Vegan Edible Cookie Dough Recipe Easy and Delicious

Who doesn’t love the nostalgic, sweet taste of cookie dough? But for those avoiding eggs and dairy, traditional cookie dough can be off-limits due to raw eggs and butter.

That’s why this vegan edible cookie dough recipe is a game changer! It’s safe to eat raw, totally plant-based, and irresistibly delicious.

Whether you’re craving a quick snack or want a fun dessert to share, this cookie dough hits the spot without any guilt.

Using simple pantry staples and wholesome ingredients, you can whip up a batch in minutes. The best part?

You don’t have to worry about food safety because this recipe skips raw eggs and uses heat-treated flour. Perfect for those who want to indulge in a sweet treat anytime, without baking.

Ready to dive into a bowl of creamy, chewy, chocolate-studded vegan cookie dough? Let’s get started!

Why You’ll Love This Recipe

This vegan edible cookie dough is a delightful treat for many reasons. First, it’s egg-free and dairy-free, making it safe and suitable for vegans and those with food allergies.

You won’t find any raw eggs here, meaning no risk of salmonella or other foodborne illnesses.

Second, it’s incredibly easy to make with just a handful of ingredients you probably already have in your kitchen. It requires no baking, so you can enjoy it immediately or store it in the fridge for later.

Finally, this recipe is endlessly customizable. Want to add nuts, swap chocolate chips for chunks, or even mix in some dried fruit?

Go ahead! It’s your perfect canvas for creativity.

Ingredients

• 1 cup all-purpose flour (heat-treated for safety)
• 1/2 cup vegan butter (softened)
• 1/2 cup brown sugar (packed)
• 1/4 cup granulated sugar
• 1/4 cup plant-based milk (almond, soy, oat, or your choice)
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 1/2 cup vegan chocolate chips

Equipment

• Mixing bowl
• Electric mixer or hand whisk
• Measuring cups and spoons
• Microwave-safe bowl or stovetop pan (for heat-treating flour)
• Spatula
• Storage container (for leftovers)

Instructions

1. Heat-treat the flour: To make sure your flour is safe to eat raw, spread the 1 cup of all-purpose flour on a microwave-safe plate. Heat it in 30-second intervals, stirring in between, until it reaches 165°F (about 1-2 minutes). Alternatively, toast it gently in a dry pan over medium heat for 5-7 minutes, stirring constantly. Let it cool completely.
2. Cream the butter and sugars: In a mixing bowl, combine 1/2 cup softened vegan butter, 1/2 cup brown sugar, and 1/4 cup granulated sugar. Beat together using an electric mixer or whisk until light and fluffy, about 2-3 minutes.
3. Add the wet ingredients: Pour in the 1/4 cup plant-based milk and 1 teaspoon vanilla extract. Mix well until fully incorporated.
4. Mix in the dry ingredients: Gradually add the cooled, heat-treated flour and 1/4 teaspoon salt to the wet mixture. Stir gently with a spatula or mixer on low speed until combined. The dough should be soft but not sticky. If too dry, add a splash more plant milk; if too wet, add a touch more flour.
5. Fold in the chocolate chips: Gently stir in the 1/2 cup vegan chocolate chips until evenly distributed.
6. Chill and serve: For best texture, cover the bowl and refrigerate the cookie dough for 30 minutes. This step is optional but recommended. Serve by the spoonful or use as a fun topping for vegan ice cream.

Tips & Variations

“Heat-treating your flour is essential for safety when eating raw dough. Don’t skip this step!”

• Nutty addition: Add 1/4 cup chopped walnuts, pecans, or almonds for crunch.
• Chocolate chunk swap: Replace chocolate chips with vegan chocolate chunks or chunks of your favorite chocolate bar.
• Sweet twist: Stir in 1/4 cup dried cranberries, cherries, or raisins for a fruity touch.
• Peanut butter variation: Substitute 1/4 cup of the vegan butter with creamy peanut butter for a rich, nutty flavor.
• Gluten-free option: Use a gluten-free all-purpose flour blend, making sure to heat-treat it similarly.
• Storage: Keep your cookie dough in an airtight container in the fridge for up to one week, or freeze for longer storage.

Nutrition Facts

Serving Suggestions

This vegan edible cookie dough is wonderfully versatile. Enjoy it by the spoonful as an indulgent snack, or get creative with these ideas:

• Scoop on top of your favorite vegan ice cream for a decadent sundae.
• Use it as a filling for vegan cupcakes or sandwich cookies.
• Layer it between plant-based yogurt and granola for a fun parfait.
• Mix it into a smoothie bowl for added texture and sweetness.
• Spread it over warm toast or pancakes for a quick breakfast treat.

For more delicious vegan dessert ideas, check out our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious or try the Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes to complement your meals.

Conclusion

This vegan edible cookie dough recipe is a must-try for anyone seeking a safe, delicious, and satisfying sweet treat. It cleverly combines simple pantry staples into a luscious, creamy dough that’s perfect for snacking or dessert.

The best part is how easy it is to customize to your tastes—whether you like it nutty, chocolatey, or fruity, this recipe adapts beautifully.

Enjoy the nostalgic joy of cookie dough without any worries about raw eggs or dairy. Plus, with no baking required, you can have your dough ready fast—great for last-minute cravings or fun family cooking sessions.

Don’t forget to explore other vegan recipes on our site, like the Vegan Bread Machine Recipe for Soft, Delicious Loaves, to keep your plant-based kitchen vibrant and exciting!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Vegan Edible Cookie Dough”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A safe-to-eat, delicious vegan cookie dough that satisfies your sweet tooth without baking. Perfect for snacking or dessert.”, “prepTime”: “PT10M”, “cookTime”: “PT0M”, “totalTime”: “PT10M”, “recipeYield”: “8 servings”, “recipeIngredient”: [“1 cup oat flour”, “1/2 cup vegan butter, softened”, “1/2 cup brown sugar”, “1/4 cup granulated sugar”, “2 tbsp almond milk”, “1 tsp vanilla extract”, “1/4 tsp salt”, “1/2 cup vegan chocolate chips”, “1 tbsp ground flaxseed”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat oat flour in the microwave for 30 seconds to eliminate bacteria.”}, {“@type”: “HowToStep”, “text”: “In a bowl, cream vegan butter with brown and granulated sugar until smooth.”}, {“@type”: “HowToStep”, “text”: “Add almond milk, vanilla extract, and ground flaxseed; mix well.”}, {“@type”: “HowToStep”, “text”: “Gradually add the warm oat flour and salt, stirring until combined.”}, {“@type”: “HowToStep”, “text”: “Fold in vegan chocolate chips.”}, {“@type”: “HowToStep”, “text”: “Chill the dough for 10 minutes before serving.”}], “nutrition”: {“calories”: “180”, “proteinContent”: “2g”, “fatContent”: “9g”, “carbohydrateContent”: “23g”}}