I’m gonna be 100% transparent with ya’ll, as always. This recipe was originally going to be a truffle, similar to my Chocolate Butterscotch Cookie Dough Truffles. But… then I kept eating the “truffle dough” and decided MAN this is SO GOOD, it’s like healthy, egg-free, edible cookie dough!
So, without further ado, checkout this egg-free Double Chocolate Chip Cookie Dough.
The base for this recipe? Again, 100% transparency, is black beans. As always, chocolate covers it right up and you would have no idea.
BONUS: this recipe is TOTALLY flexible.
Feelin’ chocolate and peanut butter? Use some peanut butter chips instead of chocolate chips. You could use anything: white chocolate chips, butterscotch chips, caramel chips, nuts… You get the picture!
Grab spoonfuls of it or use a cookie scoop for cookie balls to make it more portable; this Double Chocolate Cookie Dough has become my go-to snack in the afternoons. Along with my green smoothie of course. Who said a green smoothie and double chocolate chip cookie dough don’t go together??? NO ONE!! 😉
Ready to make this Double Chocolate Chip Cookie Dough?
Rinse your black beans and pat them dry. Then grab your food processor (or a high powdered blender should work), add your black beans and coconut oil, and blend until your black beans are nice and creamy (as few chunky chunks here as possible!). This took me a couple minutes. Then, add in your cocoa powder, honey, coconut flour, vanilla and salt. Blend for a minute, take your lid off and scrape everything down, and then blend for another minute to make sure everything is well incorporated. At this point, I like to put the dough into a small bowl and stir in the chocolate chips by hand. I used dark chocolate chunks this time and they were SPOT ON.
That is IT. See how easy this is my friends!?
I like to store this cookie dough in my fridge afterwards for a bit to help it harden back up some, after all the time in the warm food processor. About 30 minutes in the fridge should do the trick.
The texture of this bad boy is really similar to your typical cookie dough, but the BIGGEST difference is that you don’t get that crunchy sugar-y bite out of it. Instead, this is completely smooth. If you are really missing that sugar crunch, I’m betting you could use sugar (or coconut sugar) instead of honey in this recipe; it should still turn out great and give you more of that crunch.
So let’s talk about health benefits. Cause Cookie Dough is synonymous with health benefits, right?? 😉
Black beans are full of fiber, making the base (and majority) of this dessert or snack a really healthy option. Instead of eating a cookie dough that’s filled with flour and sugar that does nothing for you, the fiber in this dough will help move things along rather than plug you up. Now, that’s what I’m talkin’ bout. A dessert with benefits!! 🙂
Other benefits? This Double Chocolate Chip Cookie Dough is grain-free, refined sugar-free, and gluten-free. Filled with other healthy ingredients like coconut oil, cocoa powder, coconut flour, honey, vanilla, salt… and of course, chocolate chips.
You might have noticed too, that this treat is NO BAKE.
Continuing on the popular theme of quick, easy summer treats that don’t require heating your oven up and making your house even more of a scorcher.
Lookin’ for more no bake treats? Check these out:
- Mint Chocolate Cashew Butter Cups
- Salted Caramel Pecan Frozen Bananas
- Peanut Butter Coconut No Bake Cookies (gluten-free)
Moral of the story? Give this super healthy, no bake dessert or snack a shot! Let me know what you think in the comments below!
- 15 oz black beans (one can)
- 1 tbsp coconut oil (melted, room temperature)
- 5 tbsp cocoa powder
- 2 tbsp coconut flour
- 1/4 cup honey
- 1 tsp vanilla
- 1/4 tsp salt
- 1/4 cup chocolate chips (of choice)
Rinse your black beans and pat them dry.
Add your black beans and coconut oil to a food processor and blend until your black beans are nice and creamy (as few chunks here as possible!). This should take a 1-2 minutes.
Add in your cocoa powder, honey, coconut flour, vanilla and salt. Blend for a minute, take your lid off and scrape everything down, and then blend for another minute to make sure everything is well incorporated.
Put your dough into a small bowl and stir in your chocolate chips by hand.
Put your dough into the fridge for about 30 minutes for it to harden back up a bit, if you'd like.
*This recipe makes about 1 1/2 cups of dough. I considered about 2 tbsp to be a serving (equating to about two raw cookie dough balls) for a total of 12 servings. *I ate all this dough within a week, so I can say it keeps well in the fridge for at least a week!
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