Edible Peanut Butter Cookie Dough 

Make Edible Peanut Butter Cookie Dough dipped in vegan chocolate using just 9 wholesome ingredients and 10 minutes of your time to prepare. It’s the perfect quick dessert to satisfy a sweet tooth and can even be stashed in the freezer for the next time a cookie dough craving hits. Peanut butter fans will rave about this one!

This edible vegan cookie dough is one of my favorite recipes that later inspired my cookbook, The Friendly Vegan Cookbook. It was included in one of the first ebooks I released in partnership with my business partner, Michelle Cehn (founder of World of Vegan) and will forever be special to me. Plus, who doesn’t love cookie dough? It’s soft, sweet, and can even be baked into a fresh batch of cookies!

Why You’ll Love This Edible Peanut Butter Cookie Dough

• It’s an eggless cookie dough. Making eggless peanut butter cookie dough is incredibly easy and automatically makes the cookie dough safer to eat. If interested in additional eggless peanut butter dessert recipes, try my Vegan Peanut Butter Sandwich Cookies, Easy Chocolate Peanut Butter Pretzel Bars, vegan peanut butter cookies, and 3 Ingredient Peanut Butter Oatmeal Balls. 
• No baking required! This sweet treat is insanely easy to make and made with just 10 minutes of prep. No baking, no fuss! 
• Made with basic ingredients. You’ll need just 9 budget-friendly, simple ingredients to make these dairy-free chocolate-covered peanut butter dough balls. 
• Contains a nut-free option. ​If you’re making these cookie dough balls for school lunchboxes or bake sales, make them nut-free with sunflower seed butter. 
• Makes for the perfect gift. If you’re looking to gift something to a friend but don’t want to buy them more “things,” make them a batch of this edible vegan cookie dough and gift it to them in a beautiful glass jar. Add a sweet note, a cute ribbon, and you’re ready to go!

The Ingredients

• Vegan butter: I used a stick of Miyoko’s Creamery Vegan Butter, but any vegan butter of choice will work. If the vegan butter and peanut butter used is salted, omit the added salt. 
• Sugar: A combination of brown sugar and granulated white sugar create the perfect moist, rich-flavored vegan cookie dough. To ensure your sugar is vegan, use organic. 
• Applesauce: Adds additional natural sweetness, moisture, and keeps these cookie dough balls oil-free. 
• Peanut butter: A natural, runny peanut butter is best. If you have a thick, creamy peanut butter, give my Vegan No-Bake Chocolate Peanut Butter Balls with Rice Krispies a try.  
• Vanilla: Optional, but pure vanilla extract adds additional depth of flavor and subtle sweetness. 
• Baking soda: Although this eggless edible cookie dough recipe is no-bake, baking soda helps balance the flavor and lightens the texture of the cookie dough. 
• Flour: I used all-purpose flour, but another flour such as whole wheat flour or an all-purpose gluten-free flour blend will work.   
• Vegan chocolate chips: Use dark, vegan chocolate chips, chocolate chunks, or any other high-quality dairy-free chocolate.    

For full ingredient measurements and recipe instructions, scroll down to the complete recipe card at the bottom of the post.

Variations 

• Sugar variations: Replace the brown sugar with coconut sugar for a more refined sugar-free option.  
• Peanut butter variations: Swap the natural peanut butter for almond butter, cashew butter, macadamia nut butter, or another nut butter of choice. If nut-free, use sunflower seed butter. 
• Omit the vegan chocolate: ​If you prefer to eat your edible cookie dough ball by the spoonful, skip the outer vegan chocolate layer altogether. 
• Add toppings: Roll these edible cookie dough balls in crushed peanuts, cacao nibs, cocoa powder, shredded coconut, or vegan chocolate sprinkles. 

How to Make Edible Peanut Butter Cookie Dough

• 1) In a large mixing bowl or stand mixing bowl, cream together the vegan butter, granulated sugar, and brown sugar until fluffy and smooth. 

• 2) Add in the apple sauce, peanut butter, vanilla, and sea salt. Beat again until well combined.

• 3) In a separate, small mixing bowl, whisk together the baking soda and 2 teaspoons of hot water. Once dissolved, pour the mixture into the edible cookie dough batter. 

• 4) Using a spatula, gently stir in the flour until well combined. 

• 5) Shape the edible cookie dough into tablespoon-sized balls. Once formed, place the cookie dough balls on a parchment paper-lined baking sheet. 

• 6) If desired, dip the peanut butter cookie dough balls in vegan chocolate. Melt the chocolate in the microwave or using a double boiler. Using two forks, dip each peanut butter cookie dough ball into the vegan chocolate and coat evenly before transferring the cookie dough balls back to the parchment-paper lined sheet. Work fast – the melted vegan chocolate hardens quickly! 

• 7) Once coated in vegan chocolate, place the baking sheet directly in the freezer until hardened. Serve chilled, as desired. Enjoy!

Recipe FAQs

Top Recipe Tips 

• Use softened vegan butter. Cold, straight-from-the-fridge butter will not mix well into the batter. To make well-creamed, soft cookie dough, use softened vegan butter. Cold vegan butter typically takes 1-2 hours to soften at room temperature. If short on time, fill a drinking glass or mixing bowl with boiling hot water. Let the water sit for 1 minute, then discard. Immediately place the hot drinking glass or bowl over the vegan butter and let the hot steam soften the dairy-free butter until soft enough to use. 
• Use a cookie scoop. Speed up the prep work required by using a cookie scoop. This will allow you to scoop evenly-sized dough balls with ease. 
• Avoid over mixing. Once the dry ingredients are added to the batter, mix at a low speed. Over-mixing will make the cookie dough tough and stringy. Mix until just combined, then stop!

Storage Instructions

These edible cookie dough balls will keep best when stored in the freezer. To prevent freezer burn, transfer the frozen cookie dough balls into a freezer-safe bag or airtight container and keep in the freezer for up to 1 month. 

When ready to eat, set the cookie dough balls at room temperature for 10-15 minutes before eating.

More No-Bake Dessert Recipes

• 3 Ingredient Peanut Butter Oatmeal Balls
• Beet Energy Balls
• Chocolate Covered Trail Mix Peanut Butter Balls
• Vegan No-Bake Chocolate Peanut Butter Balls with Rice Krispies
• Vegan Peanut Butter Cups
• Chocolate Chip Banana Bites

Photos by Alfonso Revilla