Edible Cookie Dough: The Recipe for Edible Cookie Dough

Recipe Note

In the end, you have homemade cookie dough ready to eat by the spoonful.

What is cookie dough for eating by the spoonful?

Whether you're searching for "healthy cookie dough to eat by the spoonful", "cookie dough recipe", or "how to make cookie dough yourself" - it always refers to the same principle. Cookie dough is dough specifically made to be eaten raw. The trick is simple - no raw egg and heat-treated flour. That's why every classic cookie dough for eating by the spoonful is designed without egg - that is the biggest difference from dough that is actually intended for baking.

Another difference from regular baking dough is the flour: Raw grain flour - including oat flour - can contain pathogens and should therefore be heat-treated before being eaten raw, for example for 10 minutes at 120 degrees top and bottom heat in the oven. Alternatively, you can replace the oat flour with ground almonds - voilà: flourless cookie dough.

How to customize your cookie dough: Vegan & High in Protein

The great thing about this cookie dough for eating by the spoonful: You can also take it in other directions and adapt it to your personal preferences.

As vegan cookie dough for eating by the spoonful, it works automatically, because in our case the soy yogurt and nut butter provide the creaminess that butter or egg would otherwise provide. In addition, it is:

• Cookie dough without chickpeas: Instead of the chickpeas often used, oat flour and Vetain Vanilla Protein provide the base. Because, let's be honest, you can often taste the chickpeas, and you don't always have them at home.

• Protein cookie dough for eating by the spoonful: If you want your edible cookie dough to contain even more protein, simply increase the proportion of protein powder at the expense of the oat flour: You can easily replace up to 20–30% of the flour without affecting the texture - just add a little more plant-based milk or water because the powder binds a lot of liquid.

• Natural sweeteners: In addition to chicory syrup, date paste, coconut blossom sugar, or maple syrup are also suitable for sweetening your edible cookie dough. You can also use erythritol if you prefer to avoid sugar.

Also: You get fiber automatically in this recipe from the many plant-based ingredients. This makes your cookie dough not only delicious, but also part of your mindful diet. Speaking of mindful eating: you can read more about it in our article on healthy eating habits.

Chocolate Chip Cookie Dough & more flavors

The classic among favorite recipes: the version with extra chocolate. Add chocolate pieces in the form of chocolate chips, chocolate sprinkles, or chopped chocolate to the cookie dough. When buying your vegan chocolate, it is worth checking the label; many dark chocolates are plant-based anyway, but not all of them.

More flavors for your edible cookie dough:

• Vanilla cinnamon: A pinch of cinnamon and real vanilla bean seeds - warm and cozy like Christmas cookies

• Double Choc: For true chocolate fans, a version with Vetain cocoa protein powder instead of vanilla might be interesting

• Nut variation: Chopped nuts, Vetain hazelnut protein, or an extra spoonful of nut butter in the mixing bowl - and your cookie dough with a nutty note or extra crunch is ready

• Seasonal collections: Pumpkin spice in autumn, gingerbread spice in winter, lemon zest in summer - let the season inspire you

• Toppings: Coarse sea salt, coconut chips, vegan caramel sauce, or extra chocolate chips on top

Gourmet tip: A splash of vanilla extract can give the cookie dough an extra finishing touch. And while we're on the subject of indulgence: Vetain Crispy Protein Bars come pretty close to this recipe on the indulgence scale... just saying. ;)

Storage & tips

Raw cookie dough can be stored for up to 3 days in the refrigerator - this applies to both the classic and vegan versions. It is best stored in an airtight container, which also prevents the dough from absorbing odors from the refrigerator or drying out.

The cookie dough can also be shaped into small portions and frozen - portioned into balls, it will keep in the freezer for up to a month. To thaw, simply place it in the refrigerator and wait a few hours.

Consistency tips for the perfect edible cookie dough:

• Too firm? Add a little plant-based milk or water

• Too soft? Add one more tablespoon of flour or return it to the refrigerator for 30 min

• You’ll achieve the best consistency when the dough is well chilled - at room temperature, the mixture softens more quickly

Our serving suggestion: Divide the vegan cookie dough into small portions and provide a few spoons. This cookie dough recipe becomes the perfect snack for movie night - the temptation is simply too great!

You can find more great vegan recipes like this in our recipe category. I recommend the protein ice cream and the high-protein tiramisu. Both are also wonderfully spoonable. :)

Substitution table

• Oat flour: Finely blended oats, almond flour

• Vetain Vanilla Protein: A little more oat flour instead of protein powder

• Soy yogurt: Any other vegan yogurt, skyr, or quark alternative

• Peanut butter: Another nut butter of your choice

• Vetain Soy Crispies: Optional - you can also leave them out

• Vegan dark chocolate: Optional - you can also leave it out or replace it with another chocolate

• Chicory syrup: Date syrup, maple syrup, or another plant-based sweetener

By the way: Our recipe is also a spoonable cookie dough without butter - soy yogurt and peanut butter provide a creamy consistency without any butter. And because we sweeten it with chicory syrup, it is also a spoonable cookie dough recipe without brown sugar.

Nutrition