Edible Cookie Dough

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This delicious homemade edible cookie dough is the most perfect sweet treat kids and adults of all ages will love! Made without eggs and with almond flour, it’s both vegan and gluten-free. Treat yourself!

Ingredients and substitutes

• Flour: I use almond flour to keep this edible cookie dough gluten-free. If you prefer to use a blend of flours, you can substitute ¼ to ½ cup of coconut flour.
• Sugar: I use cane sugar which is less processed than granulated sugar and it has a slightly deeper flavor. You can use granulated sugar if that’s what you have.
• Milk: To keep the recipe vegan, I use almond milk, but you can use dairy or another plant based milk like coconut or oat.
• Coconut oil: To help bind the ingredients together. You can swap it with melted butter (regular or vegan).
• Salt and vanilla extract: For flavor.
• Chocolate: I like to use dark chocolate chips, but you can use white, milk or semi-sweet if you prefer. I recommend using mini chocolate chips though for easy folding.

How to make edible cookie dough

1. Add the flour, sugar and salt until they’re well combined.
2. Add the coconut oil and vanilla extract. It will seem dry at first and separated.
3. Stir together the wet and dry ingredients until combined and the mixture holds well together.
4. Fold in the chocolate chips.

• While you can just dig into the bowl and eat the cookie dough batter straight with a spoon, I like rolling the batter into cookie balls. It makes 12 servings and it’s easier to not eat the entire bowl at once 🙂

Tips for making the recipe

1. Use a food processor to combine the almond flour and sugar. I mixed everything by hand in a large bowl, but if you wanted a finer consistency, the food processor does help to combine well.
2. Use blanched almond flour for a lighter consistency. I like the unblanched almond flour that still has the skin of the almonds because it’s minimally processed and has more fiber. But it does give the cookie dough a darker color.
3. Make it with butter for a more distinguished cookie dough taste. I am keeping it vegan with the coconut oil, but you can use regular melted butter or vegan butter for that unmistakable cookie flavor.
4. Don’t bake this cookie dough! This cookie dough is made to be eaten raw, not baked into cookies. The dough has no leavening agents so they don’t rise or spread out. If you baked them, they would come out quite dense and greasy, so enjoy them in raw form!

Frequently asked questions

It’s never a bad idea to have a batch of edible cookie dough on hand for a mid afternoon snack! It’s great for an after school treat for the kids, that’s if there’s any left for them!

More vegan dessert recipes:

• Chai Vegan Muffins
• Peppermint Brownies
• Plant Based Cinnamon Rolls
• Easy Vegan Pudding Recipe
• Eggless Lemon Bars
• Vegan Sugar Cookies

If you’ve tried this healthy-ish feel good Edible Cookie Dough recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

This Edible Cookie Dough recipe post was originally published on January 13, 2021, and recently updated with new images and a slightly modified recipe using all almond flour instead of a blend with coconut flour.

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Review

How to Make Edible Cookie Dough

Quick and easy to make, this vegan and gluten-free cookie dough comes together in minutes. It's the perfect cookie snack!

4.9 from 16 votes

Author Yumna Jawad

Servings 18 servings

Course Dessert, Snack

Calories 223

Prep Time 10 minutes mins

Cook Time 0 minutes mins

Total Time 10 minutes mins

Video

Ingredients

  

1x2x3x

• ▢ 2 cups almond flour plus more if needed
• ▢ ½ cup granulated sugar
• ▢ ¼ teaspoon salt
• ▢ ¼ cup unsweetened almond milk
• ▢ ¼ cup coconut oil melted and cooled
• ▢ 1 teaspoon vanilla extract
• ▢ ½ cup mini dark chocolate chips

Instructions

• In a medium mixing bowl, whisk together the almond flour, granulated sugar and salt until well combined.
• Add the unsweetened almond milk, melted coconut oil, and vanilla extract to the almond flour mixture. Stir until a dough-like consistency forms. Add more almond flour if it feels too sticky.
• Fold in the chocolate chips using a spatula or a wooden spoon.
• Once the dough is well mixed, you can either enjoy it immediately or refrigerate it for about 30 minutes to firm it up.
• After chilling, enjoy as is or use a 1.5 tablespoon-size spring loaded cookie scoop to scoop out portions of the cookie dough.

Equipment

Mixing Bowl Set

Medium Cookie Scoop

Notes

Storage: Store in an airtight container in the fridge for up to 5 days or in the freezer for 1 month. 

Freezing Instructions: If storing in the freezer, scoop out 1 tablespoon size mounds and freeze individually to facilitate defrosting for snacking.

Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.

• You can use granulated sugar instead of cane sugar. 
• You can use melted butter (regular or vegan) instead of coconut oil.
• You can use any type of milk.
• You can use white, milk or semi-sweet chocolate chips if you prefer.

Nutrition

Calories: 223kcal, Carbohydrates: 14g, Protein: 6g, Fat: 18g, Saturated Fat: 5g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.2g, Cholesterol: 0.1mg, Sodium: 42mg, Potassium: 32mg, Fiber: 3g, Sugar: 8g, Vitamin A: 1IU, Vitamin C: 0.03mg, Calcium: 75mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Diet: Gluten Free, Vegan

Cuisine American

Course: Dessert, Snack