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–+ servings
a jar of dairy free cookie dough with a spoon sticking out
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Ultimate Vegan Edible Dairy Free Cookie Dough

Now you can enjoy raw cookie dough guilt-free! This dairy free cookie dough is gluten-free, loaded with chocolate chips, and safe to eat, perfect for satisfying your cookie dough craving fast!
Course Dessert, Snack
Cuisine American
Diet Gluten Free, Low Calorie, Vegan, Vegetarian
Keyword dairy free cookie dough, low calorie cookie dough recipe
Prep Time 10 minutes
Chill (optional 15 minutes
Total Time 25 minutes
Servings 29 servings
Calories 30kcal
Author Cindy Newland with Intentionally Eat

Equipment

Ingredients

  • 1 15 ounce garbanzo beans, drained and rinsed *
  • 2 Tbsp oats
  • 2 Tbsp applesauce
  • 2 Tbsp almond butter *
  • 1 cup allulose *
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 1/2 cup dark chocolate chips

Optional

  • 2 Tbsp nuts, chopped

Instructions

  • Make oat flour: Add gluten-free old-fashioned oats to a food processor or high-speed blender and process until they form a fine powder.  
  • Prepare beans: Drain and rinse the beans. Here’s what to do with the bean liquid (aka aquafaba).
  • Mix Wet Ingredients: Add the beans, applesauce, nut butter, and vanilla extract and blend until smooth.
  • Add Dry Ingredients: Gradually add the oat flour, allulose, and salt, mixing until everything is well combined. If the dough is too soft, add a little more oat flour.
  • Add Chocolate Chips: Fold in the dark chocolate chips and nuts.
    chocolate chips being folded into edible cookie dough in a food processor
  • Chill (Optional): If you prefer a firmer texture, chill the dough in the refrigerator for about 15-20 minutes.
  • Enjoy!
    edible chocolate chip cookie dough in a glass jar with spoon

Video

Notes

Nutritional Information is only an estimate. The accuracy of this recipe may differ depending on the ingredients you use.
 
*Note 1: You can use whichever white bean you prefer—garbanzo, cannellini, or great Northern. I used garbanzo beans.
 
*Note 2: Use whichever nut or seed butter you prefer—cashew, almond, peanut, or sunflower seed butter. I used almond butter. 
 
*Note 3: You can use monk fruit sweetener, light brown sugar, or coconut sugar. I used allulose.
If you prefer to enjoy baked cookies, use this recipe for vegan chocolate chip cookies or this healthy chocolate chip cookie pie.
How to Store:
To store edible dairy free cookie dough safely, follow these tips:
To store edible cookie dough, place it in an airtight container or cover the bowl tightly with plastic wrap and refrigerate it for about 3-5 days. 

Nutrition

Serving: 2Tbsp | Calories: 30kcal | Carbohydrates: 3.5g | Protein: 1g | Fat: 1.5g | Fiber: 1g