Vegan cookie dough is a quick and easy edible chocolate chip cookie dough. This vegan edible cookie dough is made with simple ingredients, is gluten and dairy free and can be made refined sugar free, too. If you’re a fan of eating scoops of cookie dough by the spoonful, this vegan chocolate chip cookie dough is for you!
Jump to:
Why Should You Make This Recipe
There are few things I love more than a soft, chewy and cozy chocolate chip cookie. My Eggless Chocolate Chip Cookies, Oat Flour Cookies and Tahini Chocolate Chip Cookies are just a few chocolate chip cookie recipes I love from the blog. I am so excited to have a fully edible chocolate chip cookie dough recipe so now you can eat raw cookie dough by the spoonful! know you’ll love this vegan edible cookie dough recipe as much as your favorite chocolate chip cookie because:
- Layers of flavors and textures. From the soft edible cookie dough filled with sweet, buttery flavor with notes of caramel, to the pops of sweet chocolate flavor, this vegan chocolate chip cookie dough has all the flavors you love in a classic baked cookie.
- Quick and easy to make and eat. This vegan cookie dough recipe is made from 7 simple ingredients that can be modified to your personal tastes and dietary needs. Simply mix all the ingredients together, chill for a bit if you like, scoop and enjoy by the spoonful.
Ingredients
This recipe for vegan cookie dough requires only a handful of simple ingredients to make and you probably already have them in your pantry and fridge. Here’s what you’ll need.
- Dry Ingredients: Gather oat flour or almond flour and salt.
- Wet Ingredients: Gather plant based or dairy free butter, light brown sugar, granulated sugar, plant based milk, vanilla extract and chocolate chips.
Substitutions
Here are my recommended substitutions to make this vegan and gluten free cookie dough if you need them.
- Oat Flour: Rather than go through the trouble of heat treating flour, I love to use oat flour to make this edible chocolate chip cookie dough. This flour also gives the cookies a nutty background flavor that pairs beautifully with the chocolate chips and vanilla. If you prefer, use almond flour to make this cookie dough grain free and gluten free.
- Dairy Free Butter: Use your favorite diary free or plant based butter.
- Granulated Sugar and Light Brown Sugars: Both sugars give this edible cookie dough recipe that classic chocolate chip cookie taste. If you prefer to make this recipe without brown sugar or white sugar, Maple sugar would also work well to make this edible vegan cookie dough refined sugar free. Maple sugar taste similar to light brown sugar.
- Plant Based Milk: This acts as an egg replacement and keeps this cookie dough vegan and safe to eat raw. Use your favorite plant based milk. It’s helpful to use room temperature milk when mixing the cookie dough together.
- Vanilla Extract: This is more for background flavor and nicely enhances the flavors of the other ingredients.
- Chocolate Chips: Feel free to use any combination (or just one) kind of diary free and vegan chocolate chips or bars to make this the best vegan cookie dough for you!
Variations
- Heat treated flour in the oven: I love vegan edible cookie dough using oat flour, but if you’d like to make this homemade cookie dough with regular all purpose flour, the flour must be heat treated and cooled prior to making the cookie dough. To heat treat flour preheat the oven to 350 F (177 C). Line a baking sheet with parchment paper. Evenly spread the flour onto the lined baking sheet. Bake the flour for 7 -10 minutes or until the flour reaches 160 F (71 C). Sift the flour and cool completely before using in the cookie dough.
- Heat treated flour in the microwave: To heat treat flour in the microwave, pour the flour into a wide and shallow microwave safe dish. Heat in 30 second increments for 2 -3 minutes or until the internal temperature of the flour reaches 160 F (71 C). Make sure to stir between each increment to break up any hot spots in the flour.
How To Make
Learn how to make vegan cookie dough in a few easy steps.
- In a mixing bowl, whisk the oat or almond flour together with salt until well combined. If you plan on using heat treated flour, bake and cool the flour completely before using to make the edible cookie dough.
- In another mixing bowl, cream the butter and sugars together until light, fluffy and well combined. This takes about 2 - 3 minutes on medium high speed. With the mixer on low, mix in the vanilla extract and 1 tablespoon (15 ml) milk.
- With the mixer on low, mix the dry ingredients into the wet until just combined. If needed, add up to 2 tablespoons more milk, as needed to reach your desired consistency. Fold in the chocolate chips until just combined.
- Transfer the raw cookie dough into a serving dish to enjoy right away, scoop into tiny cookie dough balls to fold into ice cream or into a container to store to enjoy later.
How To Store, Freeze and Thaw
- Store: Place the vegan cookie dough in an airtight container to store in the fridge for up to one week. If you would like to store the cookie dough for longer, I recommend freezing.
- Freeze: Prepare the vegan cookie dough as written in the recipe. Then scoop the raw dough into balls onto a small lined baking sheet or large plate for individual serving sizes. Freeze the cookie balls for 20 minutes then transfer them to a freezer proof container for up to 2 months. Or transfer all the dough into a freezer safe container.
- Thaw: Transfer the homemade cookie dough balls or the entire container of flourless cookie dough into the fridge overnight, scoop and enjoy. If the dough is too hard to easily scoop, leave the cookie dough out at room temperature for 20 - 30 minutes.
M’s Expert Tips
- Heat treat the flour. If you choose to use all purpose flour, make sure to heat treat the flour. The internal temperature must reach at least 160 F (71 C) in order for the flour to be safe to eat raw. If you would like to skip this step, use oat flour or almond flour.
- Measure the flour properly. I highly recommend using a food scale to get perfectly measured ingredients every time.
- Don’t overmix the batter. Make sure to mix the dry ingredients into the wet until just combined.
- Have fun with the mix-ins. Feel free to switch out the chocolate chips for anything you like and would normally make a cookie with.
- Scoop into teaspoon sized balls. I love to scoop my cookie dough into teaspoon sized balls to add to my favorite ice cream.
FAQs
There is always a risk of getting sick when eating anything, even vegan cookie dough, when it is prepared without heat treating the flour. There are some commercially available brands that do prepare their cookie dough using heat treated flour. Make your own vegan cookie dough or make sure to check the label to ensure the cookie dough is safe to eat raw.
The easiest way to make cookie dough safe to eat is to use heat treated flour or a flour derived from oats like oat flour or nuts like almond flour. Make sure the eggs are replaced with a substitute like milk.
Yes, heating the flour kills off any harmful bacteria. Just make sure to fully cool the flour before using it in a raw cookie dough recipe.
Other No Bake Recipes To Try
If you try this Vegan Cookie Dough recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! - M
Vegan Cookie Dough Recipe
Equipment
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
Ingredients
- 1¼ cup (150 g) oat flour, almond flour or heat treated all purpose flour
- ½ teaspoon salt
- ½ cup (113 g) vegan or dairy free butter
- ¾ cup (150 g) light brown sugar
- ¼ cup (50 g) granulated sugar
- 2 - 3 teaspoons (10 - 15 ml) vanilla extract
- 2 - 3 tablespoons (30 - 45 ml) plant based or dairy free milk, as needed
- ½ cup (65 g) vegan or dairy free mini or regular chocolate chips
Instructions
- In a mixing bowl, whisk the oat or almond flour together with salt until well combined. If you plan on using heat treated flour follow see the next step. If using oat or almond flour, skip to the creaming step.1¼ cup (150 g) oat flour, almond flour or heat treated all purpose flour, ½ teaspoon salt
- If you’d like to make this homemade cookie dough with regular all purpose flour, the flour must be heat treated and cooled prior to making the cookie dough. To heat treat flour pre-heat the oven to 350 F (177 C). Line a baking sheet with parchment paper. Evenly spread the flour onto the lined baking sheet. Bake the flour for 7 -10 minutes or until the flour reaches 160 F (71 C). Sift the flour and cool completely before using in the cookie dough.
- In another mixing bowl, cream the butter and sugars together until light, fluffy and well combined. This takes about 2 - 3 minutes on medium high speed. With the mixer on low, mix in the vanilla extract and 1 tablespoon (15 ml) milk.½ cup (113 g) vegan or dairy free butter, ¾ cup (150 g) light brown sugar, ¼ cup (50 g) granulated sugar, 2 - 3 teaspoons (10 - 15 ml) vanilla extract, 2 - 3 tablespoons (30 - 45 ml) plant based or dairy free milk, as needed
- With the mixer on low, mix the dry ingredients into the wet until just combined. If needed, add up to 2 tablespoons more milk, as needed to reach your desired consistency. Fold in the chocolate chips until just combined.½ cup (65 g) vegan or dairy free mini or regular chocolate chips
- Transfer the cookie dough into a serving dish to enjoy right away, scoop into tiny cookie dough balls to fold into ice cream or into a container to store to enjoy later.
Leave a Reply