This homemade vegan edible cookie dough recipe is safe to eat raw and easy to make, perfect for a healthy - ish dessert or afternoon treat.
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Have you seen the viral raw cookie dough making its rounds on social media? I knew I had to give it a try and of course, share my version with you.
Let me say, this is a true decadent and indulgent sweet treat! The cookie dough is incredibly soft and smooth, it's hard to just have a few bites.
Here's everything you'll need to make the best 6-ingredient flourless and eggless cookie dough!
Depending on your preferences, you can use peanut butter, almond butter, sunbutter, or another safe seed spread.
No butter needed in this recipe with melted coconut oil acting as the ultimate alternative. Refined coconut oil does not have a coconutty taste, however you can use your favorite cooking oil.
I love the subtle mapley taste this gives the cookie dough, but feel free to use your go-to sweetener, such as sugar or agave.
Just a splash really helps the dough come together! Use your favorite non dairy milk of choice like oat milk, soy milk, rice milk, or almond milk.
I enjoy the texture of almond flour the most however you can use coconut flour, cassava flour, or oat flour. With any of these, you don't need to worry about heat treating the flour.
These are my favorite allergy friendly and plant based chocolate chips and chocolate chunks!
I love this madagascar pure vanilla extract.
Can't beat that flakey sea salt and chocolate chip combo.
Who knew how easy making homemade cookie dough could be?! It takes just minutes to stir together, making it the ultimate quick and easy dessert.
Simply whisk the seed or nut butter together with melted coconut oil, maple syrup, dairy free milk, and vanilla until smooth.
Stir in the almond flour or substitute and a pinch of sea salt, then fold in the vegan chocolate chips.
Give it a taste and adjust as needed: Add extra maple syrup if you prefer a sweeter vegan dessert. Or add a touch more coconut oil, dairy free milk, or almond flour to perfect the texture.
Transfer the cookie dough to a resealable jar or container with lid and enjoy with a spoon! Alternatively, use a cookie scoop to scoop cookie dough onto a baking sheet.
Store in the refrigerator or freezer!
This cookie dough recipe is not meant to be baked and turned into actual cookies.
Try these other dairy free and egg free dessert recipes:
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