This recipe for Vegan Edible Cookie Dough couldn’t be any easier! Just 6 ingredients needed and 5 minutes to make. Perfect for dipping or enjoying by the spoonful. Gluten-free and grain-free too! Find out how to make it below.
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I think we can all agree that the best part of making cookies is licking the spoon and getting a mouthful of cookie dough. Especially as kids, with the added adrenaline rush of sneaking it while mom was looking away 😉
But now that we’re adults, why not skip the baking process all together? This egg-free cookie dough is not only safe to eat, but it is wildly delicious, easy, vegan and gluten-free!
Vegan Edible Cookie Dough ~ EASY Gluten-Free, No-Bake Recipe
Egg-free edible Vegan Cookie Dough, that is also gluten-free and grain-free! A delicious healthier sweet treat that kids and adults will love. Perfect for dipping or eating by the spoonful.
- Prep Time: 5
- Cook Time: 5
- Total Time: 10 minutes
- Yield: 6-8 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegan
Ingredients
- 1/2 cup dairy-free butter, softened to room temperature
- 1/2 cup brown sugar
- 2 tablespoons nondairy milk
- 1 teaspoon vanilla extract
- 1 cup (super fine, blanched) almond flour
- 1/2 cup dairy-free chocolate chips
Instructions
- Using a stand mixer or hand mixer, in a large bowl cream the butter and sugar for 1 minute
- Beat in milk and vanilla
- Add almond flour and beat for another minute – you want this to get nice and fluffy!
- Fold in chocolate chips
- You can enjoy immediately or refrigerate for 30 minutes for it to set into more of a dough consistency. Enjoy as a dip with fruit, pretzels or graham crackers, or just by the spoonful!
Notes
Store in an airtight container in the refrigerator for up to 5 days
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What butter should I use?
A vegan butter alternative (in stick form) works best. I typically use Earth Balance brand. Regular butter works great in this recipe as well, if you are not vegan/dairy-free.
Can I use a different sugar/sweetener?
Instead of brown sugar you can use coconut sugar, granulated white sugar. You could also use monk fruit sweetener to make this recipe lower in sugar, however that might lend to a different flavor and can sometimes have an aftertaste.
Can I use a different flour?
I would recommend sticking to almond flour for this recipe. A fine almond flour from blanched almonds works best. Bob’s Red Mill is a favorite of mine. All-purpose flour shouldn’t be consumed raw, and coconut flour absorbs very differently so would require different measurements/ingredients.
What chocolate should I use?
Any chocolate chips or chunks will work. I love using and Hu baking chips or gems (code GRACIE for free shipping) or Enjoy Life allergen-free chocolate chips. For Lower sugar options, some of my favorites are Bake Believe, Lily’s (however those are not vegan).
I also like using crushed chocolate bars, like this time I used a crushed almond butter-filled Hu chocolate bar.
You could also add in other candies, or crushed nuts would be delicious!
Can I bake this dough into cookies?
I do not recommend baking this dough as there is no binding agent in it. But you might be interested in some of my cookie recipes like:
Healthier Chocolate Chip Cookies
Fluffy Almond Flour Snickerdoodles
Salted S’mores Cookies
Grain-Free Copycat Lofthouse Cookies
Gluten-Free Oatmeal Creme Pies
You are going to LOVE this Vegan Edible Cookie Dough. Trust. It’s great for some dippage action (pretzels, fruit, graham crackers) or enjoy it straight with a spoon. It’s buttery and sweet with a slightly nutty flavor from the almond flour.
As always, if you make this Vegan Edible Cookie Dough or any of my other recipes, I’d love to see how they turn out! Be sure to leave a review on this recipe, and tag me on Instagram @Hungry.blonde. xoxo GG
You might also like:
Original Cake Batter Fudge
Mint Chocolate Chip Cake Batter Fudge
Healthy Cookie Dough Balls
Chocolate Covered Coconut Bars
3 Ingredient Granola Butter Fudge
