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
Scale
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.
