Last updated - ; Published - By Rhian Williams 12 Comments
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ThisVegan Cookie Dough isrichandfudgy, perfectly sweet, 100% edible and contains no chickpeas! You can eat this no-bake cookie dough with a spoon or use it to make vegan cookie dough balls! It's also gluten-free, refined sugar free, grain-free, oil-free and paleo. It requires just 5 ingredients and 15 minutes to make.
Is Vegan Cookie Dough safe to eat?
This vegan cookie dough recipe is egg-free and contains no flour, so it's safe to eat raw. It's much easier to make as you don't have to worry about cooking the flour to get rid of bacteria.
This cookie dough is made using dates, ground almonds and nut butter, which means it's filling and satisfying, and healthier than the traditional version as it's a good source of protein and fibre too.
How to use this cookie dough
This cookie dough can just be eaten with a spoon, used as a dip for crackers, fruit or cookies, or you can roll it into balls to make healthy cookie dough bites!
Can you use this cookie dough to make cookies?
You could, but for best results, I'd recommend you use my Vegan Gluten-Free Chocolate Chip Cookies recipe instead!
How long does Vegan Cookie Dough last?
It keeps covered in the fridge for up to a few days.
How to make this recipe
Scroll down to thebottom of the page for the full recipe.
- Place the dates,ground almonds,almond butter,salt andplant-based milkin afood processor.
- Whizz until completely smooth.
- Add the chocolate chips.
- Stir into the mixture.
- Transfer into a bowl.
- Either enjoy immediately or place in the fridge for a few hours to firm up slightly.
Substitutions you can make
- You can replace theground almonds (almond meal)withground walnuts, ground hazelnuts or ground sunflower seeds.
- You can replace thealmond butterwithpeanut butter, cashew butter, sunflower seed butter or tahini.
- You can useany type of milk:almond milk, cashew milk, soy milk, rice milk, oat milk etc.
- For anut-free version, usesunflower seed butter or tahini instead of almond butter, ground sunflower seeds or oat flourinstead of ground almondsand use anut-free plant-basedmilk.
- For a refined sugar free version, use refined sugar free chocolate chips.
Tips for changing the flavour
This healthy cookie dough recipe is easily customisable, and you can add the following ingredients to the change the flavour:
- Desiccated coconut.
- Chopped pecan nuts.
- Raisinsordried cranberries.
- Rolled oatsfor an oatmeal cookie texture.
- Sprinkles for a funfetti flavour.
- Cocoa powder for a brownie batter flavour.
More vegan no-bake desserts
- Chocolate Pudding Pots
- Chocolate Truffles
- Fudge
- Brownie Bites
- Chocolate Cookies
- Strawberry Trifle
- Key Lime Pie
- Blueberry Cheesecake
- Chocolate Peanut Butter Bars
If you try out this recipe or anything else from my blog,I’d really love to hear anyfeedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes onInstagram! Thank you.
Watch how to make this recipe
Vegan Cookie Dough (Gluten-Free)
ThisVegan Cookie Dough isrichandfudgy, perfectly sweet, 100% edible and contains no chickpeas! You can eat this no-bake cookie dough with a spoon or use it to make vegan cookie dough balls! It's also gluten-free, refined sugar free, grain-free, oil-free and paleo.
4.65 from 14 votes
Print Pin Rate
Course: Dessert, Snack
Cuisine: American
Keyword: egg-free cookie dough, gluten-free cookie dough, vegan cookie dough
Prep Time: 15 minutes minutes
Cook Time: 0 minutes minutes
Total Time: 15 minutes minutes
Servings: 6
Calories: 172kcal
Author: Rhian Williams
Ingredients
- 60 g (⅓ cup) pitted dates soaked overnight in cold water or in hot water for 10 minutes
- 100 g (1 cup) ground almonds (almond meal) (or sub ground walnuts or oat flour) *
- 30 g (⅛ cup) smooth almond butter (or sub peanut butter or any other nut or seed butter)
- Pinch of salt to taste
- 30 ml (⅛ cup) unsweetened almond milk (or sub any other plant-based milk)
- 20 g (⅛ cup) dark chocolate chips (ensure vegan/gluten-free if necessary) **
Instructions
Drain the soaked dates.
Place the drained dates in a food processor with the ground almonds, almond butter, salt and milk.
Whizz until completely smooth.
Add the chocolate chips and stir into the mixture - add more or less than the recipe calls for, as desired.
Transfer into a bowl.
Either enjoy immediately or place in the fridge for a few hours to firm up slightly.
Keeps covered in the fridge for up to a few days.
Can be eaten with a spoon, used as adipforcrackers,fruitorcookies, or you canroll it into ballsto make healthycookie dough bites!
Video
Notes
*To make ground walnuts, place the walnuts in afood processorand whizz until you get a fine powder. To make the oat flour, place rolled oats in afood processorand whizz until you get a fine powder.
**Use refined sugar free chocolate chips if necessary.
You could use this vegan cookie dough recipe to make cookies, but for best results, I'd recommend you use my Vegan Gluten-Free Chocolate Chip Cookies recipe instead!
Nutrition Facts
Vegan Cookie Dough (Gluten-Free)
Amount Per Serving
Calories 172Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g10%
Cholesterol 1mg0%
Sodium 11mg0%
Potassium 124mg4%
Carbohydrates 14g5%
Fiber 3g12%
Sugar 8g9%
Protein 5g10%
Calcium 72mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.
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Reader Interactions
Comments
E
Is this freezer friendly?
Reply
Rhian Williams
Yes!
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