Unreal Vegan Cookie Dough

This delicious 5-minute vegan cookie dough recipe is edible raw (no baking necessary!), gluten free, dairy free, refined sugar free, and definitely a way to enjoy a healthy snack that’s packed with protein…and have your cookies too! 

This delicious and healthy edible vegan chocolate chip cookie dough recipe is so easy to make it takes just 5-minutes. It can be enjoyed for one or for two with a spoon or as a dip for apples or other fruit! It’s made with no milk, no flour, no butter, and it’s egg free so it’s safe to eat raw. Grab a spoon and dig in!

Delicious & Edible Vegan Cookie Dough…in 5-Minutes! 

 

It seems that in both of my pregnancies there’s one craving that is strong...for everything sweet!! I remember when I was pregnant with Hemsley I craved candy a lot which was out of the norm for me as I usually have more of a salty tooth than sweet, and this time around it’s no different. I often want sweet treats of all kinds so I’ve been having to find creative ways to enjoy sweet tasting foods that won’t spike up my blood sugar levels (while I have a low risk level for gestational diabetes it’s something I always consider!).

 

This delicious and edible vegan cookie dough is the perfect fix as it’s naturally sweet, packed with protein and healthy fats to help stabilize and slow the sugar absorption, and it’s filling and satisfying. A spoonful here and there is a great way for me to satisfy those sweet cravings without grabbing something less healthy instead (…hello donuts, I’m looking at you!)

Ingredients in Vegan Cookie Dough

 

For this super easy vegan cookie dough recipe you’ll only need a handful of ingredients! Everything except for the dark chocolate chips is pretty much a whole food, and when it comes to the dark chocolate chips I go for a naturally sweetened, vegan (non-dairy) 70% cocoa version. Here’s what you’ll need for this vegan cookie dough: 

  • Raw cashews
  • Gluten free rolled oats (or regular rolled oats if you don’t need GF)
  • Natural vegan vanilla protein powder of your choice (with no refined or artificial sweeteners, I used the Orgain brand for this recipe)
  • Unsweetened almond milk (or other non-dairy milk of choice)
  • Pure maple syrup
  • Cashew butter (or peanut butter for a more affordable alternative) 
  • Pitted dates
  • Dark chocolate chips or chunks (non-dairy) 

 

Is Vegan Cookie Dough Edible? 

 

A common question when it comes to cookie dough, vegan or not is…is it edible? I think we all have memories as kids licking the cookie dough from the spoon when we got to make cookies with our moms or dads but there was often a warning around that because cookie dough typically contains raw eggs, and eating raw eggs is a no-no as there is a risk of getting salmonella poising when consuming raw eggs.

I have to admit I consumed a fair amount of cookie dough with raw eggs as a kid and survived to tell the tale but it’s still a grey area. The good news is that this vegan cookie dough is egg free and all the ingredients are completely safe to be consumed raw making it completely safe and edible! 

How To Make Vegan Cookie Dough

 

To make this super simple 5-minute vegan cookie dough you only need one kitchen tool, a food processor! The processor works to make the dough very easily and quickly using the following steps. It’s so much better than waiting the whole time for cookies to bake so really, it’s a win-win! 

  1. Add the oats, protein powder, and cashews to the food processor and process for 30 seconds. 
  2. Add in the dates, cashew butter, and maple syrup and process again for 1 minute. 
  3. While processing, pour the almond milk into the top of the food processor slowly. 
  4. You can use a spatula and intermittently stop the processor to scrape the sides. 
  5. Once a dough is formed transfer to a bowl and fold in the chocolate chips. 

How To Store Vegan Cookie Dough

 

Once you’ve made a batch of this delicious vegan cookie dough you’ll have quite a bit so you have a few options for storage. I put half of my batch into a small glass jar and popped it in the fridge so I could enjoy a spoon here and there when I wanted. The other half of the batch I scooped into balls and popped in a ziplock bag and put in the freezer.

You can roll the dough into balls and keep it in the fridge for up to 1 week or in the freezer for up to 2 months. If you choose to freeze the dough just give it about 5 minutes to thaw on the counter before eating. 

I hope you have enjoyed this tasty and simple snack or dessert! Be sure to pin the photo below the recipe to save it for later and of course, share the love! So…did you lick the spoon as a kid too?? Tell me about it in the comments! 

We are off to Maui this week (wooo hooo!!) and I seriously can’t wait to escape the cold weather here in Alberta, it’s been a doozy of a winter so far so the warmth and humidity of Hawaii is just what I need! Be sure to stay tuned to my Instagram posts and stories as I’ll be sharing some of our trip while we are away (I’ll be disconnecting a lot too!).

 

Unreal Vegan Cookie Dough (Gluten Free!)

Unreal Vegan Cookie Dough (Gluten Free!)

Yield: Makes approx 2 cups
Prep Time: 5 minutes
Total Time: 5 minutes

This delicious 5-minute vegan cookie dough recipe is edible raw (no baking necessary!), gluten free, dairy free, refined sugar free, and definitely a way to enjoy a healthy snack that's packed with protein...and have your cookies too! 

Ingredients

  • ¾ cup raw cashews
  • 2/3 cup gluten free rolled oats
  • 1 scoop (1/4 cup) natural vegan vanilla protein powder of your choice
  • 1/4 cup unsweetened almond milk
  • 2 tablespoons pure maple syrup
  • 3 tablespoons cashew butter
  • 10 large pitted medjool dates
  • 1/2 cup dark chocolate chips (dairy free) or chocolate chunks

Instructions

  1. Add the cashews, oats, and protein powder to a food processor and process on high for 30 seconds.
  2. Add in the maple syrup, cashew butter, and pitted dates then process again on high for 1 minute.
  3. While processing, pour the almond milk into the food processor through the top opening.
  4. You may need to stop to scrape the sides of the food processor with a spatula intermittently while processing.
  5. A dough consistency will begin to form and the dough will start to clump. You want to make sure the dough is mostly smooth with little to no chunks of date or cashews remaining.
  6. Transfer cookie dough to a bowl and fold in the chocolate chips.
  7. Enjoy!

Notes

Store remaining cookie dough in a jar (or roll into small golf-ball sized balls) in the fridge for up to 1 week or in the freezer (as balls) for up to 2 months.

Cookie dough is meant to be enjoyed raw and not meant to baked as actual cookies!

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Have a wonderful day! 

Christal // NITK

Author: Christal Sczebel

Christal is the creator of Nutrition in the Kitch. She's a Certified Nutritional Consultant, twice published author, gluten and dairy free recipe developer, food photographer, speaker, wife, and mama. Christal loves good food, all things wellness, and loves to travel. Her wellness philosophy is centred around balance and sustainable health, life's way too short for boring diets and restriction!