This edible peanut butter cookie dough is eggless and one of the most versatile cookie doughs on the planet! You can eat it straight out of the bowl with a spoon, bake it into homemade vegan cookies, or roll it up into decadent chocolate-covered cookie dough bon-bons. Any way you spin in, this cookie dough is absolutely delicious and totally foolproof!
Prep Time15 minutesmins
Total Time15 minutesmins
Course: Dessert
Cuisine: American
Servings: 16
Calories: 476kcal
Author: Toni Okamoto Michelle Cehn
Ingredients
1cupplant-based butterat room temperature
1cupgranulated sugar
1cuppacked brown sugarlight if you have it otherwise dark will work
¼cupapplesauceplain
¾cuppeanut butter
2teaspoonsvanilla extract
½teaspoonsalt
1teaspoonbaking soda
2teaspoonshot water
3cupsall-purpose flour
2cupsvegan chocolate chips
Instructions
In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth.
Beat in the applesauce, peanut butter, vanilla, and salt.
Dissolve the baking soda in hot water and then add it to the batter.
Stir in the flour and mix until a dough forms.
To Make Cookie Dough:
Mix chocolate chips into the cookie dough.
To Make Cookie Dough BonBons:
Shape cookie dough into 1-inch balls and place on a parchment paper-lined baking sheet. Place in freezer.
Melt the chocolate using a double boiler or microwave. Remove peanut butter cookie dough balls from freezer and using two forks, dip each into the chocolate and spin to coat. Work fast because the chocolate hardens.
Place on a sheet and freeze until the chocolate hardens completely and they are ready to serve.
To Make Cookies:
Preheat oven to 350 degrees.
Scoop dough in large spoonfuls onto a greased cookie sheet.
Bake for 10 minutes or until edges are lightly browned.