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5 from 4 votes
by Marly
13
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This edible peanut butter cookie dough recipe gives an excuse to eat the very best part of cookies—the dough. Raw cookie dough treats make for perfect movie nights, especially when served with popcorn!
Parties can be so much fun. Don’t you think? I love having friends or family over, sharing laughs over the perfect music playing softly in the background. And I love knowing that my guests are experiencing delicious food. But I don’t want to be so tired after fixing it that I can’t enjoy the party. That’s where simple party foods like edible peanut butter cookie dough come in!
What Makes This Recipe Shine?
- Cooking the raw flour until it reaches a temperature of 165°F kills any bacteria and other contaminants that make it unsafe to it in its raw state
- Creaming the fat with the sugars, just like we would do with a baked cookie recipe, creates a light and fluffy cookie dough that’s addictively delicious in its raw state
- Eliminating the baking soda and baking powder means this cookie dough isn’t suitable for baking, but makes this raw dough perfect for snacking.
Key Ingredients
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
Here are the ingredients you’ll need for this recipe, including substitution ideas:
- Flour — You can use all-purpose, whole wheat pastry flour (different than whole wheat flour), or even oat flour.
- Peanut butter — I prefer creamy peanut butter, but you can substitute crunchy.
- Vegan butter — Any store-bought dairy-free butter or margarine will work or you can even make your own vegan butter.
- Sugar — Just like any cookie, we’ll use a combination of granulated and brown sugar in this recipe.
- Salt — A touch of salt adds depth of flavor, balancing out the sweetness.
- Plant-based Milk — Use your favorite plain or vanilla-flavored plant-based milk, like soy, almond, etc.
- Optional Add-ins — add some chopped nuts, dairy-free chocolate chips, vegan white chocolate chips, or chopped up vegan peanut butter cups.
Ingredient Spotlight
What Peanut Butter is Best?
There are different types of peanut butter, including the natural kind that you have to stir after you open it. I prefer the creamy peanut butter for my cookie dough recipes. But since this one isn’t being baked, you can use any peanut butter you like, even crunchy!
How to Make Edible Peanut Butter Cookie Dough
- Cook the flour until it reaches a temperature of 165°F (see recipe card for tips to do this in the microwave or the oven). Set aside to cool.
- Cream the butter and peanut butter until light and fluffy
- Add the sugars and beat some more until creamy. Then beat in the plant-based milk to achieve a spreadable consistency.
- Mix in the salt and flour.
- Stir in any add-ins until it’s all well-combined.
- Serve in bowls with a spoon, or roll into balls for bite-sized servings.
Storage Tips
Refrigerate cookie dough in balls or in a covered bowl for up to 7 days in the fridge or up to 2 months in the freezer.
Serving Suggestions
There are many ways to serve this cookie dough, including the following:
- Cookie Dough Balls — Add chocolate chips and roll them into balls.
- By the Bowlful — Grab a couple of spoons and eat it straight from the bowl! Serve some vegan popcorn on the side to break up the sweetness.
- With Ice Cream — Add bits of this raw cookie dough to your favorite vegan ice cream or even some banana nice cream
- Dipped in Chocolate — Follow the tips for the Oreo Truffles to dip balls of this peanut butter dough in chocolate. Serve them chilled or even frozen!
- With Chocolate — Add 1/4 cup cocoa powder to make chocolate peanut butter cookie dough.
Frequently Asked Questions
Is it safe to eat raw flour?
Because this recipe is made without eggs, there is no concern about eating raw eggs. However, some have raised concerns about contamination from eating raw flour.
Is it safe to eat raw cookie dough?
Most of us have taken a bite or two of raw cookie dough and not experienced any negative side-effects. However, raw eggs and raw flour can have contaminants that make it unsafe to eat. Cooking without eggs is the best way to go and heat treating flour makes it safe to eat in a raw cookie dough recipe.
Marly’s Tips
Whatever you do, don’t bake this cookie dough. It’s not made for baking — for example, there’s no baking powder or baking soda!
Single Serving
If you want a single serving of cookie dough, here’s how you go about making that:
- 1/4 cup heat-treated flour
- 1/3 cup peanut butter
- 2 tablespoons of vegan butter (softened
- 1/3 cup powdered sugar
- Add-ins like chocolate chips.
Stir this all together and grab your spoon!
Vegan Peanut Butter Recipes
If you love this easy cookie dough recipe, and you want more vegan peanut butter recipes, be sure to check these out:
Tigernut Butter
10 mins total
Vegan Peanut Butter Chocolate Chip Cookies
22 mins total
Vegan Peanut Butter Fudge
25 mins total
Vegan Scotcharoos
25 mins total
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Edible Peanut Butter Cookie Dough
This vegan edible peanut butter cookie dough is so easy to make. You can prepare it ahead of time for your next holiday party. Or serve it with popcorn for movie night. It's something everyone, vegan or not, will love!
5 from 4 votes
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes minutes
Total Time: 15 minutes minutes
Servings: 12
Calories: 255kcal
Author: Marly McMillen
Ingredients
- 1 cup all-purpose flour
- 1/2 cup vegan butter, softened
- ¾ cup peanut butter
- ½ cup granulated sugar
- ½ cup brown sugar
- ¼ teaspoon salt
- 2 tablespoons soy milk
- 1 cup Optional Add-ins: dairy-free chocolate chips, chopped vegan peanut butter cups, chopped Nutter Butter cookies, vegan caramel, etc. (see note)
Instructions
Heat the flour until it reaches 165°F. See notes for 2 ways to do this. Allow the flour to cool completely.
Using a stand mixer with the paddle attachment or a handheld mixer, cream together the butter and peanut butter until light and fluffy, about 2 minutes. Add the sugars and continue mixing until creamy and smooth, another 2 to 3 minutes. Add soy milk and mix until combined.
Add the cooled flour and salt and beat until just combined.
Assess the batter. If it's dry, add a teaspoon or two more soy milk. If it's too moist, add a tablespoon or two of heat-treated flour. If you don't have any more treated flour, substitute a tablespoon of ground flaxseed
Serve immediately with your favorite add-ins. Refrigerate uneaten cookie dough in a covered bowl for up to 7 days in the fridge or up to 2 months in the freezer.
Recommended Equipment
Electric Mixer
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Notes
Heat Flour in the Microwave: Place flour in a microwave-safe bowl and heat in 30-second increments and then stir. Repeat this process until the temperature of the flour reaches 165°F. Every microwave is different, so insert a kitchen thermometer into the flour to see if you’ve achieved the desired temperature.
Heat Flour in the Oven: Lina a baking sheet with parchment paper and preheat oven to 300°F. Spread the flour evenly out on the pan. Place the pan in the oven and cook for 4 to 6 minutes, removing it every 2 minutes to stir the flour. Check the flour temperature with a kitchen thermometer to ensure it has achieved 165°F.
Calories: 255kcal | Carbohydrates: 28g | Protein: 5g | Fat: 14g | Saturated Fat: 3g | Trans Fat: 1g | Sodium: 186mg | Potassium: 131mg | Fiber: 1g | Sugar: 19g | Vitamin A: 360IU | Calcium: 16mg | Iron: 1mg
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
Did you make this recipe?
Leave a rating below then tag @namelymarly on Instagram and hashtag it #namelymarly. I love seeing your creations!
This post was originally published in 2012 and was updated to include new photos, new text, and an updated recipe in 2021.
