I don’t know about you guys, but I enjoy eating cookie dough more than actual cookies! Obviously eating raw eggs is frowned upon…so I’ve spent a lot of time perfecting a delicious, egg, gluten, and dairy-free edible cookie dough recipe that is meant to be eaten by the spoonful – no baking required!
There are lots of edible cookie dough recipes out there – let’s be real – but I’ve tried a bunch and I’ve tweaked my own recipe to combine some of my favorite aspects of each of the types I’ve tested. I also wanted to incorporate a punch of protein into my recipe to make this indulgent treat a little bit healthier and more filling, rather than just empty calories – and that’s how this yummy concoction came to life.
As you can see, I don’t have exact measurements for a lot of the ingredients – that’s because it’s hard to mess this up and so easy to tweak to your preference. Sometimes, I’m in a mood for peanut butter, so I’ll add a little more than normal to amp up the peanut flavor (and probably use less almond milk). Other times, I’m craving chocolate and will add as many chocolate chips as I can. Okay, let’s be real….that’s every time.
Variations of Edible Cookie Dough
You can also make different variations of edible cookie dough using different flavors of protein and add-ins. I️’ve used chocolate protein powder before.I️ also love pumpkin chocolate chip cookie dough: simply cut back on the peanut butter (to 1/4 cup) and add 1/2 cup of pumpkin puree. You may also find that you need less almond milk when you add pumpkin.
Note that this makes a full bowl of cookie dough, so you can share it with others or pop the remainder into a container and keep it in the fridge or freezer to enjoy later!