This recipe is SO good that it was written about by Well+Good. The QUEENS of wellness (and kings, I assume, but let’s make queen a gender neutral term ok? ok <3).

And that’s because this vegan and gluten free cookie dough recipe is insanely simple. You only need almond flour, cashew milk, vanilla, salt and a little bit of sugar. And then you have all of the fun of edible cookie dough without any of the, y’know, salmonella risk?

When making this “dough” the best thing to do is start with your dry ingredients (although really you can just throw it all together in one bowl and still be totally fine!)

And I get this question all the time – does it have to be almond flour? The the short answer is yes, and the long answer is: Yes if you want this result, but if you are comfortable with a slightly grainier texture, you can also experiment with oat flour, chickpea flour or arrowroot flour (not coconut flour though, it turns out a bit too dry).

And this is because almond flour is an all star ingredient that does an amazing job of absorbing moisture and taking on a whole new texture. This is perfect for edible cookie doughs and truffle recipes, but not as ideal for say, cake batters or breads. BUT it’s what makes it my favorite for this recipe!

The almond flour is exactly why you can use such a little amount of liquid here. As you stir you might think “oh no it’s not going to work” – but just trust the process! As you mix it will absorb moisture and become the most soft, pliable, dough-like texture.

And I do get a bunch of people asking if they can substitute honey or maple syrup for the sugar. And the short answer is yes, but it will change the flavor and the amount of liquid you need. I’d say for every tablespoon of syrup you add, remove a tablespoon of milk. And of course, it will be less sugar-cookie vibes and more maple-cookie energy, but if you add chopped pecans that might be a whole new delicious recipe!

My last big tip for this is to not be afraid of topping with salt! If you’re like me (I’m a hopeless salt lover) then the salty-sweet contrast will make you want to keep eating these cookie dough balls again and again and again. Pink himalayan salt is my salt of choice, but any other flakey salt will work as well!

Also if you’re like “balls? nah I’m just gonna scoop it from the jar” – that’s cool too. You can store this in the fridge for up to a week and have scoopable, edible, full-of-healthy-fats, vegan (and gluten free babayyy) cookie dough any time of day!

Watch the recipe video here:

Ingredients

1 cup almond flour lightly packed 120g
3 tbsp granulated sugar
¼ cup cashew milk or any milk alternative
Pinch of salt
¼ tsp vanilla extract

Instructions

In one bowl, mix all the ingredients together.
Once it reached a cookie-dough consistency, chill for 15 minutes in the fridge.
Then just eat with a spoon! Or your hands, no judgments here.
This will last in the fridge for up to a week!

Notes

Almond flour is a magical ingredient because it absorbs so much moisture while still maintaining a thick and decadent texture. It might look like there is too much flour in the recipe at first, but keep mixing! The flour will absorb all the moisture of the milk and will quickly combine into a stiff cookie-dough texture.

4-ingredient Edible Sugar Cookie Dough