Edible Play Clay

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This edible play clay tastes like cookie dough. An unusual ingredient gives it the right consistency for rolling and creating fun shapes. Don’t let this ingredient keep you from making this recipe. You won’t taste it—we promise!

As you play with the dough in this recipe, think about how God the Father is your potter, and you are the clay (see Isaiah 64:8).

Prep Time15

Course: Dessert

Cuisine: American

Keyword: dairy-free, gluten-free, kids in the kitchen, plant-based, soy-free, vegan

Servings:

Calories: 177kcal

Author: Heather Reseck, RDN

Equipment

Measuring cups
Measuring spoons
Food processor
Rubber spatula
Clean kitchen towel
Can opener
Colander or strainer
Toothpick or a knife for marking the dough

Ingredients

1 15-ounce can white beans, preferably unsalted
1¼ cup old-fashioned or quick-cooking rolled oats
¼ cup granulated sugar
¼ cup peanut butter
2 tablespoons honey
2 teaspoons vanilla preferably alcohol-free
Chocolate chips or raisins for decorating

Instructions

Adult supervision is recommended for inexperienced junior chefs.
Set a colander or strainer in the sink. Open the can of beans and pour it into the colander. Rinse with water. Let it drain for two to three minutes.
Place the rolled oats in the bowl of the food processor. Secure the lid. Turn on the food processor and let it process until the oats are finely ground into flour, about 1-2 minutes.
Spread the kitchen towel out on the counter. Pour the drained beans onto the center of the towel. Fold the ends of the towel toward the center and pat the beans dry to absorb any excess moisture.
Remove the food processor lid and add the beans, sugar, peanut butter, honey, and vanilla.
Replace the lid and process for 1 minute.
Stop the food processor, remove the lid, and scrape the mixture off the sides as needed.
Replace the lid and process until smooth.
Transfer the play clay to a small bowl and let it stand for 5-10 minutes to absorb the moisture. (While you are waiting is a good time to start washing the dishes.)
Pinch off a piece of the play clay. Roll into a smooth ball. Shape as desired.
Decorate as desired with chocolate chips, raisins, or a toothpick.
Cover any leftovers and refrigerate up to 1 week. Or freeze up to 3 months.
Remember to wash the dishes and clean up after yourself.

Notes

Variations:

Peanut-Free Edible Play Clay: Substitute almond butter for the peanut butter.
Nut-Free Edible Play Clay: Substitute sunflower seed butter for the peanut butter.
Chocolate Edible Play Clay: Add 2-3 tablespoons cocoa powder and mix in well.
Two-Tone Edible Play Clay: Remove half of the dough from the food processor. Add 1-2 tablespoons cocoa powder or carob powder and process until mixed.
Substitute chickpeas (garbanzos) for the white beans. Decrease the oats to 1 cup.

Tips:

If the dough is too moist, make more oat flour by grinding ¼ cup of oats in a blender or food processor until finely ground. Add 1 tablespoon of flour at a time to the dough.
If you don’t have a food processor, you can use a blender. Grind the oats into flour in a blender. Pour the flour into a mixing bowl. Blend the beans, sugar, peanut butter, honey, and vanilla until smooth. Scrape into the bowl with the oat flour and mix well. Proceed with steps 8-12.
You can also use this recipe as edible cookie dough. Mix in chocolate chips or raisins and roll into balls and serve.

Nutrition