This edible vegan cookie dough is soft and fudgy, and the perfect easy dessert! It is eggless, dairy-free and uses heat-treated flour to make it safe to eat.
Simple ingredients you’ll need
The full list of ingredient quantities and instructions are in the gray recipe card at the bottom of this post.
Notes about the ingredients
All-purpose flour. Raw flour in raw cookie dough isn’t safe to eat as it contains bacteria such as salmonella and e. coli. So, we’re quickly cooking the flour to make this vegan cookie dough safe to eat.
Vegan butter. I used the block variety, not the spreadable type. If you use the latter, you’ll need to add a little more flour and omit the milk. Most vegan butter is salted, but if your butter is unsalted, add more salt to your cookie dough.
Brown sugar for depth of flavor.
Chocolate chips and chocolate chunks. You can use any chocolate that you enjoy! I prefer dark semi-sweetened chocolate.
How to heat-treat flour
Preheat your oven to 180°C or 350°F. Spread the flour on 1-2 lined baking sheets, and bake in your preheated oven for around 10-13 minutes. You can also add the flour to a heat-safe bowl and microwave it in 1-minute increments. I prefer the oven method as it’s more hands-off ;).
The flour should slightly darken, smell slightly toasted and nutty. If you pile the flour into a mound, an instant-read thermometer should say at least 75°C or 165°F.
If your flour is a little lumpy, sift it before using it in your vegan cookie dough.
Making the cookie dough
First, add the butter, sugar, vanilla and 3 tablespoons of milk to a large bowl and beat until the mixture is light and fluffy. If you want fewer sugar granules in your cookie dough, beat the mixture for longer to dissolve more sugar.
All the cooled flour to the bowl and mix in. Make sure the flour is fully cool, otherwise it may melt the butter and chocolate chips!
Finally, fold in your chocolate. If your cookie dough is a bit crumbly, stir in a little more milk. The texture of your dough will hugely depend on your brand of butter, the temperature of your home and how you measured your ingredients.
Enjoy your chocolate chip cookie dough as is, or keep it in your refrigerator until serving!
Frequently Asked Questions
I don’t recommend it because baked cookies have different ingredient ratios and leavening agents. I will be sharing a recipe for vegan chocolate chip cookies soon! In the meantime, here is my single-serve chocolate chip cookie, and my other baked cookie recipes.
Yes, and you will still need to heat-treat it. All brands of gluten-free flour have different levels of absorbency, so you may need to add more flour or milk to get the right consistency.
This cookie dough would also be delicious with:
– chopped nuts such as pecans and walnuts
– white chocolate chips
– dollops of peanut butter or Biscoff spread
– sprinkles
To make chocolate cookie dough, replace ½ cup (65g) all-purpose flour with ½ cup (50g) unsweetened cocoa powder. Cocoa powder is more absorbent than flour so you will need to add more milk.
Alternatively, check out my chickpea cookie dough.
More easy vegan snacks
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Vegan Cookie Dough
This edible vegan cookie dough is soft and fudgy, and the perfect easy treat! It’s eggless, dairy-free and uses heat-treated flour to make it safe to eat.
Servings: 18 scoops
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Instructions
Heat-treat the flour
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Preheat your oven to 180°C (350°F). Line 1-2 baking sheets with parchment paper.
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Spread the flour on the baking sheets. When the oven is ready, bake for 10-13 minutes. If you pile the flour into a mound, an instant thermometer should read at least 75°C or 165°F. Let the flour completely cool on the baking sheets.
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If your flour is lumpy, sift it before adding it to your cookie dough.
Prepare the cookie dough:
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Add the butter, sugar, dairy-free milk and vanilla to a large bowl (if using a hand mixer) or the bowl of a stand mixer with the paddle attachment. Beat until the mixture is light, fluffy and well combined.
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When the flour has completely cooled, add it to your butter mixture, along with the salt. Beat until just combined. Add the chocolate and mix until just combined.
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If you want a fudgier cookie dough, add more milk to your dough and mix.
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Enjoy immediately, or let the cookie dough firm up in the fridge. To serve, you can enjoy it with a spoon straight out of the bowl, or roll it into balls to make cookie dough bites.
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Store leftover cookie dough in an airtight container in the fridge for 5 days, or in the freezer for up to 1 month. Let it sit at room temperature to soften before enjoying.
Notes
- I don’t recommend baking this cookie dough as the ingredient ratios for actual cookies are different. Alternatively, check out my single serve chocolate chip cookie.
- If you’re using measuring cups, please don’t use the cup to scoop flour out of your container as this will make your cookie dough too dry. To spoon and level your flour, fluff up the flour in its bag, use a spoon to add flour to a measuring cup, then level it off with a knife. For the best results, use a kitchen scale and the grams measurements.
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