An edible cookie dough that is both vegan and gluten-free? Grab me a spoon! I know I am not the only one who sneaks a bite or too of raw cookie dough before they go into the oven. That is why I am excited to bring you a simple and nutritious edible cookie dough that allows you to modify the ingredients to meet your dietary preferences. Plus, it has sprinkles… who can say no to sprinkles?
Safe by the Spoonful
“Don’t eat raw cookie dough! It can cause Salmonella!” Does that sound familiar? While, yes, the risk of getting Salmonella when eating raw whole eggs found in traditional cookie dough is there, we can knock that risk right off the table with an egg-free dough! Because no one wants to be a part of the 1.35 million Salmonella infections reported to the Centers for Disease Control and Prevention. So, not only is this edible cookie dough recipe great for plant-based eaters, but for all cookie dough lovers. Assuming, of course, you do not have certain food allergies, in which case you should leave a comment below and I can help you modify the recipe to fit your lifestyle.
Another food-safe change to this edible cookie dough is that there is no raw all-purpose flour in this recipe. Technically, raw flour can still be contaminated with germs and bacteria that find their way onto the four during harvesting or processing. The only way to prevent a food illness like E. Coli is to cook the flour to a safe temperature. That is where rolled oats comes into this recipe!
A Cookie Dough like No Other
I have a secret about this edible cookie dough… it is made using chickpeas! Is it like hummus? Sure, you can call it dessert hummus if that fits your fancy, and if you decide to process the dough into a smoother consistency. But this powerful legume makes this recipe a great source of fiber and plant-based protein. Not to mention, chickpeas contain a variety of vitamins and minerals. I talk more in detail about legumes in my Summer Chickpea & Lentil Salad blog.
Per 1/2 cup serving of cooked chickpeas:
- Protein: 8 grams
- Total fat: 2 grams
- Dietary fiber: about 7 grams
- Vitamin A: 22 IU
- Calcium: 40 mg
- Iron: 2.5 mg
- Magnesium: 39 mg
- Phosphorus: 138 mg
- Potassium: 238 mg
- Zinc: 1.2 mg
- Folate: 141 µg
- Selenium: 3 µg
- Canned chickpeas: The star of the show, canned (or cooked from dry) chickpeas act as the base of this cookie dough. Combined with the below ingredients, you can hardly tell you are eating chickpeas.
- Rolled oats: These are a staple to most gluten-free diets, but should also be in every other pantry. Oats contain soluble fiber and have countless studies demonstrating their claim to fame – improving cholesterol levels. Plus, you’ll get some added plant-based protein.
- Choice of nut butter: Peanut butter, almond butter, cashew butter, or even sunflower seed butter (that’s what I used). Any of these will help make the cookie dough rich and smooth, while adding a touch of salty, nutty flavor.
- Maple syrup (or honey): Sweetened in liquid form to prevent a grainy texture from cane sugar. Both maple syrup and honey help “glue” the ingredients together due to this recipe’s no-bake feature.
- Vanilla extract: Optional, but highly recommended as this goes in traditional cookies to enhance flavor. Aim to purchase “pure” forms of vanilla extract made from just premium vanilla beans and alcohol. Try to avoid imitation as these varieties often include artificial ingredients and don’t have as potent of a flavor.
- Sea salt: Because sweet and salty is one of the best combinations of flavor. Any type of salt will do here, but I like the large crystals of sea salt varieties. If concerned about iodine intake, use iodized salt instead.
- Ground cinnamon: Another optional, but highly recommended ingredient. Not only is cinnamon great in baked goods to add flavor, cinnamon provides a touch of health benefits including anti-inflammatory properties and may help improve blood sugar after meals.
- Dark chocolate chips: What’s a dessert without chocolate?! Dark chocolate will sneak some antioxidants and minerals into this already super nutritious dessert.
- Sprinkles: Confetti, pearls, sugar crystals, oh my! Choose from any variety of sprinkles to add color and pizazz. Are you celebrating something? I highly recommend rainbow confetti sprinkles for a birthday. 🙂
Just a Few More Options
- Peanut butter chips
- Shredded coconut
- Chocolate coated candies
- White chocolate chips
- Crushed pretzels (gluten-free as needed)
- Nuts or seeds
In the Kitchen
Two words. Food processor. That is the tool that will get your new favorite cookie dough ready in a couple of minutes. You can totally use some elbow grease to mash these ingredients together in a mixing bowl. It depends what type of consistency your prefer and how much time you are willing to commit.
Personally, I like to use the food processor to make sure the chickpeas break down throughly and evenly. Then, I add all the remaining ingredients except the chocolate chips and sprinkles. When it’s time to add the edible cookie decor, you can either transfer the dough to a mixing bowl to easily fold in the mix-ins. Or, if you’re lazy like me, you can just take the food processor blade out and mix your goodies right in the base.
Always drain canned beans using a colander or mesh strainer to thoroughly rinse with water. Keep a small blender close buy to blend whole rolled oats into a flour consistency. Alternatively, just buy oat flour. You probably want some measuring cups and spoons around, too, although not completely necessary since this edible cookie dough is not actually getting baked and food science is not much of an issue. If you are more of a chef than a baker, this suggestion applies to you!
Make This Edible Cookie Dough Your Own
- Change up the nut butter. Variety is key in all diets, especially those who have dietary restrictions or preferences, i.e. plant-based or vegan. Did you use peanut butter the first time? Try cashew butter next time! If you have a nut allergy, lean towards sunflower seed butter.
- Mix & match mix-ins. It can be hard to choose just one mix-in combination. Change these up, too! Or divide the dough in half and mix two different combinations into each one. This tip will feed a family of picky eaters.
- Make it dessert hummus. Yes, this actually exists and is DELICIOUS. If you are in the dipping mood, add a little less oat flour, a little more maple syrup or honey, and a splash of non-dairy milk. Process in the food processor until it is really smooth, then dip with fresh fruit or cinnamon sugar chips.
Tell me I’m not the only one craving this sweet treat after dinner! If you plan to make this edible cookie dough recipe, leave a comment below and let me know what you think!
Edible Cookie Dough
- Small colander
- Food processor or blender
- Medium mixing bowl
- Measuring spoons and cups
- 1 (15-oz) can chickpeas, drained & rinsed
- ¼ cup unsalted nut or seed butter of choice (we used unsalted sunflower seed butter)
- ¼ cup oat flour (or blend rolled oats into a flour)
- 3-4 tbsp honey or maple syrup (we used maple syrup)
- 1 tsp vanilla extract (optional)
- ½ tsp salt
- pinch ground cinnamon (optional)
- ¼ cup dark chocolate chips (non-dairy as needed)
- 2 tbsp sprinkles of choice
- Wash your hands thoroughly with soap and warm water.
- Add all ingredients except for chocolate chips and sprinkles to the base of a food processor or blender. Process until a thick, smooth dough forms. Scrape down the sides as needed to incorporate all ingredients.
- Taste and add additional sweetener if desired. Process again.
- Transfer dough into a medium mixing bowl. Use a spatula to fold in the chocolate chips and sprinkles until well combined.
- Refrigerate for at least 1 hour before enjoying.
- Leftovers can be stored in air-tight container in the refrigerator for 4-5 days or in the freezer for about 1 month. Let frozen dough thaw in the refrigerator overnight before consuming.
For more information about the Chef Shannon Nutrition coaching philosophy and nutrition services, please check out this blog post and visit my services page.