Snickerdoodle White Bean Cookie Dough

Already heard of chickpea cookie dough? - Well try this for a change.

So I'm leaving for vacation in a few days, which means that I'm trying to finish all the food I have in the kitchen without going grocery shopping. This also leaves me in a funny place because it means I've been eating all kinds of weird food combinations...

BUT the good thing that came out of this was my experimentation with a different type of canned bean for my usual cookie dough cravings. I was out of chickpeas unfortunately, but was able to find a can of white kidney beans in the back of the cupboard.

So then I thought, "What kind of cookie dough haven't I made before?" And having searched online for new protein powders (and finding a lot of snickerdoodle flavours) I thought - Hey why not try to make snickerdoodle cookies?

I can say I was pleasantly surprised by how this turned out!

The combination of ingredients that produced a cookie dough flavour was mostly due to the cashew butter and the vanilla. The buckwheat flour helped a lot with the texture.

This can be eaten as a dessert or a snack (or even dinner... no one's judging). It’s sweet, healthy, takes 5 minutes to make in a food processor, filled with lots of fiber. But most importantly it tastes really good!

SNICKERDOODLE WHITE BEAN COOKIE DOUGH

Serves 4

INGREDIENTS

1. 1 can of kidney beans, drained and rinsed (about 2 cups)

2. 1/3 cup buckwheat flour

3. 1/3 cup dates (soaked and drained)

4. 3 tbsp almond or cashew butter

5. 2 tsp vanilla extract

6. 2tsp cinnamon

7. Pinch of sea salt

8. Water to thin

EXTRAS

1. 2 1/2 tbsp honey or maple syrup

INSTRUCTIONS

1. Drain and rinse kidney beans.

2. In a food processor, purée the beans with the remaining ingredients. Blend until all the ingredients are completely incorporated and you have a smooth, creamy texture.

3. If it's too thick, add in some water 1tbsp at a time.

4. Add more sweetener if you need to.

5. Serve immediately.

NOTES

This can be stored in an airtight container in the fridge for 3-4 days.

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If you make this, let us see! Tag your photo with #ditchingdairy on Instagram.