Edible Peanut Butter Cookie Dough – Just 4 Ingredients!

Published Categorized as Journal, Baking Tagged

Satisfy your cookie dough cravings with this safe-to-eat, edible peanut butter cookie dough. Skipping the raw eggs means you don’t have to worry while nibbling on this tasty gluten-free, vegan dough straight from the bowl. With just 4 simple ingredients – peanut butter, almond flour, dates, and chia seeds – it comes together in minutes. This protein-packed, fiber-rich cookie dough makes the perfect healthy treat to grab for a snack or dessert.

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Edible Peanut Butter Cookie Dough - Just 4 Ingredients!

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Edible Peanut Butter Cookie Dough Recipe

Creating peanut butter cookie dough with only peanut butter, almond flour, dates, and chia seeds can give you a healthy and delicious snack that’s also gluten-free and vegan-friendly.

  • Author: Anna
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 12 servings 1x
  • Category: dessert

Ingredients

Scale
  • 1 cup natural peanut butter (smooth or crunchy, based on preference)
  • 1 cup almond flour
  • 1 cup dates, pitted (if they’re dry, soak them in warm water for 1015 minutes, then drain)
  • 2 tablespoons chia seeds

Instructions

  1. If your dates are not soft, start by soaking them in warm water for about 10-15 minutes to soften them up. After soaking, drain them well.
  2. In a food processor, blend the softened dates and chia seeds until you get a smooth paste. This will take a few minutes, and you might need to scrape down the sides of the bowl occasionally.
  3. To the date and chia mixture, add the peanut butter. Blend again until the mixture is well combined and smooth. You want a homogeneous mixture where all the ingredients are evenly distributed.
  4. Finally, add the almond flour to the mixture in the food processor. Pulse or blend until the mixture comes together to form a dough-like consistency. If the dough feels too sticky, you can add a bit more almond flour until you reach the desired texture.
  5. For easier handling, you might want to chill the dough in the refrigerator for about 30 minutes. This step is optional but can make the dough easier to work with, especially if you find it too sticky at room temperature.
  6. Once the dough is ready, use a spoon or your hands to form small balls or cookie shapes. You can press them down slightly on a baking sheet lined with parchment paper if you like them flatter, resembling traditional cookies.

Notes

  • Since there are no raw ingredients that need cooking, you can enjoy these cookies raw. Alternatively, if you prefer them a bit firmer, you can freeze them for about an hour before serving.

Nutrition

  • Serving Size: 1 piece
  • Calories: 224
  • Fat: 16 g
  • Carbohydrates: 15 g
  • Fiber: 4 g
  • Protein: 7 g

Keywords: edible peanut butter cookie dough

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Why Make This Recipe

A few key things that set this edible peanut butter cookie dough recipe apart from other versions:

  1. No Eggs – Raw eggs are often used in cookie dough to add moisture and structure, but they come with the risk of salmonella poisoning. This recipe skips eggs entirely, using dates and chia seeds instead to bind everything together, making it 100% safe to eat unbaked.
  2. Gluten-Free – With almond flour rather than regular wheat flour, this dough is gluten-free and therefore suitable for those with celiac disease or gluten intolerance. The almond flour creates a slightly different, nuttier texture.
  3. Vegan – There are no animal products like milk or butter, making this cookie dough suitable for vegans. The peanut butter and almond flour provide plenty of protein and healthy fats instead.
  4. No Added Sugar – Rather than adding sugar, this recipe gets its sweetness from fiber-rich dates, for a sweet treat that’s lower glycemic index. The dates blend right into the dough.
  5. More Nutrients – Packed with protein, fiber, healthy fats, antioxidants and more from nutrient-dense ingredients like peanut butter, almond flour, dates and chia seeds. Much more than just empty calories!

So if you want edible cookie dough that’s safe, all-natural, gluten-free, vegan and much more nutritious, this recipe delivers on all counts. The unique blend of wholesome ingredients provides delicious cookie dough flavor in a far healthier package.

The simple combination of just a few ingredients is what gives this cookie dough its rich flavor and health benefits. Let’s take a closer look:

  • Peanut Butter – What would peanut butter cookie dough be without the peanut butter? You’ll want an all-natural peanut butter, ideally with just peanuts and maybe a touch of salt. The peanut butter provides the signature flavor and also contributes protein, healthy fats, and a nice, fatty texture that makes you feel like you’re eating cookie dough.
  • Almond Flour – With no regular flour, almond flour creates the slightly crumbly, grain-free texture you want from cookie dough, while still holding the ingredients together. Almond flour offers more nutrition than all-purpose flour, providing vitamin E, magnesium, and calcium.
  • Dates – Chopped and blended dates act as a natural binder and sweetener, with fiber and potassium. They help make a soft, slightly chewy dough that doesn’t fall apart or get too crumbly. Plus dates pack an extra dose of sweetness without any added sugar.
  • Chia Seeds – A glue-like paste forms when the chia seeds are hydrated in the dates and peanut butter. This thick matrix of fiber helps hold the cookie dough together for easy handling and creates a fun texture contrast with the chunks of peanut butter and date pieces throughout. Chia seeds also boost the nutritional value with antioxidants, protein, and omega-3 fatty acids.

Bringing nutritious ingredients together lets you indulge in edible peanut butter cookie dough guilt-free!

Edible Peanut Butter Cookie Dough - Just 4 Ingredients!

Ingredients

  • 1 cup natural peanut butter (smooth or crunchy, based on preference, I used chunky)
  • 1 cup almond flour
  • 1 cup dates, pitted (if they’re dry, soak them in warm water for 10-15 minutes, then drain)
  • 2 tablespoons chia seeds

Instructions

  1. Prepare the Dates: If your dates are not soft, start by soaking them in warm water for about 10-15 minutes to soften them up. After soaking, drain them well.
  2. Blend Dates and Chia Seeds: In a food processor, blend the softened dates and chia seeds until you get a smooth paste. This will take a few minutes, and you might need to scrape down the sides of the bowl occasionally.
  3. Add Peanut Butter: To the date and chia mixture, add the peanut butter. Blend again until the mixture is well combined and smooth. You want a homogeneous mixture where all the ingredients are evenly distributed.
  4. Incorporate Almond Flour: Finally, add the almond flour to the mixture in the food processor. Pulse or blend until the mixture comes together to form a dough-like consistency. If the dough feels too sticky, you can add a bit more almond flour until you reach the desired texture.
  5. Chill (Optional): For easier handling, you might want to chill the dough in the refrigerator for about 30 minutes. Chilling cookie dough is optional but can make the dough easier to work with, especially if you find it too sticky at room temperature.
  6. Form Cookies: Once the dough is ready, use a spoon or your hands to form small balls or cookie shapes. You can press them down slightly on a baking sheet lined with parchment paper if you like them flatter, resembling traditional cookies.
  7. Enjoy: Since there are no raw ingredients that need cooking, you can enjoy these cookies raw. Alternatively, if you prefer them a bit firmer, you can freeze them for about an hour before serving.

This dough can be quite versatile, serving as a base for raw cookie dough bites, or if you’re feeling adventurous, you could even try baking them at a low temperature (around 350°F or 175°C) for 8-10 minutes, although the texture might differ from traditional baked cookies due to the lack of eggs and baking powder/soda.

Enjoy your healthy, no-bake peanut butter cookie dough snacks!

Edible Peanut Butter Cookie Dough - Just 4 Ingredients!

An airtight container in the refrigerator is ideal for storing the dough. The closed container prevents the dough from drying out in the fridge. It also keeps other food smells from seeping into the delicate peanut butter cookie dough aroma.

  • Press plastic wrap directly on the surface of the dough before sealing the storage container. This prevents air exposure.
  • Ensure containers are completely clean and dry before use to prevent mold growth.
  • Label containers with name and date before storing.
  • Fridge Life: Properly stored in an airtight container, this edible cookie dough lasts 5-7 days stored in the refrigerator. The dates and peanut butter help prevent spoilage naturally.
  • Freezer Life: You can also freeze scoops or balls of the dough for longer term storage. Place dough balls on a baking sheet lined with parchment, spacing them apart before freezing. Then transfer to an airtight freezer bag or container. The dough will keep for 2-3 months in the freezer.
  • Thawing: Remove frozen cookie dough balls from the freezer and let thaw slightly at room temperature or place the bag in the refrigerator overnight to thaw before enjoying. Eat within 3-4 days after thawing.
Edible Peanut Butter Cookie Dough - Just 4 Ingredients!

Following these tips will ensure homemade edible cookie dough that’s scoopable, crave-worthy, and delicious!

  • If able, use very ripe, soft, and moist dates. If your dates are dried out or firm, be sure to soak them in warm water for 10-15 minutes first to soften them up before blending. Drier dates won’t get fully incorporated.
  • Chop your dates first before adding them to the food processor. This will help them break down and blend more smoothly into the nut butter and almond flour.
  • Blend the dates and chia seeds before adding any other ingredients. Creating this paste first provides moisture and binding power.
  • Scrape down the sides of the food processor bowl as needed while blending. You want to make sure everything gets fully mixed together.
  • Don’t overblend once the almond flour is added. Too much blending makes the oils separate. Just pulse to incorporate.
  • If the dough feels too sticky, add a touch more almond flour a tablespoon at a time until it reaches the desired consistency.
  • Chill the dough for 30 minutes if you find it remains a little too sticky or soft to handle easily when shaping cookies or balls. Chilled dough is easier to deal with!
  • Store the dough in an airtight container in the fridge for up to 1 week. Let it come to room temperature before enjoying if too firm straight from the fridge.

Common Mistakes to Avoid

For the best success, these are a few things that you should be aware of when making this recipe.

  1. Not soaking the dates – Dry, firm dates won’t properly blend into the dough. Be sure to soak them in hot water for 10-15 minutes if they are not already soft and pliable.
  2. Under-blending the dates – The dates need to be completely broken down into a smooth paste in order to bind with the other ingredients. Overly chunky dates can throw off the texture.
  3. Using natural peanut butter with the oil separated – Make sure to stir the peanut butter well before using. The dough won’t come together if the oils have separated out.
  4. Over-blending once the almond flour is added – Too much blending at this stage can cause the ingredients to separate or get too thin. Gently pulse just until combined.
  5. Adding too much extra almond flour – While a tablespoon or two can absorb excess moisture if the dough is sticky, too much extra flour changes the texture.
  6. Not chilling sticky dough – If needed, chill for 30 minutes up to an hour to firm the dough up for easier handling.
  7. Overhandling while shaping – Warm dough is very sticky. Avoid over-rolling out balls or logs of cookie dough if the dough seems tender.
  8. Storing dough without an airtight container – Exposed to air, the dough dries out in the fridge. Use an airtight container.
Edible Peanut Butter Cookie Dough - Just 4 Ingredients!

Serving Suggestions

The edible cookie dough is also delicious all on its own. But offering a variety of toppings and pairings lets you customize each bite.

  • Fresh fruit – Slices of apple, pear, or banana make a tasty complement. The fruit provides freshness and moisture to balance the dense dough.
  • Yogurt – Plain Greek yogurt or vanilla yogurt pairs nicely. The creamy tang offsets the peanut butter’s richness.
  • Granola – For texture contrast, top balls or scoops of the dough with crunchy granola or granola clusters.
  • Berries – Fresh raspberries, strawberries, or blueberries not only taste great with peanut butter, but their bright pops of color liven up a dough platter.
  • Honey or maple syrup – Drizzle a bit of honey or maple syrup over the peanut butter cookie dough balls for added sweetness and moisture.
  • Nuts – Chopped peanuts, cashews, or almonds make a crunchy, protein-packed topping. The nut flavors complement the peanut butter.
  • Chocolate chips or cacao nibs – For chocolate peanut butter lovers, add a sprinkling of mini chocolate chips or raw cacao nibs. Dark chocolate chips can also bring out the deep flavor of peanuts!
  • Peanut butter chips or candy (such a Reese’s) – A handful of mini peanut butter chips nestled into this edible dough adds little bursts of extra peanutty flavor and fun bites of sweet crunch in every scoop.
  • Toast or graham crackers – Serve scoops of the dough sandwiched between toast or graham cracker squares.

Recipe Variations

Here are some ingredient substitution ideas for this edible peanut butter cookie dough to customize it to your tastes or dietary needs:

Peanut Butter Substitutes

  • Almond butter
  • Sunflower seed butter
  • Tahini (sesame seed paste)
  • Nutella or other chocolate-hazelnut spread

Almond Flour Substitutes

  • Cashew flour
  • Sunflower seed flour
  • Regular whole wheat flour
  • Oat flour
  • Finely ground oats

Date Substitutes

  • Raisins or dried currants
  • Dried apricots, finely chopped
  • Prunes, finely chopped
  • Applesauce or mashed ripe banana

Chia Seeds Substitutes

  • Ground flaxseed
  • Hemp seeds
  • Finely chopped nuts (any kind)
  • Extra almond flour to absorb moisture

There’s room for creativity with each of the ingredients!

Edible Peanut Butter Cookie Dough - Just 4 Ingredients!

This edible peanut butter cookie dough is a simple yet delicious snack that brings together just a few nutritious ingredients for a sweet treat you can enjoy without baking. Skipping raw eggs by utilizing chia seeds and dates means you don’t have to hesitate to indulge straight from the mixing bowl.

Whip up a batch to keep on hand for healthy snacking. Customize the ingredients to suit your dietary needs, and feel free to get creative with mix-in additions and toppings too. This dough checks all the boxes for taste and nutrition – the perfect edible cookie dough experience!

FAQs

Who makes peanut butter cookie dough?

Pillsbury makes a peanut butter cookie dough that is also safe to eat raw (if marked as such on the package). However, there are many people that aren’t in love with the flavor of this particular brand of peanut butter cookie dough. It may be safer to make a batch of your own at home, especially if you don’t like the flavor of store bought edible cookie dough.

Can I add peanut butter to store bought cookie dough?

You may be able to add a little bit of peanut butter to store bought cookie dough, but know that doing so may alter the texture more than you’d like. Instead, I recommend you simply take to making your own peanut butter cookie dough as the peanut butter flavor is likely to be stronger and you won’t have to compromise the overall texture of the dough and/or cookie in the process.

How do you make peanut butter cookies?

Did you know that combining peanut butter with sugar and an egg can actually yield delicious cookies? It’s true! The best part is that there are no fancy ingredients needed. Just be sure that you avoid eating this type of cookie dough. Though it doesn’t contain raw flour, it does contain raw egg, which can be dangerous to your health.

Why do you chill peanut butter cookie dough?

Chilling peanut butter cookie dough is beneficial for several reasons: it makes the dough easier to handle by firming it up, enhances the flavors by allowing them to meld together, and prevents the cookies from spreading too much during baking, ensuring they maintain their shape for a better texture.

Is peanut butter cookie dough supposed to be crumbly?

Although peanut butter cookie dough can sometimes be crumbly due to the balance of wet and dry ingredients, adjustments can be made by adding more peanut butter or a little liquid to achieve the desired consistency.

How long is peanut butter cookie dough good for?

The dough’s shelf life varies depending on storage; it can last up to 5-7 days in the refrigerator and up to 3 months in the freezer when stored properly in airtight containers. While this recipe might be safe at room temperature for a short period due to the absence of perishable ingredients like eggs or dairy, refrigeration is recommended for longer storage to maintain freshness and quality.

By Anna

Anna Brooks, the voice behind CooksDream.com, is a seasoned writer and editor with an insatiable love for food. While not a professional chef, her culinary adventures and unique insights have captivated readers for years. Anna believes in the transformative power of food, stating it "feeds the soul." Dive into her writings for a mix of inspiration, entertainment, and culinary wisdom. Author Pinterest Facebook Twitter Instagram YouTube Tumblr Reddit Quora

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