There is something utterly delightful about enjoying the sweetness and comfort of cookie dough without any guilt, which is exactly why this Edible Vegan Cookie Dough Recipe has captured my heart. Crafted with simple, wholesome ingredients and completely safe to eat raw, this vegan treat delivers creamy almond goodness and melty chocolate chips all in one luscious bite. Whether you’re craving a quick snack or a fun dessert to impress friends, this recipe is your new go-to for indulging in cookie dough magic that is both vegan-friendly and irresistibly delicious.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and magic each ingredient brings. From the nutty almond base to the rich vegan butter and sweet chocolate chips, every component works together to create a luscious and safe-to-eat dough you won’t want to share.
- Ground almonds (200 g): This is the foundation providing a naturally sweet, slightly nutty flavor and a tender, crumbly texture that mimics traditional cookie dough perfectly.
- Granulated sugar (50 g): Adds the just-right amount of sweetness, helping balance the nuttiness and ensuring every bite feels like an indulgence.
- Sea salt (1 teaspoon): Enhances all the flavors and brings out the deeper richness of the chocolate and almonds.
- Vegan block butter (100 g): The secret to that smooth, buttery mouthfeel, it helps bind the dough and adds richness without dairy.
- Vanilla extract (1 tablespoon): Infuses the dough with warm, fragrant notes that elevate the whole experience from ordinary to divine.
- Vegan chocolate chips (150 g): Sweet, melty pockets of joy that mix in perfectly, giving texture and chocolatey goodness in every bite.
How to Make Edible Vegan Cookie Dough Recipe
Step 1: Combine the Dry Ingredients
Begin by adding the ground almonds, sea salt, and granulated sugar into a food processor. Pulse these dry ingredients several times until they are evenly mixed, creating a harmonious base where all flavors start mingling beautifully.
Step 2: Add the Wet Ingredients
Next, throw in the vegan block butter and the vanilla extract. Pulse the mixture again until everything comes together to form a moist, cohesive dough. The vegan butter gives it that wonderfully creamy texture reminiscent of the classic cookie dough we all adore.
Step 3: Fold in Chocolate Chips
Transfer your dough to a large mixing bowl, then gently fold in the vegan chocolate chips using your hands. This step allows the chips to be distributed evenly, so every spoonful gets that satisfying crunch and melt.
Step 4: Shape and Chill
If you want to eat it straight away, scoop the dough into jars or bowls with a cookie scoop for easy enjoyment. For cookie dough balls, roll the dough by hand into bite-sized balls, place them on a parchment-lined baking sheet, and chill in the fridge for 30 to 60 minutes to firm up slightly. This simple step makes them easier to handle and enhances the texture.
How to Serve Edible Vegan Cookie Dough Recipe
Garnishes
Sprinkle a pinch of flaky sea salt on top of your cookie dough balls to add a delightful contrast to the sweetness. Alternatively, a drizzle of vegan chocolate sauce or a dusting of cocoa powder can take your presentation to the next level and dazzle your guests.
Side Dishes
This edible vegan cookie dough pairs wonderfully with a cold glass of almond or oat milk for dipping. You can also serve it alongside fresh berries or a scoop of dairy-free vanilla ice cream for a touch of fresh acidity and creaminess.
Creative Ways to Present
For parties or an extra special treat, serve the dough in mini dessert jars layered with whipped coconut cream and crushed nuts. Or get playful and use the dough as a “cookie dough dip” for sliced apples or vegan graham crackers—everyone will love the interactive experience.
Make Ahead and Storage
Storing Leftovers
Your leftover Edible Vegan Cookie Dough Recipe can be stored in an airtight container in the refrigerator for up to one week. This keeps it fresh and perfect for late-night cravings or unexpected guests.
Freezing
For longer storage, freeze the dough balls in a single layer on a parchment-lined tray, then transfer to a freezer-safe container. They can stay frozen for up to 3 months. When you want a treat, just thaw them in the fridge or at room temperature for a bit before enjoying.
Reheating
Since this is raw cookie dough meant to be eaten as is, reheating is not necessary. However, you can let frozen dough balls sit out at room temperature for 10 to 15 minutes for that perfect soft and chewy texture.
FAQs
Is this Edible Vegan Cookie Dough Recipe safe to eat raw?
Absolutely! This recipe uses ground almonds instead of raw flour and vegan butter, making it completely safe to eat without any baking.
Can I substitute the almond flour with another type of flour?
You can experiment with ground cashews or oat flour, but keep in mind the texture and flavor might change slightly. Almond flour is best for that classic nutty taste and crumbly texture.
What type of vegan butter works best?
A firm, block-style vegan butter that can be chilled is ideal. It helps maintain the dough’s structure and mimics the richness of dairy butter.
Can I use another type of sweetener instead of granulated sugar?
Yes, coconut sugar or organic cane sugar works well, but avoid liquid sweeteners as they may alter the dough’s consistency.
How long does this cookie dough keep in the fridge?
Stored in an airtight container, it stays fresh and delicious for up to seven days, making it easy to enjoy over multiple snacking sessions.
Final Thoughts
If you’re looking for a comforting, utterly delicious treat that feels like a little hug in every bite, you simply must try this Edible Vegan Cookie Dough Recipe. It’s easy, safe, and perfect for anyone who loves sweet indulgences without any dairy or eggs. Trust me, once you whip this up, you’ll want to keep a batch ready at all times!
Print
Edible Vegan Cookie Dough Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 20 servings (approx. 500g total)
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
- Diet: Vegan
Description
This Edible Vegan Cookie Dough recipe offers a safe-to-eat, deliciously soft and sweet treat suitable for vegan diets. Made with ground almonds, vegan butter, and dairy-free chocolate chips, this no-bake dough lets you enjoy classic cookie dough flavor without any raw eggs or flour. Perfect for snacking straight from the jar or shaping into cookie dough balls for a chilled dessert.
Ingredients
Dry Ingredients
- 200 g ground almonds (or almond flour)
- 50 g granulated sugar (see notes)
- 1 teaspoon sea salt
Wet Ingredients
- 100 g vegan block butter (see notes)
- 1 tablespoon vanilla extract
Add-ins
- 150 g vegan chocolate chips
Instructions
- Prepare Dry Mix: Add the ground almonds, sea salt, and granulated sugar to a food processor. Pulse until the ingredients are evenly combined, ensuring a consistent base for the dough.
- Add Wet Ingredients: Incorporate the vegan butter and vanilla extract into the mixture in the food processor. Pulse again until the dough forms and all ingredients are well blended.
- Mix in Chocolate Chips: Transfer the dough to a large mixing bowl. Fold in the vegan chocolate chips by hand, kneading gently to distribute them evenly throughout the dough.
- Shape and Chill: For immediate eating, scoop the dough into jars using a cookie or ice cream scoop—no refrigeration needed. To make cookie dough balls, roll the dough into balls, place them on a parchment-lined baking sheet, and chill for 30 minutes to an hour to firm up. Store in an airtight container in the refrigerator.
Notes
- Use granulated sugar as it works best for texture; superfine sugar can be substituted if desired.
- The vegan block butter should be solid and cold for best results, as it helps the dough hold together without melting.
- This recipe is safe to eat without baking as it contains no raw eggs or raw flour.
- To store, keep the dough refrigerated for up to 1 week, or freeze for longer storage.
