There’s cookie dough, and then there’s Edible Sugar Cookie Dough – the kind you can actually eat straight from the bowl. It’s everything you want when you’re craving something soft, sweet (but not too sweet), and indulgent without ever having to turn on your oven.
This version is completely vegan, gluten free, and made with ingredients that bring in some healthy fats, so it almost feels a bit more like a snack than a dessert. The best part is it comes together in minutes. No chill time required (unless you want to), no complicated steps, just mix, scoop, and you’re done.
I like to keep a batch in the fridge for a quick snack throughout the week, but if you stash them in the freezer, THAT’S when things get really good. They turn into that perfect frozen cookie dough texture – firm, creamy, and somehow even more satisfying. It’s the kind of recipe you make once and immediately wonder how you ever survived without it.
Table of contents
What makes this recipe different from marzipan?
Although the ingredients are similar, almond flour, a little sweetness, and some liquid – this isn’t marzipan. And that’s really where the similarities stop. Marzipan is smooth, dense, and mostly used for shaping or decorating. It’s sticky and sweet, but not exactly something you’d dig into with a spoon.
This edible sugar cookie dough, on the other hand? It’s pure magic. By hydrating the almond flour just enough, AKA past the marzipan stage, it soaks up the liquid and turns into something that mimics soft, creamy, scoopable cookie dough. So yes, similar ingredients but a totally different result.
Ingredients you’ll need for this edible sugar cookie dough
- 2 cups (240g) almond flour, lightly packed
- 1/3 cup (70g) granulated sugar
- 1/4 teaspoon Diamond Crystal kosher salt
- 1/2 teaspoon vanilla extract
- 1/2 cup (120g) unsweetened plant-based milk of choice
- 1/2 teaspoon turbinado sugar, optional for finishing
How to make edible cookie dough
The process could not be more simple. It only takes a few minutes and requires no special equipment – all you need is a mixing bowl, a whisk and fork.
- In a large bowl, whisk together 240 grams of almond flour, 70 grams of granulated sugar and 1/4 teaspoon salt.
- Add 1/2 teaspoon of vanilla extract and 120 grams of plant-based milk. Mix with a fork until a “dough” starts to form.
- Use a cookie scoop to portion this into 12 cookie dough balls.
- Sprinkle with turbinado sugar and store in the fridge until you are ready to eat!
Storage tips
Here’s the best way to store these cookie dough balls, based on each method:
Refrigerator: Store in an airtight container in the fridge for up to 4 days.
Freezer: Freeze your cookie dough bites in a single layer on a parchment-lined sheet for about an hour – this will prevent them from sticking together. Then transfer them into an airtight container or freezer bag for up to 3 months. When you’re ready to enjoy, let them sit at room temperature for 5–10 minutes to soften, or thaw in the fridge overnight.
Why does this recipe use grams?
Grams is always my preference and I hope it will be yours, too. The only way to ensure complete accuracy is through measuring by weight, not volume. One cup of flour can weigh all the way from 120 grams to 160 grams, depending on how it was packed. This ends up causing some volatility and mismatched results.
I want to ensure you get the best results with this recipe (and I want to keep this recipe foolproof!) so I highly recommend getting a small affordable kitchen scale if you want to move forward with this particular recipe.
Looking for similar recipes?
Date and Walnut Balls
Apple Cider Cookie Dough Balls
Cacao & Walnut Fudge Balls
And that’s it for this Healthier Edible Sugar Cookie Dough!
If you make them, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Equipment
- 1 large bowl
- 1 whisk
- 1 fork
Ingredients
- 2 cups (240g) almond flour, lightly packed
- 1/3 cup (70g) granulated sugar
- 1/4 teaspoon Diamond Crystal kosher salt
- 1/2 teaspoon vanilla extract
- 1/2 cup (120g) unsweetened plant-based milk of choice
- 1/2 teaspoon turbinado sugar, optional, for finishing
Instructions
- In a large bowl, whisk together 240 grams of almond flour, 70 grams of granulated sugar and 1/4 teaspoon of kosher salt.
- Add 1/2 teaspoon of vanilla extract and 120 grams of plant-based milk. Mix with a fork until a “dough” starts to form.
- Use a cookie scoop to portion this into 12 cookie dough balls.
- Sprinkle with turbinado sugar and store in the fridge until you are ready to eat!
Old Version
Below is the original recipe that was first developed in 2021. For the updated recipe, please see the above.
Serves 8
Total cook time: 5 minutes
Ingredients
- 1 cup almond flour lightly packed, 120g
- 3 tbsp granulated sugar
- 1/4 cup cashew milk, or any milk alternative
- Pinch of salt
- 1/4 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!
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.
Comments
[…] fats and fiber, and is just overall the best snack. You can see how else I use it in another recipe here. Safe to say I am slightly […]
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