This vegan cookie dough is an edible raw cookie dough for all cookie lovers.
If you crave cookies but don’t feel like baking, try making this 10-minute vegan cookie dough instead.
This more indulgent cookie dough is a vegan, creamy, sweet, and ready-in-10-minutes dessert using the most basic ingredients.
Let’s see how you can make edible cookie dough at home.
What’s Vegan Edible Cookie Dough?
Edible cookie dough is a raw snack or no-bake dessert for cookie lovers who love eating the cookie dough by the spoon.
It’s made from almost the same ingredients as a regular vegan chocolate chip cookie recipe.
However, the flour is heat treated to remove potential bacteria, making this raw dessert safe to eat without baking.
How To Make Vegan Cookie Dough
All you need to make a vegan edible cookie dough are simple ingredients and no fancy tools.
- Vegan Butter – Softened at room temperature or vegetable margarine. The recipe won’t work with soft coconut oil.
- Brown Sugar
- Granulated Sugar
- All-Purpose Flour – See below how to heat-treat flour to make it safe to eat raw.
- Vanilla Extract
- Almond Milk or any non-dairy milk you love.
- Vegan Chocolate Chips – You can use vegan milk, dark, or white chocolate chips.
In my Is It Safe To Eat Raw Flour article, and if you read it, you will learn that it’s not safe to eat all-purpose flour raw.
While you can eat almond flour and coconut flour raw, all-purpose flour can contain harmful bacteria.
The best way to use all-purpose flour in no-bake desserts is to heat-treat the flour.
To do so, measure the amount of flour called by the recipe. Preheat the oven to 350°F (180°C). Pour the flour on an 8-inch square pan and bake for 5 minutes.
Remove the flour from the oven and let it cool down before using it in the recipe.
The flour should be cold to the touch before using it in this vegan cookie dough recipe, or it will melt the butter and chocolate chips.
Beating Butter And Sugar
First, in a large mixing bowl or the bowl of your stand mixer, add butter, sugar, and brown sugar.
Using an electric beater or the paddle attachment, beat until the sugar is well incorporated in the butter and forms a creamy smooth batter.
Stop beating, add the vanilla extract, and plant-based milk, and beat again to incorporate.
Stop the beater and add flour and salt beat in until it forms a smooth, creamy cookie dough.
If too dry, add a splash of almond milk. Add 1 or 2 teaspoons at once to avoid runny cookie dough. Stop when the texture matches your liking.
At the end fold in chocolate chips and beat for a few seconds to just incorporate.
Serving Cookie Dough
There are many ways to eat vegan cookie dough. You can eat it by the spoon as a comforting dessert or use it to dip fruits and crackers:
- Apple Slices
- Shortbread Cookies
You can also use this recipe to make vegan peanut butter cups and replace the peanut butter filling with this raw cookie dough.
Another option is to add pieces of this dough to your homemade vegan ice cream.
This recipe is not limited to this chocolate chip flavor. You can add spices or other ingredients to the dough to create a range of flavors, including.
- Pumpkin Pie Spices
- Chopped Walnuts or Chopped Pecans
- Shredded Coconut
- Dried Fruits, like raisins, cranberries, etc.
This cookie dough can be stored for up to 4 days in the fridge in an airtight container.
It hardens in the fridge a little. In order to fix that, remove from the fridge 10 to 15 minutes before serving.
You can also add a splash of almond milk to thin it out if you like.
Leftovers of this dessert can be frozen for up to 1 month in zip-lock bags or sealed boxes.
Thaw the cookie dough in the fridge the day before serving.
Below are some ingredients swaps you can use to make this recipe suitable to any food allergies
- Sugar-free – you can use sugar-free crystal sweetener in this recipe. Natural sweetener like brown erythritol works as a replacement to brown sugar and white erythritol or allulose as a swap to sugar. Use same amount as stated in the recipe.
- Gluten-free – all-purpose gluten-free flour bland works for this recipe too.
- Nut-free- replace almond milk by any of your favorite dairy-free milk like soy milk, oat milk, hemp milk
- Chocolate free – you don’t have to make chocolate chip cookie dough. Instead, you can use nuts or dried fruits instead of chocolate chips. Try to recreate your favorite regular cookie dough flavors using dried cranberries, raisins, shredded coconut or chopped almonds.
Frequently Asked Questions
Below are my answers to your most common questions about this recipe.
Can I Bake Vegan Cookie Dough?
No, cookie dough doesn’t use the same ratio of ingredients as a vegan chocolate chip cookie recipe.
For example, there’s less flour, no raising agent, and less sugar.
As a result, if you bake this cookie dough, it will not form cookies.
Can I Use Almond Flour?
It is safe to eat almond flour without preheating the flour.
So yes, you can use almond flour, but you will need way more of it than regular flour to achieve the same texture.
Instead, try my vegan cookie dough balls recipe and serve it as dough. It’s made from almond flour and coconut flour.
Is Cookie Dough Healthy?
Not really, this cookie dough contains vegan butter which is high in saturated fat, sugar and refined flour.
Can I Heat-Treat Flour In The Microwave?
Yes, you can heat-treat flour in the microwave, but the process is tricky.
You need to microwave in 30-second bursts, stir, and check with a thermometer that the flour reaches 165°F to kill bacteria.
If you microwave your cup of flour excessively, it forms lumps as moisture comes in.
To try this option, add 1/2 cup to 1 cup of flour in a microwave-safe bowl and microwave for 30 seconds. Stir and repeat until it reaches 165°F, which takes 2 to 3 minutes at 900W.
More Vegan Cookie Recipes
Cookie lovers, I listed below some more vegan cookie recipes for you to try.
Did you try this vegan cookie dough recipe? Share a comment or review below.
Vegan Cookie Dough
- Preheat the oven to 350°F (180°C).
- Place the cup of flour in an 8-inch square baking pan and bake it for 5 minutes.
- Remove the flour from oven and let it cool in the pan until it reaches room temperature and is cold to the touch.
- In a stand mixer or large bowl, add the softened vegan butter, brown sugar, and sugar.
- Using a paddle attachment or electric beater, beat the butter and sugar until creamy and smooth for about 1 to 2 minutes.
- Stop the beater and add the vanilla, 1 tablespoon of almond milk, and beat for a few seconds to incorporate.
- Add the flour and salt and beat again until a soft cookie dough forms. If too dry, add more plant-based milk.
- Fold in the chocolate chips and beat for a few seconds to evenly distribute in the dough.
- Serve as a no-bake dessert on its own or use it in vegan ice cream or dip fruits in it.
- Store for 3-4 days in the fridge in an airtight container or freeze for up to 1 month and thaw the day before.