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Edible Bean Cookie Dough

I know it sounds crazy, BUT hear me out. Edible cookie dough, that’s also healthy… whaaaaat??? Crazy I know. Now I didn’t come up with the original idea. But I thought it sounded crazy, and I wanted to try it. So I made three different types of cookie doughs with three different kinds of beans. I used chickpeas for one, because duh, and white kidney beans for another because Edgy Veg used it and said it was good for this recipe. The last one was… well I’ll just let you watch the video to find out. 😜Or you can scroll down and find the recipe.


Note: These measurements are a starting point. So make sure to taste your dough as you mix and add more maple syrup to sweeten it, or peanut butter to help mask the bean taste. Because no one, not even vegans , want their cookie dough to taste like beans. We're not that crazy. I promise. 😜







Recipes:


Tip: These recipes call for oat flour, which you can make if you don't have any, or you can use another flour you have on hand.

To make the oat flour, put oats in a food processor and process until smooth. If the mixture isn't getting smooth enough, you can try sticking it in a blender or a spice grinder if you have one.


Chickpea Peanut Butter Cookie Dough

Ingredients:

1/2 can chickpeas

1/2 c peanut butter

6 tbsp oat flour

4 tbsp maple syrup

1 1/2 tsp vanilla

1 pinch salt

2-4 vegan chocolate peanut butter cups (or more if you want)

Directions:

Rinse the beans thoroughly in water until the water running through the beans is clear

Put the all the ingredients except the vegan chocolate peanut butter cups in a food processor and blend until smooth

TASTE the mixture and flavor to taste (if it’s still tastes like beans, add a tablespoon of peanut butter, or if it’s not sweet enough, add more maple syrup and some vanilla)

Transfer the mixture into a bowl and mix in the crumbled vegan chocolate peanut butter cups

Put in the refrigerator for about 10 minutes to set

Note: if you don’t have any Vegan chocolate peanut butter cups, just add some chocolate chips. Or don’t add anything. You’re in charge here. Do what your heart tells you. 😉

White Bean Chocolate Chip Cookie Dough

Ingredients:

1/2 can white kidney beans

1/4 c peanut butter

6 tbsp oat flour

4 tbsp maple syrup

1 1/2 tsp vanilla

1 pinch salt

1/2 cup diary free chocolate chips (or however many chocolate chips you want)

Directions:

Rinse the beans thoroughly in water until the water running through the beans is clear

Put the all the ingredients except the dairy free chocolate chips in a food processor and blend until smooth

TASTE the mixture and flavor to taste (if it’s still tastes like beans, add a tablespoon of peanut butter, or if it’s not sweet enough, add more maple syrup and some vanilla)

Transfer the mixture into a bowl and mix in the diary free chocolate chips

Put in the refrigerator for about 10 minutes to set

Black Bean Double Chocolate Chip Cookie Dough

Ingredients:

1/2 can black beans

1/3 cup peanut butter

6 tbsp oat flour

2 tbsp coco powder

1/4 tsp instant espresso (optional)

4 tbsp maple syrup

1 1/2 tsp vanilla

1 pinch salt

2 1/2 tbsp Hershey’s Syrup

Directions:

Rinse the beans thoroughly in water until the water running through the beans is clear

Put the all the ingredients except the dairy free chocolate chips in a food processor and blend until smooth

TASTE the mixture and flavor to taste (if it’s still tastes like beans, add a tablespoon of peanut butter or coco powder, or if it’s not sweet enough, add more maple syrup and some vanilla or Hershey’s Syrup)

Transfer the mixture into a bowl and mix in the diary free chocolate chips

Put in the refrigerator for about 10 minutes to set

Tip: if you’re feeling fancy, or making this for a party, shave a piece of chocolate with a vegetable peeler to make chocolate swirl shavings

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