Edible Cookie Dough {4 Ingredients}
This vegan edible cookie dough recipe is magical and so worth the try. It is gooey, fudgy and so easy to make with only 5 simple ingredients. it is so delicious, you won’t believe this recipe is also gluten-free and vegan.
Who doesn’t like licking the bowl clean when making a batch of chocolate chip cookies? It is the best part, right?
Actually, I didn’t intentionally want to make this cookie dough, but it was the best “mistake” I have ever made.
You know how I always have a batch of raw fudge in my freezer, right? My favorites are the No-Bake peanut butter chocolate chip bars and the Peanut butter Chocolate Balls.
You see a theme here? Peanut Butter and Chocolate. Enough said.
This Edible Cookie Dough recipe is no exception. You guessed it, it is made out of peanut butter and chocolate chips.
Last but not least, the star ingredient of my whole food blogging journey (trying to be dramatic about it) – Yes, you guessed it again,
Get Creative With This Edible Cookie Dough
There are so many ways you can get creative with this edible cookie dough!
Change up Nuts and Seeds
- Other than raw cashews, I also love using walnuts, and almonds. Feel free to use any of your favorite nuts and seeds.
- Make sure to soak them beforehand using the same method as described above.
Make this treat With Any Nut or Sun Butter
- Instead of Peanut Butter, you could use almond butter, sunflower butter, or tahini.
Sprinkle with Sprinkles to Make This a Birthday Cake Cookie Dough
Add Cacao powder to make Double Chocolate Cookie Dough
Add Protein powder to make the best Post-workout snack
- My favorite protein powder to use is vital protein collagen peptides or vegan protein Nuzest.
The sky is the limit when it comes to the flavor options you can give these edible cookie dough!
These edible cookie dough balls are perfect for kids, to be enjoyed as pre-workout energy bites or afternoon pick-me-up snacks.
They are vegan, gluten-free and so easy to make and store. These will become your freezer staple I promise!
Now scroll down to check out the full recipe and get rolling!
Get the recipe:Vegan Edible Cookie Dough
Ingredients
- 2 cup raw cashew
- 1/2 cup peanut butter
- 1/4 cup maple syrup
- 1/3 cup cacao nibs
- 1/2 tsp sea salt
Instructions
- Soak raw cashew overnight in warm water with a pinch of salt. Drain and rinse.
- Pulse cashews in a food processoer until fine texture, then add in peanut butter and maple syrup. Blend again until gooey.
- Add cacao nibs or chocolate chips and pulse a couple times or fold it in. Enjoy!
- Store and eat straight out of jar or scoop into cookie dough balls. Make extra batch and store in the freezer!
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.
Is the nutrition info for the cocoa nibs listed or the chocolate chips pictured? Thank you!
Hi Elizabeth,
I just updated it and now it does include cacao nibs.
Shuang
Thank you! And thank you so much for sharing your creative recipe magic with the world – I made this last week and it is quite yum!
Aw yay! That makes me so happy!!
Shuang
I totally thought that since this recipe is mostly nuts and nut butter that it would just taste like sweet nut butter, but the clever combination of soaked nuts and the touch of sweet potato with the nut butter makes some kind of yummy magic happen. The kind of magic that could find you trying to convince yourself that the recipe only makes 3 or 4 servings, rather than the 12 recommended in the nutrition info 😉
Because I was looking for something closer to regular chocolate chip cookies (rather than peanut butter cookies) I made half the recipe with raw almond butter (which doesn’t have as strong/distinctive a flavor as peanut) and half as written with the peanut butter. The peanut butter version made a delicious dense peanut butter cookie dough- adjacent experience while the almond butter version made something closer to regular cookie dough – on the first day. On the second day and thereafter, the cashew flavor was more pronounced – still tasty, but very different from a regular chocolate chip cookie.
I tried both versions with cocoa nibs and with dark chocolate and found that the dark chocolate didn’t stand up well to either dough (the flavor got lost), while the coco nibs’s hard crunchiness wasn’t the right texture to me. I think in the future, I might try some 90% or 100% chocolate. The dough is surprisingly sweet (I really thought it’d be “healthy” sweet, but it’s full-on-dessert sweet!), so I think the contrast of bitter extra-dark chocolate will make a nice combo. A theory I will try out for one of the upcoming holiday parties next week!