Vegan Cookie Dough (Gluten-Free)

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This Vegan Cookie Dough is rich and fudgy, perfectly sweet, 100% edible and contains no chickpeas! You can eat this no-bake cookie dough with a spoon or use it to make vegan cookie dough balls! It's also gluten-free, refined sugar free, grain-free, oil-free and paleo. It requires just 5 ingredients and 15 minutes to make.

Vegan cookie dough with chocolate chips in a bowl with a spoon sticking into it

Is Vegan Cookie Dough safe to eat?

This vegan cookie dough recipe is egg-free and contains no flour, so it's safe to eat raw. It's much easier to make as you don't have to worry about cooking the flour to get rid of bacteria.

This cookie dough is made using dates, ground almonds and nut butter, which means it's filling and satisfying, and healthier than the traditional version as it's a good source of protein and fibre too.

How to use this cookie dough

This cookie dough can just be eaten with a spoon, used as a dip for crackers, fruit or cookies, or you can roll it into balls to make healthy cookie dough bites!

Can you use this cookie dough to make cookies?

You could, but for best results, I'd recommend you use my Vegan Gluten-Free Chocolate Chip Cookies recipe instead!

How long does Vegan Cookie Dough last?

It keeps covered in the fridge for up to a few days.

How to make this recipe

Scroll down to the bottom of the page for the full recipe.

Place the dates, ground almonds, almond butter, salt and plant-based milk in a food processor.

Dates, almond butter and ground almonds in a food processor against a marble background

Whizz until completely smooth.

Vegan cookie dough in a food processor against a marble background

Add the chocolate chips.

Vegan cookie dough and chocolate chips in a food processor against a marble background

Stir into the mixture.

Vegan cookie dough with chocolate chips in a food processor against a marble background

Transfer into a bowl.
Either enjoy immediately or place in the fridge for a few hours to firm up slightly.

Vegan cookie dough with chocolate chips in a bowl against a marble background

Substitutions you can make

You can replace the ground almonds (almond meal) with ground walnuts, ground hazelnuts or ground sunflower seeds.
You can replace the almond butter with peanut butter, cashew butter, sunflower seed butter or tahini.
You can use any type of milk: almond milk, cashew milk, soy milk, rice milk, oat milk etc.
For a nut-free version, use sunflower seed butter or tahini instead of almond butter, ground sunflower seeds or oat flour instead of ground almonds and use a nut-free plant-based milk.
For a refined sugar free version, use refined sugar free chocolate chips.

Tips for changing the flavour

This healthy cookie dough recipe is easily customisable, and you can add the following ingredients to the change the flavour:

Desiccated coconut.
Chopped pecan nuts.
Raisins or dried cranberries.
Rolled oats for an oatmeal cookie texture.
Sprinkles for a funfetti flavour.
Cocoa powder for a brownie batter flavour.

Vegan cookie dough with chocolate chips being lifted up with a spoon with a bowl of it in the background

More vegan no-bake desserts

If you try out this recipe or anything else from my blog, I'd really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

Watch how to make this recipe

Vegan cookie dough with chocolate chips in a bowl with a spoon lifting up a mouthful

Vegan Cookie Dough (Gluten-Free)

4.65 from 14 votes

Print Pin Rate

Course: Dessert, Snack

Cuisine: American

Keyword: egg-free cookie dough, gluten-free cookie dough, vegan cookie dough

Prep Time: 15

Cook Time: 0

Total Time: 15

Servings:

Calories: 172kcal

Author: Rhian Williams

Ingredients

▢ 60 g (⅓ cup) pitted dates soaked overnight in cold water or in hot water for 10 minutes
▢ 100 g (1 cup) ground almonds (almond meal) (or sub ground walnuts or oat flour) *
▢ 30 g (⅛ cup) smooth almond butter (or sub peanut butter or any other nut or seed butter)
▢ Pinch of salt to taste
▢ 30 ml (⅛ cup) unsweetened almond milk (or sub any other plant-based milk)
▢ 20 g (⅛ cup) dark chocolate chips (ensure vegan/gluten-free if necessary) **

Instructions

Drain the soaked dates.
Place the drained dates in a food processor with the ground almonds, almond butter, salt and milk.
Whizz until completely smooth.
Add the chocolate chips and stir into the mixture - add more or less than the recipe calls for, as desired.
Transfer into a bowl.
Either enjoy immediately or place in the fridge for a few hours to firm up slightly.
Keeps covered in the fridge for up to a few days.
Can be eaten with a spoon, used as a dip for crackers, fruit or cookies, or you can roll it into balls to make healthy cookie dough bites!

Video

Notes

*To make ground walnuts, place the walnuts in a food processor and whizz until you get a fine powder. To make the oat flour, place rolled oats in a food processor and whizz until you get a fine powder.

**Use refined sugar free chocolate chips if necessary.

You could use this vegan cookie dough recipe to make cookies, but for best results, I'd recommend you use my Vegan Gluten-Free Chocolate Chip Cookies recipe instead!

Nutrition Facts

Vegan Cookie Dough (Gluten-Free)

Amount Per Serving

Calories 172 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 2g10%

Cholesterol 1mg0%

Sodium 11mg0%

Potassium 124mg4%

Carbohydrates 14g5%

Fiber 3g12%

Sugar 8g9%

Protein 5g10%

Calcium 72mg7%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

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