Smooth, creamy, and just the right amount of indulgent — this vegan cookie dough is everything you love about classic cookie dough, without the eggs. No baking, no worries — just pure deliciousness in every bite.
One of my favorite parts of making vegan cookies? The edible dough! I never seem to end up with as many cookies as the recipe calls for — because, honestly, I love the dough just as much as the cookies.
This version is ultra-creamy, classic, and indulgent. Because plant-based doesn’t have to mean perfect — a little indulgence is part of the joy. And some days? They just call for cookie dough.
Stick with all-purpose flour for that classic smooth texture, or swap in whole wheat pastry flour for a little extra fiber. Either way, this is the kind of treat that’s meant to be savored — guilt-free and by the spoonful.
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Why this recipe works
- Classic cookie dough flavor — Brown sugar, vanilla, and a touch of sea salt bring that nostalgic taste.
- Safe to eat raw — No eggs! Plus, heat-treated flour keeps it safe.
- Creamy & scoopable — Soft, rich, and studded with vegan chocolate chips.
- Customizable — Use all-purpose flour for a classic taste or half use whole wheat pastry flour for a slightly heartier version.
- 5-minute, no-bake dessert — Mix, chill (if you want), and enjoy!
How to make Edible Vegan Cookie Dough
Find the complete recipe with measurements in the recipe card below.
Heat-treat the flour.
Cream the butter & sugar — this step makes it light and smooth.
Mix in the wet ingredients — maple syrup, vanilla, and plant-based milk—and bring it together.
Fold in the dry ingredients . Stir until just combined for that perfect doughy texture.
Add the chocolate chips — because cookie dough isn’t complete without them.
Chill it, or enjoy it immediately! Refrigerate for 20–30 minutes for a firmer, scoopable dough, or dig in right away for a soft, creamy texture.
Substitutions & additions
- Flour options: Swap half for whole wheat pastry flour for extra fiber or use gluten-free flour 1:1 flour for a wheat-free version.
- Sugar swaps: Sub coconut sugar for a richer, caramel-like taste.
- Nutty twist: Stir in almond butter or cashew butter for extra creaminess.
- Mix-In ideas: Try mini chocolate chips, crushed pretzels, or chopped nuts for texture.
In the kitchen tips
- Press & measure your flour correctly — Spoon and level it for accuracy.
- Chilling = thicker texture — The longer it chills, the thicker it gets.
- Extra flavor boost? Add a pinch of cinnamon or espresso powder for depth.
- Love a sweet-salty combo? Sprinkle with flaky sea salt for a gourmet touch.
Equipment needed
- Mixing bowl
- Hand mixer or whisk
- Measuring cups & spoons
- Spatula or wooden spoon
- Microwave-safe bowl or baking sheet (for heat-treating flour)
- Cookie scoop or spoon
Storage & meal prep
Refrigeration: Store in an airtight container for up to 5 days.
Freezing: Arrange dough balls on a baking sheet, freeze for 1 hour, then transfer to an airtight container for up to 3 months.
FAQ
Yes. Raw flour can contain harmful bacteria, so heat-treating makes it safe to eat raw.
Absolutely! All-purpose flour gives that classic smooth texture, but you can swap half for whole wheat pastry flour or oat flour for a slightly nuttier taste.
Substitute coconut sugar for brown sugar and use date syrup instead of maple syrup.
Try chopped nuts, dried fruits, shredded coconut, or even a dash of cinnamon or espresso powder for extra flavor.
How to enjoy this Vegan Cookie Dough
This vegan edible cookie dough is made with simple ingredients and can be enjoyed straight from the bowl, or you can:
- Roll it into bite-sized balls for easy snacking.
- Stir it into vegan ice cream for an extra indulgent twist.
- Swirl in peanut butter or dark chocolate chips for a flavor boost.
📖 Recipe
Easy Edible Vegan Cookie Dough
Ingredients
Dry Ingredients
- 1 ½ cups 180g all-purpose flour (heat-treated)
- ½ teaspoon 3g fine sea salt
Wet Ingredients
- ½ cup 113g vegan butter, softened (not melted)
- ½ cup 110g light brown sugar, firmly packed
- 2 tablespoons 30g maple syrup
- 1 teaspoon pure vanilla extract
- 2 tablespoons plant-based milk of choice, such as oat milk (adjust as needed for consistency)
- Optional add-ins/toppings: vegan chocolate chips, chocolate chunks, flaky sea salt
Instructions
- Heat-Treat the Flour
- Oven: Bake flour at 300°F (150°C) for 5–7 minutes, stirring halfway. Let cool.
- Microwave: Heat in 30-second intervals for 1–2 minutes, stirring in between. Let cool
- In a bowl, beat vegan butter and brown sugar until light and creamy (2–3 min).
- Whisk in maple syrup, vanilla, and milk (only 1 tablespoon of milk) until smooth. Add the second tablespoon of milk only if needed.
- Gently mix in heat-treated flour and salt until a soft dough forms. Do not overmix.
- Fold in vegan chocolate chips, distributing evenly.
- Scoop the dough into balls with a cookie scoop and place them on a parchment-lined plate or baking sheet. Enjoy immediately, or refrigerate for 20–30 minutes for a firmer texture. Top with flaky sea salt for a sweet-salty finish.
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