Description
Delicious and safe-to-eat edible vegan cookie dough made with ground almonds, vegan butter, and dairy-free chocolate chips. This recipe requires no baking, is perfect for enjoying straight from the spoon, or as a chilled treat rolled into balls. Ideal for vegan and dairy-free diets, it offers a sweet, nutty flavor with a soft, chewy texture.
Ingredients
Scale
Dry Ingredients
- 200 g ground almonds (or almond flour)
- 50 g granulated sugar
- 1 teaspoon sea salt
Wet Ingredients
- 100 g vegan block butter
- 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 the mixture until ingredients are evenly combined.
- Add Wet Ingredients: Add the vegan block butter and vanilla extract to the processor and pulse again until the mixture comes together, forming a cohesive dough.
- Knead in Chocolate Chips: Transfer the dough to a large mixing bowl and fold in the vegan chocolate chips using your hands until they are evenly distributed.
- Portion and Chill: If you prefer to eat the dough by the spoonful, use a cookie or ice cream scoop to portion it into jars—no refrigeration is needed before serving. For cookie dough balls, roll the dough into balls by hand, place them on a parchment-lined baking sheet, and chill for 30 minutes to 1 hour to firm up. Then transfer to an airtight container and store in the refrigerator.
- Storage: Store the cookie dough in an airtight container in the refrigerator for 7 to 10 days or freeze in an airtight container for up to 3 months. Thaw frozen dough overnight in the fridge before serving.
- Serving Suggestions: Enjoy the cookie dough on its own, paired with vegan vanilla ice cream as cookie dough ice cream, served alongside non-dairy yogurt, or used to decorate vegan cakes or cheesecakes.
Notes
- Use granulated sugar of choice; organic cane sugar is recommended for a more natural flavor.
- Vegan block butter can be substituted with a vegan margarine or coconut oil, but butter provides best texture.
- No eggs or flour are used, so this dough is safe to eat raw.
- Adjust sweetness by slightly reducing or increasing sugar according to taste.
- Store dough properly to maintain freshness and prevent spoilage.
