The (Don’t-Try-This-At-Home) Black Bean Cookie Dough

Posted byLori Posted onFebruary 10, 2011 Comments37
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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

adapted from The Wannabe Chef‘s Peanut Butter Chocolate Chip Dessert Hummus

  • 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.)

Instructions:

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!

Cookie Talk:

Do you like cookie dough or baked cookies better?

What is your favorite type of cookie dough or cookie?

Have you entered my giveaway yet?! If not get to it. I’m moving the end of it to tomorrow! I can’t wait until Monday, so a winner will be announced tomorrow (Friday) by noon(ish). Go enter!

 

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37 People reacted on this

  1. I love both cookies and cookie dough, so it’s hard to choose. I like to make things vegan though, so that I don’t feel so bad about eating the dough… I guess that says something! (:

  2. hey lori! i was looking at your cookie dough creation i was wondering what you think garbonzo beans would taste like as the bean? what flavors would be good with garbonzo beans that would make it sweet? i ask because garbonzo beans are extremly high in protein and i am all about that. If you have time can u tell me your thoughts? thank u!

  4. can I just say YUM?! I love cookie dough, freshly baked cookies that are gooey and have just been taken out of the oven, and cookies that have been cooled and sealed away in a container! I loveeee that you have invented a healthy way to indulge in something that tastes like it would be bad for you! =) I haven’t had cookie dough in forever, so when my next craving attacks I know how I’m going to get my cookie dough fix!=D
    oh and btw I love your blog and pics!!!

  6. Sounds so good–and I love the story of its genesis. I prefer black beans to chickpeas too, slightly (although chickpeas are my heritage). I’ve made black bean brownies before–loved them, but Phil, who’s spoilt with gluten etc, didn’t like the texture. More for me…

    I honestly haven’t eaten many cookies, so I don’t know which I prefer, dough or cookie, but think I like both!
    love
    Ela

  9. Wow, that looks so delicious! I can’t believe it’s made of black beans. I am definitely a cookie dough person, and when it comes to the dough my favorite is usually just plain chocolate chip. Although if were talking about baked cookies I definitely prefer white chocolate macadamia nut or oatmeal raisin chocolate chip. 🙂

  11. Great minds… I was totally spinning the wheels in my brain about a desserty black bean dip of sorts the other night too, but you beat me to the punch! I will totally be getting down with something like this very soon!

  14. Oh. My. Goodness.

    I’ve been making a dip (twice in the past week) with cooked navy beans, PB, and honey – “dessert hummus” it is, I suppose! I never thought to try something similar with black beans. I am absolutely a cookie DOUGH person. So I WANT some of this! 🙂

  16. yes yes yes! on another blog a couple days ago I saw black bean brownies (or was it cake?) and it looked amazing. Now, I have this which looks even more up my alley! I bought a can yesterday….. perf.

  17. Haha – second day in a row I’ve starred your post in my reader. FYI BF and I agree – I am making those chimi-cupcakes for v-day on Monday.

  20. you and your crazy black bean concoctions girl! I love it. Good thing I just bought 2 more cans 🙂 However, I dont have tahini. Dang it!

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