The best vegan cookie dough you will ever eat! No need to wait for the cookies to be baked, this edible cookie dough is rich and decadent and packed with chocolate chips.
Okay so….some of us (most of us?) already eat some of the raw cookie dough for ANY cookies we’re baking. So you may be wondering why we need a dedicated recipe for vegan cookie dough.
We do though. Because when you have the intention to eat ALL the cookie dough as is, and never bake it, then you need edible cookie dough. Made with heat treated flour so you can munch away to your hearts content. Eat it with a spoon or freeze little balls of it and put it with your vegan ice cream.
This cookie dough recipe is based on our fabulous vegan chocolate chip cookies. And if you want to bake the cookies then I highly recommend you try that recipe instead.
Ingredients You’ll Need:
Ingredient Notes
- Light brown sugar – it’s super important that the brown sugar you use is a fine sugar. In the USA it seems most light brown sugar is already like this by default. But in other countries often brown sugar is the same texture as white granulated sugar, with fairly large granules. If that’s the case then make sure you buy a fine brown sugar to use in this recipe.
- All purpose flour – needs to be heat treated first. We include full instructions for how to do that.
- Vegan chocolate chips – can be a mix of mini and regular sized or one or the other. Or you can even just chop up bars of vegan chocolate.
How To Make Vegan Cookie Dough
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
Heat Treat The Flour:
You can heat treat the flour either in the oven or in the microwave.
Method 1: Oven
- To heat treat the flour in the oven, line a baking sheet with parchment paper. Spread the flour in an even layer on the baking sheet.
- Bake for 6-7 minutes at 350°F (180°C). Keep a close watch on it to make sure the flour doesn’t burn.
- Use an instant read thermometer to check the internal temperature of the flour immediately after removing it from the oven. It should read 160°F (72°C) or above.
Method 2: Microwave
- To heat treat the flour in the microwave add the flour to a microwave safe bowl. Microwave on high for 1 and ½ minutes.
- Use an instant read thermometer immediately after removing the flour from the microwave. The internal temperature should read 160°F (72°C) or above.
- When the flour has been heat treated let it cool completely and then put it through a sifter to break up any lumps that might have formed while it was being heated.
- Add vegan butter, light brown sugar and white granulated sugar to the stand mixer and cream them together until smooth.
- Add salt and vanilla extract and mix them in.
- Now add the heat treated flour and mix it in with a spoon (don’t use your stand mixer for this part).
- If the dough is dry and crumbly then add 1-2 tablespoons of non dairy milk to get it to the right consistency.
- Add vegan chocolate chips and fold them in.
- Your cookie dough is ready to enjoy!
Want To Bake It?
You actually can bake this vegan cookie dough if you want to. It’s not designed for baking in the same way as something like our vegan chocolate cookies since the cookies don’t have any leavening agents and the flour is heat treated first. BUT if you find you have more cookie dough than you need and you’d like to bake some, you can do it.
Roll the cookie dough into balls and place them onto a parchment lined baking tray. Bake at 350°F (180°C) for 10-12 minutes. The cookies look a little weird (or even a LOT weird) but they actually taste great!
Serving Suggestions
- Add-ins – We love this recipe as is, but you could definitely add some extra deliciousness in the form of chopped oreos, nuts, chopped brownies, vegan white chocolate, vegan marshmallows, vegan peanut butter cups, sprinkles or anything your heart desires.
- Cookie dough ice cream – roll pieces of cookie dough into small balls and freeze them so they’re ready to add to your vegan ice cream.
- Scoop and serve – or just scoop the cookie dough into bowls and eat it with a spoon!
Recipe FAQ
If you’d like to make this cookie dough gluten-free then simply use a gluten-free all purpose flour blend.
Keep it stored in the fridge and consume it within 7 days.
It’s freezer friendly for up to 3 months. I like to roll small balls of the cookie dough, lay them on a tray and let them freeze. Then move them to a ziploc bag and keep them stored in the freezer. That way they’re ready to add to your vegan ice cream anytime you like.
More Vegan No-Bake Desserts
- Vegan Chocolate Tart
- Vegan Chocolate Truffles
- Raw Vegan Brownies
- Vegan Banoffee Pie
- Vegan Chocolate Pie
- Vegan Peanut Butter Bars
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Cookie Dough
Ingredients
- 1 ¾ cups All Purpose Flour (218g)
- 1 cup Vegan Butter (225g)
- 1 ¼ cups Light Brown Sugar (250g)
- ¼ cup White Granulated Sugar (50g)
- ½ tsp Salt
- 1 tsp Vanilla Extract
- 1-2 Tbsp Non-dairy Milk Optional*
- 1 cup Vegan Chocolate Chips (175g)
Instructions
- To heat treat the flour in the oven, line a baking sheet with parchment paper. Spread the flour in an even layer on the baking sheet. Bake for 6-7 minutes at 350°F (180°C). Keep a close watch on it to make sure the flour doesn't burn. Use an instant read thermometer to check the internal temperature of the flour immediately after removing it from the oven. It should read 160°F (72°C) or above. Alternatively, heat treat it in the microwave.
- To heat treat the flour in the microwave add the flour to a microwave safe bowl. Microwave on high for 1 and ½ minutes. Use an instant read thermometer immediately after removing the flour from the microwave. The internal temperature should read 160°F (72°C) or above.
- When the flour has been heat treated let it cool completely and then put it through a sifter to break up any lumps that might have formed while it was being heated.
- Add vegan butter, light brown sugar and white granulated sugar to the stand mixer and cream them together until smooth.
- Add salt and vanilla extract and mix them in.
- Now add the heat treated flour and mix it in with a spoon (don't use your stand mixer for this part).
- If the dough is dry and crumbly then add 1-2 tablespoons of non dairy milk to get it to the right consistency.
- Add vegan chocolate chips and fold them in.
- Your cookie dough is ready to enjoy!
Notes
- All purpose flour – should be measured correctly either by weighing it out on a food scale or by using the ‘spoon and level’ method. Spoon it into a measuring cup and then level off the top with a knife.
- Light brown sugar – it’s super important that the brown sugar you use is a fine sugar. In the USA it seems most light brown sugar is already like this by default. But in other countries often brown sugar is the same texture as white granulated sugar, with fairly large granules. If that’s the case then make sure you buy a fine brown sugar to use in this recipe.
- Non-dairy milk – we didn’t use any non-dairy milk in this recipe. However if your dough is dry and crumbly then just add 1-2 tablespoons of non-dairy milk so that you get the right consistency.
- Storing: Keep your cookie dough stored in the fridge and consume it within 7 days.
- Freezing: It’s freezer friendly for up to 3 months. I like to roll small balls of the cookie dough, lay them on a tray and let them freeze. Then move them to a ziploc bag and keep them stored in the freezer. That way they’re ready to add to your vegan ice cream anytime you like.
Do you think it’s possible to make this gluten free without it altering the texture?
Yes you can use a gluten-free all purpose blend. Follow the same instructions to heat treat the flour. 🙂