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Edible Vegan Cookie Dough Recipe (Sugar-free)
Relive a childhood fantasy and eat cookie dough straight from the bowl! All made possible by this healthy edible vegan cookie dough recipe! Easy to make with simple ingredients and so delicious!
Prep Time 20 minutes
Chilling 2 hours
Total Time 20 minutes
Servings 2 big servings
Calories 60 kcal
Ingredients
- 6 dates pitted and soaked in warm water for 30 minutes
- 400 g chickpeas rinsed and drained
- 1 tbsp vanilla extract
- 1 pinch salt
- 2 tsp stevia powder or Truvia
- 1 1/2 tsp cinnamon
- 2 tbsp coconut cream or coconut milk
- 1 tbsp nut butter I like sunflower seed or hazelnut butter
- 1/2 cup dark chocolate chips vegan and sugar-free, if possible
for Peanut Butter Cookie Dough:
- 20 g peanut butter powder optional
- 1 tbsp peanut butter instead of nut butter
Instructions
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Take dates out of soaking liquid and put into your blender. Blitz into a smooth paste and add all other ingredients apart from the chocolate chips. Blend until smooth.
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Transfer cookie dough into a bowl and stir in the chocolate chips. Chill for about 2 hours covered with cling film and enjoy!
Recipe Notes
The cookie dough keeps in the fridge for about a week when stored in an airtight container.
- The chilling time is crucial as it really enhances the texture of the edible vegan cookie dough since the coconut cream and nut butter have a chance to really firm up and make the cookie dough thicker.
- I like using coconut cream in this recipe, as it lends a certain creaminess to the vegan cookie dough. Coconut cream comes in cans. Alternatively, you can refrigerate a can of coconut milk and scoop off the solid cream that gathers on top.
- I have made this vegan cookie dough recipe both in my food processor and my Vitamix and it worked well with both.
- You can use canned chickpeas, but make sure you rinse them well. Don't throw out the soaking liquid! You can use it to make incredible Aquafaba Chocolate Mousse or even Aquafaba Meringue Cake.