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This vegan edible cookie dough recipe is the perfect quick and easy sweet treat. It’s completely safe to eat, ready in under 10 minutes, and all you need are 8 ingredients. Because let’s be honest - eating the cookie dough is the best part of making cookies anyway right?!
If you’re visiting Cookie Dough Diaries you can probably safely assume that the person behind the blog (me), loves cookie dough.
And your assumption would be correct. I love cookie dough of all kinds - sugar cookie dough, chocolate covered cookie dough, brownie batter cookie dough… I love it all.
This vegan edible cookie dough recipe is adapted from one of my favourite cookie recipes on the blog - small batch chocolate chip cookies.
It’s not too sweet, it uses easy-to-find ingredients, and can easily be modified for different portion sizes. Extra chocolate chips are optional, and eating it with a spoon straight out of the bowl is encouraged.
Why You'll Love This Edible Cookie Dough
- Heat treating the flour makes the cookie dough completely safe to eat!
- If you don’t follow a vegan diet, you can make this recipe using regular softened butter and regular milk or cream.
- Aside from heat treating the flour for between 1-5 minutes, this recipe is completely no bake and can be whipped up in less than 10 minutes.
- This vegan cookie dough is egg free, nut free, and dairy free, and can easily be made gluten free
- The ingredient list is so simple, and you probably have all these pantry staples available.
- No oven? No problem! The flour can be heat treated in the microwave (keep scrolling for instructions on how to heat treat flour).
- Sugar: a mix of brown sugar and granulated sugar is what makes this taste like chocolate chip cookie dough, not just sugar cookie dough. You can replace one or both sugars with coconut sugar if desired but it will taste different than regular chocolate chip cookie dough.
- Milk: you can make the cookie dough using any unsweetened vegan milk of your choice. I don’t recommend canned coconut milk since it would add a strong coconut flavor.
- Butter: Any softened vegan butter will work for the cookie dough. You can also use coconut oil (not melted).
- Flour: The recipe calls for all purpose flour but you can also use white whole wheat flour, gluten free 1-1 baking flour, or oat flour. To make it completely safe to eat, the flour should be heat treated before you use it.
- Chocolate Chips: I like to use vegan semisweet chocolate chips, but you can also use vegan white chocolate chips or dark chocolate chips. You can also chop up a vegan chocolate bar and use chocolate chunks instead.
Step By Step Instructions
Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.
Step One: Heat treat the flour in the microwave or in the oven that has been preheated to 350° Farenheit. For more detailed instructions on heat treating flour, please see the section below.
Step Two: In the bowl of a standing mixer or handheld mixer, beat butter, brown sugar, and granulated sugar until light and fluffy. Add in the vegan milk vanilla extract, then mix until combined.
Step Three: Add in the flour and salt and mix until a dough forms. Stir in the chocolate chips. Grab a spoon and dig in!
Heat Treating Flour
Heat treating your flour will make the vegan cookie dough safe to eat! I always recommend this because heating the flour to a high temperature will kill any bacteria in the flour that could potentially make you sick.
It takes just 5 minutes to do and will give you peace of mind!
- Oven Method: Pour the flour onto a baking sheet, and evenly spread it out. Add about ¼-⅓ cup more flour than the recipe calls for. Bake in the preheated oven for 5 minutes, let cool, then start making the cookie dough!
2. Microwave Method: Pour the flour into a microwave-safe bowl (again, adding more than the recipe calls for). Heat it for 30 seconds intervals, mixing in between each interval.
It should take around 1-2 minutes total, but every microwave is different. The flour is safe once it reaches a temperature of 165° Farenheit. You can use a thermometer for this!
FAQs and Expert Tips
Why do I have to heat treat the flour?
Since the cookie dough won’t be baked like a regular cookie recipe, this is an extra recommended step.
Flour can be home to numerous harmful bacterias that, when ingested, could make you sick. This can happen to your flour whether it is old or new. Cooking the flour at high heat zaps the bacteria and gets rid of it so that your flour is safe to eat raw.
Yes. You can use gluten free all purpose 1-1 baking flour or oat flour to make gluten free and vegan cookie dough.
Yes! There are no eggs in this recipe, and the flour is heat treated to kill any bacteria that might be living on it that could make you sick.
No. This cookie dough should not be baked since there is no leavening agent in it (ie: baking soda and baking powder). The recipe hasn’t been tested for baking. If you’re looking for a vegan cookie recipe, try these vegan peanut butter chocolate chip cookies or these vegan double chocolate chip cookies.
- Properly measure your flour using a kitchen scale! The one I use is less than $15 and will change your baking game and create less dishes! Too much flour will make the cookie dough dry and crumbly.
- Heat treat the flour to make sure it is safe to eat! This step takes just 5 minutes or less and will give you peace of mind.
- Add the vegan milk into the mixture slowly at the end, until the cookie dough is no longer crumbly and reaches a good consistency.
Storage and Freezing Instructions
Vegan cookie dough should be stored in the fridge in an airtight container or sealed jar for up to a week.
You can also add it to a container and place it in the freezer. Let it thaw in the fridge when ready to eat it, or enjoy it cold!
More No Bake Recipes You'll Love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Vegan Edible Cookie Dough Recipe
- 6 Tablespoons vegan butter, softened
- ¼ cup light brown sugar
- ¼ cup granulated sugar
- ½ Tablespoon vanilla extract
- ¼ teaspoon salt
- ¾ cup + 3 Tablespoons all-purpose flour (See Notes)
- ½-1 Tablespoon vegan milk of choice (See Notes)
- ¼ cup semisweet vegan chocolate chips
- Heat treat your flour: either microwave it in a bowl for around 1 -2 minutes or until it reaches an internal temperature of 165°F, or pour it on a baking sheet and bake it in a preheated oven (350°F) for 5 minutes, then set aside to cool* (SEE NOTES)
- In the bowl of a standing mixer or handheld mixer, beat butter, brown sugar, and granulated sugar until light and fluffy. Add in the vegan milk and vanilla extract, then mix until combined.
- Add in the flour and salt and mix until a dough forms. Stir in the chocolate chips. Grab a spoon and dig in!
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
I loved the recipe so much! It was so easy and simple i doubted that it was going to taste good but it tastes soooo delicious. I loved your cookie dough recipe so much that I have decided to try the brownie recipe with my friends tomorrow!!
Hi Lucy! I am so happy to hear that you loved the cookie dough recipe! Thanks so much for taking the time to come back and leave a review 🙂 Can't wait to hear what you think of the brownie recipe too!
this recipe is dangerous. i've been going back to the fridge to take big spoonfuls for an hour now. soooo good. thx for the recipe
Hi Sam! I'm so happy that you loved it! I find it hard to stop eating too 😀 Thanks for taking the time to leave a review!