Three Edible Cookie Dough Recipes

Satisfy your sweet tooth with these Three Edible Cookie Dough Recipes! You’ll love these egg-free, vegan, and gluten free edible cookie doughs!

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!

Double Chocolate Cookie Dough

• Author: Lindsay// The Toasted Pine Nut
• Prep Time: 5 min
• Total Time: 5 min
• Yield: 10

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Description

Satisfy your sweet tooth with these Three Edible Cookie Dough Recipes! You’ll love these egg-free, vegan, and gluten free edible cookie doughs!

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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

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Instructions

1. Place the cashew butter, agave nectar, and vanilla in your food processor. 
2. Process for about 15 seconds until creamed together and combined. 
3. Add the almond flour, cocoa powder, and sea salt. 
4. Process again until the ingredients ball up. 
5. Use a rubber spatula to scrape down the sides and process for another 5 seconds until the ingredients ball up and are completely combined. 
6. Add the chocolate chips to the food process and process for 5 seconds until they are incorporated into the dough. 
7. Transfer to a mason jar to store in the fridge, or a bowl to enjoy immediately. 
8. 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!

Peanut Butter Cookie Dough

• Author: Lindsay// The Toasted Pine Nut
• Prep Time: 5 min
• Total Time: 5 min
• Yield: 10

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---

Description

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

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Instructions

1. Place the peanut butter, agave nectar, and vanilla in your food processor. 
2. Process for about 15 seconds until creamed together and combined. 
3. Add the almond flour and sea salt. 
4. Process again until the ingredients ball up. 
5. Use a rubber spatula to scrape down the sides and process for another 5 seconds until the ingredients ball up and are completely combined. 
6. Transfer to a mason jar to store in the fridge, or a bowl to enjoy immediately. 
7. 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!!

Chocolate Chip Cookie Dough

• Author: Lindsay// The Toasted Pine nut

Print

Pin

---

Description

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

1. Place the cashew butter, agave nectar, and vanilla in your food processor. 
2. Process for about 15 seconds until creamed together and combined. 
3. Add the almond flour and sea salt. 
4. Process again until the ingredients ball up. 
5. Use a rubber spatula to scrape down the sides and process for another 5 seconds until the ingredients ball up and are completely combined. 
6. Add the chocolate chips to the food process and process for 5 seconds until they are incorporated into the dough. 
7. Transfer to a mason jar to store in the fridge, or a bowl to enjoy immediately. 
8. Serving size: 2 tablespoons

Alright guys, make these and let me know your favorites! Enjoy!! xo