Cookie dough that is meant to be eaten as cookie dough? Yes, please! If you’re like me, you love having a bite of cookie dough. If you’re like my husband, you’d happily eat the entire batch raw and not leave any for baking. Since cookie dough is so delicious, I decided to make a recipe that was meant to be enjoyed without baking, and I’m so pleased with how it turned out! Absolutely creamy and perfectly sweet, but not overly so. One ball of this my sweet tooth is completely satisfied.
While the actual cookies are meant to be eaten without baking, it’s always best to toast the flour before eating for safety. So, while these cookies aren’t completely “no bake”, they are as close as you can come while being safe.
Have you tried this recipe? What did you think of it? Let me know in the comments below!
Edible Cookie Dough (Vegan, Gluten Free):
- 1/4 cup vegan butter*
- 1/4 cup peanut butter** unsalted
- 1/2 cup packed light brown sugar
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- 3/4 cup gluten free flour***
- 2 Tablespoons almond milk divided
- 1/4 cup vegan chocolate chips
For safety, toast the flour at 350 F for 10 minutes first.
- Using a stand mixer or a handheld electric mixer, cream together the butter, peanut butter, and brown sugar.
- Add in the vanilla and salt and mix until combined.
- Add in the flour and mix until combined (it will likely be crumbly at this state).
- Add in the almond milk, 1 Tablespoon at a time. You want the dough to be shiny and creamy. Depending on the consistency of your peanut butter, you may only need 1 Tablespoon of almond milk, but I use a thick creamy peanut butter and need 2 Tablespoons.
- Fold in the chocolate chips.
- Roll into balls or eat with a spoon.
*I used the Earth Balance vegan butter sticks.
**The peanut butter is replaceable with almond butter (or any nut butter or your choice), vegan butter, or a 1:1 mixture of tahini and butter (2 Tablespoons tahini and 2 Tablespoons butter).
***I used Pamela’s gluten free flour blend.