Vegan Cookie Dough
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My vegan cookie dough recipe uses simple baking staples and turns out smooth, sweet, and loaded with chocolate chips in every bite. Made in one bowl, it’s my favorite no-bake recipe!
When I have a late-night craving for dessert, the last thing I want to do is preheat the oven and patiently wait for some cookies to bake (yes, even if they’re vegan chocolate chip cookies!).
Cue, edible vegan chocolate chip cookie dough. Made with a short list of ingredients, it has all the flavor of freshly baked cookies, just sans oven.
My sister used to make us edible cookie dough when we were teens (the only thing she could make, honestly), and I loosely adapted her recipe to be dairy-free. The secret is using a good quality vegan butter- it makes all the difference and gives the dough that classic buttery cookie flavor.
Table of Contents
Recipe highlights
- Baking staples. No niche or complicated ingredients are needed here. Just typical baking staples you probably have on hand.
- Dairy-free and easy to make gluten-free. Vegan is in the name, but in addition to being egg and dairy-free, this recipe is also easy to make gluten-free.
- Ready in minutes. Once you heat treat the flour, simply combine the ingredients and dig in!
- Freezer-friendly. I almost always make a double batch, then roll the extra cookie dough into individual balls and freeze them. The next time I have a craving, I just grab one!
What readers are saying
★★★★★ – “Made the cookie dough for my vegan daughter’s birthday! We all couldn’t stop eating it—absolutely delicious!!!”– Judy
Key Ingredients
Here’s what goes into dairy-free cookie dough, along with my kitchen notes. Full measurements are in the recipe card below.
- Brown and white sugar. I like using both sugars to give the authentic ‘cookie’ flavor and color. Avoid using dark brown sugar, otherwise it will be a little overpowering.
- All-purpose flour. I used gluten-free flour, but you can use regular all-purpose flour if you prefer.
- Non-dairy milk. To make the cookie dough smooth and creamy. If you don’t follow a vegan diet, you can use any milk.
- Vanilla Extract. A must for classic cookie dough flavor.
- Salt. A tiny pinch of salt brings out the sweetness.
- Vegan butter. Use a good-quality vegan butter in blocks or sticks, since cheaper brands often contain added water to bulk them up. I’ve had the best results from Miyoko’s or Country Crock Plant Butter, which have the best flavor and texture.
- Vegan chocolate chips. Use a mix of mini chocolate chips, standard chocolate chips, and chocolate chunks to add variety of textures.
- Add fun mix-ins. Why stop at chocolate chips? Fold in creamy peanut butter, vegan candy, vegan caramel, or even make a batch of vegan brownies and mix that in (seriously!).
How to heat treat flour for cookie dough
Raw flour can be contaminated with harmful bacteria, so it’s not safe to eat raw. That means it has to be heat-treated before mixing the dough. I tested both the microwave and oven methods, and they work equally well. Just remember the flour must be completely cooled before using it.
Microwave method: Add the flour to a microwave-safe bowl. Heat in 30-second increments, stirring each time to avoid burning. Use a thermometer to check that the flour is 160-165F.
Oven method. Preheat oven to 300F. Spread flour on a baking pan lined with parchment paper. Bake for 10-12 minutes, stirring every 2 minutes and checking the temperature until it reaches 160-165F.
How to make vegan cookie dough
Step 1- Heat treat flour. Heat-treat flour using one of the two methods below.
Step 2- Combine ingredients. In a stand mixer, cream the butter and sugars until combined. Add milk and vanilla extract and mix. Slowly add flour and mix until combined.
Step 3- Add chocolate and serve. Using a rubber spatula, fold in the chocolate chips. Transfer to a bowl and serve immediately.
Arman’s recipe tips
- Adjust the consistency. If the dough is too thick, add a splash of milk. If it’s too thin, add a little extra flour until it reaches your desired consistency.
- Taste as you go. The beauty of edible cookie dough is that you can taste it as you make it! Then, add any extra ingredients as you see fit.
- Let it chill for 15 minutes. If the dough feels a little soft, a quick chill in the fridge helps it firm up and, I reckon, develops an even better cookie dough texture.
Frequently asked questions
Short answer, no. You could, if you wanted to, but the ingredients and liquid components differ from those in an actual vegan chocolate chip cookie recipe. Enjoy this cookie dough as is, then make one of these cookies instead.
This usually happens when the butter is too cold or the sugar hasn’t had enough time to dissolve. Let the butter come to room temperature before mixing, and give the dough a few extra minutes to rest before serving.
Vegan Cookie Dough
Ingredients
- 1/2 cup vegan butter can use standard butter
- 1/2 cup light brown sugar
- 3 tablespoons white sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk of choice
- 1 cup all-purpose flour gluten-free, if necessary
- 1/4-1/2 cup vegan chocolate chips
Instructions
- Start by heat treating your flour in either the microwave or oven (see post for instructions).
- In a mixer, cream your butter with sugars for 2-3 minutes, until combined. Add your milk and vanilla extract, and continue mixing. Slowly add in your flour and mix until just combined.
- Using a rubber spatula, fold through your chocolate chips. Transfer to a bowl and enjoy immediately.
Notes
Nutrition
More vegan dessert recipes
Originally published March 2020
i thought this recipe was great, I liked the consistency and it tasted like cookie dough. I didn’t cook it, I ate it straight after making it. I am going to play around with the recipe to attempt to decrease the sugar content. I would highly recommend this recipe
Best edible cookie dough recipe there is. The tip on heating the flour was a new one for me but all so easy to do. I used some of the cookie dough to add in to no churn vanilla ice cream. Delicious
Made it tonight for my 15 y/o daughter who had a sudden craving for cookie dough but is severely lactose intolerant & it slapped!!! Made a double batch and froze half. One happy kid tonight, thanks
So can you cook this too?
I haven’t tried personally, but I don’t see why not!
Wonderful!! Would like to try it sugar free to see how it turns out.
How many grams in one cookie that would have 267Kcal ?
Not sure! We didn’t use grams for this.
Made the cookie dough for my vegan daughter’s birthday! We all couldn’t stop eating it—absolutely delicious!!!
Hi !
I don’t have a thermometer, can you give an idea of how long it would take for the flour to be cook? Thank u!
Around 10-12 minutes.
I thought eating flour raw is not supposed to be done for safety reasons. What makes this different?
Hi would this work using Almond Flour and/ or coconut flour? 🙂
Hi Suzie, you can make my keto cookie dough recipe instead.
If I made this item and shipped it out, would it last?
I haven’t tried- I’d keep it frozen prior if you do.
What’s the best way to store this if you make a big batch? How long does it keep in the fridge? Looks great, can’t wait to try it!
Hi! I refrigerate and it can last weeks. I portion it out too. Be sure to let it sit at room temperature for half an hour before eating.
Hi Arman.
Could you scoop this onto cupcakes for a decoration. Would the texture hold?
Your recipes are awesome.
Thank you for these easy amazing yummy recipes
So welcome!