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A ball of edible peanut butter cookie dough rolled in sugar with a bite out of it so you can see the inside texture.

Edible Peanut Butter Cookie Dough

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  • Author: Deryn Macey
  • 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

  1. In a large bowl, whisk together the almond flour, sugar, salt and cinnamon.
  2. Mix in the peanut butter, almond milk, and vanilla until fully combined.
  3. Using a tablespoon measure or small cookie scoop, scoop the dough and roll into one-inch balls.
  4. Pour enough sugar into a bowl to cover the bottom and roll your peanut butter cookie dough in the sugar.
  5. 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