Vegan Cookie Dough
Make this edible vegan cookie dough for a treat that’s ready in 10 minutes or less and loaded with dark chocolate chips. With just a handful of other ingredients and no cooking involved, it’s a breeze to whip up whenever a sweet craving strikes!
Similar to my edible brownie batter, this vegan cookie dough recipe is quick to make and perfect for late-night snacks. It’s already dairy-free and nut-free, and you can easily make it gluten-free to fit all dietary needs!
Why I love this recipe
Unlike traditional cookie dough that has to be baked in order to be considered safe for consumption, this vegan cookie dough is ready to go! It’s sweet, indulgent, and studded with rich chocolate pieces.
It contains pantry staples you likely already have on hand, like all-purpose flour, sugar, plant milk, and vanilla. You likely won’t even have to run to the store! And all of the ingredients come together in a single bowl (hello, easy cleanup).
Ingredient notes
You just need 8 simple ingredients for this vegan cookie dough. Find full a breakdown and suitable substitutes below!
Vegan butter
I prefer vegan butter brands likeย Melt Organics, Miyoko’s Creamery, or Forager Project. They provide a rich, creamy, and ultra-smooth texture.
Substitute: You can also use an equivalent amount of coconut oil as a less expensive option.
Sugar
I recommend a mix of vegan-certified brown sugar and unrefined cane sugar for a balanced deep, rich, and caramel flavor.
Substitute: Use coconut sugar or vegan-friendly granulated sugar for a similar flavor.
Vanilla extract
To enhance the rest of the ingredients. If possible, I always recommend using a premium vanilla extract, as it truly does make a world of difference in the taste.
Flour
All-purpose flour forms the base, giving it structure and the perfect tenderness.
Substitute: Feel free to substitute all-purpose flour with a 1:1 gluten-free flour blend if needed.
Plant milk
Any non-dairy milk you have on hand, including soy milk, oat milk, cashew milk, and coconut milk, will yield the same results.
Vegan chocolate chips
Many dark chocolate chips are safe for vegans to eat. However, semi-sweet or white chocolate chips from an allergen-friendly brand likeย Enjoy Life taste just as great!
For a complete ingredient list and step-by-step guide, scroll down to our recipe card.
How to make
Learn the best way to make vegan cookie dough with my straightforward, easy-to-follow instructions. Look for the tips in green throughout this section for consistent and successful results!
Preparation
Preheat the oven to 350 degrees Fahrenheit, and line a baking sheet with parchment paper. Spread the all-purpose flour in an even layer on the baking sheet. Bake it for 5 minutes until it reaches an internal temperature of 166 degrees Fahrenheit.
Flour is a raw ingredient, meaning it has the potential to carry harmful germs. Similar to cooking or baking, heat treating brings the flour to a high enough temperature to kill any potential pathogens.
Assembly
Step 1
In the bowl of a stand mixer or a bowl with a hand mixer, beat softened vegan butter, brown sugar, and cane sugar until they are light and fluffy.
Step 2
Add the vanilla, flour, and salt, and mix on low until combined. If the dough seems crumbly, add 1-2 teaspoons of plant milk at a time until it is smooth.
Add the plant milk very gradually to prevent turning your dough runny.
Step 3
Once the cookie dough is smooth, gently fold in dark chocolate chips, making sure they are evenly distributed. Enjoy your vegan cookie dough immediately, or transfer it to an airtight container to chill. Happy eating!
Expert tip
It takes a few minutes, but remember to let your vegan butter soften so it’s easier to cream. And don’t skip beating the butter and sugars for a perfectly light yet rich texture.
The goal is to beat the butter and sugars until they’re pale and fluffy, which might take a couple of minutes longer than you expect, but a little patience goes a long way here.
Also, remember to heat-treat your flour for a safe eating experience. If you don’t have an oven, you can microwave it. Add the flour to a bowl, and heat it in intervals of 30 seconds until it reaches 166 degrees Fahrenheit.
Serving suggestions
This vegan cookie dough is so versatile! It’s great for dipping pretzels, crackers, or fruit into. I also love layering it between vegan peanut butter cookies as a dessert sandwich.
You can roll the dough into balls and dip them into melted dark chocolate for truffle-inspired cookie dough bites. Or, break the dough into tiny pieces and sprinkle them on top of vegan ice cream!
Cooking tips
Use a thermometer: Eliminate the guesswork by checking your flour with a candy thermometer. This will guarantee it reaches an internal temperature of 166 degrees Fahrenheit.
Flour handling: When you’re measuring flour, spoon it into the measuring cup and level it off with a knife. Compacting the flour leads to more being packed into the cup, which can make your dough too dry.
Mix gently: Avoid over-mixing the dough once the flour is added. Mix just until the flour is incorporated to prevent the dough from becoming tough.
Frequently asked questions
No, vegan edible cookie dough does not contain eggs or any leavening ingredients. As a result, the texture will be off, and it may burn in the oven.
This vegan edible cookie dough recipe is not gluten-free. However, the flour can easily be swapped out with a 1:1 gluten-free blend to meet your dietary needs.
Not all cookie dough is safe to eat because it contains raw eggs. However, this recipe’s dough is safe to eat as long as the flour has been heat-treated.
Storing & reheating
If you have leftover vegan cookie dough, it can easily be stored for future cravings. Before storing, ensure the dough is tightly wrapped or sealed to prevent drying out.
Fridge
Vegan cookie dough can be stored in the fridge for up to 5-7 days. I like to keep it in an airtight glass container to prevent it from absorbing odors from other foods.
Freezer
For longer storage, vegan cookie dough freezes exceptionally well. Shape the dough into a ball and wrap it tightly in plastic wrap, then place it in a freezer bag. It will last for up to 3 months. Thaw the dough in the fridge overnight when you’re ready again.
More no-bake recipes
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Recipe
Easy Vegan Cookie Dough (Ready in 10 Minutes)
Equipment
- Baking pan
- Mixing bowl
- Stand or hand mixer
- Measuring cups & spoons
- Spatula
Ingredients
- โ cup vegan butter, softened
- ยผ cup organic brown sugar or coconut sugar
- ยผ cup cane sugar
- ยพ teaspoon vanilla extract
- 1 cup all-purpose flour
- โ teaspoon salt
- 1-2 tablespoons soy milk as needed
- โ cup vegan chocolate chips
Instructions
- Preheat the oven to 350ยฐF, and line a baking sheet with parchment paper. Spread the all-purpose flour out in an even layer. Bake for 5 minutes, or until the internal temperature reaches 166ยฐF (you can use a candy thermometer to check).
- In the bowl of a stand mixer or a bowl with a hand mixer, beat the softened vegan butter, brown sugar, and cane sugar until light and fluffy, about 2-3 minutes. Add in the vanilla, flour, and salt, and mix on low until combined.
- If the dough is crumbly, add soy milk 1-2 teaspoons at a time until it comes together. Lastly, fold in vegan chocolate chips.
- Enjoy this vegan cookie dough immediately, or transfer to an airtight container and store in the fridge until you're ready to serve. Happy eating!
Notes
Nutrition
Note: Iโve updated this post to include new information and helpful tips about the recipe.
Justine Drosdovech is a food writer, photographer, and one of the founders of Broke Bank Vegan. She is a self-taught plant-based chef but uses her healthcare background to craft dishes that are both delicious and nourishing.