Edible Cookie Dough 4 Ways

Today I'm sharing a recipe for Edible Cookie Dough and giving you 4 ways to mix it up. I made a fun little video over on Youtube, so be sure to check it out. And if you enjoy the video or if it makes you hungry, please like it and share :)

Do you recall the last time you had grand plans to bake cookies but then got lazy and just scarfed down the raw cookie dough instead? Did you, in your post-gluttony slumber, develop perfectly rational fears of getting salmonella that made you regret your decision to scoop entire handfuls of cookie dough into your mouth? Well, if you've been there, I have the perfect solution for you: edible cookie dough that's healthy and safe to eat! 

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Unlike many other edible cookie doughs, there's no butter or flour in these, so they're basically a health food. You can quote me on that one. In fact, the base of this cookie dough is made of beans and almond butter! Neat, right? Okay, and a decent amount of maple syrup and brown sugar, so maybe don't quote me on that whole health food thing.

A few tips about this recipe:

  • While the base of the cookie dough is gluten-free, some of the mix-ins aren't gluten-free, so if you're gluten-intolerant, avoid the Oreo cookie and the Chocolate Pretzel Peanut. To substitute, you could use gluten-free cookies instead of Oreos and gluten-free pretzels, respectively.

  • Be sure to drain and rinse your beans thoroughly. If you don't, your cookie dough will taste like puréed beans, which is basically saying that it will taste like hummus with sugar, and nobody wants that. That's why I recommend using organic beans - they don't have that weird canning liquid on them so there's less to rinse. Also, you need to dry the beans thoroughly with paper towels or a dish towel. Otherwise, they'll make your cookie dough watery and soupy. So don't skip these two steps, or else you'll end up with sweet hummus soup instead of cookie dough.

  • The recipe calls for vanilla powder, but if you don't have it, you can use pure vanilla extract instead. I prefer the powder because it has a less concentrated taste and flavor, which is important in an unbaked dessert.

  • I like to refrigerate the cookie dough before adding in the mix-ins so it has a firmer texture, but if you're really impatient, you can add in the mix-ins immediately. Since there's no flour, the cookie dough has a softer texture than ordinary cookie dough, which is why I freeze it for 30-60 minutes after adding the mix-ins. This helps firm up the texture to be more like a more traditional dough and makes it easy to scoop.

Hope you enjoy this recipe!

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Edible Cookie Dough


  • 1½ 15-ounce cans of organic white kidney beans or white navy beans

  • ½ cup almond butter

  • 3 tablespoons brown sugar

  • 6 tablespoons maple syrup (add more to taste)

  • 3 tablespoons flaxseed meal

  • 3 tablespoons water

  • 1 teaspoon vanilla powder (I use this brand)

  • 1/2 teaspoon sea salt


  1. Drain beans and rinse really thoroughly. Then, dry beans thoroughly with a dish towel or paper towels.

  2. In a food processor, purée together the beans with the remaining ingredients. Blend until all the ingredients are completely incorporated and you have a smooth, thick, creamy texture.

  3. Refrigerate the cookie dough for 30-60 minutes before adding in the mix-ins.

  4. If using all four mix-ins, divide dough into four equal parts.

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Option 1: Chocolate Chip Cookie Dough

  1. Add 1/2 cup of vegan mini chocolate chips (I use these from Enjoy Life) to one portion of cookie dough. Fold the chips in with a spatula or spoon.

  2. Place in freezer for 30-60 minutes to firm up before serving.

Option 2: Oreo Cookie

  1. Crush approximately 5 Oreo cookies or any chocolate sandwich cookie (I used wheat-free, dairy-free Newman O's) and mix into one portion of cookie dough. You can do crush the cookies by pulsing them a few times in a food processor or by placing them in a ziploc bag and crushing with a rolling pin or meat mallet (I have a meat mallet from my pre-vegan days).

  2. Place in freezer for 30-60 minutes to firm up before serving.

Option 3: Oatmeal Raisin

  1. Add 1/4 cup rolled oats, 2 tablespoons raisins, 1 tablespoon chopped walnuts and a few pinches of cinnamon to one portion of cookie dough. Stir mix-ins to combine evenly, adding more mix-ins as needed.

  2. Place in freezer for 30-60 minutes to firm up before serving.

Option 4: Chocolate Pretzel Peanut

  1. Add 3 tablespoons pretzel pieces, 2 tablespoons roasted peanuts, 3 tablespoons dark chocolate chunks and a few pinches of flaky sea salt (I use Maldon sea salt) to one portion of cookie dough. Stir mix-ins to combine evenly, adding more mix-ins as needed.

  2. Place in freezer for 30-60 minutes to firm up before serving.