How do I make brown rice cereal into flour for this recipe?

Use a high-speed blender or food processor to grind 1 1/2 cups of brown rice cereal until it reaches a flour-like consistency.

Can I substitute the peanut flour in this edible cookie dough?

While the recipe specifies peanut flour and water to create a smooth base, you could try a different nut flour mixed with water, though the texture and flavor might vary.

What kind of dates are best for sweetening this cookie dough?

The recipe calls for 1 cup (8-10 large) Medjool dates, which are soft and sweet, ideal for blending into the dough for natural sweetness.

How should I store leftover 5-Minute Edible Date-Sweetened Brown Rice Cookie Dough?

Store the cookie dough balls in an airtight container in the refrigerator. This type of dough is not typically frozen.

Can I use regular chocolate chips instead of cacao nibs or vegan chocolate chips?

To keep this recipe vegan, it's recommended to use raw cacao nibs or specifically vegan chocolate chips, as regular chocolate chips often contain dairy.

2.3K Views 9 years ago

5-Minute Edible Date-Sweetened Brown Rice Cookie Dough
[Vegan, Gluten-Free]

JB By: Jasmine Briones

Author Bio

Jasmine Briones, also known as The Sweet Simple Vegan, has dedicated her life to inspiring others to... Read More

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5-Minute Edible Date-Sweetened Brown Rice Cookie Dough [Vegan, Gluten-Free]

Dairy Free

You can eat this cookie dough raw! No one will yell at you. You will not miss other cookie doughs with this sweet treat combining medjool dates and cacao nibs. This recipe is also chickpea-free, which a lot of eat-out-of-the-jar vegan cookie doughs have as their base. Satisfying your sweet... Read More

Ingredients You Need for 5-Minute Edible Date-Sweetened Brown Rice Cookie Dough [Vegan, Gluten-Free]

1 1/2 cups brown rice cereal, ground into flour (see notes)
1/4 cup peanut flour plus 6 tablespoons water (see notes)
1 cup (8-10 large) Medjool dates
1/2 cup unsweetened almond milk
3/4 teaspoon pure vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon fine-grain sea salt
3 tablespoons raw cacao nibs or vegan chocolate chips (see notes)

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How to Prepare 5-Minute Edible Date-Sweetened Brown Rice Cookie Dough [Vegan, Gluten-Free]

Add the brown rice cereal into a high-speed blender (or food processor — see notes) and run until ground into a flour.
Mix the peanut flour and water into a small bowl until smooth, then add it plus 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.