Edible cookie dough shaped into ice cream

Edible Vegan Cookie Dough

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.
Course Dessert
Cuisine American
Keyword cookie dough, no bake, vegan
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 247kcal
Author Michaela Vais



  • Watch the video (scroll down a bit) for easy visual instructions. I recommend using a kitchen scale for this recipe. You can easily switch between US and metric measurements underneath the ingredient list.
  • 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.



*You could also use white beans instead of chickpeas.
**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.
***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.
  • Recipe makes about 400 grams of cookie dough. Nutrition facts are for 100 g (1/4 of the recipe) calculated with Erythritol.
Nutrition Facts
Edible Vegan Cookie Dough
Amount Per Serving
Calories 247 Calories from Fat 113
% Daily Value*
Fat 12.6g19%
Carbohydrates 20.8g7%
Fiber 6.8g27%
Sugar 9g10%
Protein 8.4g17%
* Percent Daily Values are based on a 2000 calorie diet.


Calories: 247kcal | Carbohydrates: 20.8g | Protein: 8.4g | Fat: 12.6g | Fiber: 6.8g | Sugar: 9g