Edible cookie dough is a weakness of mine… well… all cookie dough, really. There’s this one food store by me that has shelves of different brands of edible cookie dough and I don’t let myself go in. Because if I go in, there’s a big chance I’ll buy a giant tub…
And if I buy a giant tub I will a million percent eat the entire tub in most likely one day. This is who I am, accept me or don’t.
I decided that maybe it’s about time to expand my cookie dough scene on the blog. Yes, I have this classic chocolate chip cookie dough (which I’ll share again below), but I am also adding a double chocolate cookie dough and a peanut butter cookie dough.
Dudes… if you don’t have plans this weekend, may I suggest making all three of these and then enjoying a little taste test as you binge watch some trashy tv. Or, invite some friends. Make it a girls night.
So let’s get in to making these gluten free, vegan, and insanely indulgent and delicious cookie doughs. First up, my son’t absolute fave, the dough chocolate!
Recipe
Double Chocolate Cookie Dough
Satisfy your sweet tooth with these Three Edible Cookie Dough Recipes! You’ll love these egg-free, vegan, and gluten free edible cookie doughs!
Ingredients
- 1/2 cup natural cashew butter
- 1/4 cup agave nectar
- splash vanilla
- 1/2 cup blanched almond flour
- 2 tablespoons unsweetened cocoa powder
- couple pinches of sea salt
- 1/2 cup dairy free dark chocolate chips
Instructions
- Place the cashew butter, agave nectar, and vanilla in your food processor.
- Process for about 15 seconds until creamed together and combined.
- Add the almond flour, cocoa powder, and sea salt.
- Process again until the ingredients ball up.
- Use a rubber spatula to scrape down the sides and process for another 5 seconds until the ingredients ball up and are completely combined.
- Add the chocolate chips to the food process and process for 5 seconds until they are incorporated into the dough.
- Transfer to a mason jar to store in the fridge, or a bowl to enjoy immediately.
- Serving size: 2 tablespoons
Next up, we’re making a delicious peanut butter cookie dough! I use this as the base for my no bake peanut butter cookies and for these crunchy energy balls. The possibilities are endless as to what you can make this into, so whether you’re scooping it straight or making something more, you have GOT to try this peanut butter one!
Recipe
Peanut Butter Cookie Dough
Satisfy your sweet tooth with these Three Edible Cookie Dough Recipes! You’ll love these egg-free, vegan, and gluten free edible cookie doughs!
Ingredients
- 1/2 cup natural peanut butter
- 1/4 cup agave nectar
- splash vanilla
- 1/2 cup blanched almond flour
- couple pinches of sea salt
Instructions
- Place the peanut butter, agave nectar, and vanilla in your food processor.
- Process for about 15 seconds until creamed together and combined.
- Add the almond flour and sea salt.
- Process again until the ingredients ball up.
- Use a rubber spatula to scrape down the sides and process for another 5 seconds until the ingredients ball up and are completely combined.
- Transfer to a mason jar to store in the fridge, or a bowl to enjoy immediately.
- Serving size: 2 tablespoons
And finally, I’m sharing the classic, chocolate chip cookie dough. This is the first edible cookie dough that I shared on the blog, and I’m excited to share it again here. Hope you guys love it!!
Recipe
Chocolate Chip Cookie Dough
Satisfy your sweet tooth with these Three Edible Cookie Dough Recipes! You’ll love these egg-free, vegan, and gluten free edible cookie doughs!
Ingredients
- 1/2 cup natural cashew butter
- 1/4 cup agave nectar
- splash vanilla
- 1/2 cup blanched almond flour
- couple pinches of sea salt
- 1/2 cup dairy free dark chocolate chips
Instructions
- Place the cashew butter, agave nectar, and vanilla in your food processor.
- Process for about 15 seconds until creamed together and combined.
- Add the almond flour and sea salt.
- Process again until the ingredients ball up.
- Use a rubber spatula to scrape down the sides and process for another 5 seconds until the ingredients ball up and are completely combined.
- Add the chocolate chips to the food process and process for 5 seconds until they are incorporated into the dough.
- Transfer to a mason jar to store in the fridge, or a bowl to enjoy immediately.
- Serving size: 2 tablespoons
Alright guys, make these and let me know your favorites! Enjoy!! xo
Would thes dough work with another sweetener, like maple syrup or honey? I don’t like the taste of agave nectar unfortunately.
Yes honey or maple syrup is a good sub for agave. Agave may be a little bit sweeter, so you can adjust how much you use to how sweet you like it 🙂
What dairy free chocolate chips do you recommend? Heard some are far better than others!
I really like Enjoy Life chocolate chips!
Cookie dough is always a glorious treat! LOVE all of these flavors so much! Would you be able to use another type of nut/seed butter for the base? Sunflower seed butter, peanut butter, or almond butter sounds delicious for this recipe too!
In the midst of making your no-bake chocolate peanut butter oatmeal bars and these edible cookie dough recipes are next on the list! Is it possible to hand mix if you don’t own a food processor?
Yes that definitely works!! Hope you love them!! xo