Easy Vegan Cookie Dough Recipe

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This vegan cookie dough recipe is egg-free and made with heat-treated flour. Satisfy your cookie dough cravings in minutes without a second thought!

We’ve all been there: baking cookies, staring at the dough in the mixer, and fighting the urge to grab a spoonful.

Or perhaps you’re short on time, and baking cookies just isn’t an option.

No matter the reason, this sweet and chewy vegan edible cookie dough will surely make you forget about the oven for a bit!

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Mix this vegan edible cookie dough with rich black bean brownies! You can also freeze the dough into small chunks and add them to vegan ice cream for guilt-free chunky cookie ice cream!

Why You’ll Love This Vegan Cookie Dough Recipe

This super easy vegan cookie dough recipe is done in just 10 minutes with simple ingredients you likely already have. No odd vegan substitutes!
Since it’s egg-free and the flour is pre-baked, there’s no need to worry about food safety to satisfy your sweet tooth.
The smooth and decadent healthy vegan cookie dough is customizable with different add-ins.

Ingredients And Substitutions

All-purpose flour – This vegan cookie dough recipe uses all-purpose flour, which you’ll heat treat in the oven to kill any germs that can cause food poisoning.

Unsalted vegan butter – Take your vegan butter out of the fridge for at least 30 minutes before starting the recipe for the best consistency.

Granulated white sugar – You can also sweeten the vegan edible cookie dough with light brown sugar to give it a taste similar to chocolate chip cookies.

Salt – Just a bit to balance the sweetness of the vegan edible cookie dough.

Unsweetened non-dairy milk – You can use any plant-based milk to keep the vegan cookie dough from getting too thick. We opted for almond milk, but oat and soy milk also work.

Vanilla extract – Is it really an eggless cookie dough without the familiar flavor of vanilla?

Almond extract – This is optional, but it adds an extra oomph to the edible vegan cookie dough.

Sprinkles – The add-ins are up to you, but there’s just something about colorful sprinkles in sweet, decadent cookie dough.

Tips For Making This Recipe

Serve Warm

Remove the vegan cookie dough from the fridge a few minutes before serving. It’s best enjoyed at room temperature to soften the butter that may have hardened after refrigeration.

Add-Ins to Try

Don’t be limited to sprinkles! Try this plant based cookie dough with dairy-free mini chocolate chips (edible chocolate chip cookie dough, anyone?), chopped peanuts, or vegan caramel candy bars cut up.

Freezing Tips

You can freeze scoops of this vegan cookie dough on a parchment-lined baking sheet until solid, then store the bite-sized balls in a freezer-safe container in the freezer for up to 3 months. Just let the cookie dough balls sit out at room temperature before eating.

Vegan Edible Cookie Dough Recipe FAQs

Is vegan cookie dough safe to eat?

Absolutely! This vegan cookie dough recipe heat treats the flour using the oven method for your peace of mind.

Why do you bake flour for cookie dough?

Raw flour can contain harmful bacteria, so it’s important to bake or heat treat it for vegan edible cookie dough.

How long does this vegan cookie dough last?

You can store the balls of cookie dough in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.

Can I bake this edible cookie dough into cookies?

That’s what everyone wonders, but the simple answer is no. Since raw cookie dough lacks leavening agents, the cookies might turn out too dense or spread into a giant mess. But don’t worry, I’ve listed some delicious vegan cookies you can bake below!

Can this vegan cookie dough recipe be made gluten-free?

Yes! You can substitute all-purpose flour with 1-to-1 gluten-free flour. Whole wheat flour might also work, but it can affect the flavor of the cookie dough.

More Delicious Vegan Cookie Recipes

I found this recipe for Vegan Butter that I HAVE to try!

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Vegan Cookie Dough Recipe

This vegan cookie dough recipe is egg-free and made with heat-treated flour. Satisfy your cookie dough cravings in minutes without a second thought!

Louisa

Prep Time 15

Cook Time 10

Total Time 25

Equipment

Ingredients

1 cup all-purpose flour
1/2 cup unsalted vegan butter, softened
2/3 cup granulated sugar
1/4 tsp salt
1/4 cup unsweetened dairy-free milk, plus more if needed
1/2 tsp vanilla extract
1/2 tsp almond extract
1/4 cup sprinkles

Instructions

Preheat the oven to 320°F and spread the flour evenly onto a baking sheet lined with parchment paper.
Bake the flour for 10 minutes and set aside to cool completely.
Cream the butter and sugar 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 more non-dairy milk.
Stir in the sprinkles and refrigerate the vegan cookie dough until ready to serve.

Notes

Remove the vegan cookie dough from the fridge a few minutes before serving. It’s best enjoyed at room temperature to soften the butter that may have hardened after refrigeration.
Don’t be limited to sprinkles! Try this plant based cookie dough with dairy-free mini chocolate chips (edible chocolate chip cookie dough, anyone?), chopped peanuts, or vegan caramel candy bars cut up.
You can freeze scoops of this vegan cookie dough on a parchment-lined baking sheet until solid, then store the bite-sized balls in a freezer-safe container in the freezer for up to 3 months. Just let the cookie dough balls sit out at room temperature before eating.

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