In a blender (I used my NutriBullet), add the beans, Nutella, almond milk, vanilla extract, and stevia extract. Blend until completely smooth, scraping down the sides of the blender if necessary.
In a large bowl, stir together the protein powder, cocoa powder, sweetener, and salt. Scrape the blended bean mixture on top and stir together until completely combined.
Fold in the oats (and optional chocolate chips, if using).
Cover with plastic wrap, refrigerate overnight, and serve the next day for the cookie dough texture, but you can totally eat some now because that's the "true" cookie dough-eating experience.
Recipe Notes
**After draining and rinsing, the beans should measure out as ~1½ cups. Mine weighed 240g.
Nutrition Facts
Healthy Nutella Cookie Dough
Amount Per Serving (1 serving = ½ cup)
Calories 260Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Cholesterol 15mg5%
Sodium 70mg3%
Carbohydrates 29g10%
Fiber 8g33%
Sugar 1g1%
Protein 16g32%
Calcium 100mg10%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Snacks
Cuisine: Edible Cookie Dough
Keyword: Chocolate, Gluten Free, High Protein, Nutella, Sugar Free