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2 cups navy beans (2 cups soaked and cooked navy beans or 540 mL can of navy beans, drained and rinsed)

¼ cup nut butter

⅓ cup brown sugar, lightly packed

½ tbsp maple syrup

½ cup oat flour

½ cup semi-sweet mini chocolate chips

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1. In a food processor, add navy beans, nut butter, brown sugar, and maple syrup. Process until the mixture is completely smooth and creamy, scraping down the sides as needed.

2. Add oat flour to the food processor; pulse a few times just until combined. Transfer the mixture to a medium bowl.

3. Fold in the mini chocolate chips with a spoon or spatula until evenly distributed.

4. Cover and chill for at least 30 minutes.

5. Scoop and enjoy your edible cookie dough straight from the bowl, or roll into small balls for easy portable snacking!

Notes:

Tips:

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Storage: Store any leftover edible cookie dough in an airtight container in the refrigerator for up to 5 days.

Natural peanut butter, almond butter, cashew, or sunflower butter work best. The type of nut butter will influence the flavour. Peanut butter will give a slightly more pronounced "peanut butter cookie dough" taste, while cashew or almond butter will be milder.

Oat Flour: You can make your own oat flour by blending rolled oats in a blender or food processor until a fine flour consistency is reached.

Want to bake cookies? Roll into 14 1-inch balls and place on a parchment-lined baking sheet. Using a fork, press down to flatten each cookie. Bake in a 350°F oven for 10-12 minutes. Let cool completely before enjoying!

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