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 teaspoon salt
- 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 salt 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
dont have a stand mixer can you use a hand mixer
Hi Marilyn, might require a little more elbow grease but that should be fine 🙂
Yes, that is fine.
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!
Website is terrible and can’t easily get to the recipe. I don’t care about your life story and how you found this cookie recipe, I just want the recipe. I couldn’t even follow the recipe, what’s 0.17 Tablespoons of butter?? Waste of time.
Hi Emily- no worries! There’s not really a life story, but rather troubleshooting tips and tricks to ensure success. There’s also 3 places to jump straight to the recipe. This recipe calls for half a cup of butter, so I’m not sure where you’re seeing 0.17 tablespoons. It would probably help reading the full recipe. Enjoy!
Wonderful!! Would like to try it sugar free to see how it turns out.
The recipe says to see notes on how to microwave or bake flour first.
How many grams in one cookie that would have 267Kcal ?
Not sure! We didn’t use grams for this.
The recipe shows 6 servings. How many grams is each serving size?
Hi Peter! I don’t weigh out the dough to calculate portion size. I just divide the dough by 6 which works out to be a scant 1/2 cup for 7 tablespoons. You’re welcome to make the full batch and weigh it, then divide that amount by 6.
How long in the microwave (approximately) for the flour. I don’t have a thermometer.
Hi Chris! I find 3 minutes to be plenty. Although I do recommend picking up a thermometer (not just for this recipe but for proteins too). It’s around $5 on Amazon!
Made the cookie dough for my vegan daughter’s birthday! We all couldn’t stop eating it—absolutely delicious!!!
Is 267 calories for the whole portion or just 1/6 of the dough???
1/6 of the dough, Austin.
I was very happy with how the dough came out. A little on the gooey side but I keep it in the fridge for a better consistency. This will definitely be my new go-to for cookie dough. Thanks so much!
I love to hear that, Marisa. Definitely chill it for a little if you prefer a thicker cookie dough.
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?
Can you freeze?
Yes! 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.
Hi would this work using Almond Flour and/ or coconut flour? 🙂
Hi Suzie, you can make my keto cookie dough recipe instead.
This is sooo tasty omg! And easy to make! I’m hooked definitely advise making it.
Love to hear that, Amethyst. Thanks for the lovely review.
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.
I made the edible cookie dough and it was good, but I found it a bit too sweet. I noticed that the description above talks about the recipe being sweet and salty and including salt. However, the actual recipe did not call for salt. If I wanted to add salt, how much would be needed? Thanks!
Hi Tracey- It definitely is on the sweeter side, so if you prefer your desserts less-sweet, you can definitely reduce the amount by 2-3 tablespoons (of sugar). Sorry for the oversight about the salt- it’s 1/4 teaspoon.
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.
Can you make a single serving version? 🙂
Sure, one serving is- 1 tablespoon + 1 teaspoon butter, same amount for brown sugar, 1 1/2 teaspoons white sugar, scant drop of vanilla, 1/2 teaspoon milk, 2 tablespoons + 2 teaspoons flour, pinch of salt, and chocolate chips.
Thank you for these easy amazing yummy recipes
So welcome!