Edible Peanut Butter Cookie Dough
Easy eggless peanut butter cookie dough you can whip up in minutes and is totally safe to eat!
About the Recipe
Edible peanut butter cookie dough is super simple, delicious and fun to make! You’ll need just a few minutes to make this treat and it’s sure to please everyone, from kids to adults.
What makes this cookie dough edible? It’s eggless and does not contain raw flour!
This yummy dessert is perfect for an after-dinner treat, to use in other recipes like homemade Blizzards, crumbling over yogurt or oatmeal or just enjoying a sweet snack anytime of day.
Love easy desserts? Check out my edible chocolate cookie dough, cashew cookie dough bars and no-bake peanut butter bars!
Recipe Highlights
- Vegan.
- Gluten-free.
- Can be made peanut-free.
- 7 pantry ingredients.
- Ready in minutes!
- No-bake recipe.
- Fun to make with kids.
Ingredients Needed
Please scroll down the page to find the complete (and printable) recipe card. This section covers notes on the ingredients used and any possible substitutions.
- Almond Flour: You can use store-bought almond flour or make your own from blanched almonds.
- Peanut Butter: Any peanut butter works. I prefer natural peanut butter but you can use processed peanut butter if that’s what you have. Can’t do peanut butter? Almond butter or cashew butter works too!
- Sugar: You can use white sugar, organic cane sugar, light brown sugar, brown sugar, coconut sugar or for sugar-free cookie dough, erythritol or monk fruit sweetener.
- Salt: The recipe calls for 1/2 tsp salt. If your peanut butter is quite salty, you may want to start with 1/4 tsp and add more to taste. A good quality sea salt will enhance the flavour much better than table salt.
- Vanilla: Pure vanilla extract lends to the cookie dough flavour.
- Cinnamon: Optional but pairs nicely with the peanut butter.
- Almond Milk: You can use any variety of plant-based milk such as almond milk, cashew milk, oat milk or soy milk.
How to Make
I mean, there’s really not much to it! Add everything to a bowl, mix, roll in sugar and enjoy!
To get into more detail, I do like to mix up the almond flour, sugar, salt and cinnamon first so the salt, sugar and cinnamon are well distributed.
Then, add the remaining ingredients and mix it well until you have a cookie dough consistency.
Quick Tip: If you didn’t use a digital scale to measure, you may find the dough is a bit too wet or a bit too dry. No problem though! Too dry? Add more milk 1 tsp at a time. Too wet? Add more almond flour 1 tbsp at a time.
From here, you can chill the dough to firm it up a bit or you can scoop it right away using a tablespoon or small cookie scoop. You can also just eat it with a spoon.
After rolling them you have the option to coat the balls in sugar, which is optional but obviously recommended!
Peanut Butter Cookie Dough: FAQs
This cookie dough does not contain eggs or raw flour so it’s safe to eat.
Edible cookie store will last up to 1 week in an airtight container in the fridge. It can also be frozen for up to 3 months.
Yes! For a peanut-free recipe, use almond butter, sunflower butter or cashew butter instead of peanut butter.
Yes. This recipe can easily be cut in half for a smaller serving size or you can double it for more.
Variations
- Add up to 1/2 cup mini chocolate chips.
- Add up to 1/2 cup chopped nuts such as walnuts or pecans.
- Throw in a handful of crushed Oreo’s.
- Make these peanut butter cups, chop them up and mix them in!
How to Store
- Fridge: Store in a sealed container for up to 1 week.
- Freezer: Freeze the cookie dough balls on a baking pan then transfer to a freezer bag or airtight container and store for up to 3 months.
Edible Peanut Butter Cookie Dough
- Prep Time: 10 mins
- Total Time: 10 minutes
- Yield: 10
- Category: Dessert
- Cuisine: American
- Diet: Vegan
Description
Eggless edible peanut butter cookie made with almond flour that’s vegan, gluten-free and has the perfect cookie dough texture.
Ingredients
- 1 ½ cup almond flour (180 g)
- 1 teaspoon cinnamon
- 1/4 cup coconut sugar or other sugar of choice (50 g)*
- ½ teaspoon salt (6 g)**
- 1/3 cup smooth peanut butter (80 g)
- 1 teaspoon vanilla (4 g)
- 1/4 cup almond milk (60 g)*
Instructions
- In a large bowl, whisk together the almond flour, sugar, salt and cinnamon.
- Mix in the peanut butter, almond milk, and vanilla until fully combined.
- Using a tablespoon measure or small cookie scoop, scoop the dough and roll into one-inch balls.
- Pour enough sugar into a bowl to cover the bottom and roll your peanut butter cookie dough in the sugar.
- Serve immediately or store in the fridge in an airtight container.
Notes
*You can use coconut sugar, brown sugar or white/cane sugar. You can use any plant-based milk you enjoy. Extra sugar is recommended for coating your cookie dough balls.
**If your peanut butter is quite salty, you may want to start with 1/4 tsp salt and adjust to taste from there. If your peanut butter is unsalted, 1/2 tsp salt works well.
Nutrition
- Serving Size: 2 tbsp
- Calories: 170
- Sugar: 7 g
- Sodium: 158 mg
- Fat: 8 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 4 g
