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Edible Cookie Dough in serving ramekin with spoonful on table

Edible Cookie Dough

An edible cookie dough safe to munch on for any occasion! This gluten-free, vegan raw cookie dough is made using chickpeas and oat flour making it extra satisfying. Sweetened with maple syrup and chocolate chips, you won't want to forget a few sprinkles to this delicious snack or dessert!
Prep Time 5 mins
Cook Time 5 mins
Refrigeration Time 20 mins
Total Time 30 mins
Course Dessert, Snack
Cuisine American
Servings 6

Equipment

  • Small colander
  • Food processor or blender
  • Medium mixing bowl
  • Measuring spoons and cups

Ingredients
  

  • 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

Instructions
 

  • 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.

Video

Notes

*Add different mix-ins such as chocolate coated candies, peanut butter chips, shredded coconut, or white chocolate chips.
Keyword Dairy-free, Gluten-free, no-bake, Plant-based, Vegan, vegetarian