This is a tasty vegan gluten-free chocolate chip cookie dough that is quick to make, filling, and satisfies the sweet tooth. Made with whole food plant-based ingredients that are high in fiber and protein, it's the ideal snack or dessert!
I created this recipe in honor of my Dad, the cookie dough king in our world. This is a healthier chocolate chip cookie dough than what we had growing up, boosted with flax meal and white beans - and he loves it! A spoonful really hits the spot when those sugar cravings come on. It might sound weird, but I encourage you to try it. Vanilla and chocolate really stand out in this tasty dessert.
Another Dad fave, by the way, is vanilla or butterscotch tapioca pudding.
Ingredients and Substitutions
One of the great things about this recipe is that it only requires eight simple ingredients, including salt.
Flaxseed meal: Ground flax seeds (aka flax meal) are the base of this recipe. We're using more flax than flour! That way, we're getting our omega 3's in, along with other benefits like protein and fiber.
Option: If you find the flavor of the flax is coming through too much for you, sub half or all of the flaxseed meal with oat flour or buckwheat flour.
Tip: Store-bought ground flax can lose nutritional value while it sits on the shelf, so it's best to buy whole flax seeds and grind them within days of eating them. Storing them in the fridge can also help retain their nutritional value.
How to grind flaxseeds
A regular blender may have a hard time breaking flaxseeds down. The dry grains container for your Vitamix or other high speed blender can do the trick, or a coffee grinder, spice grinder, or food processor.
Oat or buckwheat flour: Either work well and are flours with great nutritional value while being gluten-free. If you prefer a lighter color for your cookie dough, oat will give you that. If gluten-free is necessary due to gluten issues, make sure you purchase oat or buckwheat flour that says "certified gluten-free" on the label.
White beans: Neutral tasting white beans like Great Northern or Butter Beans are best. Chickpeas can be used, but have a stronger flavor that might come through in the finished dough.
Almond butter: I feel almond butter has the ideal flavor for this cookie dough to help bring out the vanilla. That said, feel free to experiment with peanut butter (with less or no vanilla added, since it would overpower it and vanilla isn't cheap), or sunflower, cashew, pecan, etc.
Maple syrup: Best flavor, I feel; date syrup could be used instead, if desired.
Vanilla powder or extract: Either works great! This is an important ingredient for flavor.
Salt: I recommend iodized salt, since many of us don't get enough iodine in our day. Salt is optional, though I do recommend it for enhanced flavor.
See recipe card for quantities.
A food processor is recommended for this recipe.
Alternatively, in a large bowl you can try mashing the beans, then stirring the remaining ingredients in until you have a nice dough.
This is a simple recipe. We are basically just combining the dough ingredients together, then folding in the chocolate chips. It only takes 5-10 minutes to make this recipe, with no cooking required. Ideal for summertime, though wonderful all year long.
In a food processor, combine all of the ingredients except the chocolate chips.
Process until you have a cookie dough.
Remove the food processor bowl from the machine and blade, then add the chocolate chips.
Fold the chocolate chips into the dough until evenly distributed.
Store in a refrigerated jar or other sealed container and consume within four days.
If there isn't a need to avoid gluten for medical reasons, whole wheat flour is also a good option (it just won't be gluten-free). All three mentioned are whole grain flours, which are more nutritious than general all-purpose flours.
Other delicious dessert recipes
Looking for more desserts? Try these:
More snack attack options
Try these additional options when you need a snack:
Vegan Gluten-free Cookie Dough Recipe
- food processor
- measuring spoons and cups
- storing jar that seals or other container to hold 3-4 cups
- ½ cup flaxseed meal preferably fresh ground in a spice grinder
- 13-15 ounce canned white beans drained and rinsed, sodium-free; or 1 ½ cups cooked
- ¼ cup oat flour or buckwheat flour
- ¼ cup almond butter
- ¼ cup maple syrup
- 1 tablespoon vanilla powder or liquid
- ¼ teaspoon salt may skip if beans have sodium
- ¼ cup chocolate chips preferably mini
- In a food processor, combine all of the ingredients except the chocolate chips.Process until you have a cookie dough.
- Remove the food processor bowl from the machine and blade, then add the chocolate chips.With a spatula, fold in the chocolate chips until they're evenly distributed.
- Serve by the spoonful! Try as a cake filling or topping on ice cream, too.
- Store in a refrigerated jar or other sealed container and consume within four days.