Edible Peanut Butter Cookie Dough Recipe (for One)
The 10-minute treat that tastes like the best peanut butter cookies… no baking required.
Just Like I Used to Sneak from the Bowl (But Safer)
I used to sneak spoonfuls of raw cookie dough right out of the mixing bowl—who didn’t? That salty-sweet dough was the best part of any cookie baking session. Now, my 2-year-old daughter Olive is following right in my footsteps. She's a full-on peanut butter lover, so I knew I had to create a peanut butter cookie recipe just for us to share. Something safe, simple, and made with whole-food ingredients.
We already love this cottage cheese cookie dough, but this time I wanted something a little richer, a little nuttier, and full of creamy peanut butter flavor. This edible peanut butter cookie dough recipe is our new go-to. Perfect for late-night cravings, movie-night bites, or just an afternoon sweet tooth snack.
Why This Cookie Dough Is Actually Safe to Eat
First of all: No raw eggs. No raw flour. Traditional cookie dough is off-limits for a reason—raw wheat flour can harbor bacteria like E. coli. Even though people often worry about the eggs, it's actually the flour that causes most of the problems. Unless you're using heat-treated flour, you're taking a risk.
So instead, we use almond flour, which is naturally safe to eat raw. It has a subtle nutty flavor that pairs perfectly with natural peanut butter and gives the dough a soft, rich texture. No weird aftertaste, no chalky feel. Just a great recipe with simple ingredients you probably already have on hand.
Why This Recipe Works (and What Makes It Different)
Let’s be honest—there are a million edible cookie dough recipes floating around, but this one has a few things that make it really stand out.
First up: browned butter.
Browning the butter is a tiny extra step that pays off in big flavor. It gives the dough a deep, nutty, almost toffee-like richness that makes it taste like it could have come out of the oven—without ever touching a baking pan. Once it hits the almond flour and sugar, you get that warm, nostalgic cookie flavor, minus the wait time.
Then there’s the combo of creamy peanut butter and coconut sugar.
Coconut sugar has a subtle molasses vibe that gives the dough a deep caramel flavor, and it blends beautifully with natural peanut butter. Together, they create that salty-sweet balance peanut butter fans dream about.
You want a creamy peanut butter that only contains one ingredient: peanuts. Not sugar, not oils, not salt. Just peanuts. This keeps the flavor clean and lets the roasted nuttiness shine through. Costco’s peanut butter is one of my go-tos. If you prefer crunchy peanut butter, you can use that too—it adds a little texture, which is never a bad thing in cookie dough.
And let’s not forget the almond flour.
Unlike raw flour (which needs to be heat-treated), almond flour is safe to eat raw and gives the dough a soft, rich texture without any grainy or chalky aftertaste. It also adds a hint of natural nuttiness that pairs beautifully with the peanut butter flavor.
Each bite feels like a little spoonful of a chewy peanut butter cookie, but softer, safer, and ready in less time than it takes to preheat your oven.
Ingredients
1 tablespoon unsalted butter, browned
2 teaspoons creamy peanut butter
1 tablespoon coconut sugar
¼ teaspoon pure vanilla extract
Pinch of fine sea salt
4 tablespoons almond flour
1–3 teaspoons unsweetened almond milk (as needed)
1 tablespoon chocolate chips
Jazz’s Recommended Items For This Recipe
GoodCook Nonstick Pan – Perfect for browning the butter evenly without sticking. Check it out here!
How to Make It
Brown the butter: In a small saucepan, melt butter over medium heat, swirling occasionally, until it turns golden brown and smells nutty (about 2–3 minutes). Pour it into a small bowl and stir in the coconut sugar while it’s still warm. Let it cool for a minute.
2. Mix wet ingredients: Add peanut butter, vanilla extract, and sea salt to the bowl. Stir to combine.
3. Add almond flour: Stir in almond flour until a soft dough forms.
4. Adjust texture: Add almond milk a teaspoon at a time until it's scoopable and soft.
5. Fold in chocolate chips: Stir in chips. Enjoy right away or chill for a firmer texture (5–10 minutes).
Optional: scoop into cookie dough balls with a cookie scoop, sprinkle with flaky sea salt, and serve with a spoon. Or press onto a graham cracker sheet for a makeshift cookie sandwich!
Tips & Tricks
Don’t skip the salt: Even a small pinch makes all the sweet, nutty flavors come alive.
Optional boost: Add ½ teaspoon of peanut butter powder (like PB2) for an extra hit of peanut flavor.
Top with flaky sea salt: It gives that bakery-style finish and takes the salty-sweet combo to the next level.
Add a pinch of cinnamon: Just about 1/16 teaspoon adds a subtle warmth that rounds everything out.
Customize It
Swap the nut butter: Try cashew or almond butter for a different flavor profile.
Add chopped roasted peanuts: For extra crunch and texture.
Mix in crushed pretzels: They bring a fun, salty-sweet twist that’s hard to resist.
Can You Bake This?
Nope! This isn’t your regular cookie dough. It has no leavening agent, and the almond flour won't give you that soft and chewy cookie structure.
When to Use This Recipe
Late-night cravings when you want something sweet now (no oven, no eggs, no fuss)
That mid-afternoon slump when you’re reaching for something with no refined sugar but still feels like a treat
Snack time with your toddler — this one’s egg-free, gluten-free, and made with real ingredients you actually feel good about
You’re craving dessert but want to skip the yucky additives — this recipe uses natural peanut butter, coconut sugar, and almond flour for that wholesome, satisfying bite
Storage tip: Pop them in an airtight container and store in the fridge for up to 3 days.
More Gluten-Free Sweets You’ll Love
Here are a few of my other gluten-free treats made with whole-food ingredients and no fuss:
This little treat has quickly become a favorite thing in our house. It’s a perfect choice for any peanut butter fans out there, and I love that I can whip it up in minutes with just a handful of ingredients. No mixer, no oven, no cleanup. Just a spoon, a bowl, and a cozy snack to share. Or not.
Let me know if you try it—especially if you make it with your kiddos!
Edible Peanut Butter Cookie Dough Recipe (for One)
Satisfy your sweet tooth in minutes with this easy, egg-free, gluten-free edible peanut butter cookie dough recipe! No baking required—just creamy peanut butter, almond flour, and a touch of coconut sugar. Perfect for late-night cravings or a snack with the kids!
Ingredients
- 1 tablespoon unsalted butter, browned
- 2 teaspoons creamy peanut butter (1-ingredient only: just peanuts)
- 1 tablespoon coconut sugar
- 1/4 teaspoon pure vanilla extract
- Pinch of fine sea salt
- 4 tablespoons almond flour
- 1-3 teaspoons unsweetened almond milk (as needed)
- 1 tablespoon chocolate chips
Instructions
- Brown the butter: In a small saucepan, melt the butter over medium heat. Let it cook, swirling occasionally, until it turns golden brown and smells nutty (about 2–3 minutes). Immediately remove from heat and add it into a small bowl. Stir in the coconut sugar while it's still warm. Let cool for 1–2 minutes.
- Mix wet ingredients: Once it’s cooled slightly, add the with the peanut butter, vanilla, and a pinch of salt to the brown butter and coconut sugar mixture.
- Add almond flour: Stir in the almond flour until a soft dough forms.
- Adjust texture: Add almond milk a teaspoon at a time until it’s ‘scoopable’ and soft.
- Fold in chocolate chips: Stir in the chocolate chips and enjoy right away (or chill for 5–10 minutes if you want a firmer bite).
