It's been too hot around here to turn on the oven lately, so we got to work creating some no-cook recipes! This gluten-free edible cookie dough is delicious; why didn't I develop this recipe sooner? It's gluten-free, eggless, and has a vegan/dairy-free substitution for the cream cheese used in the first version of this recipe. Right, enough talk, straight to the dough!
Here's why you'll want to give this recipe a try:
- it has a creamy taste with a delightfully fudgy texture
- each bite is fully loaded with chocolate chips
- it tastes just like the regular cookie dough you've been sneaking bites of for years (we so understand)
- you will have a very hard time setting it down (we recommend storing it in the back of the fridge and only getting one spoonful at a time before putting it away... make that a heaping spoonful)
Okay, without further ado, let's deliver this recipe so you can get started:Print
Who doesn't love a fun new serving suggestion? Here's a picture of the vegan/dairy-free version. We omitted the chocolate chips and doubled the almond/sunflower seed butter (you would want to double the cream cheese in the original) to make it a bit creamier. We then added choclate slabs for dipping. It's the dessert version of chips and dip, and we think your guests will go as wild for this treat as ours did!
Enjoy, and be careful, it's addicting!
With love and gratitude, ❤︎ Jamie
Pin it to save this recipe for later!