This Edible Peanut Butter Chocolate Chip Cookie Dough is the perfect quick recipe to make in a pinch and stash for when the mood strikes. Gluten and refined sugar-free, as well as vegan, you can finally eat the dough without worrying about the consequences!
Spoon clenched in my small fist, flour all over the counter (and my shirt), and tip of my tongue sticking out of the corner of my mouth in concentration. That’s what I looked like baking as a kid. I loved seeing the ingredients turn from individual components into a cohesive batter, pouring it from the bowl into the prepared dish, before finally whisking it into the oven. My favorite part, though, came next.
Licking the last bits of batter left in the bowl.
All I could focus on was the taste of raw cookie doughs and brownie batters exploding on my tongue. There was no room in my head space to worry about things like salmonella. But, eventually, the voice of reason grew louder. While I didn’t entirely cease and desist from sneaking a taste, I knew that it was a calculated risk. After all, you need to consider the delight that’s involved.
Sometimes choosing immediate gratification isn’t worth it in the long run. I’m sure you know what I mean. Just like the marshmallow test or that stomachache you got from eating too much raw cookie dough. You probably should have said “eh, better not.”
It’s not always that simple. Sure, if you’re faced with a choice of crossing the street a few seconds sooner but getting hit by a car, then you know to wait. Then again, a large bowl of dough studded with chocolate chips is awfully good at muffling that nagging voice of reason.
Obviously this is why we all need to keep a freezer stocked with edible cookie dough. AKA a salmonella-risk-free version of the classic dessert. I call it all the delight, none of the fright. Peanut butter chocolate chip cookies turned edible cookie dough that’s vegan, gluten and refined sugar-free. Because you’re not baking it, you can have dessert on the table in minutes. They’re bite-sized pieces of nostalgia.
Once you try edible cookie dough, there’s no going back. After stirring in the mini chocolate chips, I scooped out mini balls. Who doesn’t want to pop peanut butter chocolate chip cookie dough bites?
But if you can’t wait to dig in, I’m not standing in your way. I already learned not to stand between a hungry gal and her cookie dough. Either attack it with a spoon or break off chunks with your hands. We’re focusing on fun with this dessert recipe, not so much appearances. And there is nothing more fun than eating all the raw cookie dough your heart desires.
If you try this recipe, I’d love your feedback. Leave a comment below, save it on Pinterest, or tag #lensesandlentils on Instagram so that I can see your creations!
- ½ cup creamy natural peanut butter
- 3 tbsp honey
- 1 cup almond flour
- 1½ tbsp coconut flour
- ½ tsp cinnamon
- ¼ tsp fine sea salt
- ¼ cup mini chocolate chips
- Whisk together the peanut butter and honey.
- Add in the flours, cinnamon, and salt. Mix until fully combined, then stir in the chocolate chips.
- Shape into small balls, about half a tablespoon each. Put on a baking sheet or in one layer in a container and either chill in the fridge or put in the freezer for at least 1 hour to firm up. (I prefer them frozen.)