Homemade sugar-free and gluten-free high-protein cookie dough!

January 05, 2016 Yael Greenberg

Homemade vegan cookie dough cream from white beans is a dream come true! Especially for a health-conscious mom. This was made with homemade chocolate chips. 

Was gone in seconds! Really popular at our household. I make it every week now.

So easy! Adopted from Chocolate-covered Katie


  • White beans, canned or 1 ½ c dry (soaked and cooked)
  • 1 c dates, pre-soaked 8 hours and pitted
  • 6 tbsp natural peanut butter
  • Atlantic salt (just a sprinkle)
  • Vanilla extract (1 tbsp)
  • Cinnamon (¼ tsp)
  • Baking soda (½ tsp)


  • Strain water from beans and dates, throw everything into the blender and blend! Add vegetable milk or water ONLY if needed to reach desired consistency.
  • Add homemade (or store-bought) chocolate chips.

Here’s how to make those:


  • ¼ cup coconut oil (melted on low fire)
  • ½ tsp vanilla extract
  • sprinkle of Atlantic salt
  • 6 tbsp date or maple syrup. Optional: replace each tbsp with a drop of stevia extract
  • 8 tbsp of good-quality cocoa powder (raw and natural is best)

Blend all ingredients in a bowl, pour in a shallow plate or a glass or plastic cover from a food container (best not to use plastic as not healthy for freezing), place in the freezer for a few hours and cut with a knife to make chocolate chips. Mix with the dough!

Happy clean eating!


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