Vegan white bean cookie dough

Vegan white bean cookie dough with cashew butter, oats and cacao nibs: creamy, quick to make and an unusual idea for a plant-based sweet treat.

At a glance

• Serves 2
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 295 kcal per serving
• Protein: 11 g
• Fat: 9 g
• Carbs: 41 g

Ingredients

• 250g white beans
• 2 tbsp cashew butter
• 30g oats
• 3 tbsp maple syrup
• 20g cacao nibs
• 1 tsp vanilla extract

Method

You’ll need: blender · mixing bowl · sieve

1. Rinse the white beans thoroughly and leave them to drain well, until there's no more foam.
2. Put the beans in a blender with the cashew butter, maple syrup and vanilla extract and blend into a smooth, creamy mixture.
3. Spoon the mixture into a bowl and stir in the oats until the cookie dough firms up a little.
4. Carefully fold in the cacao nibs so they're evenly distributed and add a little crunch.
5. Leave the mixture to stand briefly so the oats absorb moisture and the texture becomes rounder.
6. Serve the cookie dough straight from the jar, or roll it into small balls.

Good to know

Sometimes something can be sweet and still pleasantly simple. This cookie dough is creamy, quick to make and surprisingly well-rounded in flavour.

Swaps

Cashew butter → almond butter (more vitamin E) | maple syrup → date paste (adds fibre too) | oats → fine millet flakes (a gluten-free option if needed) | cacao nibs → chopped walnuts (more omega-3 fatty acids)

Allergens

Contains tree nuts (cashew butter) and gluten (oats) unless the oats are certified gluten-free. Only a small portion for children because of the cacao nibs; generally fine during pregnancy as long as all ingredients are fresh and handled hygienically. Contains: gluten (oats).

Dairy-free recipes