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–+ servings
A ball of edible peanut butter cookie dough rolled in sugar with a bite out of it so you can see the inside texture.
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Edible Peanut Butter Cookie Dough

Eggless edible peanut butter cookie made with almond flour that's vegan, gluten-free and has the perfect cookie dough texture. 
Prep Time10 minutes
Total Time10 minutes
Course: Dessert
Cuisine: American
Diet: Vegan
Servings: 10
Author: Deryn Macey

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: 2tbsp | Calories: 170kcal | Carbohydrates: 10g | Protein: 4g | Fat: 8g | Sodium: 158mg | Fiber: 1g | Sugar: 7g