Simple eggless Nut butter Cookie dough you can whip up in minutes and is completely safe to eat!
About the recipe
edible Nut butter Making cookie dough is so easy, delicious, and fun! This treat only takes a few minutes to make and will please everyone from kids to adults.
What makes this cookie dough edible? It is eggless and contains no raw flour!
this Delicious desserts perfect for after-dinner meals, Use in other recipes such as homemade blizzards, crumble over yogurt or oatmeal, or enjoy as a sweet snack any time of day.
Love easy desserts? Check out my Edible Chocolate Cookie Dough, Cashew Cookie Dough Bars, and No-Bake Peanut Butter Bars!
Recipe highlights
- vegan
- Gluten free.
- Can be free of peanuts.
- 7 Pantry Ingredients.
- Ready in minutes!
- No-Bake Recipe.
- Fun to make with kids.
Necessary Materials
Scroll down the page to find the complete (and printable) recipe card. This section covers notes on components used and possible replacements.
- Almond flour: You can use store bought Almond flour Or make your own from blanched almonds.
- Nut butter: any Nut butter At work I prefer natural peanut butter but you can use processed Nut butter If you have it. Can’t do peanut butter? Almond butter or cashew butter works too!
- sugar: You can use white sugar, organic cane sugar, light brown sugar, brown sugar, coconut sugar or for sugar-free cookie dough, erythritol or Monk fruit is sweet.
- salt: The recipe calls for 1/2 teaspoon of salt. If your peanut butter is quite salty, you may want to start with 1/4 teaspoon and add more to taste. A good quality sea salt will add much better flavor than table salt.
- Vanilla: Pure vanilla extract Lends flavor to cookie dough.
- cinnamon: optional but pairs nicely with Nut butter.
- Almond milk: You can use plant-based milks like almond milk, cashew milk, oat milk or soy milk.
how to make
I mean, there really isn’t much to it! Add everything to a bowl, mix, roll in sugar and enjoy!
To get more details, I like to mix Almond flourSugar, salt and cinnamon First so salt, sugar and cinnamon is well distributed.
Then, add remaining ingredients And mix it well until you have the consistency of cookie dough.
Quick Instructions: If you don’t use a digital scale to measure, you may find that the dough is a little too wet or a little dry. No problem though! Too dry? Add more milk 1 tablespoon at a time. Too wet? add more Almond flour 1 tablespoon at a time.
From here, you can refrigerate the dough to firm it up a bit or you can scoop it out right away using a tablespoon or small cookie scoop. You can also eat it with a spoon.
You have them after rolling Alternative to coating the balls in sugar, Which is optional but obviously recommended!
Peanut Butter Cookie Dough: FAQs
This cookie dough does not contain eggs or raw flour so it is safe to eat.
Edible cookie stores will last up to 1 week in an airtight container in the refrigerator. It can be frozen for up to 3 months.
Yes! For peanut-free recipes, use almond butter, sunflower butter, or cashew butter instead of peanut butter.
Yes. This recipe can easily be cut in half for a smaller serving size or you can double it for more.
variety
- Add up to 1/2 cup mini chocolate chips.
- Add up to 1/2 cup chopped nuts such as walnuts or pecans.
- Throw in a handful of crushed Oreos.
- Make these peanut butter cups, cut them up and mix them up!
How to save
- fridge: Store in a sealed container for up to 1 week.
- the freezer: Freeze cookie dough balls in a baking pan then transfer to a freezer bag or airtight container and store for up to 3 months.
printed
description
Eggless edible peanut butter cookies made with almond flour that are vegan, gluten-free and have the perfect cookie dough texture.
- In a large bowl, whisk together the almond flour, sugar, salt and cinnamon.
- Mix in the peanut butter, almond milk, and vanilla until completely combined.
- Using a tablespoon measure or small cookie scoop, scoop the dough and roll into a one-inch ball.
- 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 an airtight container in the refrigerator.
Comment
*You can substitute white sugar with coconut sugar if you want. You can use any plant-based milk that you enjoy. Additional sugar is recommended for coating your cookie dough balls.
**If your peanut butter is quite salty, you can start with 1/4 teaspoon salt and adjust to taste from there. If your peanut butter is unsalted, 1/2 teaspoon salt works well.
nutrition
- Serving Size: 2 tbsp
- Calories: 170
- Sugar: 7 grams
- Sodium: 158 mg
- Fat: 8 grams
- Sugars: 10 grams
- Fiber: 1 gram
- Protein: 4 grams