Healthy Edible Cookie Dough (No-Bake, Dairy-Free)

Rich, fudgy spoonfuls of cookie dough made with oat flour and almond butter. Zero guilt, no eggs, and ready in 10 minutes.

Print Recipe

Prep Time 10

Total Time 10

Course healthy cookie dough recipe, Snack

Cuisine American

Servings 6 servings

Calories 185 kcal

Ingredients

1 cup oat flour certified gluten-free if needed
½ cup creamy almond butter drippy, not thick
¼ cup maple syrup
½ teaspoon vanilla extract
¼ teaspoon fine sea salt
¼ cup dark chocolate chips dairy-free, if needed
1 –2 tablespoons water or non-dairy milk if needed for consistency

Instructions

In a medium bowl, stir together oat flour, almond butter, maple syrup, vanilla extract, and salt. Mix until a soft dough forms.
If the dough is too dry and crumbly, add water or non-dairy milk one teaspoon at a time until it comes together. If it's too sticky, add a tablespoon of oat flour.
Fold in the chocolate chips gently with a spatula. Do not overmix.
Cover the bowl and refrigerate for at least 20 minutes (or up to an hour) for a fudgier texture.
Serve chilled or at room temperature. Store leftovers in an airtight container in the fridge for up to 5 days.

Notes

1. For a nut-free version: substitute sunflower seed butter and use certified nut-free oat flour.
2. Note that the dough may turn slightly green due to a natural reaction, but it's safe to eat.
3. To make it vegan, ensure your chocolate chips are dairy-free. Maple syrup is already vegan-friendly.
4. If you want extra sweetness, add 1 tablespoon of coconut sugar or a pinch of stevia.
5. Freeze scoops of dough for up to 3 months. Thaw in the fridge overnight or eat frozen.
6. Do not bake this dough – it's designed for raw eating only.