Sweet Potato Vegan Cookie Dough is the perfect appetizer for your sweet tooth. This no bake cookie dough is made with all natural ingredients and goes perfectly with fruit, chocolate and graham crackers, making it one of the best healthy vegan desserts!
This post was originally published in January 2018. Text and photos have been updated as of September 2019.
I’m excited to share this healthy edible cookie dough recipe with you today. This one is great for us snackers and it’s a vegan edible cookie dough dip!
Why I Love This Vegan Cookie Dough
Sometimes you just want a healthy edible cookie dough, not just a cookie. Am I right? That’s why vegan chickpea cookie dough is the answer!
As someone who can hose down some raw cookie dough, I knew for food safety’s sake, that I needed a vegan cookie dough dip.
- It’s safe to eat without the risk of foodborne illness.
- It’s ready in 10 minutes, when the carving for healthy edible cookie dough strikes!
Can You Eat Raw Cookie Dough?
No, you shouldn’t! According to the CDC, raw dough (and even raw flour!) can contain harmful bacteria, like E. Coli, that causes disease.
Raw flour is not safe and has been linked to several foodborne outbreaks. So, let’s be safe with this healthy edible cookie dough.
Actual cookie dough is also obviously a no-no for pregnant women with those raw eggs, so during pregnancy, I’ve had to find substitutes for my cookie dough love (enter this vegan cookie dough recipe). We’re even using vegan chocolate chips today.
What Should You Pair No Bake Cookie Dough With?
The best part about this vegan cookie dough recipe is that it’s ready quickly when you want it. It’s a great edible cookie dough for two or even an edible cookie dough for one, with leftovers!
I think we can all agree that when a craving strikes, we want something instantaneous, which is why NO BAKE COOKIE DOUGH wins out. You don’t want to have to turn the oven on, take out a baking sheet, wait for the oven to pre-heat, etc.
Cravings come on quick and you need to be prepared, like with easy edible cookie dough.
I love to use vegan cookie dough as a “sweet hummus” and dip crackers or graham crackers into it. You can also use it as a sweet fruit dip (you know those cream cheese cookie dough dip things, right?)
But, I’ll also slather it on toast, add some spoonfuls to my sweet potato baked oatmeal, or just eat it as is. Camryn also enjoys eating it and it’s a fun way to add more nutrients into her diet (I don’t serve her the chocolate chips).
What Do You Need To Make Vegan Edible Cookie Dough?
- sweet potatoes
- maple syrup (I recommend Grade A) – I think the maple syrup is key, but if you don’t have any, you could use sugar
- peanut butter (you’ll want a drippy one)
- almond milk
- chocolate chips (use vegan chocolate chips to keep this vegan).
The oats are great for thickening this vegan cookie dough up, while providing some protein and extra fiber. It’s great as a sweet potato dessert healthy enough for all people.
As long as you use gluten free oats, this is also a gluten free edible cookie dough, so you can rejoice!
It’s almost like we’re making oat flour, while blending everything together in this paleo cookie dough.
It almost feels like you’re eating chocolate chip cookies in dough form. You’re welcome.
This is one of the best easy healthy desserts no bake option. As an easy edible cookie dough, what else do you need?
And if you think sweet potatoes are only made for fries, you obviously haven’t tried this sweet potato bread, baked oatmeal, turkey burgers or breakfast casserole. This was my first time making a healthy sweet potato dessert recipe, and I think I’ll be doing this again.
You can just thank the sweet potatoes for providing extra fiber, Vitamin C and Vitamin A, while not overly flavoring your vegan cookie dough. Who said eggless cookie dough had to be bland and boring?
This Sweet Potato Vegan Cookie Dough Dip provides a subtle, balanced flavor. I recommend 3-4 tablespoons of peanut butter, depending on your preference. Do more if you like it creamier.
How To Make This No Bake Cookie Dough
It’s actually very very simple and couldn’t be easier to make. Just place all ingredients in a high speed blender or food processor. No baking, no prep time, nothing. That’s what makes this vegan cookie dough the bomb.
If it’s dry at first, you can add some almond milk (by the tablespoon). I didn’t have to but you may enjoy a different consistency!
Other Tips For A Healthy Cookie Dough Hummus
To cook your sweet potato, you can actually microwave it for 6-7 minutes. This is my longstanding secret with sweet potatoes and has made my life easier on several occasions.
Once you microwave it, let it cool, mash it up and then throw it in the food processor.
Make sure to rinse your chickpeas – Did you know you can reduce sodium by up to 25% by doing so?!
When I was working in the hospital and counseling hypertensive patients, we would always discuss rinsing your canned foods.
Beans and other canned lentil options can be great for high blood pressure (and other conditions, like cholesterol, managing blood sugar, etc) because of their fiber content.
But, no need to consume that extra sodium if you don’t have to!
Can You Freeze No Bake Cookie Dough?
You certainly can. Place your healthy cookie dough dip in an airtight container and stick it in the freezer for up to 3 months.
Also, I will say that personally, we never make it to freezing because we eat this no bake cookie dough too quickly.
I find that this dip gets better after a day or two in the fridge. It becomes a little more like edible raw cookie dough in texture and consistency.
Part of that is due to the baking soda, and also the oats, which thicken it up.
I think the other part is because the flavors get to marinate for a little longer.
Alright, let’s finally talk about making your favorite sweet potato dipping sauce.
- 1 can garbanzo beans
- 1/2 cup cooked sweet potato, mashed
- 3-4 tbsp peanut butter
- 1/4 cup maple syrup
- 2 tbsp oats
- 2 tsp vanilla extract
- 1/4 tsp cinnamon
- 1/2 tsp salt
- 1/8 tsp baking soda
- 1-2 tbsp almond milk (optional, if dry)
- 3/4 cup chocolate chips (Enjoy Life are vegan)
- Drain beans and let cooked sweet potato cool.
- Mix all ingredients in a strong blender or food processor. Add chocolate chips last.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 314 Total Fat: 18g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 0mg Sodium: 365mg Carbohydrates: 35g Net Carbohydrates: 0g Fiber: 5g Sugar: 19g Sugar Alcohols: 0g Protein: 9g
In terms of healthy vegan desserts, you may also like chocolate coconut cream pudding or Vegan Chocolate Chip Protein Bars. They are two favorites in our house. For more of a vegan snack recipe, check out my Almond Flour Banana Muffins or Pumpkin Hemp Bars.
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What’s your favorite kind of dip?
Sweet or savory?