These speedy vegan and gluten-free 5-minute peanut butter chocolate chip cookie dough is the perfect solution to a sweets craving. It comes together in a flash and contains a boost of dietary fiber, vitamin e, and healthy fats.
This post is sponsored by Silk. All thoughts, opinions, musings, etc. are my own.
If I had to pick one dessert to nosh on for the rest of my days, I’d pick vegan chocolate chip cookie dough, because it offers a little bit of everything…
1| Memories of entertaining adolescent decisions.
Fact: When I was 16, I ordered a tub of cookie dough from a friend who was selling it for a school fundraiser. And I ate it all. Bit by bit over the course of a week or so. And I’m not using the word “tub” as a playful exaggeration to poke fun at myself. This was a TUB of cookie dough. And I ate it all. I’m neither embarrassed nor proud of this fact, only amused.
2| It’s versatile.
If I became tired of chocolate, I’d pick out the chocolate chips and just eat the dough. If I became tired of dough, I’d pick out the chips and just eat the chocolate.
3| It’s like taking a walk on the wild side.
Granted, vegan cookie dough is far from dangerous because it’s egg-free, but the idea of raw cookie dough conjures up memories of my mom warning my brother and me not to eat it. “You’ll get sick if you eat that!” Explicitly instruct kids not to do something, and they’ll do just that. There’s something fun about walking on the wild side, isn’t there?
4| It’s delectable.
Sweet, gooey dough with warm notes of vanilla and the tiniest hint of sea salt + chocolate gems strewn throughout? Doesn’t get much better.
I’m attempting to convince you as if you need convincing, but I have a feeling I had you at “cookie dough.” But just in case you you need another nudge into cookie dough oblivion…
To make this speedy, 5-minute cookie dough treat, you’ll…
1| Gather the following ingredients…
2| Whisk together oat flour, coconut sugar, rolled oats, and sea salt.
3| Add Silk Unsweetened Original Almondmilk, peanut butter, and vanilla.
4| Use a fork to mash all of that goodness together, forming a dough.
5| And stir in a generous heap of chocolate chips.
I typically eat the dough straight from a spoon. But if that approach doesn’t jive with your dignity, then you can take a more civilized route and roll the dough into balls to form cookie dough bites. Both paths are equally delicious and worth repeating.
Happy (almost) Valentine’s Day! I hope your weekend is filled with love from others but most importantly, from yourself to yourself. You deserve it. ♥
5-Minute Vegan Peanut Butter Chocolate Chip Cookie Dough
Ingredients
- 1 1/4 cups oat flour
- 1/2 cup coconut sugar
- 1/4 cup old-fashioned rolled oats
- 1/4 teaspoon fine-grain sea salt
- 1/4 to 1/2 cup Silk Unsweetened Original Almondmilk
- 1/4 cup peanut butter (can substitute almond butter or sunflower butter)
- 1 teaspoon pure vanilla extract
- 1/2 cup semi-sweet chocolate chips, chopped dark chocolate, or raw cacao nibs
Instructions
- In a medium mixing bowl, whisk together the oat flour, coconut sugar, rolled oats, and sea salt until combined. Add 1/4 cup of the almond milk, nut or seed butter, and vanilla, and use the back of a fork to thoroughly mash into the dry ingredients until the mixture resembles cookie dough. If the mixture is too dry, add up to another 1/3 cup almond milk, 1 to 2 tablespoons at a time, until the mixture resembles cookie dough. Add the chocolate chips and stir to evenly distribute throughout.
- Enjoy the cookie dough straight from the bowl or roll into cookie dough bites. Store in refrigerator.
I loooooooove vegan chocolate chip cookie dough! Seriously the best invention ever! No more tummy aches! And yes it does bring back fond memories of sleepovers back when I would eat a bucket of the non-vegan stuff and a back of starbursts. Oh those were the days!
These photos are divineeeee! xo
Do you think i could substitute the sugar with maple syrup?
Hi Magda! Yes, that should work fine. I would start with less as maple syrup is sweeter and you might need to decrease the amount of almond milk too.
Wow… Just wow. These taste amazing. Like… Really, really amazing. Like…blended Snickers. Truly. What’s better, for someone like me, all of its ingredients are always stored in my cupboards. So… This has instantly become my first ever go-to vegan comfort food. I am really amazed. THANK YOU! :-)
Very, very nice. Made mine with raw cacao nibs and peanut butter. Thanks for the recipe ????
I dont have coconut sugar or oat flour so can i just use regular sugar and flour? Would I have to adjust the measurements?
Hi Jennifer, I’m guessing those substitutions will be fine but I’ve never tested it that way so I can’t say for certain. I’d recommend adding each in a bit at a time and adjusting to reach the desired consistency and sweetness.
THESE ARE AMAZING!!!! Could you freeze them? It would be awesome to have a stash for all the time.
Hi, Ria! So happy to hear you’re enjoying, and yes, they freeze well! Just thaw them out a bit before enjoying for the right texture.
Can you bake these into actual cookies?! :)
No, sadly, because there isn’t a levening agent or proper ratios, but search “peanut butter cookies” and use that recipe + chocolate chips!
Well… I realized that this recipe was for cookie “dough” as I had all the ingredients mixed together! Hmmmm something was missing in this recipe… leavening agent lol! So I did the “never do this when baking cookies”, I added baking powder to the dough at the end. I put them in the oven and they are delicious!!! Thanks 😁
Hahaha, love this story, Priska! And EXCELLENT to know this dough can transform into cookies with a little baking powder. Thanks for taking the time to let me know. :)
So…it has been 80 degrees INSIDE my house recently (no AC) and I’ve been hunting for yummy no bake treats. These are delicious and freeze wonderfully. My boyfriend thought they tasted like peanut butter fudge. I love that the recipe doesn’t used refined oil and is super easy to make. Thanks so much. Definitely a keeper!
So glad you’re enjoying the recipe, Shari! Thanks for taking the time to come back and share your rating/feedback. Means so much and is helpful for others hoping to make the recipe, too. Stay cool and happy (no-bake) baking. :)
The best! Will be a staple in my house! I made this with monk fruit instead of sugar and used Lilly’s sugar free mini choc chips!
Happy to hear you’re enjoying the recipe, Rebecca! And wonderful to know it works with monk fruit as a sweetener in place of the coconut sugar. Thanks for taking the time to come back and share your thoughts and rating—means so much to me and is helpful for others considering making the recipe, too. :)