I have a batter problem. To be more precise, I can’t resist eating raw batter. I just can’t.
Cookie dough, brownie batter, pancake batter, muffin batter…you name it. They’re all equal offenders. So, I figured I might as well make a batter with decent nutritional facts that’s actually intended to be eaten raw.
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!
White Bean 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 old fashioned or quick oats
- 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!