Vegan High-Fiber High-Protein Cookie Dough (No-Bake)

A no-bake, high-fiber, plant-protein cookie dough that’s low in saturated fat and blood-sugar friendly — eat it by the spoon, spread it on toast, or roll it into bites. Makes 8 servings.

• High fiber, plant protein, blood-sugar friendly
• Creamy texture from cannellini beans and cashews, no oil needed
• Easily customizable into three flavor variations

Ingredients

• 1 can cannellini beans, rinsed well (optional: simmer 5 minutes and cool for a creamier texture)
• ¼ cup raw cashews, soaked 10 minutes (or sub ¼ cup peanut butter)
• 1 Tbsp water
• 1 tsp vanilla extract
• ½ tsp sea salt
• 3 Tbsp oat flour (or almond flour for lower carbs)
• 3–4 Tbsp monk fruit sweetener (or maple syrup or sweetener of choice)
• 3 Tbsp dark chocolate chips

Directions

1. Add beans, soaked cashews, water, vanilla, salt, oat flour, and sweetener to a food processor.
2. Blend until smooth and cookie-dough creamy, scraping the sides as needed.
3. Transfer to a bowl and fold in chocolate chips.
4. Chill 10–15 minutes for a thicker texture (optional).
5. Eat by the spoon, spread on toast, or roll into bites.

Serving Tip

Flavor Variations

• Cinnamon Roll: Omit chocolate chips. Add 1 Tbsp monk fruit + 1 tsp cinnamon.
• Lemon Cookie Dough: Omit chocolate chips. Replace water with 1 Tbsp lemon juice. Add zest of ½–1 lemon (optional: ½ tsp lemon extract).
• Chocolate Brownie: Omit chocolate chips. Add ¼ cup cocoa powder.

Notes

• Cannellini beans provide resistant starch and gut-loving fiber.
• Cashews add creaminess without oil (sub peanut butter if preferred).
• Swap oat flour for almond flour for a lower-carb version.
• Add a scoop of vanilla protein powder for a higher-protein dessert.

Macros (Per Serving – 8 Servings, No Chips)

Whole batch (no chips): 485 calories, 30g protein, 72g carbs, 28g fiber, 7g fat.