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?

A while bowl with vegan edible cookie dough. there are chocolate chips as well

Actually, I didn’t intentionally want to make this cookie dough, but it was the best “mistake” I have ever made.

a bowl full of energy bites that's gluten free and vegan

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,

Sweet Potatoes!

A dessert dish full of vegan healthy edible cookie dough with dairy free chocolate chips

What I want to talk about is what this edible cookie dough is not made with… There are:

1. NO Eggs

2. NO rising agents

3. NO baked flours

Although we know we are not supposed to eat raw eggs in cookie dough (but we can’t resist), it is not commonly known that consuming raw flour can be dangerous as well.

Raw flour could potentially be contaminated with harmful bacteria such as E. coli. Read more about it here.

two ramekins with scoops of raw edible cookie dough

1. So Easy to Make

With only 4 simple ingredients, this healthy edible cookie dough is so easy to make. And there is no baking needed.

2. Simple and Made with Accessible Ingredients

3. Kid-Friendly

Not that I have kids, but oh boy, those picky little eaters will be all over them.

Healthy edible Cookie dough | This Healthy edible Cookie dough recipe is like magic. And is gooey, fudgy and so easy to make with only 4 simple ingredients. This cookie dough is also gluten free, paleo, vegan friendly, packed with healthy protein and fats. The perfect dessert and snack for kids too! | #shuangyskitchensink #cookiedough #vegandessert #glutenfreedessert #paleodessert #healthysnack #healthydessert

First, soak 2 cups of nuts/seeds overnight in cold water and a pinch of salt, or in warm water and a pinch of salt for 2 hours. 

Second, drain the nuts/seeds and rinse them well.

Lastly, pulse the nuts in a food processor to reach a fine texture. Add the remaining ingredients. Pulse again.

Done!

Can it get any easier than that?

There are so many ways you can get creative with this edible cookie dough!

a spoon full of creamy sweet potato 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

two bowls of healthy and delicious snacks full with nuts and sweet potatoes

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!

Ooo also I look forward to seeing your creations! You can use “Tried it” on Pinterest or share on Instagram by tagging #shuangyseats

Pinterest picture of healthy edible cookie dough

Disclosure: some of the links in this post are affiliate links. This does not result in any extra cost for you, but it does mean that I make a commission if you click through and make a purchase.

A bowl of healthy vegan raw chocolate chip cookie dough.

Get the recipe:Vegan Edible Cookie Dough

This vegan edible Cookie dough recipe is magical. It is gooey, fudgy and so easy to make with only 5 simple wholefood ingredients. it is so delicious, you won't believe this recipe is also gluten-free, vegan, and easily made paleo.
4.67 stars (3 reviews)

Ingredients

  • 2 cup raw cashew
  • 1/3 cup baked/steamed sweet potato
  • 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. Add sweet potato, peanut butter and maple syrup (if using). 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!

Notes

  1. Substitute peanut butter with almond butter or cashew butter for a Paleo-fiendly option.
Serving: 1g, Calories: 209kcal, Carbohydrates: 13g, Protein: 7g, Fat: 17g, Saturated Fat: 4g, Polyunsaturated Fat: 11g, Sodium: 154mg, Fiber: 2g, Sugar: 6g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.

A bowl of healthy vegan raw chocolate chip cookie dough.

Get the recipe:Vegan Edible Cookie Dough

This vegan edible Cookie dough recipe is magical. It is gooey, fudgy and so easy to make with only 5 simple wholefood ingredients. it is so delicious, you won't believe this recipe is also gluten-free, vegan, and easily made paleo.
4.67 stars (3 reviews)

Ingredients

  • 2 cup raw cashew
  • 1/3 cup baked/steamed sweet potato
  • 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. Add sweet potato, peanut butter and maple syrup (if using). 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!

Notes

  1. Substitute peanut butter with almond butter or cashew butter for a Paleo-fiendly option.
Serving: 1g, Calories: 209kcal, Carbohydrates: 13g, Protein: 7g, Fat: 17g, Saturated Fat: 4g, Polyunsaturated Fat: 11g, Sodium: 154mg, Fiber: 2g, Sugar: 6g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.