Easy Edible Vegan Cookie Dough

Smooth, creamy, and indulgent - this vegan cookie dough is everything you love about classic cookie dough, without the raw eggs! No baking, no worries - just pure deliciousness in every bite.

Prep Time: 10

Total Time: 10

Course: Dessert, Snacks

Cuisine: American

Servings: servings

Author: Julie Gaeta

Ingredients

Dry Ingredients

1 ½ cups 180g all-purpose flour (heat-treated)
¼ teaspoon 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 such as oat milk (adjust as needed for consistency)
½ cup vegan chocolate chips optional

Instructions

Heat treat the flour in an oven (300°F for 5-7 minutes) or microwave (about 1 minute). Stir at the halfway point for both methods.
In a bowl, mix vegan butter and brown sugar until light and creamy.
Whisk in maple syrup, vanilla, and milk (only 1 tablespoon of milk) until smooth.
Gently mix in heat-treated flour and salt until a soft dough forms (don't overmix). Add the remaining milk now (only if needed).
Fold in vegan chocolate chips (if using), distributing evenly.
Enjoy immediately, or for the best texture, refrigerate for 20-30 minutes in a covered container. Top with flaky sea salt for a sweet-salty finish (more topping ideas in Notes).

Notes

Topping ideas: Chocolate chunks, nuts, or white chocolate chips.

Nutrition