This might be the most ridiculous edible “cookie dough” I’ve ever made…but desperate times called for desperate measures. It whipped up in under 10 minutes, used ingredients that are typically stocked in the pantry, and really, really hit the spot. It’s also:

• Gluten free
• Vegan
• No added sugar
• High protein

You pickin up what I’m puttin down?

*Please note, I am not a fancy food blogger, I literally just snapped a few quick photos and thought “I have to share this with my friend!” and alas, here we are, sista girl. Enjoy!

I had a serious craving for something sweet and lately it’s been an obsession with cookie dough. (Same for you? Raise ya hand!)

Not like the store bought kind, like the healthy version of the edible kind.

But I was missing some of the main ingredients for my go-to recipe.

And I was not about to head to the store just to pick up almond butter (and also because I have a serious love connection with that stuff…I can easily eat a half a jar in one sitting, so until I can get better self control around it, it doesn’t come into my house!)

I needed to improvise.

Even though there’s a perfectly good grocery store literally within a 3 min walk from my apartment.

Call me stubborn if you want….you’d be right, I am 😂

 

So this quick whipped up recipe is actually a mix between two of my fav edible cookie dough recipes:

• Chickpea cookies (this is for actual cookies to be baked, but I skip the baking part and just love on the dough 😋 I also don’t add nearly as much sugar, only about 1-2 tbsp of either maple syrup, agave nectar, or honey…in case you’re curious to try this one for yourself.)
• 2 ingredient vegan protein cookie dough (Seriously love this recipe. Only, I stopped eating pumpkin when I started following the Blood Type Diet, so that was a bummer.)

 

BOTH of these are DE-LISH.

 

I just made the cookie dough below on a whim with what I had. I think this recipe will stick around but with a few modifications next time:

It would have been a smidg better with a buttery flavor. Next time, I’m going to make it with ghee (or butter) instead of olive oil. 

It also needed some salt. Ghee might help with that. 

 

What worked with this recipe

1. I love that it was kind of powdery, just the way some cookie dough is. It was the perfect texture for me (you know, for being pureed beans + protein powder). 
2. I love that it was just 4 ingredients, all of which are typically stocked in the pantry.
3. I love that it took less than 10 minutes to whip up. (and possibly even less time to consume 😋)

 

I’ll shamelessly admit I ate this entire thing in one sitting. The calories in this cookie dough add up to about 390 calories total. That’s pretty darn good compared to oh, say, half a tub of almond butter (at roughly 1330 calories). AND. This cookie dough is packed full of nutrients (and the three things I look for in a well rounded meal: protein, complex carbs/fiber, and healthy fats). 

 

GLORIOUS.

 

Okay, we’re getting to the recipe in just a sec. Just a few more helpful details about the ingredients and blender to use.

Details on ingredients

Here are the ingredients I used, and a bit of info on how to choose your own if you don’t want to use what I did:

• I use PEScience vegan protein powder. This is the first time I’ve ever made this so I don’t know how anything else would work with it. This ones my fav for the price and flavor! (I typically order mine from Vitacost and wait for some kind of coupon, but if you don’t want to wait for a coupon deal you can find it at Amazon here.)
• I chose chocolate just because that’s what I was in the mood for. I’m sure vanilla would be just as delicious. 
• Here’s the organic vanilla extract I used
• Naturally, you can use whatever bean brand you want. If I can find one with less sodium, I choose that. And typically whatever the store brand is.
• I love Cannellini beans because their color makes it look more like traditional cookie dough, but I would absolutely experiment with the following beans:
  • Chickpeas
  • Black beans (hello “chocolate” cookie dough!)
  • Light (or dark) red kidney beans (a good contender for “red velvet” amiright?)
  • Navy beans
  • Pinto beans
• I’ve been using this Ninja blender for about 6 months now and freakin’ LOVE it! Before that, I used my trusty magic bullet for legit like 13 years. While I loved my magic bullet, the upgrade has been a good choice and worth the investment. It’s powerful enough to do what I need it to. What I love most is that I can push one of the buttons and it’ll go on it’s own, with it’s own built in timer, and stop on it’s own…so basically I don’t have to babysit it the way I did with the magic bullet (which would only stop when I manually stopped it). Pickin up what I’m puttin down? Cool. Get it, it’ll change your life (: (Also, you can usually find a coupon from Bed, Bath, and Beyond, make sure to search or signup for the emails to grab yours!)

Listen I’m just gonna be honest. This cookie dough may not be for everyone. If you’re a hummus lover (like me!), I’m fairly confident you’ll love it and it may even change your life.

So the ingredients in this cookie dough may surprise you, but it really hit the spot for me! Maybe it’s because I was dying (cue my dramatics) for a healthy sweet treat but you be the judge for yourself and let me know what you think!

Ridiculously Good Cannellini Bean Gluten Free Protein Cookie Dough

(ADAPTED FROM: https://www.eatingbirdfood.com/protein-cookie-dough/)

Edible cookie dough that’s surprisingly delicious! Packed with good for you nutrients, satisfies the sweet tooth with a healthy sweet treat, and whipped up in under 10 minutes. Enjoy!

 

• 1 15 oz can cannellini beans, drained and rinsed (or sub your beans of choice: chickpeas, black beans, red kidney beans, pinto beans would all work)
• 1 scoop Protein powder
• 1 TBSP Olive Oil
• 1 tsp vanilla extract
• Optional: chocolate syrup (for drizzling on top) or chocolate chips

 

Instructions:

1. Add cannellini beans, olive oil, and vanilla extract to a food processor (this food processor has been a CHAMP for me! I use the “puree” button.) and process until they smooth out. You may need to scrape down the sides with a rubber spatula to get all the beans pureed (it got smooth enough for me and I didn’t need to, so this is a personal preference.). It took about 2 minutes.
2. Sprinkle protein powder evenly into the food processor. Process again for about another minute (using the puree button.)
3. THAT’S IT. Turn off the processor, pull out the blade, and scoop the goodness into a bowl. Gobble it up and feel all kinds of joyful (I did!)

 

Tell me..what’dya think? Ridiculously good or ridiculously good? Share your thoughts in the comments below!

It needs a buttery flavor, I think. Definitely keeping this on the list for my next sweet tooth!