Double Chocolate Edible Cookie dough (also known as “chocolate hummus”) is an egg-less cookie dough recipe, fit for eating raw! Made with black beans (yes, you read that correctly!!) and sweetened with pure maple syrup, this easy recipe contains healthy fats, fiber, plant-based protein, and is a healthier treat!
A lovely no-bake dessert recipe for when you’re craving a cookie but don’t want to bake.
Where all my cookie dough lovers at?!
When I was a kid, my family would make ginormous batches of chocolate chip cookie dough, some of which was reserved for my dad and I to eat raw (eggs and all, people), and some of which we baked into cookies.
This to say, there are people in this world who love dough, and I happen to be one of them. My guess is you may be able to relate??
Well, as fate would have it, this recipe was inspired by my recent Double Chocolate Vegan Black Bean Cookies. While I was preparing the cookie dough for that recipe, I noticed it was the perfect texture for edible cookie dough.
It dawned on me edible cookie dough made with black beans was not only a half-bad idea, it was a GREAT idea!
If you have tried one of my edible cookie dough recipes from the past, you know I like to make them on the healthier end of the spectrum. Here are the features of this particular recipe.
Recipe Highlights:
- Grain-free, gluten-free
- Refined sugar-free
- Egg-free (safe to eat raw!)
- Vegan
- Dairy-free
- Double chocolate richness!
- Full of fiber, healthy fat, and plant-based protein
- Healthier dessert option
Ingredients for Chocolate Edible Cookie Dough:
Black Beans: The base of the edible cookie dough! Use 1 can of black beans, or approximately 1 ¾ cup cooked beans (if cooking from dry). Be sure you rinse the beans well and pat them dry with a paper towel before adding them to the food processor. You don’t want the beans to be overly wet, but a small amount of moisture is fine.
Unsweetened Almond Butter: Helping bind the dough into a cohesive unit, almond butter not only keeps the dough together, it also adds amazing flavor! You can replace the almond butter with peanut butter or nut butter of choice…whatever you choose, just be sure it is very well stirred!
Pure Maple Syrup: Sweetening the dough without the use of refined cane sugar, we use pure maple syrup. You can also use agave nectar or coconut palm nectar, or a sugar-free liquid sweetener. Just be sure to use a liquid sweetener, as a granulated sweetener will give the dough a crunchy texture.
Raw Cacao Powder: Cacao powder not only adds rich chocolate flavor to the dough, it also acts as a sort of flour to help bring the dough together. You can also use unsweetened cocoa powder – I simply like the flavor of raw cacao powder.
Sea Salt: Sea salt enhances the flavor profile of the edible cookie dough! It provides richness, well-rounded-ness and actually makes the treat taste sweeter without the need for added sweetener.
Chocolate Chips: Chocolate chips boost the chocolatey goodness of the edible cookie dough and also add some nice texture. Use your favorite dairy-free chocolate chips for the dough, and use sugar-free chocolate chips to keep these lower in sugar/carbs.
The way I see it, these little dewdrops of magic are great for snacking upon throughout the day, great for dessert, and are even a lovely option for packing up and taking them with you on the go.
Do you have kids? I’m thinking this is a nice little option for school lunches or afterschool snack.
Let’s make a round of it!
How to Make Vegan Double Chocolate Edible Cookie Dough:
Add everything except the chocolate chips to a food processor and process until completely smooth. You may need to stop the food processor a few times to scrape the sides of the food processor and re-start.
Stir in the chocolate chips.
Transfer the edible cookie dough to a bowl or sealable container and refrigerate until completely chilled.
Note: the food processor will heat up the cookie dough so it will be too sticky to form into balls right after processing. You can form cookie dough balls after chilling the dough in the refrigerator.
Have your dough and eat it tooooo!
More Edible Cookie Dough Recipes:
Get that dough!
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If you make this recipe, please feel free to share a photo and tag me at @The.Roasted.Root on Instagram!
Double Chocolate Edible Cookie Dough (Vegan)
Ingredients
- 1 (15-oz) can black beans, drained, rinsed, patted dry
- 1/2 cup unsweetened almond butter well-stirred
- 1/3 cup pure maple syrup
- 1/4 cup raw cacao powder or cocoa powder
- 1/4 tsp sea salt
- 2/3 cup vegan chocolate chips
Instructions
- Add everything except the chocolate chips to a food processor and process until completely smooth. You may need to stop the food processor a few times to scrape the sides of the food processor and re-start.
- Stir in the chocolate chips until well-incorporated.
- Transfer the edible cookie dough to a bowl or sealable container and refrigerate until completely chilled. If desired, roll the edible cookie dough into bite-sized balls. Store in an air-tight container in the refrigerator for up to 5 days.
- Note: the food processor will heat up the cookie dough so it will be too sticky to form into balls right after processing. You can form cookie dough balls after chilling the dough in the refrigerator.
Nutrition
Just made this and it’s great! I don’t have a food processor, so made mine in a Magic Bullet. It was a bit thick for the MB to handle so I drizzled in a bit of oatmilk and it worked just fine. I also used a blend of almond butter and peanut butter. Thanks for the recipe!
I’ve had a similar experience where it seems food processors blend a bit better than blenders, but I’m so happy you were able to get creative and make it work out! Thrilled you enjoy the recipe! xoxox
I just wanted you to know that these are fabulous. I am going to make another batch for my friends on game night. None of them are vegan but they do love chocolate.
Wahoo! I’m so happy you enjoy it! I just love how easy it is and how quickly it comes together 😀 Also, chocolate is everything!
This is so good and fulfills my craving for chocolate! I love that it’s no-bake. Next time I make it I’m going to use shredded coconut instead of chocolate chips. As a chocoholic, I’m going to have this recipe on repeat.
Ooh, I love the idea of shredded coconut! Sounds amazing! So happy you like it! xo
Looks delicious. Would it work with peanut butter or sunflower seed butter. I’m allergic to tree nuts so almond butter is out for me.
Hi Amy!
Yes, absolutely! The edible cookie dough will work with any type of nut or seed butter…just be sure whatever you use is well-stirred before adding it to the food processor. 😉 Hope you enjoy! xo