Vegan Cookie Dough
This vegan edible cookie dough is soft, fudgy, and makes the perfect quick treat! It’s dairy-free and is egg-free, and we use a simple technique to ensure it’s safe to eat.
Simple ingredients you’ll need
The full list of ingredient quantities and instructions are in the recipe card at the bottom of this post.
Notes about the ingredients
All-purpose flour. Raw flour in regular cookie dough isn’t safe to eat as it contains harmful bacteria such as salmonella and e. coli. So for this recipe, we’re quickly cooking the flour to make safe edible cookie dough.
Vegan butter. I used a block/stick vegan butter but chilled spreadable vegan butter will also work with slight changes. As this recipe doesn’t use raw eggs, we use a little extra butter to ensure the cookie dough is still rich and tasty!
Brown sugar for depth of flavor. Alternatively, you can use granulated sugar or coconut sugar.
Non-dairy milk. I used unsweetened soy milk but oat milk or almond milk will also work.
Vegan chocolate chips and/or chocolate chunks. I suggest using a good-quality chocolate that you enjoy eating by itself! I prefer dark semi-sweetened chocolate in this recipe.
Alternatively, check out my healthy chickpea cookie dough which contains maple syrup and cashew butter!
How to heat-treat flour
First, preheat your oven to 180°C/350°F. Spread the flour in an even layer on 1-2 baking sheets, and bake for 10-13 minutes. You can also add the flour to a microwave-safe bowl and microwave it in 1-minute increments. I prefer the oven method over the microwave method as it’s more hands-off.
The flour should darken slightly in color and smell toasted and nutty. If you pile the flour into a mound and use an instant-read thermometer, its internal temperature should read at least 75°C or 165°F.
If your flour becomes lumpy, pass it through a sieve before using it in your vegan cookie dough. You can heat-treat the flour a few days beforehand, and store it in an airtight container until needed.
Making the eggless cookie dough
Add the butter, sugar, vanilla and milk to a mixing bowl and beat until the mixture is light and fluffy. If you want smoother cookie dough, beat the mixture for longer to dissolve more sugar.
Add the heat-treated flour to the bowl and mix in. Ensure the flour has fully cooled, otherwise it may melt the chocolate chips!
Finally, fold in the chocolate. If your cookie dough is a bit crumbly, stir in a little more milk. The consistency of your raw dough will hugely depend on your ingredients and how you measured them.
Enjoy your raw cookie dough as is, or keep it in your refrigerator until those cravings hit – it’s the perfect late night treat!
Frequently asked questions
I don’t recommend it because actual cookies have a leavening agent and different ingredients ratios. Instead, check out my classic chocolate chip cookie recipe and single-serve chocolate chip cookie. And you can find all my cookie recipes here!
Yes, this recipe works best with gluten-free all-purpose flour and you will still need to heat-treat it. All brands of gluten-free flour act differently, so you may need to increase the amount of flour or milk to get the right cookie dough consistency.
Some delicious mix-ins include:
– chopped nuts, such as pecans and walnuts or raisins
– white chocolate chips or peanut butter chips
– dollops of peanut butter or Biscoff spread
– sprinkles
– marshmallows, graham crackers and chocolate for s’mores cookie dough!
To make chocolate cookie dough, replace 1/2 cup (65g) all-purpose flour with 1/3 cup (35g) unsweetened cocoa powder. Cocoa powder is more absorbent than flour, so you may need to add more milk.
Alternatively, check out my chickpea cookie dough and vegan cookie recipes.
More recipes using chocolate chips
Follow Rainbow Nourishments on Instagram, Facebook, TikTok and Pinterest, and subscribe via email to receive all of our latest recipes!
Vegan Cookie Dough
Ingredients
- 1 ½ cups (280g) packed light brown sugar
- 1 cup (225g) vegan butter, room temperature (note 2 if using spreadable vegan butter)
- 3 tablespoons (45g) dairy-free milk, or as needed
- 1 teaspoon vanilla extract
- 2 ¼ cups (280g) all-purpose plain flour, or gluten-free all-purpose flour, spooned and leveled (note 3)
- ⅛ teaspoon salt, or to taste (use more if using unsalted butter)
- 1 cup (170g) roughly chopped vegan chocolate or chocolate chips, or to taste
Instructions
Heat-treat the flour
- Preheat your oven to 180°C (350°F). Line 1-2 baking sheets with parchment paper.
- 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 cool completely on the baking sheets.
- If your flour is lumpy, sift it before adding it to your cookie dough.
Prepare the cookie dough:
- 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. (note 4 if you don't have an electric mixer.)
- When the flour has completely cooled, add it to your butter mixture, along with the salt. Beat until just combined. Add the chocolate (and any other optional ingredients such as chopped nuts) and mix until just combined.
- If you want a fudgier cookie dough, add more milk to your dough and mix.
- Enjoy immediately, or let the cookie dough firm up in the fridge. To serve, roll it into little cookie dough balls, spoon it straight out of the bowl, or enjoy it with ice cream!
- 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 baked cookies are different. Alternatively, check out my classic chocolate chip cookies or single serve chocolate chip cookie.
- I used a vegan block butter for this recipe. Chilled spreadable vegan butter will work, but it’s much softer so I recommend omitting the milk and/or increasing the flour until you get your desired cookie dough consistency.
- 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.
- You can make the dough with a wooden spoon, a large bowl to mix and a bit of arm power. A food processor will also work, but once you add the flour, try to avoid processing it too much.
This post may contain affiliate links. As an Amazon Associate, I may earn a small commission from qualifying purchases at no additional cost to you.
