Raw Peanut Butter Chocolate Chip Cookie Dough (vegan)
This raw vegan peanut butter cookie dough only has 4 ingredients and it so quick, easy and delicious! It’s also grain-free, gluten-free, and dairy-free.
I’ve been trying to get pictures of this raw peanut butter chocolate chip cookie dough since August. That means I’ve consumed about 7 pounds of peanut butter in dough form and more importantly – I’ve had some time to perfect the recipe!
My initial problem was that my cookie dough was too greasy. The vanilla weirdly enough seemed to be the issue! I used homemade vanilla and really have no idea why this resulted in greasiness.
So I left it out this final time, and it worked. I also used a vanilla bean, but I really didn’t taste any difference between pre- and post-vanilla bean. So save your vanilla beans for something else!
For the flour, I had to use something a little less neutral-tasting than whole wheat flour. Almond flour worked wonderfully, and you can’t taste it at all. So if you don’t like almonds, you can still make and enjoy these!
I have to admit that I wasn’t exactly sure about the yield. Because every time I make this cookie dough, I roll a ball, eat a chunk of dough. Eat another piece of dough, roll a ball. Eat half of the ball and then repeat.
So I just made 1/6 of the recipe and got 2 nice-sized balls. That makes these the perfect solution for people with self-control issues. All you do is mix together the four ingredients and roll the dough into balls. So it’s not like you’re putting in a lot of time and effort for such a small yield. Woohoo!
If you store them in the refrigerator, these peanut butter cookie dough balls harden and get crumbly when you bite into them. So I left mine at room temperature and ate them up really quickly. I had no problem with this. :)
If you’re dealing with peanut allergies, stick around. I have some ideas for a few other nut butter cookie dough variations.
Raw Peanut Butter Chocolate Chip Cookie Dough (vegan)
Ingredients
- 3/4 cup (192 grams) natural peanut butter
- 2 tablespoons (40 grams) honey (agave for vegan)
- 70 grams almond flour
- 6 tablespoons mini semi-sweet chocolate chips if dairy-free, use Enjoy Life Chocolate Chips
- pinch salt if your peanut butter is unsalted
Instructions
- Mix everything together and roll into 12 1.5″ balls.
- If it seems crumbly, let it sit for 10 minutes. If it doesn’t seem doughy enough, add a teaspoon of water at a time until you like the consistency.
- Store in an airtight container at room temperature for up to one week.
Notes
- I haven’t tried these with commercial peanut butter (Skippy, Jif, etc.) but I’m assuming that they would not work.
- I used honey in these but agave would also work for a vegan version. Maple syrup also might work, but I’m thinking you might have to add a little extra almond flour.
- 70 grams almond flour is about 2/3 cup but it’s really better to weigh almond flour as most brands are different.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
Added 1/4 cup cocoa powder and 1/2 cup sliced almonds.
Used mostly almond butter but 1/4 skippy chunky. I mixed all in food chopper.
Turned out very good. I loved the added nuts.
Sounds like a great addition! Thanks for sharing. :) So happy you liked it!
You may have heard this but I tried the recipe with whole grain flour and Jiff (it’s what I had) and it’s delicious! I just stored it in a bowl though, I didn’t make balls. It was great! I definitely like the honey in it more than maple syrup (which I also tried) but they each have a unique taste. Thanks so much for the recipe!
I’m so happy it worked out well with whole grain flour and Jiff! Thanks for the tip. And I do love peanut butter + honey. It’s hard to beat. :) Thanks a bunch for your comment!