Easy Vegan Edible Cookie Dough
This edible vegan cookie dough, made with just 7 wholesome ingredients, is a tasty treat that's both easy to make and impossible to resist. Its rich, sweet flavor and easy-to-follow directions mean you can enjoy a delightful snack in no time, perfect for satisfying your sweet tooth!
Servings: 6 servings
Calories: 315kcal
Ingredients
- 1.5 cups cooked chickpeas 1 (15 oz) can
- 1/4 cup natural peanut butter almond butter or sunflower butter
- 4 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1/4 cup oat flour
- 5 tablespoons mini vegan chocolate chips
Instructions
- Drain and rinse a can of chickpeas in a colander. Or use your Instant Pot to cook your own chickpeas.
- Add the cooked chickpeas, peanut butter, maple syrup, vanilla extract, and sea salt to your blender or food processor. Process until smooth and creamy, but don’t over-process if you are using a blender because the batter will begin to thicken up too much.
- Transfer the batter to a mixing bowl and allow it to cool to room temperature. You might even place it in the refrigerator to speed up the cooling process. See my blooper below when I didn't let the batter cool.
- Add the oat flour and mini vegan chocolate chips to the mixing bowl and stir until thoroughly incorporated.
- Use a small trigger cookie scoop to scoop out the dough into balls and place them on a plate or platter. A tablespoon will work if you don’t have a cookie scoop. Line the plate with wax paper to make for easy cleanup.
- Refrigerate until ready to serve.
Video
Notes
Tips & Suggestions:
I have included step-by-step photos and directions above to ensure your first attempt will be successful.
Blooper- I made the mistake of adding chocolate chips to the batter too soon. See the photo blooper in the post above.
Nut Butter- I have used almond butter to make this cookie dough, and it’s delicious. I chose to use peanut butter for this recipe because it is less expensive and most people already have it on hand. I’ve even used sunflower seed butter to make a nut-free option.
Bake Cookies- I decided to try baking cookies after a few family members asked me about it and was surprised, that the cookies actually came out pretty good. I baked at 350°F for about 15-20 minutes. See the photo below for how they turned out. You’ll notice that the batter is dark because I used the batch that I messed up that I talked about above. If you love healthy vegan cookies, be sure to try my vegan oatmeal raisin cookies which are absolutely delicious!
Gluten-Free- It is made with certified gluten-free oat flour, but be sure to read the labels on your oats or oat flour to be sure it was processed in a gluten-free facility. Other types of flour can be substituted for oat flour without any problems.
Storage- This cookie dough stores well in an airtight container in the refrigerator for up to 5-6 days. Don’t just cover a plate of them with foil or plastic wrap because they will dry out and not last as long.
Freezing- Form balls using a small cookie scoop and store them in a freezer-safe container in the freezer for up to 4-5 months.
Nutrition
Serving: 2balls | Calories: 315kcal | Carbohydrates: 71g | Protein: 7g | Fat: 16g | Sodium: 115mg | Fiber: 5g | Sugar: 16g