This edible vegan cookie dough is made without flour or eggs making it safe to eat without any baking or cooking!
It's perfect on its own as a snack or served with some vegan vanilla ice cream for a chocolate chip cookie dough spin. You can also use it as the base for cookie dough bars as well as lots of other no-bake desserts.
🗒 What To Expect From This Recipe
- Easy to make with no baking required and no need to heat treat flour.
- Made with just 6 ingredients.
- A guaranteed crowd-pleaser and the perfect snack.
- Completely eggless, dairy-free, and gluten-free.
🍫 Ingredients Needed
Notes about the ingredients
Ground almonds have a soft texture and subtle flavor which makes them the perfect gluten-free base for this delicious eggless cookie dough.
I find regular granulated sugar works best to sweeten the cookie dough. Feel free to use soft brown sugar or coconut sugar, which will give a darker color and subtle caramel flavor.
Vegan chocolate chip cookie dough just would not be the same without sea salt. Salt is a sweetness and flavor enhancer and elevates the taste of no-bake desserts.
Vegan block butter is what binds all of the ingredients together. You can also use nut butter such as almond butter, cashew butter or peanut butter, or tahini instead if you prefer. You'll need to add more though, as nut butter doesn't bind as well as stick butter.
Vanilla extract is the main flavoring for cookie dough. Make sure you opt for a brand that is vegan-friendly such as Neilsen Massey pure vanilla extract and Taylor and Colledge vanilla bean extract.
🥣 How To Make Edible Vegan Cookie Dough
(Full ingredient quantities and instructions are in the recipe card at the end of this post)
- To a food processor, add all of the dry ingredients (that's the ground almonds, salt, and sugar) and pulse until evenly mixed.
- Add in the wet ingredients (vegan butter and vanilla extract) and pulse again until the mixture comes together to form a dough.
- Transfer the cookie dough to a large mixing bowl and add in the non-dairy chocolate chips.
- Using your hands, knead the cookie dough until the chocolate chunks are evenly distributed through it.
- Depending on whether you want to make mini cookie dough balls or large cookie dough scoops, shape the dough into balls using either your hands or a cookie scoop.
- Place the edible cookie dough balls on a baking sheet lined with parchment paper and refrigerate for one hour. They will firm up slightly once chilled.
👩🍳 Ingredient Swaps
- If you have a nut allergy, you can swap out the ground almonds for oat flour. You may need to adjust the amount of vegan butter added depending on the consistency of the cookie dough.
- For a whole food version of cookie dough, swap the vegan butter for nut butter (almond butter, cashew butter, and peanut butter work well). You can also use tahini or sunflower seed butter. To sweeten, use coconut sugar in place of white sugar. The cookie dough will be slightly darker in color (see the cookie dough balls on the top half of the tray in the image below).
- If you can't find non-dairy chocolate chips, simply chop some dark chocolate or vegan milk chocolate into small chunks.
- You can use funfetti instead of chocolate chips to make vegan birthday cake cookie dough.
💬 Frequently Asked Questions
Yes! This gluten-free cookie dough does not contain eggs or flour which can both be harmful when eaten raw. Processing grains does not remove harmful bacteria so it is not recommended to make this cookie dough with flour unless you heat-treat it first. source: FDA
This edible cookie dough will keep in an airtight container refrigerated for up to 10 days.
You can also freeze it if you don't plan on eating it all in that time. Simply place it in an airtight container and pop it in the freezer for up to 3 months. Defrost in the refrigerator overnight before serving.
This usually means there is not enough fat in the dough, as this helps to bind the ingredients together.
Simply add a little more vegan butter to the dough until it reaches a consistency that sticks together between your fingers.
🍪 More Cookie Dough Recipes
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- 200 g (1 ⅘ cups) ground almonds, or almond flour
- 50 g (0.25 cups) granulated sugar, *see notes
- 1 teaspoon sea salt
- 100 g (3.5 oz) vegan block butter, *see notes
- 1 tablespoon vanilla extract
- 150 g (5.3 oz) vegan chocolate chips
- To a food processor, add the ground almonds, salt, and sugar and pulse until evenly mixed. Add in the vegan butter and vanilla extract and pulse again until the mixture comes together to form a dough.
- Transfer the cookie dough to a large mixing bowl and add the non-dairy chocolate chips. Using your hands, knead the cookie dough until the chocolate chunks are evenly distributed through it
- If you want to eat the cookie dough straight from the spoon, simply use a cookie scoop or ice cream scoop to scoop it into jars. No need to refrigerate before serving!For cookie dough balls, use your hands to roll the dough into balls and place them on a baking sheet lined with parchment paper. Chill for 30 minutes to an hour to help them firm up slightly, then transfer to an airtight container and refrigerate.
Storage and Serving
- Store in an airtight container in the fridge for up to 7-10 days. You can also freeze them in an airtight container for up to 3 months. Simply defrost in the fridge overnight before serving.
- Delicious served on its own or with vegan vanilla ice cream to make cookie dough ice cream, with non-dairy yogurt or used to decorate vegan cakes or cheesecake.
- Some white sugar in the US is not vegan, if in doubt use organic sugar. You can use coconut sugar, although it will give a slightly darker color.
- You can use 200g tahini, peanut butter, almond butter, or cashew butter in place of vegan butter.
- Instead of chocolate chips, you can use vegan funfetti to make birthday cake cookie dough!
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