This quick and 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 Chocolate Chia 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 a firmer flesh and 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, where as 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 nondairy milks.
- Nut butter (almond, peanuts, 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 butters also contain various essential nutrients, including vitamin E, magnesium, potassium, and calcium, and are a good plant-based source of protein.
See 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 heathy snack and healthy dessert ideas.
📖 Instructions
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 Easy 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 into the cookie dough takes away the risk factor of potential bacteria contamination. In addition, it should not contain egg, or the egg 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.
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📖 Recipe
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
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 an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Lesa
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
I'm so glad you enjoyed it. I must try it with black soy beans!
Jen
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
You can warm it in a microwave and serve with vegan ice cream and a drizzle of tahini!
LynD
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
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.