I have a batter problem. To be more precise, I can’t resist eating raw batter. I just can’t.
This edible cookie dough was inspired by the Deep Dish Cookie Pie recipe from Chocolate Covered Katie. Trust me: You’ll never guess that it’s made of white beans and oatmeal!
Edible Chocolate Chip Cookie Dough
- 1 can cannellini beans (15.5 oz)
- 1/2 cup unsweetened applesauce
- 1/3 cup coconut sugar
- 2 tsp vanilla extract
- 1 cup oats (I use steel cut, but quick oats should also work)
- 1/2 cup almond flour
- 1/2 tsp salt
- 1/4 tsp baking soda
- 3/4 cup chocolate chips, separated
- Rinse and drain the beans thoroughly
- Combine all ingredients except the chocolate chips in a food processor and blend well, stopping to scrape down the sides as needed
- Once the mixture is smooth and has a cookie dough consistency, add half of the chocolate chips and blend for a few seconds to break up the chips
- Fold in the remaining chocolate chips, and enjoy by the spoonful or as a topping for other desserts. Can be stored in an airtight container in the fridge for about a week
Serving suggestions: Use as a topping for brownies or cheesecake, fold small pieces into your favorite ice cream, or smear onto a cookie (because two cookies are better than one). I’ve even used this as a layer between the crust and custard of a chocolate cream pie. Now that was pure decadence!