This Edible Cookie Dough, packed with fresh raspberries and vegan dark chocolate chips, is the perfect healthy sweet treat! This no-bake dessert recipe is gluten-free, vegan, paleo, and DELICIOUS!
Disclosure: This delicious edible cookie dough recipe post is brought to you by my friends at Enjoy Life Foods. Thank you for supporting the brands who help to keep delicious, healthy recipes coming your way!
Allergy-Friendly Chocolate Desserts
For anyone with food allergies or dietary restrictions, holidays and celebrations can be a source of stress and even leave you feeling left out. I’ve made it my mission to create recipes that allow everyone, regardless of allergies, to partake in the festivities!
That’s why I love companies like Enjoy Life Foods. Enjoy Life baking chocolates are certified gluten-free, free-from 14 common allergens, verified Non-GMO, certified kosher, AND certified vegan and paleo-friendly, making them a dessert solution for all sorts of people with different types of dietary restrictions.
In addition to this edible cookie dough, I use their products just about any chance I can get. Some of my personal favorite recipes are Almond Butter Banana Breakfast Cookies and Vegan Dirt Pie.
Ingredients You’ll Need
Below is an overview of the ingredients and recipe. Please be sure to scroll down to the recipe card below for the complete details and nutrition information.
- Refined Coconut Oil – Creates a smooth consistency without coconut taste.
- Cashews and almonds – These will be pulsed in a food processor until they are fine crumbs. You can also use almond flour if you don’t have whole nuts.
- Oat or coconut flour – Use store-bought oat flour (make sure it’s gluten-free), or make homemade oat flour using gluten-free rolled oats.
- Dairy-free chocolate chips – We prefer Enjoy Life Foods Vegan Dark Chocolate or Mini Chocolate Chips, but any flavor and variety of vegan chocolate chips will taste great!
- Fresh raspberries – Use any fresh or freeze-dried fruit of your choice. Feel free to leave the fruit out entirely!
- Vanilla Extract – Make sure to use pure vanilla and not imitation varieties!
- Maple Syrup – This helps sweeten the “batter” without the need for refined sugar. If preferred, honey will also work.
- Optional cocoa powder – For extra chocolatey goodness!
How to Make Edible Cookie Dough
Before you begin, prepare by lining a baking sheet with parchment paper or wax paper.
- Pulse nuts in food processor ,one cup at a time, until they form fine crumbs. Alternatively, use almond flour.
- Add the vanilla, arrowroot starch, and cocoa to the food processor. Plus again until mixed.
- Add your maple syrup, coconut oil, and pinch of sea salt. Pulse until a soft texture forms; it will be quite sticky.
- Press dough into lined baking sheet, using a spoon dipped in a little cold water. Sprinkle dark chocolate chips over the batter and press into dough. Then gently press your fresh raspberries, making sure they do not extract too much juice.
- Place the dough sheet in the freezer for 10 minutes or refrigerate for 25 minutes, just until dough is firm.
- Remove from fridge and lift parchment paper and dough from tray. Using the paper as an aid, roll dough into a log shape, like a real cookie dough roll. Re-roll in parchment or wax paper. Twist ends of cookie dough roll so it forms a tight log. Place in freezer until firm.
- Cut into thick slices and serve. Alternatively, you can slice and roll into a cookie dough ball!
- Store cookie dough in fridge or freezer.
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Common Questions
Because this edible cookie dough is egg-free and there are no dairy products in it, you can store it at room temp for a while! But remember, there are fresh raspberries in it, so it’s best to keep stored in the refrigerator or freezer. Plus it tastes better when it’s firm and cold.
If you cover it well and refrigerate, the edible cookie dough will stay good for at least a couple of weeks. When frozen, the cookie dough will keep well for at least a month. That’s if you can resist eating the entire roll.
Raspberry Chocolate Chip Edible Cookie Dough
- Total Time: 45 minutes
- Yield: 13 –15 1x
Description
This edible cookie dough, packed with fresh raspberries and allergy-friendly, non-GMO dark chocolate chips, is the perfect healthy sweet treat for Valentine’s Day! This no-bake dessert recipe is gluten-free, vegan and paleo-friendly, and DELICIOUS. Just slice and eat!
Ingredients
- 1 ½ cup cashew halves
- ¾ cup almonds (to grind) or 1 cup almond flour
- ¼ cup coconut flour or oat flour
- ½ teaspoon vanilla extract
- 2 Tablespoons unsweetened cocoa powder
- ¼ cup maple syrup
- 1 Tablespoon room temperature coconut oil (naturally refined) (see notes)
- sea salt
- 1 ounce dark chocolate chips (Enjoy life foods)
- 12–15 raspberries (or other berry of choice) – sliced or small berries work best.
Instructions
- Line a small baking sheet (7×11 or 8×11 works best) with parchment paper.
- Place nuts (a cup at a time) in food processor and pulse until nuts form fine crumbs. Repeat until you have a texture similar to an energy bite batter.
- Add the vanilla, arrowroot starch (or other flour), and cocoa. Plus again until mixed.
- Next, add your maple syrup, coconut oil, and pinch of sea salt. Pulse until a soft texture forms; it will be quite sticky.
- Press dough into lined baking sheet, using a spoon dipped in a little cold water. Sprinkle dark chocolate chips over the batter and press into dough. Then gently press your fresh raspberries, making sure they do not extract too much juice.
- Place the dough sheet in the freezer for 10 minutes or refrigerate for 25 minutes (just until dough is firm).
- Remove from fridge and lift parchment paper and dough from tray. Using the paper as an aid, roll dough into a log shape, like a real cookie dough roll. Feel free to add more chocolate chips here on top if you’d like! Re-roll in parchment or wax paper and then in foil (if needed) Twist ends of cookie dough roll so it forms a tight log. Place in freezer for 10 to 15 minutes until firm.
- Cut into thick slices; serve. Alternatively, you can slice and roll into a cookie dough ball! Either works.
- Store cookie dough in fridge or freezer.
Notes
- If the batter is too moist to roll, add more flour or starch.
- If batter is too dry, blend in ½ to 1 tablespoon more coconut oil.
- Prep Time: 45
- Category: dessert
- Method: no bake
- Cuisine: american
Nutrition
- Serving Size: 1 piece
- Calories: 109
- Sugar: 1.7 g
- Sodium: 12.8 mg
- Fat: 8.2 g
- Saturated Fat: 2.4 g
- Carbohydrates: 8.1 g
- Fiber: 1.1 g
- Protein: 2.5 g
- Cholesterol: 0.1 mg
It doesn’t get much better than than edible cookie dough!!!
Amen to that?
You had me at raspberries and then you threw in cookie dough. Forget about it. I’m yours.
How about I thrown in some wine too? 😉
This is totally irresistible!
This recipe looks amazing. I’m allergic to coconut oil. What can I use instead?
What oils do you have? You could use melted butter, grapeseed oil, or some other neutral flavor oil.
I definitely have butter. Do you think salted or unsalted? I could pick up grapeseed oil-I’ve never tried it. I wasn’t sure if another oil would work since coconut oil is solid at room temperature. Every time is see a no bake recipe with coconut oil I’m not sure the texture/firmness will turn out the same using something besides coconut oil because of that property. I want to try your protein ball recipes but I had the same coconut oil concern. They all look and sound scrumptious!
Try unsalted. You just need that batter to be a little sticky first. And you can totally roll these into balls too if it doesn’t hold in the roll form. What other protein balls do you need substitutes for? Happy to help!
Thank you so much!
I’ve seen a lot of variations of this recipe and I was debating on substituting butter or another kind of oil. This particular one only has a little coconut oil so I’ve been thinking of using butter instead. I was also debating on cutting it out all together. I’m not sure the purpose of the oil in the recipe, maybe all the almond butter in enough to hold it together. Maybe the oil adds richness but doesn’t really change the texture
4 scoops of protein powder
1 cup almond butter
1/3 cup oats
1/4 cup chia and flax blend
1/4 cup honey
1/2 Tbsp vanilla
1 Tbsp coconut oil
1/4 cup mini dark chocolate chips
Is this my recipe or someone else’s? I think if yo uuse no stir almond butter, creamy, you don’t need the coconut oil. Just adjust the nut butter/honey if it’s too dry. Hope that helps!
I love munching on cookie dough! Berries and chocolate chips are one of my favorite combos.
isn’t it the best?
This is absolutely brilliant and delicious!!!
How stunning and lovely is this dessert?!?!??!?! Oh my.
I thought you’d love this one liz!
Oh, my gosh, a guilt-free way to get my cookie dough! Thanks for the yummy recipe!
This would disappear in seconds here!
hey did here! haha
Looks so delicious! I love raspberry and chocolate together ♥
Truly a fav!