Desserts
Edible Cookie Dough Recipe
Prep
10 minutes
Yield
12
This easy, healthy edible cookie dough will hit your sweet tooth. This recipe will show you how to make edible cookie dough that is safe to eat!
Cookie dough is seriously so good. I don’t know how something that isn’t even baked or cooked can taste as fantastic. It’s one of the best things for a sweet tooth and one of my favorite parts about baking cookies. However, you don’t need me to tell you about the controversy on eating cookie dough due to the raw egg that is usually found in it. That’s why I wanted to show you how to make edible cookie dough that is packed with protein, dairy-free, and safe to eat.
Why you’ll love this edible cookie dough recipe:
- Easy: This edible cookie dough recipe uses basic ingredients that are easy to find and it’s even easier to make
- Protein Packed: With the addition of peanut butter in this recipe, I’ve made it healthier, and more filling
- Sweet Tooth: This edible cookie dough will cure your sweet tooth (in a much healthier way)
Ingredient Notes:
Peanut Butter: My recommendation for the best edible cookie dough recipes is to find a peanut butter that only uses one ingredient – peanuts. Natural peanut butter is way healthier, as many peanut butter is full of oils, sugar, sodium, etc. If you don’t have peanut butter or have a nut allergy, you can swap peanut butter for any other nut or seed butter you have.
Almond Flour: Another healthier alternative in this edible cookie dough is almond flour. This flour is loaded with nutrients, and vitamins like vitamin E, magnesium, and fiber. Almond flour also makes this recipe gluten-free and is high in healthy fats.
How to make edible cookie dough:
- In a medium-sized bowl, combine peanut butter, butter, maple syrup, and vanilla, with a hand mixer on medium/high speed until light and fluffy.
2. Add the almond flour and salt, mix until well combined.
3. Fold in the chocolate chips.
4. Cover the bowl in plastic wrap and refrigerate for 30 minutes.
5. Scoop the dough into “ping-pong” size balls, approximately 2 tbsp worth.
6. Roll the cookie dough balls out with your hand, until smooth.
7. Place the rolled cookie dough onto a plate and place it in the fridge until ready to enjoy! YUM!
Expert Tips & FAQ:
What if I don’t like peanut butter? Swap the peanut butter for any nut/seed butter of your choice in this edible cookie dough recipe.
Get Creative: Have fun with it!! Instead of chocolate chips, use your favorite chocolate bar (chopped)- add nuts, seeds, dried fruit, etc. The possibilities are endless with this edible cookie dough recipe! Ex: use almond butter, coconut flakes, and dried cranberries- Tori loves this combo!
I don’t have almond flour on hand. Remove the almond flour and use oat flour instead! Add a little extra peanut butter if your dough looks a little dry.
How do I store edible cookie dough? Store cookie dough balls in an airtight container for 5 – 7 days in the fridge or in the freezer for 1-2 months.
Other recipes you’ll love:
- Chocolate Dipped Peanut Butter Cup Stuffed Oreos
- One Bowl Easy Honey Cake
- Gluten-Free Chocolate Cake
- Strawberry Crumble
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Edible Cookie Dough Recipe
Ingredients
- ½ cup smooth OR crunchy peanut butter
- 2 tbsp vegan butter
- 4 tbsp maple syrup
- 1 tbsp vanilla
- ¼ tsp salt
- 1 cup almond flour
- ¼ cup dark chocolate chips
Instructions
- In a medium-sized bowl, combine peanut butter, butter, maple syrup, and vanilla, with a hand mixer on medium/high speed until light and fluffy.
- Add the almond flour and salt, mix until well combined.
- Fold in the chocolate chips.
- Cover the bowl in plastic wrap and refrigerate for 30 minutes.
- Scoop the dough into “ping-pong” size balls, approximately 2 tbsp worth.
- Roll the cookie dough balls out with your hand, until smooth.
- Place the rolled cookie dough onto a plate and place it in the fridge until ready to enjoy! YUM!
