Vegan Cookie Dough

Want more edible cookie dough recipes? Try my chickpea cookie dough, banana cookie dough, protein cookie dough, and healthy cookie dough. When I have a late-night craving for dessert, the last thing I want to do is preheat the oven and patiently wait to bake some cookies (yes, even if they’re vegan chocolate chip cookies!). Que, edible vegan chocolate chip cookie dough. Made with a short list of ingredients, it has all the flavor of freshly baked cookies, just sans oven.

Why I love this recipe

Baking staples. No niche or complicated ingredients are needed here. Just typical baking staples you probably have on hand. Diet-friendly. Vegan is in the name, but in addition to being egg and dairy-free, this recipe is also easy to make gluten-free. Ready in minutes. Once you heat treat the flour, simply combine the ingredients and dig in! Freezer-friendly. I like to make a double batch, then roll the extra cookie dough into individual balls and freeze them. The next time I have a craving, I just grab one!

Ingredients needed

Brown Sugar. Gives the cookie dough the authentic flavor. Avoid using dark brown sugar, otherwise, it will be overpowering! White Sugar. When paired with brown sugar, it provides the cookie dough color and flavor. All-purpose flour. I used gluten-free flour, but you can use regular all-purpose flour if you prefer. Non-dairy milk. To make the cookie dough smooth and creamy. If you don’t follow a vegan diet, you can use any milk. Vanilla Extract. A MUST for anything involving cookies! Salt. Brings out the sweetness. Vegan butter. Use a good quality vegan butter brand since cheaper brands contain added water to bulk it up. Vegan chocolate chips. Use a mix of mini chocolate chips, standard chocolate chips, and chocolate chunks for all the textures!

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. “Made the cookie dough for my vegan daughter’s birthday! We all couldn’t stop eating it—absolutely delicious!!!”– Judy Step 1- Heat treat flour. Heat treat flour using one of the two methods below. Step 2- Combine ingredients. In a stand mixer, cream the butter and sugars until combined. Add milk and vanilla extract and mix. Slowly add flour and mix until combined. Step 3- Add chocolate and serve. Using a rubber spatula, fold in the chocolate chips. Transfer to a bowl and serve immediately.

Recipe tips and variations

Adjust the consistency. If the dough is too thick, add a splash of milk. If it’s too thin, add extra AP flour or almond flour if you don’t feel like microwaving more flour. Taste as you go. The beauty of edible cookie dough is that you can taste it as you make it! Then, add any extra ingredients as you see fit. Add fun mix-ins. Why stop at chocolate chips? Fold in creamy peanut butter, vegan candy, vegan caramel, or even make a batch of vegan brownies and mix that in (seriously!). Break the cookie dough into chunks and fold them into vegan ice cream to make cookie dough ice cream.

Storage instructions

To store: Transfer the raw cookie dough to an airtight container and store it in the fridge for up to 5 days. Raw flour can be contaminated with harmful bacteria, so it’s not safe to eat raw. That means it has to be heat-treated before mixing the dough. I tested both the microwave and oven methods, and they work equally well. Just remember the flour must be completely cooled before using it. Microwave method: Add the flour to a microwave-safe bowl. Heat in 30-second increments, stirring each time to avoid burning. Use a thermometer to check that the flour is 160-165F. Oven method. Preheat oven to 300F. Spread flour on a baking pan lined with parchment paper. Bake for 10-12 minutes, stirring every 2 minutes and checking the temperature until it reaches 160-165F. To freeze: Store the cookie dough in a freezer-safe container and freeze for up to 6 months. I like to roll the cookie dough into bite-sized balls first so they’re easy to grab and go.