Within the past week, I made cookie dough made with beans and cookie dough made with butter.

This story began in Chicago while we were staying with my cousin and his family. Sara mentioned that she makes a “healthy cookie dough” made from beans that her kids just love. Jake was especially intrigued and, when we returned home to Iowa, asked many times if I could make it. I usually prefer savory over sweet and avoid recipes with healthy substitutions (like swapping applesauce or pumpkin for butter) so I was very wary of making this.

Sara prepares Healthy Cookie Dough Dip from the blog Chocolate Covered Katie and recommends using half the amount of sugar.

My healthy cookie dough smelled slightly beany but did actually taste like a peanut buttery cookie dough. I can see how this could make a nice snack or dessert for kids, especially when using less sugar. I probably wouldn’t make this again just for the two of us, but would if we have a kids someday. Cookie dough is not a treat that I enjoy eating more than a bite of and it makes too much for Jake. 

The original recipe recommends using a food processor. We don’t have one so here’s my take using a blender. I added salt and sugar to taste, with just enough milk to facilitate blending. 


1 can chickpeas/garbanzo beans
Salt, a couple pinches or to taste
Baking soda, a pinch (not sure what this does)
2 teaspoons vanilla extract
1/4 cup nut butter (we used natural, sugar-free peanut butter)
3 teaspoons oats
Brown sugar or honey to taste
Milk, enough to allow the mixture to blend (we used almond milk)
Chocolate chips

Add the beans, salt, baking soda, vanilla, peanut butter and oats to a blender. Add about a 1/4 cup of sugar and a couple splashes of milk. The mixture will be thick and difficult to blend. Alternate between pulsing and adding splashes of milk. Stop the blender often and scrape the mixture around with a spoon. The dough won’t be as smooth as if you had made it in a food processor, but it will be good enough as long as you don’t add too much milk.

Taste it and decide if you want to add more sugar and salt. Stir in chocolate chips.

When I worked at Josie’s Coffee Corner Cafe, before moving to Iowa, I especially liked their Chocolate Chipper cookies. They differed from ordinary chocolate chip cookie because they contained puffed rice cereal and coconut and had a shortbread texture. I can’t just pop over to Fargo any more, so I tried this recipe for Oh My D-Lux Chocolate Chip Cookies on Food.com hoping they’d turn out similarly.


I followed this recipe as written, except I added a 1/2 teaspoon of salt. Even though I used salted butter, they were a little bland. If you choose to make them, I’d recommend adding a whole teaspoon of salt. Also, once you drop the dough onto the cookie sheets, smash it down. The cookies don’t spread much during baking and flattening the dough balls ensures the bottom doesn’t burn before the top gets cooked through and golden brown.

Don’t get me wrong, we are enjoying these cookies and I love the crunch from the cereal, coconut, and pecans. However, they did not taste like those Chocolate Chippers I remember.

Oh well, I’ll just have to bake another batch of cookies, later. In the name of research, of course.