This homemade vegan edible cookie dough recipe is safe to eat raw and easy to make, perfect for a healthy - ish dessert or afternoon treat.
Have you seen the viral raw cookie dough making its rounds on social media? I knew I had to give it a try and of course, share my version with you.
Let me say, this is a true decadent and indulgent sweet treat! The cookie dough is incredibly soft and smooth, it's hard to just have a few bites.
Why you'll love this recipe
- This edible cookie dough contains no chickpeas!
- It's allergy friendly - naturally dairy free, egg free, and gluten free.
- Plus, it can easily be made nut free and/or soy free depending on what ingredients you use. I tried to include several simple substitutions below!
- The flavor variations are endless. Why stop at chocolate chips? Toss in sprinkles, nuts, cacao nibs, shredded coconut, or even spices.
Equipment
- I just love this size mixing bowl!
- This set of spatulas are great for baking.
- How adorable are these tulip jelly jars?! They're perfect for storage with their glass lids and clamps.
- If you decide to roll your dough into bite-sized cookie dough balls, this cookie scoop will come in handy.
Ingredients
Here's everything you'll need to make the best 6-ingredient flourless and eggless cookie dough!
Nut or seed butter
Depending on your preferences, you can use peanut butter, almond butter, sunbutter, or another safe seed spread.
Coconut oil
No butter needed in this recipe with melted coconut oil acting as the ultimate alternative. Refined coconut oil does not have a coconutty taste, however you can use your favorite cooking oil.
Maple syrup
I love the subtle mapley taste this gives the cookie dough, but feel free to use your go-to sweetener, such as sugar or agave.
Dairy free milk
Just a splash really helps the dough come together! Use your favorite non dairy milk of choice like oat milk, soy milk, rice milk, or almond milk.
Almond flour
I enjoy the texture of almond flour the most however you can use coconut flour, cassava flour, or oat flour. With any of these, you don't need to worry about heat treating the flour.
Vegan chocolate chips
These are my favorite allergy friendly and plant based chocolate chips and chocolate chunks!
Vanilla extract
I love this madagascar pure vanilla extract.
Sea salt flakes
Can't beat that flakey sea salt and chocolate chip combo.
How to Make
Who knew how easy making homemade cookie dough could be?! It takes just minutes to stir together, making it the ultimate quick and easy dessert.
Simply whisk the seed or nut butter together with melted coconut oil, maple syrup, dairy free milk, and vanilla until smooth.
Stir in the almond flour or substitute and a pinch of sea salt, then fold in the vegan chocolate chips.
Give it a taste and adjust as needed: Add extra maple syrup if you prefer a sweeter vegan dessert. Or add a touch more coconut oil, dairy free milk, or almond flour to perfect the texture.
Transfer the cookie dough to a resealable jar or container with lid and enjoy with a spoon! Alternatively, use a cookie scoop to scoop cookie dough onto a baking sheet.
How to Serve
Store in the refrigerator or freezer!
This cookie dough recipe is not meant to be baked and turned into actual cookies.
Related Recipes
Try these other dairy free and egg free dessert recipes:
- Vanilla Cupcakes
- Blended Baked Oats
- 4-Ingredient Samoas
- Vegan Chocolate Gravy
- Breakfast Overnight Oats
- No-Bake Key Lime Pie
Vegan Edible Cookie Dough
Equipment
Ingredients
- ¼ cup nut or seed butter peanut butter, almond butter, sunbutter, etc.
- 2 tablespoon melted refined coconut oil substitute with other cooking oil
- 2 tablespoon maple syrup substitute with agave or sugar
- 1 tablespoon dairy free milk oat milk, almond milk, soy milk, etc.
- ½ tablespoon vanilla extract
- 1 cup almond flour substitute with coconut flour, cassava flour, or oat flour
- Pinch of sea salt
- Handful of vegan chocolate chips
Instructions
- Whisk together nut or seed butter, melted coconut oil, maple syrup, dairy free milk, and vanilla extract until smooth. Stir in almond flour and a pinch of sea salt. Fold in vegan chocolate chips.
- Give it a taste and adjust as needed. Add extra maple syrup if you prefer a sweeter treat. Or add a touch more coconut oil, dairy free milk, or almond flour to perfect the texture.
- Transfer the cookie dough to a resealable jar or container with a lid and serve with a spoon! Alternatively, use a cookie scoop to scoop cookie dough onto a baking sheet.
- Enjoy immediately or store in the fridge or freezer.
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