Description
This edible vegan cookie dough is a delicious and safe-to-eat treat made without eggs or raw flour. Crafted from ground almonds, vegan butter, and dairy-free chocolate chips, it’s perfect for snacking straight from the jar or shaping into cookie dough balls. Ready in just 45 minutes, this vegan-friendly recipe makes a delightful no-bake dessert or an indulgent topping for vegan ice cream and cakes.
Ingredients
Scale
Dry Ingredients
- 200 g ground almonds (or almond flour)
- 50 g granulated sugar (can adjust to taste)
- 1 teaspoon sea salt
Wet Ingredients
- 100 g vegan block butter, softened
- 1 tablespoon vanilla extract
Add-ins
- 150 g vegan chocolate chips
Instructions
- Mix dry ingredients: To a food processor, add the ground almonds, sea salt, and granulated sugar. Pulse until the mixture is evenly combined and fine.
- Add wet ingredients: Add the softened vegan block butter and vanilla extract to the food processor. Pulse again until the mixture comes together to form a soft, cohesive dough.
- Incorporate chocolate chips: Transfer the dough to a large mixing bowl. Add the vegan chocolate chips, then use your hands to knead and evenly distribute the chips throughout the dough.
- Shape dough: If enjoying immediately as a scoopable treat, use a cookie scoop or ice cream scoop to portion the dough into jars or bowls. No refrigeration is required before serving. For firmer cookie dough balls, roll the dough into balls with your hands and place them on a baking sheet lined with parchment paper. Chill in the refrigerator for 30 minutes to 1 hour to set.
- Storage: Once chilled, transfer the cookie dough balls to an airtight container and refrigerate. Store in the fridge for 7-10 days, or freeze for up to 3 months. Defrost frozen dough overnight in the fridge before serving.
- Serving suggestions: Enjoy the cookie dough as is, pair with vegan vanilla ice cream to create cookie dough ice cream, serve alongside non-dairy yogurt, or use as a decorative topping for vegan cakes and cheesecakes.
Notes
- Use a food processor to ensure the dough binds well and achieves the right texture.
- Adjust sugar quantity based on your sweetness preference.
- Vegan block butter should be softened for easy mixing.
- This recipe uses ground almonds instead of raw flour, making it safe to eat without baking.
- Store dough properly to maintain freshness and texture.
