Edible peanut butter cookie dough is a high protein, no bake snack that is easy to make with 3 ingredients in minutes. Press it into a pan and cut into cookie dough bites. An energizing healthy snack!
These nutty no bake peanut butter cookie dough bites are creamy, packed with protein, and made with few ingredients. This peanut butter cookie dough fudge has no butter, no flour, no eggs and no brown sugar, yet a creamy nutty flavor and chocolate chips in every bite.
Made with only peanut butter, almond flour, and a few other ingredients, this high protein snack is dairy free, vegan, gluten free and refined sugar free.
Ingredients for Peanut Butter Cookie Dough
Peanut butter. Use a runny brand, with only peanuts for ingredients. You can of course use any nut butter.
Almond flour. Use fine ground almond flour to help bind the cookie dough. Almond flour can be eaten raw.
Maple syrup. Or use your favorite liquid sweetener.
Chocolate chips. I use enjoylife or hu to keep the cookie dough vegan and dairy free.
Vanilla & salt. For enhanced flavoring.
See the recipe card at the bottom for full information on ingredients and quantities.
Step by Step Instructions
For more detail, visit the complete and printable recipe at the bottom of this post, but here are general steps.
Step 1: Add all ingredients to a small bowl.
Step 2: Mix all ingredients into a dough. If too sticky, add almond flour; if too dry add milk.
Step 3: Press the dough into a parchment-lined pan or glass dish.
Step 4: Dot with chocolate chips and freeze for 30 minutes or less.
Step 5: Cut into finger-sized chunks and keep refrigerated.
Storage of Edible Cookie Dough
For short-term storage, keep in a sealed container, refrigerated for 2 weeks. For long-term storage, freeze in a sealed container for up to 3 months or longer.
Recipe Tips
Use any nut butter, but peanut butter will give you the nuttiest flavor.
Use fine almond flour or meal - meal is made from almonds with skins on so have more fiber.
Your dough moisture will be influenced by how wet your peanut butter is. If it mixes too wet, add a few tablespoons of flour. If it mixes too dry, add a few tablespoons of milk.
FAQS
You can! You might have to adjust the moisture levels by adding more tablespoons of milk as both might be more absorbent than almond flour.
No, it doesn't have the ingredients necessary to create the chemical reaction to allow the dough to rise into a cookie.
More Peanut Butter Recipes
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📖 Recipe
Edible Peanut Butter Cookie Dough
Ingredients
- 1 ¼ cup almond flour
- ½ cup peanut butter
- ¼ cup maple syrup
- 1 teaspoon vanilla
- pinch salt
- ½ cup chocolate chips
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Instructions
- Add all ingredients to a small bowl.1 ¼ cup almond flour, ½ cup peanut butter, ¼ cup maple syrup, 1 teaspoon vanilla, pinch salt, ½ cup chocolate chips
- Mix all ingredients into a dough. If too sticky, add almond flour; if too dry add milk.
- Press the dough into a parchment-lined pan or glass dish.
- Dot with chocolate chips and freeze for 30 minutes or less.
- Cut into finger-sized chunks and keep refrigerated.
Dee Dine
This recipe is ready in 30 minutes and is perfect for a group or a single serve portion.