Edible Cookie Dough

This edible cookie dough recipe is almost too easy to make. I don’t know about you, but every so often, I have days when I need a cookie, and I need one now. Most of the time, I whip up my go-to vegan chocolate chip cookies, but lately, it’s been too hot to turn on the oven. While I know that baking is out of the question on a sticky summer day, my cookie cravings couldn’t care less. Enter: edible cookie dough. It has all the rich, chocolatey goodness of a regular cookie, but you don’t have to turn on the oven to make it. This recipe makes a decent amount – the equivalent of around 20 cookies – but in our house, it never lasts long.

I know that Chicago isn’t the only place that’s been sweltering lately, so I thought you might also be in the mood for a tasty no-bake treat! It’s both vegan and gluten-free (no raw flour or eggs here!), and it comes together in minutes. I like to portion it into balls and store them in the fridge, but grabbing a couple of spoons and eating it straight from the bowl is fair game too.

Ingredients

3/4 cups very smooth natural peanut butter*

1/3 cup melted coconut oil

1/3 cup maple syrup

2 teaspoons vanilla

heaping 1/2 teaspoon sea salt

3 cups almond flour

1/2 cup mini chocolate chips

Instructions

In a large bowl, stir together the peanut butter, coconut oil, maple syrup, vanilla, and salt until combined. Add the almond flour and stir to combine. If the mixture is crumbly, add water, 1 tablespoon at a time, until it's smooth and cohesive. Fold in the chocolate chips.

Eat with a spoon or use a cookie scoop to scoop balls onto a parchment lined baking sheet. Store in the fridge or freezer.