This Edible Oatmeal Cookie Dough is a healthy oatmeal chocolate chip cookie dough recipe made with no refined sugar, no butter, and ready in 10 minutes for a quick healthy pre-workout snack.
Plus, this cookie dough is also vegan and gluten-free.
Who could resist cookie dough for breakfast? This one won’t make you feel guilty about it, as it’s packed with:
- Plant-based proteins
So let’s see how you can make a healthy no-bake cookie dough recipe in 10 minutes.
What’s Edible Cookie Dough?
It’s a no-bake cookie dough recipe made with ingredients that are safe to eat raw with no heat required.
It tastes like regular oatmeal cookie dough, and it’s a fun snack when you crave cookies but don’t feel like baking.
Although, most regular cookie dough recipes are not healthy.
They are made with lots of brown sugar, butter, and all-purpose flour. As a result, they are high in carbs and poor in nutrients.
So here I am sharing a healthier twist to the classic cookie dough recipe.
Is It Safe To Eat Raw Flour?
In fact, all-purpose flour must be heat treated for raw baking to remove any potential bacteria.
That’s why this recipe uses almond flour, a safe flour to eat raw without any heat treatment.
Learn more about the safest raw flours for baking. This will answer all your questions about raw baking and the safety of eating raw flours.
How To Make Edible Oatmeal Cookie Dough
To make this easy no-bake snack, you need the following ingredients:
- Almond flour – for a nut-free option, use oat flour or sesame seed flour. The dough is drier using oat flour, and you may need to add some extra liquid in the dough to balance – water or sweetener.
- Liquid sweetener – you can use any liquid sweetener you love, like brown rice syrup, maple syrup, or sugar-free syrup.
- Peanut butter or almond butter, or sunflower seed butter for a nut-free option that decreases saturated fat.
- Old fashioned rolled oats
- Dark Chocolate Chips or any chocolate chips you like.
Making The Dough
There’s nothing easier than no-bake cookie dough recipes, and this one is even easier to make as you don’t need a food processor like my chickpea cookie dough recipe.
Start by combining the dry ingredients: almond flour and old-fashioned oats. Then, stir in any additional dry ingredients like cinnamon or salt.
Add the liquid ingredients: peanut butter, maple syrup, and any extra like vanilla extract.
Fold in the chocolate chips at the end with any other add-ons suggested below, like nuts, seeds, or candies.
Eat immediately or store in the fridge for later.
You can use this recipe to make a range of cookie dough flavors.
For example, you can add some:
- Dried raisins, grated carrots, chopped walnuts or pecans, and a pinch of cinnamon to make a carrot cake cookie dough.
- Vegan-colored candies to make a monster cookie dough.
- Swap the peanut butter for almond butter or chocolate nut butter to make a chocolate cookie dough.
Raw cookie dough must be stored in the fridge in an airtight container or bag.
This is important, or the dough dries out. You can store this recipe in the fridge for up to 3 days.
Also, cookie dough freezes very well for later. Thaw the recipe at room temperature the day before eating.
Below I listed some options to adapt this recipe to any of your food allergies.
- Gluten-free – replace rolled oats with quinoa flakes.
- Nut-free – swap almond flour for sesame seed flour, sunflower seed flour, or oat flour.
- Sugar-free – use Monk fruit liquid sweetener for healthy sugar-free cookie dough and use sugar-free chocolate chips.
More No-Bake Easy Recipes
I love no-bake recipes because they are simple and healthy, with no cooking involved, preserving all the food nutrients.
Below are some more no-bake vegan recipes for you to try as vegan snacks or plant-based desserts.
Have you made this almond flour cookie dough? Share a comment or review below to connect with me,
Your friend, Carine
Did You Like This Recipe?
Edible Oatmeal Cookie Dough
- In a mixing bowl, stir almond flour and rolled oats.
- Add peanut butter, maple syrup, and optional vanilla and cinnamon if desired. Stir until a sticky cookie dough forms.
- Fold in chocolate chips, raisins, and nuts if desired. Stir until all the ingredients come together into a sticky dough.
- Serve with a pinch of salt flakes.
- Store in the fridge, in an airtight container for up to 4 days.