This Vegan Cookie Dough is edible the perfect no-bake treat to satisfy your sweet tooth! Easy to make in just minutes with a handful of simple ingredients, this scrumptious edible chocolate chip cookie dough is perfect for enjoying as a snack or dessert!
Jump to:
Why You Will Love This Recipe
- Quick and Easy: This simple cookie dough comes together easily with only 8 ingredients and is ready to enjoy after just 10 minutes in the fridge!
- Versatile: This edible vegan cookie dough recipe is great on its own but can also be used as a tasty dessert topping.
- No-Bake: Enjoy this tasty egg-free cookie dough straight from the fridge! No baking required!
For more no-bake cookie recipes, check out my Cookie Dough Snack Bites and Almond Butter Cookie Bites next.
And if you’re in the mood for baking, you might also like these Vegan Peanut Butter Cookies, Chewy Chocolate Chip Cookies, Chocolate Chunk Peanut Butter Oat Cookies, and Oatmeal Chocolate Chip Raisin Cookies.
Ingredients
Here's a look at the simple ingredients you need to make vegan edible cookie dough. Be sure to check the recipe card for the full list and quantities of each one.
- All-Purpose Flour: Serves as the base for this vegan edible cookie dough.
- Vegan Butter: Provides moisture and flavor to the cookie dough. I prefer the Earth Balance or Miyoko’s brands.
- Vanilla Extract: Adds a hint of vanilla flavor and enhances the other flavors in the dough.
- Oat Milk: Use unsweetened, plain oat milk or swap for another unsweetened, unflavored plant-based milk.
- Maple Syrup: Works with the brown sugar to sweeten the dough.
- Nut Butter: Both cashew butter and peanut butter work well in this recipe.
- Brown Sugar: Works with the maple syrup to sweeten the dough. You can use light or dark brown sugar.
- Chocolate Chips: Use non-dairy chocolate chips to keep this cookie dough vegan. I prefer the Enjoy Life brand.
Variations
- Gluten-Free: To make a vegan gluten free cookie dough, swap the all-purpose flour for a 1:1 gluten-free flour I like Bob’s Red Mill 1:1 baking flour but be sure to pre treat this flour as well just like the all purpose flour. You can also try using oat flour or almond flour but may need to add a bit more milk if the dough is too dry.
- Nut-Free: Use sunflower seed butter in place of the nut butter for a nut-free version.
- Refined Sugar-Free option: Swap the brown sugar for coconut sugar or add another ½ tablespoon maple syrup and be sure your chocolate chips do not contain refined sugars.
- Chocolate Chips: Feel free to replace some or all of the chocolate chips with vegan white chocolate chips or mix in some colored sprinkles to change things up.
How to Make Vegan Cookie Dough
Step 1: Add the flour to a parchment-lined baking sheet and bake in a preheated oven for 10 minutes to heat treat the flour.
Step 2: Add the melted butter, vanilla, milk, nut butter, maple syrup, and brown sugar to a mixing bowl and whisk to combine.
Step 3: Add the flour and mix until well incorporated.
Step 4: Fold in the chocolate chips. Place the cookie dough in the freezer for 10 minutes to allow it to set.
Step 5: Use a small cookie scoop to create dough balls.
Expert Tips
- Measuring Ingredients: Be sure to measure the butter before melting it by scooping it into a measuring cup and leveling it off. The flour should also be measured using the scoop and level method.
- Serving: Enjoy this vegan chocolate chip cookie dough as is or use it as a topping for your favorite non-dairy ice cream along with some Chocolate Date Sauce for a scrumptious sundae. This cookie dough also makes a great addition to our Cookie Dough Overnight Oats.
- Storing: Store the edible cookie dough in an airtight container in the refrigerator for up to one week or in the freezer for up to one month. If frozen, be sure to thaw the cookie dough before eating.
Recipe FAQs
Raw flour can carry harmful bacteria such as E. coli and Salmonella. Therefore, it is recommended to heat treat raw flour before consuming it as raw flour or products containing raw flour may pose a risk of foodborne illness. If using oat flour or almond flour, heat treating is not necessary.
Yes, you can heat treat flour ahead of time to use in a variety of no-bake recipes. Store heat-treated flour in an airtight container in a cool, dry place where it will last for several months.
Yes, you can add protein powder to this edible vegan cookie dough by simply taking out 1-2 tablespoons of the flour and replacing it with your favorite vegan protein powder. I suggest using vanilla flavor but if you feel like experimenting chocolate or strawberry might be tasty as well.
Technically vegan cookie dough does not contain egg but unless the flour has been heat treated it technically is not safe. Therefore it is best to stick to varieties like this recipe that have heat treated flour or the package from the store says "edible".
If the cookie dough is not vegan it may contain eggs and if it doesn't say "edible" it means the flour most likely has not been heat treated and could be contaminated with harmful bacteria such as E. coli or salmonella.
More No-Bake Dessert Recipes
Edible Vegan Cookie Dough
Equipment
- Measuring spoons
- Measuring cups
- whisk
- mixing bowl
Ingredients
- 1 cup all purpose flour (see notes)
- ⅓ cup vegan butter (melted)
- ½ teaspoon vanilla extract
- 2 tablespoon oat milk
- 2 tablespoon pure maple syrup
- 2 tablespoons cashew butter (or peanut butter)
- 1 tablespoons brown sugar (packed)
- 1 tablespoon vegan chocolate chips (I used Enjoy Life)
Instructions
- Pre-heat the oven to 350° F and line a baking sheet with parchment paper.
- Heat treat flour on the baking sheet and bake for 10 minutes to make sure the flour is safe.
- In a medium mixing bowl melt your butter in the microwave in 10 second intervals stirring in between,
- Once the butter is melted add the vanilla, milk, cashew butter, maple syrup and brown sugar and whisk together.
- Add the flour and mix until well combined. Fold in the chocolate chips.
- Use a cookie scoop to scoop out balls and place on parchment paper lined baking sheet.
- Place in freezer for 10 minutes to set and then store in fridge.
- Makes about 10 balls or 20 mini balls depending on the size or about 1 ½ cups of cookie dough.
Gwen @ Delightful Adventures
Yes, we ALL love cookie dough 🙂 I've tried the chickpea version and I'm not a huge fan either. Too much chickpea flavour. I do love chickpeas, but in my cookie dough? Not so much! This however, looks delicious. Just pinned it so I can come back to it when I get a craving 🙂
tworaspberries
I TOTALLY agree with you! you are going to love this cookie dough! 😉 thanks girl!
Elle
Can I make with soy milk?
tworaspberries
of course! you can use any kind of milk you like! 😉