Let’s Talk About Eating Cookie Dough on Purpose
You know that feeling when you’re supposed to be baking cookies but, somewhere between mixing and baking, you just kinda… quit? Yeah, same here. Growing up, my friends thought I was totally off my rocker for sneaking spoonfuls of raw dough—but honestly, I never got sick (maybe I just have an iron stomach?). These days, I basically skip the baking bit altogether and just make Healthy Edible Cookie Dough. Why bother with the oven when the dough is the best part, right? Also, nobody in my house complains. Even my aunt, who’s suspicious of anything with the word “vegan” in it, goes back for seconds. I still tease her about it.
Why I Make This All the Time (and My Family Does, Too)
I whip this up after those long days when I want something sweet but can’t be fussed with timers or waiting. My partner will hover like a fruit fly (not flattering, but accurate) and it’s honestly a race to see who gets the last spoonful. I love that it’s quick, uses basic stuff mostly, and—here’s the big win—there’s no risk of undercooked eggs or weird tummy aches after a midnight snack. Plus, you can eat it straight from the bowl (no judgement). If you’re like me and have zero patience for clean-up, you’re in good company. Oh, and if you have a fussy kid, they’ll probably like it too (my nephew calls it ‘magic paste’—okay, that’s weird, but kids, right?).
Gather Whatever You’ve Got (Here Are the Ingredients)
- 1 cup almond flour (I use this the most, but rolled oats blitzed in the blender work in a pinch. My gran swears by Bob’s Red Mill, but I just get whatever’s on sale.)
- 1/4 cup nut butter (peanut, almond, cashew—all good; I even used sunflower once when I ran out of peanut. It was, uh, interesting.)
- 1/4 cup maple syrup (agave’s fine if you’re out; once I tried honey and, well, sorry, bees, but it got too sticky.)
- 1 tsp vanilla extract (sometimes I get lazy and just eyeball it—shh)
- Pinch of sea salt (or heck, regular is fine, don’t let anyone tell you otherwise)
- 1/3 cup mini chocolate chips (Enjoy Life is my usual, but use whatever—occasionally I raid my kids’ chocolate cereal for bits, much to their dismay)
How I Throw This Together (With Some Imperfection)
- Toss the almond flour, nut butter, maple syrup, vanilla, and salt into a medium bowl. I usually use a fork at first, but honestly, sometimes my hands get in there (much more satisfying, just saying).
- Mix until it comes together like thick dough. It might look a smidge dry or clumpy—don’t panic. Add a tiny splash of plant milk (almond, oat, whatever’s lurking in your fridge) if you need to loosen it. Or, if it’s too sticky, sprinkle in a pinch more flour.
- Stir in the chocolate chips. This is usually when I sneak a bite and declare it “just for quality control.”
- Scoop into little bowls, eat with a spoon, or just leave it in the mixing bowl and pass it around. (I think it tastes better after a quick fridge chill, but often I can’t be bothered to wait.)
Stuff I’ve Learned From Making This a Lot
- If you use oat flour, the texture is kinda chewier—but still good. My brother actually prefers it that way (he’s the family oddball).
- Chilling helps it firm up if you want to shape it into balls. Unless you want to just dunk apple slices right in, which is what I do half the time.
- Don’t go overboard with the maple syrup or it’ll taste like you’re just eating pancakes (not the worst thing, honestly).
Wild Variations I’ve Attempted (And a Flop or Two)
- Swapped out the chocolate chips for raisins and cinnamon—tasted like oatmeal cookies and my aunt wouldn’t stop raving.
- Chucked in cocoa powder for a chocolate version—good, but I probably used too much because it turned out a bit bitter (next time, less is more, I guess).
- Tried a spoonful of shredded coconut—pretty sure I was the only fan of that one. My family, unimpressed, just picked out the chips and left the rest. Harsh.
Do You Need Fancy Tools? (Not Really)
A decent mixing bowl and a good spatula are your BFFs. My cousin goes on about using a stand mixer for everything, but honestly, a fork and your hands do the trick just fine. And if you’re totally stuck, use a big mug to mix—done that more than once in a student flat, works perfectly.
How I (Supposedly) Store This Stuff
Technically, cover it and keep it in your fridge for 3-4 days. (In reality, mine never survives more than an evening unless I hide it behind the pickles—and then I forget.) If you do manage to stash some, it does get a bit firmer, but that’s not a bad thing. I actually think it tastes better the next day. Maybe I’m alone on that one.
How We Like to Serve It (Or, Ways to Not Be Boring)
Straight up in a bowl with a big spoon is the classic. But sometimes I’ll make tiny balls, freeze them, and pop a few into a bowl of (dairy-free) ice cream—total game changer on a hot day. My cousin dips pretzels into hers which honestly, I didn’t get at first but now I’m hooked.
Pro Tips I’ve Picked Up (Usually the Hard Way)
- Don’t rush the mixing or you get lumps of unblended flour. I did that once and it was like eating sand. Give it a good stir.
- Plastic spatulas are easier to clean than wooden spoons (those get gunked up; trust me, learn from my mistake).
- Less is more with the chocolate chips. I went bonkers once and it just fell apart, oops.
FAQ (Because I Get Asked These All the Time)
Is this really safe to eat?
Yep! No eggs, no raw flour that needs heating. I’ve made it a dozen times with no issues (famous last words?).
Can you bake it into cookies?
Tried, and honestly…don’t. They come out flat and a bit sad. Just enjoy as is!
Can you use coconut or almond milk?
Totally—whatever’s lying around. Even water in a tight spot, actually, though it’s less creamy.
Can I swap out the almond flour for coconut flour?
Kinda, but start with less—it sucks up so much moisture it’s unreal. You’ll end up adding more liquid for sure.
Is this like the real deal?
Sorta—if you want full-on nostalgia, chuck in a smidge of butter flavor extract. But this is lighter, kinder, and won’t wreck your tummy.
Anyway, if you find any wild combos that totally work (marmite? banana chips? Who knows?), tell me. I’m always game for a bit of kitchen chaos—makes for the best stories, right?
Ingredients
- 1 cup almond flour
- 1/4 cup natural peanut butter or almond butter
- 1/4 cup maple syrup
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/3 cup dairy-free chocolate chips
- 2 tablespoons unsweetened almond milk (as needed)
Instructions
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1In a medium bowl, combine almond flour and salt.
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2Add peanut butter, maple syrup, melted coconut oil, and vanilla extract to the bowl. Mix well until a dough forms.
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3If the dough is too dry, add almond milk one tablespoon at a time until the desired consistency is reached.
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4Fold in the dairy-free chocolate chips until evenly distributed.
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5Serve immediately or chill in the refrigerator for 15-30 minutes for a firmer texture.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
230 caloriescal
Protein:
6gg
Fat:
13gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
22gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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