This is the best vegan gluten free cookie dough recipe(and it’s also vegan)! It’s MELT in your mouth delicious. Perfect for a quick dessert or to make with kids!
Let’s be honest, cookie dough is the best part about making cookies at home. This is the best gluten free cookie dough recipe and it’s so easy to make.
If you’re anything like my husband, you’d happily forego the aroma and taste of fresh baked cookies to be able to indulge in pure cookie dough. This edible cookie dough recipe is for people like that. There’s no need to bake your cookies to get a delicious cookie fix.
How to make gluten free vegan edible cookie dough:
It’s very simple to make. To keep this gluten free, you’ll either use a gluten free flour blend (I recommend Pamela’s) after you’ve toasted it, or you can use almond flour. To keep this vegan, we’ll be using dairy free chocolate chips and vegan butter (I recommend Earth Balance). This recipe is naturally egg free.
If you have a stand or hand mixer, you’ll cream the butter, peanut butter, and brown sugar together. Next, you’ll add in the vanilla and salt, and then the flour. Add in the almond milk 1 Tablespoon at a time, and fold in the chocolate chips once the dough reaches a shiny and creamy texture.
If you don’t have a stand or hand mixer, no problem! Just combine the ingredients in the same order in a large bowl. Stir the butter, peanut butter, and brown sugar vigorously. The goal is to incorporate small pockets of air that will give the vegan cookie dough a lighter and fluffier texture.
How long will this gluten free edible cookie dough stay good?
This vegan chocolate chip cookie dough will stay good in an airtight container in the fridge for up to 4 days. I don’t know how you’d manage to avoid the temptation to eat them for that long, though.
- 1/4 cup vegan butter
- 1/4 cup peanut butter
- 1/2 cup packed packed light brown sugar
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- 3/4 cup gluten free flour
- 2 Tablespoons almond milk, divided
- 1/4 cup dairy-free chocolate chips
- For safety, toast the flour at 350 F for 5 min first.
- Using a stand mixer or a handheld electric mixer, cream together the butter, peanut butter, and brown sugar.
- Add in the vanilla and salt and mix until combined.
- Add in the flour and mix until combined (it will likely be crumbly at this state).
- Add in the almond milk, 1 Tablespoon at a time. You want the dough to be shiny and creamy. Depending on the consistency of your peanut butter, you may only need 1 Tablespoon of almond milk, but I use a thick creamy peanut butter and need 2 Tablespoons.
- Fold in the chocolate chips.
- Roll into balls or eat with a spoon.
Disclaimer: There are known risks associated with eating raw flour. Please educate yourself about them and read about them here. There are variances in ovens, and it is not guaranteed that toasting the flour will kill all bacteria. If you're concerned about this, I recommend replacing the gluten free flour with almond flour or with heat-treated wheat flour if you don't need to follow a gluten free diet.
I used the Earth Balance vegan butter sticks.
The peanut butter is replaceable with almond butter (or any nut butter or your choice), vegan butter, or a 1:1 mixture of tahini and butter (2 Tablespoons tahini and 2 Tablespoons butter).
I used Pamela’s gluten free flour blend.
Serving Size:2 Tablespoons
Amount Per Serving: Calories: 135 Total Fat: 8.2g Carbohydrates: 14.5g Fiber: 1g Sugar: 7g Protein: 1.8g