Edible Cashew Cookie "Dough" has that classic dough flavor minus the eggs and messy cleanup! It'll be love at first bite!
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One of the very best parts of making cookies has got to be the cookie dough, right? Who doesn't remember being a kid, sneaking bite after bite when mom wasn't looking (truth: she was always looking 😂). Don't get us wrong, freshly baked cookies are great and all, but that dough is just SO dang tasty.
Nowadays when the craving hits, we whip together this 15-minute, Edible Cashew Cookie "Dough". Sweet, creamy, and so reminiscent of the raw dough, you won't believe it's not the real deal! Plus, since this recipe is made without eggs or raw flour, you can enjoy without risking salmonella or an upset tummy! We call that a win-win.
Recipe Notes
-The base of this recipe is cashew butter, but any nut or seed butter can be used in a pinch. Cashew butter is naturally sweet and lends the most dough-like flavor, which is why we like it best.
-Coconut flour is not actually "flour" in traditional baking terms, but, rather, the flesh of coconut that has been very finely ground. It is considered a thirsty flour, meaning that it absorbs a lot of liquid. For that reason, we recommend adding a hair more liquid than a perfect cookie dough consistency. As the mixture sits and absorbs moisture, it will continue to firm up. Like cashew butter, coconut flour adds natural sweetness to the mix. If you don't love or can't do coconut, almond meal can be subbed in. We do not recommend using raw flour as this can actually be a food safety concern.
-While this dough can be enjoyed straight up with a spoon, don't stop the fun there! It is incredible as a dip for fruit, spread over pancakes, or mixed into yogurt.
Edible Cashew Cookie "Dough"
Ingredients
- ½ cup creamy cashew butter If using unsalted, add ⅛ teaspoon salt
- 2-3 teaspoon maple syrup or other liquid sweetener of choice
- 2 tablespoon coconut flour
- 2 teaspoon vanilla extract
- 3-4 tablespoon unsweetened cashew milk or other preferred non-dairy milk
- ¼ cup chocolate chips, sprinkles, or other favorite add-ins optional
Instructions
- Combine cashew butter, maple syrup, and vanilla in a small sauepan. Heat over low, stirring frequently, until fully mixed.
- Remove from heat and stir in coconut flour and milk, 1 tablespoon at a time, until desired consistency is reached.
- Cover and chill dough for at least 15 minutes prior to folding in add-ins, to prevent melting.
- Chill for at least 1 hr for a firmer "dough".
Its gets better as it chills! So good.. very happy its vegan.. it its missing the sugar-y texture i like from raw cookie dough (I didnt even know I liked it until I realized it was missing!). Will def make again, maybe swap out sugar for maple syrup.
Hi Kelly! Thank you for trying the recipe and for the feedback! We'll have to try with some granulated sugar as well and report back!
This is really tasty! Satisfies a cookie dough craving without the usual risks.
Thank you so much Judy! So glad you enjoyed it.
I tried a recipe similar to this with almond butter but it was just alright. I remember seeing you had a cookie dough recipe that looked amazing. Can’t wait to try your recipe using the cashew butter!
Hi Caitlin, we can't wait to hear what you think!!!