This edible peanut butter cookie dough needs to become a staple in your life!
There is no food experience that more easily transports me back to childhood than eating raw cookie dough. Suddenly, I’m three years old again, standing on a chair to see over the tiled kitchen counter while my mom prepares cookies. Stretching to reach the very edge of the beater, I surreptitiously swipe tiny morsels of soft batter, one after another, letting the flavors explode across my palate and slowly dissipate before going in for another bit.
Each stolen taste was just enough to flood my senses with the slightly grainy texture of undissolved sugar and flour, subtly balanced salted edge, and deeply satisfying richness. Stealthy, I was not, but my mom charitably humored my advances, pretending to be engaged with very complicated oven calibration every now and then while I made my moves.
If you’re looking for a fantastic multi-purpose vegan dessert, this is your recipe.
Now, you don’t need to sneak bites away from a watchful parent, but create a treat specifically meant to be enjoyed as is! This edible peanut butter cookie dough is the stuff of nostalgic dreams, full of flavor that both kids and kids at heart will love.
You can eat it as-is, straight from the bowl, bake it into these Peanut Butter Chocolate Chip Cookies, or take it to the next level to make Peanut Butter Bon Bons coated in a rich layer of dark chocolate like a fancy gourmet truffle. For sudden sweet tooth cravings, this kind of instant gratification can’t be beat.
So…what are these three ways you can use this cookie dough? Read on…
Mix it into ice cream, or grab a spoonful!
Add some chocolate chips and bake for 10 minutes and you’ve got these perfect vegan peanut butter chocolate chip cookies! And your house will smell like Christmas.
The attraction to cookie dough needs no explanation, but there’s many more reason why this will be your new go-to recipe for all occasions.
Before you run out to the grocery store, check your pantry for these essential staples! There’s a good chance you’re already fully equipped to get into the kitchen and start mixing.
Look for solid stick-based options here, not anything spreadable from a tub. The consistency is different and won’t give your batter the same texture, baked or not.
Both brown sugar and plain granulated sugar are used for just a touch of warm, molasses-like flavor and that satisfying yet subtle granular bite. You can choose a vegan-certified sugar if you’d like, but I consider all sugar vegan. If you’re unsure where you fall on the sugar spectrum, check out our “Is Sugar Vegan?” article for some perspective.
Look ma, no eggs! Applesauce is the not-so-secret ingredient that acts as a binder, negating the need for the conventional addition of eggs. Be sure to opt for an unsweetened, unflavored variety to act as a neutral base. Applesauce is an excellent egg replacer that you can use in baking recipes. Why cook without eggs? Take a peek at our “What’s Wrong With Eggs?” article.
Our star ingredient, smooth, creamy peanut butter lends richness, flavor, and substance to this mix. If you wanted a crunchier bite, feel free to switch it up with a chunky spread. And if you’re new to vegan living and wondering, “Is peanut butter vegan?” They answer is almost always yes.
Regular old all-purpose flour is the gold standard for all baking recipes. Even when it’s not going into the oven, the reliable staple won’t let you down. Be sure to read the notes below about how to make raw all-purpose flour edible.
Want to use a gluten-free flour? It should work—if you give it a try please do let us know (and share what type you used) in the comments below!
Dark chocolate, semi-sweet, or bittersweet chocolate are your best bets, to better contrast with the sweet dough. 2 cups of chocolate chips weight 12 ounces, which is generally the size of 1 standard bag.
Unfortunately, simply removing the eggs from the equation doesn’t necessarily make raw cookie dough safe to eat. The most common source of salmonella in the situation is actually the flour. Luckily, there’s a quick and easy solution to ensure that you can indulge without fear. Raw flour needs to be heated at least 165 degrees Fahrenheit (74 degrees Celsius) to kill any potential pathogens. You can do this in a variety of ways:
No matter what approach you take, make sure the flour is completely cool before proceeding with the recipe.
When you want a flavorful change of pace, there are plenty of tasty additions to consider. Chose one or two of these extras to add along with the dry ingredients:
Or mix any of the following directly into the cookie dough batter:
If you’ll be making cookies, head directly to the cookie recipe for the baking directions. Enjoy!
Can I make this cookie dough gluten-free? Absolutely! Just use your favorite gluten-free flour blend that measures 1 for 1 like traditional all-purpose flour. Please note that these have not be tested so the results may vary. If you give a gluten-free version a try, let us know what you think in the comments below!
Can I make this peanut butter cookie dough nut-free? Whether you have allergies or just don’t love peanut butter, you can easily swap it out for sunflower butter, soynut butter, or even tahini (sesame butter.)
How long will the cookie dough keep? Stored in an airtight container in a cool place, these treats should last for 1 – 2 weeks… If you can stay away from them that long.
Can I bake the dough to make regular cookies? Heck yeah! That’s the point. If you’re not into such a half-baked idea, you’re in luck! The very same dough can be used to make soft and chewy Peanut Butter Chocolate Chip Cookies, too.
This vegan edible peanut butter cookie dough recipe comes from an early e-book version of The Friendly Vegan Cookbook. Photos by Michelle Cehn. Article written with support from Hannah Kaminsky and edited by Amanda Meth.