Chocolate Peppermint Cookie Dough

The holidays just got even happier 🍫⁠

If you're like us, it's hard to get through all that seasonal baking without stealing some of the cookie dough. So we put our thinking caps on and came up with a GAME CHANGER: Chocolate Peppermint edible cookie dough...made with our Chocolate Soy Spread 😋⁠ Better yet, it's magically made with black beans for a guilt-free treat.



  • 1 (15-oz) can black beans drained, rinsed, pat dry with a towel
  • 3/4 cup Don’t Go Nuts Chocolate Soy Spread
  • 1/4 cup pure maple syrup
  • 1/4 tsp sea salt
  • 1/3 cup allergy friendly chocolate chips
  • 1/4 cup crushed candy canes (we recommend Yum Earth’s)



  1. Blend together the beans, Chocolate Soy Spread, pure maple syrup and sea salt in a food processor or blender for about 10 seconds.
  2. Once it is a dough-like consistency stir in the chocolate chips and crushed candy canes.
  3. Enjoy! Store in the refrigerator for up to one week.

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