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Bowl of vegan edible cookie dough garnished with chocolate chips and mint leaves on a neutral background

The Best Vegan Edible Cookie Dough Recipe

This vegan edible cookie dough is an easy, healthy cookie dough alternative that's naturally sweetened, packed with plant-based protein, and a no-bake treat perfect for any indulgent snack or dessert.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 8 servings

Ingredients
  

  • 1/2 cup cooked sweet potato mashed
  • 1 can garbanzo beans (chickpeas) rinsed and drained
  • 3-4 tbsp peanut butter
  • 1/4 cup maple syrup
  • 2 tbsp oats use gluten-free, if needed
  • 2 tsp vanilla extract
  • 1/4 tsp cinnamon
  • 1/2 tsp salt
  • 1/8 tsp baking soda
  • 1-2 tbsp almond milk optional, if dry
  • 3/4 cup vegan chocolate chips like Enjoy Life

Instructions
 

  • Start by cooking, mashing, and cooling the sweet potato to ensure it's smooth and lump-free.
  • Rinse and drain your garbanzo beans thoroughly to remove any canned liquid flavor.
  • Combine the mashed sweet potato, chickpeas, peanut butter, maple syrup, oats, vanilla extract, cinnamon, salt, and baking soda in a high-powered blender or food processor.
  • Blend until you achieve a creamy and smooth consistency. If the dough feels too dry, add almond milk one tablespoon at a time until it reaches the perfect texture.
  • Fold in the vegan chocolate chips by hand or blend them lightly for an even distribution. Reserve some chips for topping, if desired.
  • Chill the dough in the fridge for 20-30 minutes to thicken slightly before serving. Serve with fruit, graham crackers, or just a spoon for pure indulgence.