Vegan Cookie Dough
This edible Vegan cookie dough is smooth, creamy and so tasty! It tastes like classic chocolate chip cookie dough but made without eggs. This recipe takes only a few minutes and it is completely safe to eat. Say hello to your new favorite snack and dessert!
Why You’ll Love This Recipe
- This Vegan cookie dough takes only 10 minutes to make.
- It uses heat treated flour. It is completely safe to eat.
- This recipe is made without eggs.
- Great for snacks and desserts.
- Serve over brownies like these Cookie Dough Brownies! Or, make a cake like this Cookie Dough Cake.
- Other than the heat treated flour, this recipe is no bake.
- Use gluten free flour for gluten free cookie dough.
- This recipe is gluten free, dairy free, Vegan and can be easily made nut free.
- For nut free, use oat milk or coconut milk.
- Check out this Gluten Free Cookie Dough for another fun recipe.
Ingredients & Substitutions
These are the main ingredients and substitutions for Vegan cookie dough. Scroll down to the recipe card for full ingredients list and instructions.
Both gluten free 1 to 1 flour and all purpose flour work well. Heat treat flour to kill off any harmful bacteria in raw flour. I do not recommend another alternative flour like almond, coconut, oat or cassava flour.
Use cold Vegan butter or solid coconut oil. This prevents the dough from becoming too sticky or greasy. Earth Balance, Country Crock and Miyoko’s all make great Vegan butter options.
Both light brown sugar and granulated sugar add the sweetness. These are both used in traditional chocolate chip cookies. So, these flavors will mimic classic cookie dough. For refined sugar free, substitute maple sugar or coconut sugar.
A little vanilla extract adds a traditional homemade flavor. Since regular cookies are made with vanilla extract, include it here.
A little dairy free milk helps thin out the dough. Feel free to omit completely for a thicker dough. For nut free, use oat milk or coconut milk. For these photos, I used unsweetened almond milk.
Vegan mini chocolate chips are the fun part! I love the brand Enjoy Life for allergy friendly chocolate. Feel free to substitute regular sized chocolate chips, chocolate chunks, or even white chocolate chips.
Scroll down to the “Flavor Variations & Add Ins” section for other flavor ideas.
Heat Treating Flour
Raw flour contains harmful bacteria. It is not safe to consume raw flour.
For this edible cookie dough recipe, heat treat flour. Thankfully this process is super quick and easy!
To heat treat flour, spread the flour on a parchment lined baking pan.
Bake at 350 degrees for 5 minutes. Then, allow flour to cool down before incorporating into batter.
This eliminates any harmful bacteria such as E. coli that lives in raw flour.
Although a microwave can be used, flour easily burns in the microwave. This unfortunately creates a burnt flavor. For this specific reason, I highly recommend heat treating flour in the oven.
Taste & Texture
This Vegan cookie dough tastes like classic cookie dough! If using Vegan butter instead of coconut oil, it will have that signature buttery flavor. The mini chocolate chips add enough chocolate without being overwhelming. It is sweet, buttery and delicious.
The texture is creamy. It mimics the dough of gooey cookies. It is not as thick as most of my cookie dough recipes.
How to Make
First, heat treat the flour. Preheat oven to 350 degrees Fahrenheit. Place the flour on a parchment lined baking pan. Then, bake for 5 to 7 minutes.
In a mixing bowl, beat cold butter, brown sugar and granulated sugar. Beat until no clumps of butter remain, about 2 to 3 minutes.
Then, add in heat treated flour, vanilla extract and dairy free milk. Stir to combine.
Fold in chocolate chips.
Expert Tips & Tricks
If possible, use Vegan butter instead of coconut oil. It adds a great buttery flavor.
Beat Vegan butter and sugars until no clumps of butter remain. This takes 2 to 3 minutes usually.
Use cold butter or solid coconut oil. This prevents greasy cookie dough.
For thicker dough, omit milk.
Flavor Variations & Add Ins
Consider adding these ingredients to the edible Vegan cookie dough.
White chocolate chips
Dash of cinnamon
Dash of espresso powder
Chopped Vegan peanut butter cups
Where to Buy
There are several brands who make Vegan cookie dough. These are great in a pinch. My homemade version is better!
Toto Foods makes sea salt chocolate chip cookie dough.
Sweet Loren’s is a great option for Vegans.
Kroger makes Simple Truth Vegan chocolate chip cookie dough.
How to Serve & Store
Serve edible Vegan cookie dough once mixed. Either serve immediately or refrigerate until ready to eat.
The dough becomes slightly more firm when chilled. Thaw for a few minutes before eating.
Eat for a snack or dessert. Or, mix into your favorite Vegan ice cream!
Freeze cookie dough for up to 2 months if desired.
Frequently Asked Questions
As long as the flour has been heat treated, yes!
No, this dough will not turn out well in the oven.
Use gluten free 1 to 1 flour for gluten free cookie dough.
Sure! Regular butter is not Vegan, but this recipe will turn out great.
You May Also Like
- Edible Sugar Cookie Dough
- Cookie Dough Bites
- Edible Snickerdoodle Cookie Dough
- Edible Pumpkin Cookie Dough
- Paleo Vegan Cookie Dough Bars
If you make this Vegan cookie dough recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, check out these Vegan Recipes.
Get the Recipe: Vegan Cookie Dough
- 1 cup flour, gluten free 1 to 1 or all purpose
- ½ cup cold Vegan butter, or coconut oil
- ½ cup light brown sugar, tightly packed
- 1 tbsp granulated sugar
- 1 tsp vanilla extract
- 1 tsp dairy free milk
- ⅓ cup mini chocolate chips
- First, heat treat flour. Preheat oven to 350 degrees Fahrenheit. Place flour on parchment lined baking pan. Bake for 5 to 7 minutes.
- In a mixing bowl, beat cold butter, brown sugar and granulated sugar. Beat until no clumps of butter remain.
- Then, add in heat treated flour, vanilla and milk. Stir to combine.
- Fold in chocolate chips.
- Finally, serve!
- Heat treating flour kills off harmful bacteria found in raw flour.
- Both gluten free 1 to 1 flour and all purpose flour work well.
- Use cold butter or solid coconut oil.
- Beat butter and sugars for 2 to 3 minutes or until no clumps of butter remain.
- Store cookie dough in the fridge for up to 4 days.
- Freeze for up to 1 month. Thaw before consumption.
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