet flavor.
- Almond, soy, and oat milk, or any type of milk, is suitable for this Banana Chia Pudding recipe. Soy and oat milk are creamier, whereas almond milk is lighter. (Soy milk typically has the most protein.) Coconut milk has a rich, tropical flavor and a creamy consistency, but it is higher in saturated fats. Rice milk is a good option if you have allergies, as it is free from common allergens like nuts, soy, and gluten. Hemp milk has a slightly nutty flavor and is a good source of omega-3 fatty acids, but may not be as readily available as other non-dairy milk.
- Nut butter (almond, peanut, or walnut) is rich in heart-healthy monounsaturated fats. Plus, the healthy fats present in nut butter can enhance the absorption of fat-soluble vitamins, such as vitamins A, D, E, and K, which are essential for various bodily functions. Nut butter also contains various essential nutrients, including vitamin E, magnesium, potassium, and calcium, and is a good plant-based source of protein.
See the recipe card for quantities.
🥑 Substitutions
- Nut butter - use peanut, almond, walnut, cashew, or use tahini or SunButter for nut-free
- Black beans - use avocado instead as desired
- Cocoa powder - substitute for protein powder for more protein
- Nondairy milk - use soy, almond, oat, cashew, rice, hemp, or any milk as desired
- Pitted dates - substitute with maple syrup to taste
- Oil or tahini- add a drizzle of neutral-flavored oil or tahini when blending for a creamier texture
- Toppings - top the cookie dough with chocolate chips, tahini, sliced banana, hemp seeds, or your preferred topping
Try this delicious 5-Minute Banana Chia Pudding on my website. Visit my Vegan Breakfast Recipes page for more healthy snacks and dessert ideas.
📖 How to Make Healthy Edible Cookie Dough
Step 1. Add the black beans, nondairy milk, almond butter, vanilla, cocoa powder, dates, and oil (if using) to a food processor.
Step 2. Pulse until smooth. Chill before serving. Refrigerate for up to 4 days.
💡 Expert Tips
- Add a drizzle of oil, tahini, or water while blending for a creamier texture.
- Add maple syrup, agave, monk fruit, or sweetener of choice as desired
- Storage: Refrigerate in an airtight container for up to 4 days. Or divide the cookie dough into single-serve containers for on-the-go. Add your favorite toppings beforehand or for serving.
🙋🏽♀️ Recipe FAQs
This healthy Edible Cookie Dough is made without eggs or flour, making it safe to eat raw. It is advisable to avoid consuming uncooked dough or batter that contains raw flour as it may contain harmful bacteria such as Salmonella or E. coli. Raw eggs can be unsafe to eat due to the potential presence of Salmonella. Therefore, cookie dough made with these two ingredients is not safe to eat raw.
If it contains flour, baking your flour at a high enough temperature before adding it to the cookie dough takes away the risk factor of potential bacteria contamination. In addition, it should not contain eggs, or the eggs should be pasteurized. It should also be stored at the correct temperature at all times.
Pillsbury's refrigerated cookie and brownie doughs are now ready to eat raw. This is because they now use heat-treated flour and pasteurized eggs, making it safe to enjoy baked or raw.
🍽 Related Recipes
👩🏽🍳 Made This Recipe?
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Edible Cookie Dough (Chocolate)
Ingredients
- 1 (15-ounce) can unsalted black beans drained and rinsed (or 1 ½ cups cooked)
- ½ cup nondairy milk soy, almond, oat, cashew
- ½ cup almond butter or peanut, cashew, or SunButter
- 1 ½ teaspoons vanilla extract
- 3 tablespoons cocoa powder or 1 to 2 tablespoons protein powder
- 6 to 7 pitted Medjool dates soaked in hot water for 10 minutes
- 1 tablespoon neutral flavored oil or tahini (optional but recommended)
Optional for serving:
- Drizzle of tahini
- Sliced banana
- Dash of hemp seeds
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Instructions
- Combine: Add the black beans, nondairy milk, almond butter, vanilla, cocoa powder, dates, and oil (if using) to a food processor. Pulse until smooth.
- Chill before serving. Refrigerate for up to 4 days.
Notes
- Add a drizzle of oil, tahini, or water while blending for a creamier texture.
- Add maple syrup, agave, monk fruit, or sweetener of choice as desired
- Storage: Refrigerate in an airtight container for up to 4 days. Or divide the cookie dough into single serve containers for on-the-go. Add your favorite toppings beforehand or for serving.
Nutrition
This information is provided as a courtesy and is only an estimate. Nutritional values may vary depending on factors such as product types and brands used.
Pia says
Delicious! I love for quick snack or even with tea in the morning. Keeps my blood sugar steady for hours! I tried natural peanut butter and natural almond butter. Both are good, but I'm more of a peanut butter fiend.
Nisha Melvani, RDN says
I love them both too! Thank you for giving this a cookie dough a try!
Manuela says
Hi Nisha, I was looking for cookies recipes on your site and I found this dough, thinking that I could then turn it into cookies, but you don’t mention it in the recipe, so pls give me some suggestions on how to do it. I would also be very happy if you could add other recipes for sweet cookies without simple sugars like this dough.
You are unique and every week I anxiously await your Longevity Meal Plan.
Nisha Melvani, RDN says
Thank you for your lovey message. This edible cookie dough is not designed to be baked. There are some cookie recipes here on this page: https://cookingforpeanuts.com/healthy-vegan-treats/
Lynn says
This was delicious! Creamy, indulgent, chocolatey and just the right amount of sweetness. I didn't have enough dates so subbed in a little maple syrup.
Nisha Melvani, RDN says
I'm so glad you enjoyed it! Thank you for leaving a comment.
Olivia says
Would red kidney beans or chickpeas also work? Would love to try!
Nisha Melvani, RDN says
Chickpeas
Sandrine says
This tastes remarkable. Let’s not forget that Japanese people have bean based desserts and one of the longest lifespan
Nisha Melvani, RDN says
So true! Beans make excellent healthy desserts!
Christy Brockett says
So yummy. I don’t know how she comes up with these recipes but I sure am glad she does! I used the tip of adding a little extra liquid and some agave. Taste and texture is so satisfying.
Nisha Melvani, RDN says
Awww thank you for your kind comment. I'm so glad you enjoyed it.
Sabina says
I soaked the dates in the milk overnight and the next day I used it together with the kidney beans I had. Next time I`ll add 2 dates more because I like it sweeter. Thanks for sharing!
Nisha Melvani, RDN says
Good to know! My dates were quite large. Thank you.
Lesa says
The macros are great and it is a sweet tooth satisfying snack. I was out of black beans so I used a can of black soy beans and it turned out great.
Nisha Melvani says
I'm so glad you enjoyed it. I must try it with black soy beans!
Jen says
This looks good but more like a pudding than a dough. Could u bake it? Or somehow make energy balls out of it?
Nisha Melvani says
You can warm it in a microwave and serve with vegan ice cream and a drizzle of tahini!
Elli says
The flavor was great but mine was also more like a mousse/pudding. I’ve made chickpea cookie dough in the past that had a firmer texture. Wondering what I did wrong or is the texture supposed to be more like a mousse. Either way I’d make it again!
Nisha Melvani, RDN says
Hi. It depend on whether you use canned beans or cook your own, how runny your nut butter is, and the consistency of our nondairy milk. Hope this helps.
LynD says
This sounds so good! I have beans I cooked in IP 2 days ago (which cuts time this will be fresh in fridge). Do you think it's freezable? Otherwise I'll do 1/2 recipe for now and just devour it in 2 days 😉😋
Nisha Melvani says
Hi! I bet it will be fine to freeze! I haven't tried but I don't see why not. I would try it and see.