What makes the cookie dough safe to eat raw in this parfait?

The cookie dough in this recipe is made without eggs and uses almond flour and quinoa flakes, making it safe to consume raw after being processed and frozen.

Can I use a different type of plant-based yogurt for the parfait?

While the recipe specifies unsweetened coconut milk yogurt, you can likely substitute it with another unsweetened plant-based yogurt of your choice, though the flavor profile may vary slightly.

Is it possible to use a different nut or seed butter in the cookie dough?

Yes, the recipe notes that any nut or seed butter will work for the cookie dough, offering flexibility based on your preference or what you have on hand.

How long does the cookie dough need to freeze before assembly?

The cookie dough requires at least 4 hours of freezing time in the baking pan to ensure it becomes firm enough to be chopped into bite-sized pieces for layering.

Can the chia-thickened yogurt be prepared in advance?

Yes, the yogurt with chia seeds needs to be stirred and then refrigerated for at least 4 hours, making it an ideal component to prepare ahead of time for easier assembly.

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Chocolate Chip Cookie Dough Parfait
[Vegan, Gluten-Free]

AR By: Alyssa Rimmer

Author Bio

Alyssa is the founder of Simply Quinoa, a gluten-free website dedicated to healthy, wholesome recipes,... Read More

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A clear glass parfait filled with alternating layers of creamy white coconut milk yogurt and chunky, bite-sized chocolate chip cookie dough pieces, topped with more cookie dough.

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Ingredients You Need for Chocolate Chip Cookie Dough Parfait [Vegan, Gluten-Free]

For the Cookie Dough:

3/4 cup almond flour
3/4 cup quinoa flakes
2 tablespoons coconut oil
2 - 3 tablespoons almond butter (any nut/seed butter will work)
2 - 3 tablespoons maple syrup
1/4 cup chocolate chips

For the Yogurt:

1 16oz container unsweetened coconut milk yogurt
1/4 cup white chia seeds

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How to Prepare Chocolate Chip Cookie Dough Parfait [Vegan, Gluten-Free]

Line a small 8 x 8 baking pan with parchment paper and set aside.
In the bowl of a food processor, process all the cookie dough ingredients (minus the chocolate chips) until a dough has formed. Pulse in the chocolate chips.
Transfer dough to the baking pan, press and flatten until evenly spread throughout the pan. Freeze for at least 4 hours.
Remove lid from yogurt and stir in chia seeds. Recover and place in fridge for at least 4 hours.
When ready, remove both yogurt and cookie dough. Transfer cookie dough to a counter and chop into small, bite-sized pieces. Scoop one layer of yogurt into a small glass, followed by a layer of cookie dough bites, another layer of yogurt and one final layer of cookie dough.
Repeat in other glasses/jars until no ingredients remain.
Enjoy immediately!