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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 and coconut flour, it’s both vegan and gluten-free. Treat yourself!
Ingredients and substitutes
- Flour: I use a mix of almond and coconut flour to keep this edible cookie dough gluten-free. If you prefer to use only one kind of flour, you may have to adjust the quantities for the best texture.
- 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
- Mix together the flours, sugar and salt until they’re well combined.
- Add the coconut oil and vanilla extract. It will seem dry at first and separated.
- Stir together the wet and dry ingredients until combined and the mixture holds well together.
- 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
- Use a food processor to combine the almond flour, coconut 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.
- 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.
- 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.
- 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
Once you have made your edible cookie dough, cover it and keep it n the fridge. It will keep well for up to 5 days.
Yes! This freezes well and will keep well for up to a month. It’s best to freeze them in individual balls so that you don’t have to thaw the whole batch to enjoy some. Freeze the balls solid on a baking sheet before transferring to a freezer bag or container.
This cookie dough is safe to eat, but it is best not to eat a normal cookie dough straight from the bowl. Raw eggs and raw flour can both contain salmonella and E-coli which can make you ill. This edible cookie dough is eggless and made with coconut and almond flour, so it’s perfectly safe to eat.
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!
Edible Cookie Dough
- 1 cup almond flour
- ¼ cup + 2 tablespoons coconut flour
- ½ cup cane sugar
- ¼ teaspoon salt
- ¼ cup unsweetened almond milk
- 3 tablespoon coconut oil melted and cooled
- 1 teaspoon vanilla extract
- ½ cup mini dark chocolate chips
- In a large bowl, combine the almond flour, coconut flour, cane sugar, and salt and stir to combine well.
- Add the almond milk, coconut oil and vanilla extract to the dry ingredients, stirring until everything is moist and well combined. If the mix seems too wet, add an extra tablespoon of coconut flour.
- Fold in the chocolate chips until evenly distributed. Cover and chill until ready to serve. Can be served as is or rolled into cookie dough balls.
- 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.