This edible vegan cookie dough contains only 8 ingredients and one of the ingredients will probably surprise you! The recipe is much healthier than most cookie doughs, it’s protein-rich, eggless, and can be made oil-free + refined sugar-free! It’s quick and easy to make in less than 10 minutes.
Healthy Edible Cookie Dough (Vegan)
I am such a big fan of cookie dough! When I was a kid and my mom baked some cookies I always had to try the raw cookie dough. Most of the time that wasn’t a good idea because the cookie dough contained eggs. Whoops! But not this edible vegan cookie dough. It’s 100% safe to eat and tastes very delicious. I love it because it is:
- Healthier than most edible cookie dough recipes.
- Super quick and easy to make in less than 10 minutes.
- Eggless, gluten-free, and can be made refined sugar-free + oil-free.
Only 8 Simple Ingredients
Yes, the recipe is really simple and the 8 ingredients are:
- Chickpeas (not kidding)
- Nut-butter
- Sweetener of choice
- Coconut flour
- Dairy-free chocolate chips
- A pinch of salt
- Baking soda (for the cookie dough taste)
- Vanilla extract
The chickpeas will probably surprise you but don’t worry, this eggless edible cookie dough doesn’t taste like chickpeas at all! At least not to me and my friends. 😀 You can also use cooked white beans instead of cooked chickpeas.
Nut butter: You can use cashew butter, almond butter, coconut butter, sunflower seed butter, and even tahini if you don’t mind the slightly bitter taste! This time I used cashew butter but I also made the recipe with sunflower seed butter once. I haven’t tried peanut butter yet but it might be an interesting experiment!
Sweetener of choice: I used powdered Erythritol which is refined sugar-free. But feel free to use regular powdered sugar or date sugar, coconut sugar, Xylitol, etc.
I love using mini dairy-free chocolate chips because they are so cute. However, regular-sized chocolate chips will work as well.
How To Make Edible Vegan Cookie Dough?
It probably couldn’t be easier because all you need is a food processor which will do the work for you.
- You just have to process the wet ingredients first.
- Then add the dry ingredients and mix again.
- Finally, you can add the dairy-free chocolate chips and stir with a spoon.
- You can eat the vegan cookie dough right away or shape it into bliss balls or even donuts.
- Check my step-by-step VIDEO right under the recipe instructions!
How To Store?
You should store the vegan cookie dough in the refrigerator (for up to 5-6 days). It doesn’t last that long anyway, just saying! 😀
I also tried freezing the cookie dough and it worked surprisingly well!
This Edible Vegan Cookie Dough Is:
- Egg-free
- Dairy-free (without butter)
- Gluten-free
- Healthier than most cookie doughs
- Can be made refined sugar-free
- Easy to make
- Ready in less than 10 minutes
- Oil-free if you leave out the chocolate chips
- A delicious dessert
- Perfect for any occasion
Should you try out this edible vegan cookie dough recipe please leave a comment and rating below. Also, don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I would love to see how it turned out!
Make sure to also check out my fudgy vegan cookie dough bars!
Edible Vegan Cookie Dough
Ingredients
- 1 (15 oz) can (275 g) chickpeas rinsed and drained (*see notes)
- 1/4 cup (60 g) nut butter of choice (*see notes)
- 1/2 cup (60 g) powdered Erythritol or powdered sugar (*see notes)
- A pinch of sea salt
- 1/8 tsp baking soda (for the cookie dough taste)
- 2 1/2 tbsp (20 g) coconut flour
- 1 tsp vanilla extract
- 1/4 cup (45 g) dairy-free chocolate chips
Instructions
- Watch the video (scroll down a bit) for easy visual instructions. I recommend using a kitchen scale for this recipe.
- Process chickpeas, nut butter and vanilla extract in a food processor. Scrape down the sides of the container and mix again.
- Add all other ingredients (except the chocolate chips) and mix again.
- Finally, add the chocolate chips and stir with a spoon.
- Enjoy immediately! I shaped the cookie dough into donuts but that's totally optional!
- Store leftovers in the fridge.
Notes
- Chickpeas: You could also use white beans instead of chickpeas.
- Nut butter: Any nut/seed butter (e.g. almond butter, coconut butter, cashew butter, sunflower seed butter etc) is fine. To make the edible cookie dough creamier, simply add more nut butter, up to 1/2 cup.
- Sweetener: You can use Xylitol, coconut sugar, or regular sugar instead of Erythritol. To make powdered sugar, simply process it in a blender or in an electric coffee/spice grinder for some seconds.
- Baked cookies: You can also bake the dough. I made cookies and they turned out fine. You can see a photo of them here. I shaped the dough into cookies and baked them for 12 minutes in the oven at 350 degrees F (175 degrees C).
- Recipe makes about 400 grams of cookie dough. Nutrition facts are for 100 g (1/4 of the recipe) calculated with Erythritol.
Nutrition information is an estimate and has been calculated automatically
Equipment
If you are using Pinterest, feel free to pin the following photo:
These look so great! I think I’m going to use it in ice cream! Question: why is your vanilla clear?
Hi Crystal! Sounds yummy in ice cream. I live in the Caribbean, and we can buy dark and clear vanilla extract here. 🙂
Love the result. Amazing flavor and good ingredients.
Oh, I forgot to say I used peanut butter and the result is great. Next time I’ll try cashew butter.
Thanks for sharing. 🙂
So glad it turned out great! 🙂
I used tapioca flour, sunflower seed butter and dark chocolate. Turned out fantastic. Tastes just like cookie dough. Blown away. Thanks for the recipe!
You are welcome, Amanda. I am not sure if it’s safe to eat raw tapioca flour though. You could try oat flour or almond flour next time if you don’t want to use coconut flour. 🙂
I guess i didnt quite manage to follow the recipe exactly (potato gives it a really stretchy structure) and i used half an apple, cutting down the sugar by like a quarter, and i made 1/3 of it for lunch topped with the other half of the apple roasted. What an experiment! But this just shows me the universality of this recipe, a good ground structure is EVERYTHING. oh, and i also added a pinch of cloves, mhhh
Sounds interesting Maja! 🙂
Hello Ela
Chocolate chip cookie dough came out yum yum!
I used almond flour.. I found it was wet but as you mentioned that coconut powder is dry so I mixed with my hand additional 2.5 tab spoon almond flour. It worked out.
Thanks for recipe:)
That’s awesome, Roopa! I am glad it turned out yummy with almond flour. Thanks for sharing. 🙂
Hi Ela,
Can i use almond flower and what would be the amount of it ? Coz i know that coconut flower is very dry .
Thank you 🙂
Hi Milena, it should be fine with almond flour but you will need to add more, probably 40-60 grams. Just add enough until the texture turns out fine. 🙂
Hi, Ela. Quick question, please. I’m new at any type of cooking, not just vegan and I looked up the difference between baking soda and baking powder. As far as I can tell, it only matters if you bake it? So would you say -taste wise- using either/or makes no difference? Or in this particular case baking soda is a must? Thanks a million.
Hi Andreea, since it’s just a tiny amount (for taste), you can also use baking powder if you don’t have baking soda. 🙂
Hi! 🙂 Can we use wheat flour instead of coconut flour? (Of course it will not be GF)
Thank you 🙂
Hi Max, I wouldn’t recommend it. It won’t taste as good, also, it won’t absorb a lot of liquid (such as coconut flour) and I don’t think it’s good to eat raw wheat flour. 🙂
I made this for my daughter at college and she loves it and now so does my mom. I made it with a little brown sugar since that’s in my traditional cookie dough. I’ve also started making a version with baking cocoa so it’s double chocolate. It’s delicious. Thank you so much for the recipe. It is a big hit in my family.
You are very welcome, Raquel! I am glad you enjoyed the cookie dough. 🙂
Hi Michaela,
I would love to try this recepie, but where I live I can’t find Erytheritol and i can sugar at the moment. Its possible to make this with raw dates? Thank you!
Hi Valentina, I don’t think the result will be good with raw dates and I wouldn’t recommend it.
Hi Ela!
This recipe looks delicious!! My kids can’t wait to make it but I was curious in the beginning you mentioned *cooked* chickpeas but I didn’t see you mention cooking them or for how long in the video or notes… can you tell us how long to cook them? Thx!
I used canned beans which are already cooked! 🙂
This is so good, I made the nut butter myself, felt a little lazy and didn’t toast the nuts before, it still came out really good. And on a more “healthy” idea, I substituted the sugar for agave honey (1/4 cup) and it came out great! Thanks so much for all your recipes!!
Sounds wonderful, Ana! Thanks so much for your great feedback. 🙂
Hey! I don’t have canned chickpea but I have raw chickpea. Any idea how to make this recipe with the raw chickpea?
Hi Laras! You need to cook the chickpeas first. You cannot make the recipe with raw chickpeas. Soak the chickpeas overnight and then cook them until they are soft. 🙂
Hello, i don’t have a food processor which other options do I have to make it then? reallyyyy wanna give this recipe a go asap. please let me know and thanks! Xx
Any blender should work too, not as good as a food processor though. 🙂
I can’t get enough of your recipes! The chickpeas are such a good idea! Everyone loves cookie dough and this is a great healthy alternative!
Thank you, Susan! So kind of you to say. 🙂
Can you bake these cookies
Yes, you can. I made cookies recently and they turned out pretty good. I baked them for 12 minutes in the oven at 350 degrees F (175 degrees C). This recipe is for cookie dough though, not for baked cookies.
Hi Ela, I want to make the cookies as a birthday gifs for a Great vegan friend. I can’t find canned chickpeas… for how long should I cook them (this will be my first vegan Recipe)!
If you want to cook chickpeas from dry, I would recommend a pressure cooker (or Instant Pot). With a pressure cooker, it will take about 45 minutes. If you want to cook them on the stove top it will take MUCH longer and I would recommend soaking the chickpeas overnight.
It looks just like cookie dough! I think the coconut flour was a bit too much for me, so I think I will use less next time. The flavor was just too over-powering. I think that now that I eat more vegan, I encounter coconut too much and I’m a bit sick of the flavor. Sad, because I used to love it. But, I would definitely recommend this and I will be trying it again with less coconut flour for myself!
Thank you very much for your feedback, Tisha! The recipe might also work with almond flour or oat flour. 🙂
Thanks, I will give that a try!
Hee Ela,
The recipe looks AMAZING! Unfortunately mine tastes and smells like chickpeas even after adding more sweetener, baking soda and nutbutter. Could it be because I store bought the chickpeas? I didn’t cook them. Do you use store bought chickpeas or dry chickpeas that you cook?
Hi Lucinda! I have used store-bought (canned) chickpeas and didn’t taste them in the finished cookie dough. Maybe it also depends on the brand? You could give it another try with white beans. 🙂
Hee Ela,
Thanks for replying! I tasted a while after I put everything in an airtight container and now it tastes very good! Just a little hint sometimes.
Really love your recipes!
Yay! That makes me so happy!! Thanks so much for getting back to me. 🙂
This is by far the best of all cookie dough recipes I’ve tried! I used white beans and hazelnut butter and although the colour is not as pretty like as yours (it looks a little more rustic, I’d say :D) , the taste is just amazing. Since I don’t have anything to grind my erythritol, I just used the regular one and love the tiny crystals while eating it. Reminds me of childhood and snacking the “forbidden” dough 🙂
Aww, that’s awesome! So glad you liked the cookie dough, Gretchen. 🙂 Thanks for your lovely feedback!
Hi..please do you mean white kidney beans?
I think she used cannellini beans or any other white beans. 🙂
I’m at work so I couldn’t read the article before recipes so if this was said I’m sorry. Can this be cooked a swell?? Thanks ??
Yes, Joey! I made cookies recently and they turned out pretty good. I baked them for 12 minutes in the oven at 350 degrees F (175 degrees C). ?
Love this recipe! My new favorite dessert. I used earth balance peanut butter and tapioca flour — worked out great. This is my 3rd time making it ?
Amazing! I am glad you like the recipe, Sara! 🙂
I wanted to ask if tapioca flour could be used instead.
Did you use the same given amount of tapioca flour?
Hi Simona, I wouldn’t recommend eating tapioca flour raw. It’s a starch and should be cooked. Coconut flour can be eaten raw though. 🙂
I know you said we could use any nut butter but I would like to know which nut butter is the best one to use. Thank you so much; I enjoy all your recipes
I prefer cashew butter! 🙂
Love Cookie dough ? it’s also one of my favorite recipes ❤️
It’s so delicious right! ?
Hi Ela❤️ This looks amazing. I’m thinking about doing it today, but I have a question. Can I use oat flour instead? Love you❤️
Hi Alexia, I never used oat flour instead of coconut flour and I believe it could work. However, you will need to add more oat flour (I would say about 1/2 cup or 45 grams) since coconut flour absorbs more liquid. Let me know if you give it a try.
Much love, Ela 🙂
Love how healthy this is!! Nothing better than cookie dough 🙂
Thanks, Jess! And yes, it’s so yummy. 🙂
So easy to do and the kid loves it as well! Win win 🙂
I am glad you and your kids loved the recipe! Thanks for your feedback, Bea! 🙂
Looks good for something on sweet side.?
Thank you, Dorothy! I hope you will give it a try. 🙂
I’ll try this recipe the next chance I get. Looks tasty!
Quick question: can you bake the dough if I prefer more firm cookies?
Yes, Crystelle! You can bake the dough. I made cookies recently and they turned out pretty good. I baked them for 12 minutes in the oven at 350 degrees F (175 degrees C). 🙂
This recipe is delicious
I am so glad you liked the recipe, Stéphanie! Thanks for your feedback. 🙂