So smooth and sweet, this best-ever Vegan Cookie Dough is delicious by the spoonful! Egg and dairy free, freezer friendly, and ready to eat in just 10 minutes.

spoon taking a scoop of chocolate chip cookie dough out of a glass bowl

Looking for a quick vegan dessert without all of the extra work? Then you’re going to love this Vegan Cookie Dough! Made in one bowl using a handful of simple ingredients, the finished edible plant based cookie dough is so sweet, decadent, and one of the easiest kid-friendly desserts around.

Want to bake cookies instead? Then go make my Perfect Vegan Chocolate Chip Cookies. You won’t be sorry!

Sweet chocolate chips, two kinds of sugar, and heat treated flour gives this safe-to-eat cookie dough irresistible qualities. It’s so easy to fall in love with every spoonful, just like I did! 

Edible cookie dough is bound to become your new favorite no bake dessert because it’s:

  • Dairy free, egg free, and easy to make gluten free.
  • Made with a handful of pantry-staple ingredients.
  • A one bowl, no bake recipe.
  • Easier to make than Peanut Butter and Oatmeal Chocolate Chip Cookies.
  • So soft, sweet, and smooth!

Vegan chocolate chip cookie dough is best eaten right out of the bowl with a spoon or frozen and added to ice cream! No matter how you serve it, you can’t go wrong with this foolproof vegan dessert.

Ingredients needed (with substitutions)

  • All purpose flour I used regular all purpose flour here, but you can use a gluten free mix or possibly even almond flour, since we aren’t baking the cookies. Heat treating flour makes it safe to consume.
  • Vegan butter – Use one you like the taste of. My favorite is probably Miyoko’s, but I also like Earth Balance and Country Crock. Sub coconut oil if desired, or even applesauce for an oil free option.
  • Brown sugar – Light brown sugar is best for that authentic chocolate chip cookie taste. If you must, sub coconut sugar.
  • Granulated sugar – Again, you can sub coconut sugar if desired for both the white and brown sugars, but the flavor will be different.
  • Vanilla
  • Salt
  • Plant milk – I used almond milk, but use your favorite plant milk, such as soy, oat, cashew or coconut.
  • Vegan chocolate chips – I like using mini vegan chocolate chips here (Enjoy Life brand). You can use regular sized chocolate chips or a chopped up chocolate bar if you prefer.

First, heat treat the flour in the microwave or oven (see instructions below) so any present bacteria is removed and the cookie dough is safe to eat. 

Start making the dough by mixing the vegan butter and sugars together using a stand mixer. When it’s fluffy and creamy, beat in the vanilla. Finish by mixing in the flour and salt until everything is just combined.

Fold in the chocolate chips or sprinkles and enjoy by the spoonful. There is nothing better than eating raw cookie dough, yum!

scoops of chocolate chip cookie dough in a glass bowl

Raw flour isn’t safe to eat on its own, so it must be heat treated before it’s used in edible cookie dough. Either of these methods will kill any unwelcome germs and bacteria:

  • Microwave method: Place the flour in a microwave safe bowl and heat on high for 1 minute to 1 minute and 30 seconds. The internal temperature should read 166ºF when done (I use a candy thermometer to check this).
  • Oven method: Bake the flour on a rimmed baking pan for 7 minutes at 350ºF until the internal temperature reads 166ºF.

Give the heat treated flour a good stir when it’s done and set it aside to cool.

Serving suggestions

  • Add fun mix-ins – Leave the recipe as-is and fold in chocolate chips, sprinkles, peanut butter cups, chocolate chunks, leftover brownie pieces, vegan marshmallows, nuts, vegan white chocolate, and more to the finished cookie dough.
  • Ice cream – Roll pieces of cookie dough into small balls to freeze and use in vegan ice cream.
  • Snacking – You could also freeze it in little balls so when a craving strikes you can just grab a ball!

Frequently asked questions

  1. Can vegans eat cookie dough? Of course! I’m not sure about you, but eating raw eggs and flour sounds a bit icky to me! Instead, this vegan cookie dough recipe is completely safe to eat for both vegans and non-vegans. It’s made without raw eggs and the flour is heated beforehand so any unwelcome bacteria is removed.
  2. What’s the difference between edible cookie dough and regular cookie dough? Basically to make it vegan we are using vegan butter and plant based milk, since regular cookie dough doesn’t contain eggs, but it does have dairy butter and milk.
  3. Can I bake edible cookie dough? No. Edible cookie dough skips the key ingredients needed when baking regular vegan chocolate chip cookies. If you were to bake the dough, the cookies wouldn’t rise or hold together.
  4. Can it be made gluten free? Yes! Just use your favorite gluten free flour instead of the all purpose flour to enjoy vegan gluten free cookie dough.
  5. Can I store leftover cookie dough? The dough will last in the fridge for up to 1 week or in the freezer for 2 months.
  6. How do I know if chocolate chips are vegan? There are several brands that just happen to be vegan friendly, so I suggest checking the ingredients list for things like milk fat and butter oil. I love Enjoy Life and Trader Joe’s brand, among others.
large scoop of chocolate chip cookie dough coming out of a jar

Looking for more no bake vegan desserts?

close up on a spoon taking a scoop of chocolate chip cookie dough out of a glass bowl

Quick Edible Vegan Chocolate Chip Cookie Dough Recipe

So smooth and sweet, this best-ever Vegan Cookie Dough is delicious by the spoonful! Egg and dairy free, freezer friendly, and ready to eat in just 10 minutes.
5 stars (3 ratings)


  • 2 cups all purpose flour
  • 1 cup vegan butter, softened
  • 1 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 2-4 tablespoons almond milk
  • 1 cup mini vegan chocolate chips, or sprinkles


  • Heat treat the flour so it's safe to eat. Place the flour in a microwave safe bowl and heat on high for 1 minute to 1 minute and 30 seconds, until the internal temperature reaches 166 degrees F. I use a candy thermometer to check it. Give it a stir and set aside to cool.
  • In the bowl of a stand mixer or a large bowl using a hand mixer, beat together the softened vegan butter, brown and white sugars. Scrape the sides as needed and beat for about a minute until fluffy and creamy.
  • Beat in the vanilla. Now add the flour and salt, and mix in until just combined. If the dough is dry, add in a tablespoon of almond milk at a time until the dough comes together.
  • Fold in the mini chocolate chips or sprinkles. Enjoy immediately with a spoon, make little cookie dough balls to add to ice cream or freeze for 2 months in a freezer safe bag or container. It will last for about 1 week in the refrigerator.


  1. Instead of microwaving the dough, you can bake it on a rimmed baking pan for 7 minutes at 350 degrees F, until the temperature reads 166 degrees.
  2. I like to freeze balls of cookie dough for quick treats!


Serving: 1of 16 servings, Calories: 261kcal, Carbohydrates: 35g, Protein: 2g, Fat: 13g, Saturated Fat: 5g, Trans Fat: 1g, Sodium: 171mg, Potassium: 39mg, Fiber: 1g, Sugar: 22g, Vitamin A: 539IU, Calcium: 31mg, Iron: 2mg

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