This edible cookie dough recipe is vegan, gluten-free, and absolutely delicious—plus, you can bake it if you want a conventional batch of cookies.
We all know sneaking a bite of raw cookie dough can be the best part of baking, but it can also be legitimately dangerous (because of the raw flour). Luckily, there are people like Kristen Tomlan, founder of DŌ, Cookie Dough Confections, who have made edible cookie dough easier and more delicious than ever.
She shared her recipe for edible peanut butter snickerdoodle cookie dough with us from her upcoming book, “Hello, Cookie Dough: 110 Delicious Confections to Eat, Bake & Share.”
Hello, Cookie Dough: 110 Delicious Confections to Eat, Bake & Share by Kristen Tomlan, $19.60 on Amazon
Get your copy on October 15 or pre-order now.
The Joys & Perils of Raw Cookie Dough
Tomlan became her family’s resident baker early on after learning from her mother (a cookbook author and culinary school instructor) and going through multiple Easy-Bake Ovens. Cookies have long been a passion of hers, but so has the unadulterated joy of eating raw dough.
Thing is, that can actually be dangerous—the raw eggs that often appear in cookie dough may pose a small risk of salmonella if they’re unpasteurized, but did you know raw flour can harbor bacteria like E. coli? Those organisms are killed by baking, but can potentially make you sick if eaten raw.
The heart wants what the heart wants, though. Inspired by her love of that smooth, supple, sugary, unbaked goodness, Tomlan created her company, DŌ.
She’s been bringing safe-to-eat raw cookie dough to the masses at her Greenwich Village scoop shop and by mail order since 2017. Diagnosed with a gluten intolerance, Tomlan made sure to develop vegan and gluten-free options too.
While all the dough is designed to be eaten raw, it can also be baked, depending on what you’re in the mood for.
The Secret to Safe Cookie Dough
If you aim to eat raw cookie dough, using pasteurized eggs or no eggs at all is one important step, but you also need to heat-treat the flour to kill any microorganisms before you grab your mixing bowl.
You can buy it ready-to-use, but if you want to DIY, here’s how: Line a baking sheet with parchment paper or a silicone mat, spread out two cups of flour (regular all-purpose or a gluten-free flour blend), and bake for about 5 minutes at 350° F, stirring a couple times to prevent scorched spots. Let it cool before using it in your recipe.
Page House Heat-Treated All-Purpose Wheat Flour, $15.99 on Amazon
Keep some on hand for when you need raw cookie dough in a hurry.
Stacy London-Approved Peanut Butter Snickerdoodle Cookie Dough
Back when Tomlan was still making all her dough and processing all her orders in a tiny Brooklyn apartment, she discovered she already had a famous fan—Stacy London (noted fashion expert and co-host of “What Not to Wear”). Her go-to order was the Chickpeanut Butter Chip, which you’ll find on page 179 of the book.
But when London requested another vegan option to take to a party at Whoopi Goldberg’s place, Tomlan whipped up this Peanut Butter Snickerdoodle Cookie Dough recipe. Stacy deems it “like crack. You’d never know it’s gluten-free and vegan!”
And the best part: You don’t even have to preheat the oven.
Peanut Butter Snickerdoodle Cookie Dough
- 1 cup granulated sugar
- 1/4 cup ground cinnamon
- 1 1/2 cups heat-treated gluten-free flour
- 2 teaspoons cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 stick (4 tablespoons) vegan butter, at room temperature
- 1/4 cup coconut oil
- 1 1/4 cups peanut butter
- 1/4 granulated sugar
- 1/4 cup plus 1 tablespoon brown sugar
- 3 tablespoons soy milk
- 1 1/2 teaspoons vanilla extract
- 1/2 cup vegan chocolate chips
- Make the cinnamon sugar: In a small bowl, whisk together the 1 cup granulated sugar and cinnamon. Set aside.
- Make the dough: In a medium bowl, whisk together the heat-treated gluten-free flour, cornstarch, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the vegan butter on medium speed until creamy, about 1 minute. Add the coconut oil and peanut butter and mix until smooth, about 1 minute. Add the 1/4 cup granulated sugar and brown sugar and mix on medium until light and fluffy; about 4 minutes will do the trick. Use a rubber spatula to scrape the bowl. Add the soy milk and vanilla and mix until fully incorporated, about 3 minutes.
- Add half of the flour mixture and mix on low just until the flour disappears, about 15 seconds, immediately add the rest of the flour mixture and mix until combined. Scrape the bowl and mix a final 15 seconds.
- Remove the bowl from the mixer and use a rubber spatula to mix in 1/4 cup of the cinnamon sugar. Reserve the rest for rolling cookies or for using later. Once combined, fold in the chocolate chips.
- Stacy says—spoon this straight from the bowl!
- If you prefer to bake these, consult the Go-To Baking & Storage DOrections on page 48 of the book—but make sure to watch the time on these, as they bake fast!
Related Video: 4 Creative Things to Do with Cookie Dough (Besides Baking It or Eating It Off a Spoon)
Header image courtesy of Evan Sung