The Absolute Best Edible Vegan Cookie Dough
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Satisfy your sweet tooth with a scoop of completely edible Vegan Cookie Dough. Made with just a few staple ingredients, it can be yours in a matter of minutes!
Like most moms, we live on a tight schedule. It’s usually so busy that there’s just never enough time to bake cookies from scratch. Yet, we (and those kiddos) still get the craving for something sweet from time to time.
That’s why we’ve created this edible vegan cookie dough. It’s perfect for when you need something sweet and chewy right now!
The best part is that you can totally customize these to your liking. Sprinkles aren’t your thing? Chop up some nuts and dark chocolate and add them in. Or pieces of candy bar! You do you.
This posts gives you all you need to know about making vegan cookie dough and getting that craving from your head, to the spoon, and right into your mouth!
Ingredient Spotlight
All-purpose flour – I have only tried this with all-purpose flour and not any other baking flours. 1-to-1 gluten free flour would work alright, but whole wheat, coconut, or almond flours may not have the flavor you’re searching for in this cookie dough.
The one thing to note – you must bake the flour before using in this edible cookie dough. Did you know that the warnings on raw cookie dough packages are because of the raw flour, not the eggs?? Flour has not been heat-treated to kill potential E.Coli bacteria – it is assumed that the baker will be using it in baked goods, taking care of all that.
Vegan butter – For best consistency and ease, allow the vegan butter to set out for 30 minutes or so. I really enjoy Earth Balance dairy-free butter. Miyokos has an amazingly creamy vegan butter as well, but it’s quite pricey, so I tend to save that for when I really want to taste the butter, like on toast or a baked potato.
Sugar – I’ve only tried this recipe with white granulated sugar, but I bet coconut sugar would give it a nice nutty flavor as well.
Salt – Don’t forget this teeny tiny bit of salt to balance out the sweet.
Unsweetened Non-dairy milk – I use unsweetened almond milk here, but you could use any of your favorite choices of non-dairy milk. Cashew, oat, soy – it’s really up to you.
Vanilla Extract – It’s not a cookie dough recipe without the addition of quality vanilla, now is it?
Almond Extract – Now for the almond extract. You either love it or you hate it. If you’re in the hate it club, feel free to omit.
Sprinkles – I love using natural dye-free sprinkles. Not only do I feel like I’m making a better choice, but I love the colors as well. Of course, you could omit these as well.
Look how easy it is to make this edible cookie dough!
Step-by-Step Instructions for Vegan Cookie Dough
Step 1 – Spread flour around onto a sheet pan lined with parchment paper. Bake the flour for 10 minutes and let cool completely.
Step 2 – Cream the vegan butter and sugar together in a food processor until combined.
Step 3 – Add in the remaining ingredients except for the sprinkles. Pulse to combine, adding a little more milk if it’s too dry.
Step 4 – Stir in the sprinkles.
Step 5 – Refrigerate until ready to eat.
This Vegan Cookie Dough is everything you’ve ever needed when it comes to yummy vegan snacks and treats:
- Super easy!!
- Basic ingredients you likely have.
- Very customizable.
- Totally soft and crave-worthy.
Insider Pro Tips
Get creative with the add-in’s
You don’t have to be limited to just sprinkles for this cookie dough. Chocolate chips are more your jam? Add them in! Chopped nuts. Coconut. Candy bars cut up. I mean, the possibilities are pretty endless with this recipe. Let your creativity fly.
Freeze into scoops for bite-sized snacking
Place scoops of cookie dough on a parchment-lined sheet and freeze until solid. Then you can place them all in a freezer-safe bag. Then when the craving hits, grab just one cookie dough ball and let sit out on the counter for a few minutes before eating.
Otherwise, I’m faced with a whole bowl of cookie dough and a spoon. While there’s no judgment at all, and I’ve definitely been there, I prefer to attempt to limit my cookie dough consumption to a scoop or 2 at a time.
Add frozen bits to ice cream
You could freeze this into even smaller chunks and add them into your favorite vegan ice cream! Talk about a cookie dough ice cream dream!!
Vegan Cookie Dough FAQs
Why do I have to bake the flour for cookie dough?
You must bake the flour before using in edible cookie dough because it has not been heat-treated to kill E.Coli bacteria. It is assumed that the baker will be using flour in a baked good, killing off any of this harmful bacteria. In fact, it’s not even the raw eggs in traditional cookie dough that people caution against – it’s the flour!
How long does the cookie dough last?
This cookie dough recipe will last 3-4 days in the refrigerator, and up to 3 months in the freezer.
Can I freeze the cookie dough?
Yes, you can absolutely freeze the cookie dough – in fact, that’s how I prefer to store it. In individual scoops so I can just grab one when the craving hits.
Can I bake this cookie dough into cookies?
No, this edible cookie dough is not intended to be baked into cookies. It doesn’t have any leavening agents to create a good cookie. I mean, if you really wanted to, you probably could try to bake these, but they would be very dense. Alternatively, they could spread into one giant mess on your baking sheet.
If you’re looking for a delicious cookie to bake, my this single serve vegan oatmeal chocolate chip cookie is a favorite!
Looking for more Vegan Snack Recipes?
Now that you know how to easy it is to make this edible vegan cookie dough recipe, please give it a star rating below and comment letting me know how it turned out for you.
Vegan Cookie Dough
Ingredients
- 1 cup flour, heat treated
- 1/2 cup unsalted vegan butter, softened
- 2/3 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 cup unsweetened non-dairy milk + more if needed
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 cup sprinkles
Instructions
- Preheat the oven to 320°F and spread the flour onto a sheet pan lined with parchment. Bake the flour for 10 minutes. Let cool completely.
- Cream the butter and sugar together in a food processor until combined. Add in the remaining ingredients except for the sprinkles.
- Pulse to combine. If the mixture is too dry, add in a bit of additional milk.
- Stir in the sprinkles. Refrigerate until ready to serve.
