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Batter

Egg-free Double Chocolate Cookie Dough (made with black beans, grain-free, refined sugar-free, gluten-free)

Prep Time 10 minutes
Servings 12 servings
Calories 187 kcal

Ingredients

  • 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)

Instructions

  1. Rinse your black beans and pat them dry.

  2. 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. 

  3. 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.

  4. Put your dough into a small bowl and stir in your chocolate chips by hand.

  5. Put your dough into the fridge for about 30 minutes for it to harden back up a bit, if you'd like. 

  6. Devour!

Recipe Notes

*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!