Edible Cookie Dough

This edible cookie dough recipe will satisfy any sweet tooth! Made with 7 basic ingredients, it's rich, nutty, sweet, chocolatey, and super easy to make.

This edible cookie dough recipe is almost too easy to make. I don’t know about you, but every so often, I have days when I need a cookie, and I need one now. Most of the time, I whip up my go-to vegan chocolate chip cookies, but lately, it’s been too hot to turn on the oven. While I know that baking is out of the question on a sticky summer day, my cookie cravings couldn’t care less. Enter: edible cookie dough. It has all the rich, chocolatey goodness of a regular cookie, but you don’t have to turn on the oven to make it. This recipe makes a decent amount – the equivalent of around 20 cookies – but in our house, it never lasts long.

I know that Chicago isn’t the only place that’s been sweltering lately, so I thought you might also be in the mood for a tasty no-bake treat! It’s both vegan and gluten-free (no raw flour or eggs here!), and it comes together in minutes. I like to portion it into balls and store them in the fridge, but grabbing a couple of spoons and eating it straight from the bowl is fair game too.

Edible Cookie Dough Recipe Ingredients

You only need 7 basic ingredients to make this edible cookie dough recipe:

• Almond flour – Raw wheat flour can contain harmful bacteria, so it isn’t safe to eat. You can make edible cookie dough using heat-treated flour instead, but I prefer almond flour here. It gives this recipe a rich, smooth texture, and better yet, it doesn’t require you to turn on the oven. Use store bought, or make your own.
• Peanut butter – It binds the cookie dough together and adds bold, nutty flavor. Look for creamy natural peanut butter with a smooth consistency to make this recipe, not the dry, stiff stuff that you might find at the bottom of a jar.
• Coconut oil – For moisture and richness. I use it instead of butter, so this recipe is both vegan and dairy-free!
• Maple syrup – Move over, granulated sugar! When it comes to edible cookie dough, maple syrup is the way to go. It sweetens this recipe naturally, and it makes the cookie dough smooth and velvety, not grainy, like white or brown sugar would.
• Vanilla extract – For warm depth of flavor.
• Sea salt – Don’t skip it! It really makes the rich, nutty flavors pop.
• Chocolate chips – Like when you’re making brownies, the better your chocolate chips are, the better your cookie dough will be!

Find the complete recipe with measurements below.

How to Make Edible Cookie Dough

Making this edible cookie dough recipe couldn’t be simpler. All you need is a big bowl, measuring cups, and a rubber spatula. No oven or electric mixer required! Here’s how it goes:

First, mix together the wet ingredients. Combine the peanut butter, coconut oil, maple syrup, vanilla, and salt at the bottom of a large bowl.

Then, add the almond flour. You can’t overmix this dough, so go ahead and stir until the ingredients are thoroughly combined.

Finally, fold in the chocolate chips! Mix until the chips are evenly incorporated. Then, dig in with a spoon, or use a cookie scoop to portion the dough into balls. Enjoy!

Chocolate Chip Cookie Dough Recipe Tips

• Store it in the fridge. I always eat a big spoonful of this vegan cookie dough as soon as I make it. How you could you not? Then, I save the rest for quick treats down the road. To do this, use a 2-tablespoon cookie scoop to portion the dough into balls, and arrange them on a parchment-lined baking sheet. Chill the dough for 30 minutes before transferring the balls to an airtight container. Keep them in the fridge for up to a week, or, for longer storage (good luck with that!), freeze them for up to 2 months.
• Mini chips for the win. I like to use full-sized chocolate chips when I’m baking, but I prefer mini ones here. Because you’re not baking this cookie dough, the chips don’t get melty. Unbaked, larger chips are too chunky and crunchy for my taste. Conversely, mini ones blend seamlessly into the dough, flecking it with rich pockets of chocolate flavor.
• Don’t bake it. There’s no leavening agent, such as baking powder, baking soda, or eggs, in this recipe, so it’s not meant to go in the oven. If you’re in the mood to bake, try making these oatmeal cookies, these peanut butter cookies, or these sugar cookies instead!

More Favorite No-Bake Treats

If you love this vegan cookie dough recipe, try making one of these no-bake treats next:

• No Bake Cookies
• Raspberry Vegan Cheesecake
• Grilled Peaches
• Peanut Butter Chocolate Chip Cookie Bars
• Vegan Ice Cream
• Chocolate Pudding Pops

For more delicious vegan desserts, check out this post!

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Edible Cookie Dough

rate this recipe:

4.85 from 19 votes

Prep Time: 10 minutes mins

Serves 8

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This edible cookie dough recipe is such a delicious dessert or snack! You won't find any eggs or raw flour here, so you can enjoy it without worry. Vegan and gluten-free.

Ingredients

• 3/4 cups very smooth natural peanut butter*
• 1/3 cup melted coconut oil
• 1/3 cup maple syrup
• 2 teaspoons vanilla
• heaping 1/2 teaspoon sea salt
• 3 cups almond flour
• 1/2 cup mini chocolate chips

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Instructions

• In a large bowl, stir together the peanut butter, coconut oil, maple syrup, vanilla, and salt until combined. Add the almond flour and stir to combine. If the mixture is crumbly, add water, 1 tablespoon at a time, until it's smooth and cohesive. Fold in the chocolate chips.
• Eat with a spoon or use a cookie scoop to scoop balls onto a parchment lined baking sheet. Store in the fridge or freezer.

Notes

*Look for natural creamy peanut butter with a very smooth, almost runny, consistency to make this recipe, not the dry, stiff stuff that you might find at the bottom of a jar. We love the peanut butter from Thrive Market (the best!), Trader Joe's, and the 365 peanut butter from Whole Foods.