This post may contain affiliate links. Please read our disclosure policy.
Date sweetened brown rice cookie dough bites?! ? We grew up loving cookie dough batter no matter how many times we were told not to eat it raw ? can anyone else relate? 
Chris and I wanted to recreate that indulgence, but make it not only safe to eat BUT also free of refined sugar, oil, gluten and any unnecessary processed junk ? We collaborated with Erewhon Organics and succeeded to create this new household favorite!
To make this recipe completely refined sugar free, add chocolate that is free if refined sugar such as cacao nibs. They are a great substitute plus add a crunchy texture to this recipe.
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!
Want to be notified when our recipes go live + receive our FREE 20 recipe ebook? Sign up here and join the SSV family!
Print
Edible Date-Sweetened Brown Rice Cookie Dough – Ready in 5 Minutes! (Gluten & Chickpea-free}
- Total Time: 5 minutes
- Yield: 4 1x
Description
Quick & easy edible vegan cookie dough that is free of oil and gluten! Enjoy these, guilt-free 🙂
Ingredients
- 1 1/2 cups Erewhon Organics brown rice cereal, ground into flour
- 1/4 cup organic peanut flour* + 6 tablespoons water
- 1 cup (8-10 large) medjool dates
- 1/2 cup unsweetened almond milk
- ¾ teaspoon pure vanilla extract
- ½ teaspoon cinnamon
- 1/4 teaspoon fine-grain sea salt
- 3 tablespoons raw cacao nibs or chocolate chips*
Instructions
- Add the brown rice cereal into a high speed blender (or food processor)* and run until ground into a flour.
- Mix the peanut flour and water into a small bowl until smooth, then add it + all of the ingredients except for the chocolate chips (or cacao nibs) into a food processor and run until uniform, then stir in the chocolate chips.
- Using a 1 tablespoon cookie scooper or measuring spoon, scoop the cookie dough bites and roll into balls.
Notes
- Using a food processor to grind the cereal may result in a slightly coarse flour.
- You can sub regular nut butter for the peanut flour.
- Using raw cacao nibs will make this recipe refined sugar free.
- Store in an airtight container in the refrigerator for 3-4 days.
- Prep Time: 5
- Category: Dessert, Snack
Nutrition facts label provided by Nutri Fox.
Check out our other drool worthy recipes that also use cereal!
Crusted & Date-Sweetened Banana Bread French Toast {oil-, gluten- & refined sugar-free}
Corn Flake Crusted Scalloped Potatoes {gluten + oil-free}
Disclaimer: This page may contain affiliate links, thank you for supporting Sweet Simple Vegan!
When I saw this, I knew 2 things :
1. I need to RUN to the kitchen
2. Make a double batch
I’m so glad I did BOTH ! I used almond butter (since that’s what I had)….just so, so good!
I am so glad you loved them! Thank you for sharing 🙂
I used to eat raw cookie dough by the spoonful ALL THE TIME too! Love that these are super healthy and mini-sized!
I hope you get to try them out!! 🙂
I love this! These looks so good and good for you! Thanks
dates = the magical dried fruit! Love the Erewhon line of cereals. I do something similar with cookie bites using rice crisps – they add that bit of crunch that’s fun!
They are my fav cereal brand! And you recipe sounds amazing 🙂
Cookie dough in 5 minutes? Count me in! Love the healthy ingredients too 🙂
Thanks Melissa! 🙂
Yes, we always at the raw dough, even though we weren’t supposed to! I love your recipe. Everything is better with dates!
YES! Dates are the best 🙂
Cookie dough is a big love around here! Eating it raw is half the fun!! Yummy!
Haha I agree!
Darn, girl, you are speaking my language! Cookie dough that’s chickpea free? SIGN ME UP. (And I LOVE that cereal btw).