Clean-Eating Vegan Cookie Dough Dip a.k.a. Have Your Cookie & Dip It Too (Oh & Cookie Dough + Beans Belong In The Same Sentence)

Clean-Eating Vegan Cookie Dough Dip a.k.a. Have Your Cookie & Dip It Too (Oh & Cookie Dough + Beans Belong In The Same Sentence)

Hi again lovies!


Back AGAIN, this time, with this marvellously delicious cookie dough dip! HOLY F. Guys, if you know me in the least bit, you know that cookie dough is my freaking jam (& also my freaking weakness – LIKE I’M OBSESSED!). And we all know cookie dough is the best invention on the planet, let’s be honest. Am I alone on this?? Half the reason I even make cookies in the first place is to be able to lick the batter off the bowl… I MEAN… NO SHAME. 

But with this recipe… GONE ARE THE DAYS OF REFINED SUGAR COMAS. FOOD COMAS. BLOATING. GUILT. & HORRIBLE-FOR-YOU INGREDIENTS. So basically, you can have your cookie, dip it too & do so in the cleanest way possible.

The secret ingredient in this baby, a.k.a. “the DOUGH” is white kidney beans (which can easily be swapped for chickpeas!). So yes, your “dough” is NUTRIENT-DENSE AF, packed with protein & fibre, not an ounce of grains or gluten & texture goals on fleek. 

I know, you probably think I’m insane. Telling you to make cookie dough with beans. BUT HAVE YOU TRIED MY DOUBLE CHOCOLATE BLACK BEAN COOKIES? They’re made with black beans & they’ve become one of the most popular recipes on the blog. SO YA KNOW. YOU GOTTA STEP OUT OF COMFORT ZONES SOMETIMES. Cookie dough + beans do belong in the same sentence.

For the recipe for the black bean cookies: Vegan/Clean-Eating/Gluten-Free DOUBLE Chocolate Cookies a.k.a. The-Ultimate-Rich-&-Fudgy-Brownies-of-Cookies-Made-With-The-Most-Real-Ingredgients-Oh-&-Will-You-Marry-Me?

ANYWHO, wait until you see what else is in this recipe – I legitimately don’t think a healthier cookie dough exists, tbh. And if it does, please do feel free to advise me.


My loves, YOU WILL NEED:

  • 1 16-oz. can of white kidney beans, or chickpeas, DRAINED & RINSED VERY WELL;
  • ½ tsp sea salt;
  • 1/4 tsp baking soda;
  • 2 tsp. pure organic vanilla extract;

  • 1/4 cup nut butter (I used raw organic almond butter, but you can use peanut, cashew, walnut, cacao, hazelnut butter, sunflower seed butter if you want to make this nut-free or even coconut butter!);

  • 1/4 cup milk of choice (I used organic unsweetened vanilla almond milk!);
  • 2 tbsp. pure organic maple syrup;
  • 1/3 cup vegan chocolate chips (I use the ones by Enjoy Life!);

  • 2-3 tbsp. of gluten-free rolled oats;

NOW, for that HOW-TO?

  • Add all your ingredients (except for chocolate chips) to a food processor, and process until very smooth.


  • Once smooth, transfer the cookie dough to a bowl & mix in the chocolate chips.



  • DEVOUR with graham crackers, fruit, as a topping for rice crackers and OBVIOUSLY by the spoonful.

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