The (Don’t-Try-This-At-Home) Black Bean Cookie Dough
Thank you so much to everyone with the truly wonderful comments from yesterday! All of them were so nice. Just so you know, I love reading your thoughts so much. So, thank you. You all made my day. 🙂
Anyway, moving on to more tasty things…
A few nights ago, I was under my calories for the day (i.e. I just wanted some dessert), so I scoured the pantry and fridge looking for something sweet (with low sugar to no) but still high in protein.
Literally not having anything in the house remotely appetizing as a dessert, I saw a can of black beans buried among rice and quinoa bags. Black beans don’t normally sounds like dessert but I remembered a recipe I saw that I had on my list-to-someday-make-if-I-ever-get-to-it.
Gathering the goods, filling the food processor and whipping them away turned a can of a usual dinner side into a sweet, lightly salted, mouth-watering cookie dough.
I can’t take all the credit for this seducing dessert, though. I can’t really take any of the credit except for, of course, I modified the ingredients, just a bit. The real genius (or person to blame) for beans turned sweet, comes from The Wannabe Chef. His Peanut Butter Chocolate Chip Dessert Hummus was screaming, “Make me!” So make I did.
As the title and saying goes, the Don’t-Try-This-At-Home Cookie Dough turned out incredible. “Incredible? So why the negative connotation of a title“, you may ask… Because you just might end up eating the entire thing. In one sitting. Like me. Confession, I didn’t eat the entire thing, but I definitely ate half of it. And that my friend, is a lot of fiber. Simply put, this black bean cookie dough is addicting.
The “Don’t-Try-This-At-Home” Black Bean Cookie Dough
- 15 oz black beans (or about 2 cups)
- 1/4 cup tahini
- 1 tbsp vanilla extract
- 1/8 tsp salt (or 1/4 tsp salt if using unsalted beans)
- 2 tsp honey
- 25 (or so) drops Vanilla Creme liquid Stevia (or 1/4 cup liquid sweetener, maple syrup, more honey, agave, etc.)
Blend all together in a food processor, except for the chocolate chips. Make sure to blend all until very smooth and then scoop into a medium bowl. Add in chocolate chips, stir, and eat!
Buuuuuuuuuuuuuuuuut, I couldn’t stop there.
So I added 1 tsp almond extract, 1/4 cup rolled oats, and 1/4 cup packed raisins. Mixed all that into another batch of the Black Bean Cookie Dough. And that is how the Black Bean Oatmeal Raisin Cookie Dough was born.
I promise you, this puke-tastic looking mixture really is good. I might even venture to say it’s fantastic. Make it. Now. And eat freely. It’s loaded with nutrients, high in fiber and protein, low in sugar, and energy-giving to fuel your workouts.
Either version is gluten free, dairy free, vegan, raw egg free, and delicious!
Do you like cookie dough or baked cookies better?
What is your favorite type of cookie dough or cookie?