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.
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.