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.

Edible Snickerdoodle cookie dough

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 Gluten Free & Dairy Free Snickerdoodles Without Cream of Tartar for the full baked version.
  • This is Paleo, Grain Free, Gluten Free, Dairy Free, Vegan and refined sugar free.
Snickerdoodles edible 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!

Edible Snickerdoodle cookie dough

Frequently Asked Questions

Can I bake this cookie dough?

Yes! This cookie dough can be baked. Check out my Gluten & Dairy Free Snickerdoodles recipe 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?

Yes, this cookie dough is safe to eat. Most cookie dough contains eggs, which are not safe to eat raw.

Do I have to heat treat the flour?

The short answer is no. This Snickerdoodle dough is safe to eat. Both almond flour and coconut flour are typically heated while in the process of being made. If desired, heat treat flour. Preheat oven to 350 degrees Fahrenheit. Spread flours on parchment lined baking sheet and bake for 5 minutes. Allow flour to cool FULLY before using.

Can I freeze this?

Yes, this can be frozen. I highly recommend freezing in bite sized balls. Thaw before enjoying.

Is there a way to make this dough more sweet?

To make this dough more sweet, add a little bit more coconut sugar.

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.

Vegan snickerdoodle dough

You May Also Like

If you make this recipe, I would love to see it! You can find me on InstagramFacebook, and Pinterest. I would love for you to follow along! For more ideas, see my Vegan Recipes page.

Edible Snickerdoodle cookie dough

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!
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Ingredients

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 Gluten & Dairy Free Snickerdoodles.
  • 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

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