Edible Snickerdoodle Cookie Dough (2024)

Desserts

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by Addison LaBonteMay 23, 2021

This edible Snickerdoodle cookie dough is incredibly easy and satisfies those cookie dough cravings! It tastes like sugar cookie dough with added cinnamon and nutmeg. This edible dough is perfectly spiced, perfect for a quick snack, and totally irresistible.

Why You’ll Love This Recipe

This Snickerdoodle edible cookie dough comes together in 5 minutes.
It is smooth and has that signature cookie dough texture.
This recipe is no bake and does not require you to turn on your oven.
It is made without eggs, without butter, without milk, and without cream of tartar.
In addition, this recipe uses gluten free flours.
Check out my for the full baked version.
This is Paleo, Grain Free, Gluten Free, Dairy Free, Vegan and refined sugar free.
For a version without cinnamon, check out this Edible Sugar Cookie Dough.

How To Make

Step 1

First, add all ingredients to a mixing bowl.

Step 2

Then, stir to combine.

Step 3

Finally, serve!

Frequently Asked Questions

Can I bake this cookie dough?

Yes! This cookie dough can be baked, but with a couple changes. Check out these Vegan Snickerdoodles for the full recipe. This dough needs some baking soda before being baked.

How do you keep cookie dough soft?

Using coconut oil instead of butter helps keep cookie dough soft. In addition, store in bite sized balls instead of all together in a large bowl. Thaw before eating for extra softness.

Is this safe to eat?

How To Eat & How To Store

This edible Snickerdoodle cookie dough is best enjoyed right after making it. It is great by the spoonful!

To store in fridge, add dough to an airtight container. Place in fridge for up to 4 days. Refrigerate in bite sized balls for a quick grab and go treat. Chilled dough will be slightly more firm

Freeze in bite sized balls in a Tupperware or plastic baggie. Thaw before eating.

Get the Recipe:Edible Snickerdoodle Cookie Dough

This edible Snickerdoodle cookie dough is super easy and so yummy! This no bake cookie dough is safe to eat, healthy, gluten free and Vegan. This recipe is great for when those cookie dough cravings hit!

5 from 1 vote

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Ingredients

4 servings

▢ 1 ½ cups almond flour
▢ 2 tbsp coconut flour
▢ ¼ cup coconut oil, melted
▢ 3 tbsp pure maple syrup
▢ 1 tsp vanilla extract
▢ ¼ tsp nutmeg
▢ pinch sea salt, optional
▢ 1 tsp cinnamon
▢ 1 tsp coconut sugar

Instructions

First, add all ingredients to a mixing bowl.
Stir to combine. Serve!

Notes

Thoroughly mix cookie dough until combined.
If desired, roll dough into bite sized balls.
Since almond flour and coconut flour are heated when being made, there is no need to heat treat the flour.
This cookie dough is not overly sweet. Add more coconut sugar for a sweeter dough.
This cookie dough can be baked! See my recipe for .
Store leftovers in an airtight container in the fridge for up to 4 days.
This cookie dough can be frozen and enjoyed later. I highly suggest rolling this dough into balls before freezing.

Calories: 418kcal, Carbohydrates: 22g, Protein: 9g, Fat: 35g, Saturated Fat: 14g, Sodium: 11mg, Potassium: 38mg, Fiber: 6g, Sugar: 12g, Vitamin A: 2IU, Vitamin C: 1mg, Calcium: 110mg, Iron: 2mg

Author: Addison LaBonte

Course: Dessert

Cuisine: American

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posted in: Christmas, Dairy Free, Desserts, Gluten Free, Paleo, Recipes, Snacks, Vegan 1 comment

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