Just 7 ingredients and 6 minutes and you could be enjoying spoonfuls of this delicious vegan cookie dough! Skip forming and baking cookies and just give me that batter!
Hands down, my favorite dessert ever is my recipe for vegan chocolate chip cookies. The only thing that may be even better than a baked cookie? The dough! The creamy doughy texture, the sweet buttery flavor, and the bites of chocolate chip. I admit it when baking cookies, I never manage to get the full batch of cookies in the oven.
Now technically speaking raw chocolate chip cookie dough isn't safe to eat, even the vegan kind. Of course, there are no eggs in the vegan recipe, but sometimes there can be harmful bacteria carried in the flour. It's rare, but it happens from time to time which is why you might see flour recalls. Annoyingly the harmful bacterias are usually due to cross-contamination with animal products. When will we have a perfect vegan world? Either way, if you are planning to eat cookie dough raw, it is best to heat treat the flour to kill any harmful bacteria and make the dough totally safe to eat. (All it takes is 1 minute in the microwave or 5 minutes in the oven). Once you do that, you can indulge in this delicious treat safely without any worries!
This edible cookie dough recipe is quick and easy to make (much faster than baking cookies), so it's perfect for those last-minute cravings. Hello, midnight munchies!
You can also use this recipe to make cookie dough ice cream! Just roll little balls of dough, freeze them on a baking sheet, and then stir into your homemade vegan vanilla ice cream in the last 5 minutes of churning.
Common Questions:
What is vegan cookie dough made of? 7 simple ingredients you likely already have in your kitchen: all-purpose flour, vegan butter, brown sugar, white sugar, plant-based milk (such as oat or soy), vanilla extract, and of course vegan chocolate chips.
Why do you need to heat treat the flour? There is a small risk that raw flour can carry harmful bacteria so heat treating it in the microwave or oven will kill off any bacteria making it safe to consume raw. It's an extra step but takes just 45 - 60 seconds in the microwave or 5 minutes in the oven, so I recommend taking this step just to be extra safe.
Is it OK to eat vegan cookie dough? Yes! The flour is heat treated to kill any potential bacteria, and because the recipe is vegan there are no eggs at all! It is safe to eat and absolutely delicious!
Does vegan cookie dough taste the same? Yes! You will not be able to tell that this is vegan. It tastes exactly the same as non-vegan cookie dough. In fact, I think it tastes better!
What is the difference between edible cookie dough and non-edible cookie dough? A few things. In edible cookie dough, there are no leavening agents such as baking soda, there is also no need for egg substitutes such as applesauce or vinegar since the cookie won't be baked. For safety, the flour should be heat treated in edible cookie dough. Both recipes are vegan so there are no eggs in either.
Can this recipe be made gluten-free? Yes! Just substitute the wheat flour for your favorite all-purpose gluten-free flour and the recipe should work well since there is no baking.
How to make Vegan Cookie Dough:
To heat-treat flour, you can either use the microwave or the oven. I prefer the microwave just because it's faster, but both work equally well.
Microwave method (my preferred technique): add the flour to a heat safe bowl then microwave for 45 - 60 seconds until the flour reaches 160°F (71°C). I use an instant-read thermometer inserted into the middle of the flour to test how hot it is. Allow the flour to cool before using.
Oven method: Preheat your oven to 350°F (175°C). Line a large baking pan with parchment paper. Spread the flour evenly over the parchment paper then bake for 5 minutes. Remove from the oven and allow to cool before using.
To make vegan cookie dough:
Add the vegan butter, brown sugar, and white sugar to a large bowl or mixer bowl. Whisk until creamy.
Add 1 tablespoon of plant-based milk and vanilla extract and mix in. Add the flour and mix to form a dough. If the dough is too dry, add more dairy-free milk 1 tablespoon at a time until you reach a stiff dough.
Lastly, stir in the dark chocolate chips. Enjoy it right away or store it in an air-tight container in the fridge for up to 10 days or you can freeze it.
This vegan cookie dough is....
- quick & easy to make, (takes just 6 minutes)
- just 7 ingredients
- safe to eat raw
- incredibly delicious!
More super quick vegan dessert recipes:
Easy Vegan Chocolate Pudding (8 mins)
5 Minute Vegan Creamsicles (5 mins + freezing time)
Easy Vegan Hot Chocolate (15 mins)
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
Quick & Easy Vegan Cookie Dough (Edible)
Ingredients
- 1 cup all-purpose flour (gluten-free if preferred)
- ½ cup vegan butter softened
- ¼ cup brown sugar
- ¼ cup white sugar
- 1 tablespoon plant-based milk such as oat or soy (plus more if needed)
- ½ teaspoon vanilla extract
- ¼ cup vegan chocolate chips or 1.5 oz chopped vegan chocolate
Instructions
To heat treat flour (choose one method):
- Microwave method (my preferred technique): add the flour to a heat-proof dish then microwave for 45 - 60 seconds until the flour reaches 160°F (71°C). I use an instant-read thermometer inserted into the middle of the flour to test how hot it is. Allow the flour to cool before using.
- Oven method: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper. Spread the flour evenly over the parchment paper then bake for 5 minutes. Remove from the oven and allow to cool before using.
To make vegan cookie dough:
- Add the vegan butter, brown sugar, and white sugar to a large bowl or mixer bowl. Whisk until creamy.
- Add 1 tablespoon of plant-based milk and vanilla extract and mix in. Add the flour and mix to form a dough. If the dough is too dry, add more plant-based milk 1 tablespoon at a time until you reach a stiff dough.
- Lastly, stir in the chocolate chips. Enjoy it right away or store it in an air-tight container in the fridge for up to 10 days or you can freeze it.
Notes
- ¼ cup all-purpose flour (gluten-free if preferred)
- 2 tablespoons vegan butter, softened
- 1 tablespoon brown sugar
- 1 tablespoon white sugar
- 1 teaspoon plant-based milk (such as oat or soy), plus more if needed
- â…› teaspoon vanilla extract
- 1 tablespoon vegan chocolate chips
Nutrition
More vegan chocolate chip recipes you might like:
Cheri says
Oh goodness, this recipe is great! I made it exactly as written, and my little guy ate it like ice cream. The next day I made it again but omitted the chocolate chips and added peanut butter. I just made it again with crushed up vanilla cookies - so many options!
Jess @ IDTLC Support says
Great suggestions, Cheri! We're so glad it's a hit!
Becky says
Absolutely genius to have the proportions available for one portion! You know, just in case the husband wouldn't want any. Ha!
Jess @ IDTLC Support says
Hahaha! Enjoy!
Mary-Ellen says
I'm vegan, gluten-free and don't do brown or white sugar. Any thoughts for subbing stevia and or date sugar, dates and/or rice syrup?
Jess @ IDTLC Support says
Thanks for your question, Mary-Ellen! The recipe hasn't been tested with alternative sugars but if you try it out, please let us know how it turns out.
KK says
I love that you included an option for one portion!
Jess @ IDTLC Support says
We're so glad you like it!
Kathy says
I’m sorry, but have you looked at your website lately? I adore you presentations. I have all of your cookbooks. I’m a huge fan! But, wow, the adds are out of control. It’s too much.
Jess @ IDTLC Support says
We're sorry to hear you're having a bad experience, Kathy. The website looks different on different browsers or you can also check out: Easy Vegan Meal Plan