This post may contain affiliate links. See my disclosure policy.
This vegan cookie dough recipe uses simple baking staples and turns out smooth, sweet, and loaded with chocolate chips. Made in one bowl, it’s my favorite no-bake recipe!
Want more edible cookie dough recipes? Try my chickpea cookie dough, banana cookie dough, protein cookie dough, and healthy cookie dough.
When I have a late-night craving for dessert, the last thing I want to do is preheat the oven and patiently wait to bake some cookies (yes, even if they’re vegan chocolate chip cookies!).
Que, 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.
Table of Contents
Why I love this recipe
- Baking staples. No niche or complicated ingredients are needed here. Just typical baking staples you probably have on hand.
- Diet-friendly. 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 like to 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!
★★★★★ REVIEW
“Made the cookie dough for my vegan daughter’s birthday! We all couldn’t stop eating it—absolutely delicious!!!”– Judy
Ingredients needed
- Brown Sugar. Gives the cookie dough the authentic flavor. Avoid using dark brown sugar, otherwise, it will be overpowering!
- White Sugar. When paired with brown sugar, it provides the cookie dough color and flavor.
- 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 anything involving cookies!
- Salt. Brings out the sweetness.
- Vegan butter. Use a good quality vegan butter brand since cheaper brands contain added water to bulk it up.
- Vegan chocolate chips. Use a mix of mini chocolate chips, standard chocolate chips, and chocolate chunks for all the textures!
How to make vegan cookie dough
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
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.
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.
Recipe tips and variations
- Adjust the consistency. If the dough is too thick, add a splash of milk. If it’s too thin, add extra AP flour or almond flour if you don’t feel like microwaving more flour.
- 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.
- 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!).
- Break the cookie dough into chunks and fold them into vegan ice cream to make cookie dough ice cream.
Storage instructions
To store: Transfer the raw cookie dough to an airtight container and store it in the fridge for up to 5 days.
To freeze: Store the cookie dough in a freezer-safe container and freeze for up to 6 months. I like to roll the cookie dough into bite-sized balls first so they’re easy to grab and go.
Frequently asked questions
Short answer, no. You could if you wanted to, but the ingredients and liquid components are different from an actual vegan chocolate chip cookie recipe. Enjoy this cookie dough as is, then make one of these cookies instead.
More vegan dessert recipes you’ll love
- Vegan cheesecake
- Chocolate peanut butter balls
- Turkish delight
- Vegan brownies
- Or more vegan desserts
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
Originally published March 2020, updated and republished April 2024
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.
Thank you for these easy amazing yummy recipes
So welcome!