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

bite taken out of a ball of chocolate chip cookie dough

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! If you love chocolate chip desserts, you’ll love my Vegan Chocolate Chip Cookie Bars and Chocolate Chip Muffins.

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! 

For another super-simple and FAST dessert, make this Chocolate Vegan Mug Cake, one of my most popular recipes!

cookie dough balls in rows on a wood board with light brown paper underneath

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 or even oil free.
  • Made with a handful of pantry-staple ingredients.
  • A one bowl, no bake recipe. You can even mix it by hand if you don’t have a mixer!
  • 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 but it can also be shaped into balls and refrigerated for quick sweet treats or frozen and added to ice cream! No matter how you serve it, you can’t go wrong with this foolproof vegan dessert.

scoops of cookie dough in glass jars on round white marble board, pink towel in background

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. Softened coconut oil can also be used. For oil free, substitute half applesauce and half peanut butter.
  • Brown sugar – Light brown sugar is best for that authentic chocolate chip cookie taste. If you must, sub coconut sugar or even some monk fruit.
  • Granulated sugar – Again, you can sub coconut sugar or monk fruit if desired for both the white and brown sugars, but the flavor will be different.
  • Vanilla
  • Salt
  • Plant milk – Most often I use oat milk, but almond, cashew, coconut or soy milk all work.
  • 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. Or switch it up with rainbow sprinkles

The process is so easy – heat treat the flour in the microwave or oven, mix everything together in a bowl and you’re done! Find the complete recipe below in the recipe card.

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 about 1 minute. The internal temperature should read 166ºF when done (I use a food 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. Sometimes it gets a little chunky and stuck the the bowl, which is why it’s important to stir it right after heating. If it’s very clumpy, whisk it or even sift it into the wet ingredients.

flour on a plate with a thermometer sticking in it

Start making the dough by mixing the vegan butter and sugars together using a stand or hand mixer (or simply use a large spoon). When it’s fluffy and creamy, beat in the vanilla.

clear bowl with a stick of butter and brown and white sugar on top

Mix in the flour and salt until everything is just combined.

flour on top of butter sugar mixture in clear bowl

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

mini chocolate chips of top of what looks like golden dough

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!

You could also up the protein by replacing 1/2 cup of the flour with vanilla protein powder (vegan friendly, of course). Or make this Protein Cookie Dough instead, which looks pretty good!

clear bowl of vegan cookie dough being scooped with a cookie scoop

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 edible 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. It will get crumbly if left in a bowl in the fridge or freezer, so I like to roll the dough into little balls and store in a covered container. The balls are perfect for grabbing and eating, with much less mess.
  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.
many balls of vegan cookie dough with one having had a bite taken out of it showing middle

Looking for more no bake vegan desserts?

square image of a ball of cookie dough with a bite taken out of it
5 stars (5 ratings)

Best Edible Vegan Cookie Dough

So smooth and sweet, this best-ever Edible Vegan Cookie Dough is delicious by the spoonful! Egg and dairy free, freezer friendly, and ready to eat in just 10 minutes.
Prep: 10 minutes
Total: 10 minutes
Servings: 8 servings


  • 1 cup all purpose flour
  • 1/2 cup vegan butter, softened
  • 1/2 cup brown sugar, packed
  • 1/8 cup granulated sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 1-2 tablespoons plant milk, if needed
  • 1/2 cup mini vegan chocolate chips or sprinkles


  • Heat treat the flour so it's safe to eat. Place the flour in a microwave safe plate or bowl and heat on high for about 1 minute, until the internal temperature reaches 166 degrees F. I use a food thermometer to check it. Give it a good stir or whisk if chunky and set aside to cool.
  • In the bowl of a stand mixer or a medium bowl using a hand mixer (or even using a large spoon), 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 plant milk at a time until the dough comes together. Don't add too much milk or the dough will be wet.
  • Fold in the mini chocolate chips or sprinkles. Enjoy immediately with a spoon or roll into balls and refrigerate in a covered container. Freeze for 2 months in a freezer safe bag or container. It will last for about 1 week in the refrigerator.


  1. Bake the flour instead – 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. Storage – I like to freeze or refrigerate balls of cookie dough for quick treats!
  3. Oil free – For oil free, substitute the butter with 1/2 applesauce and 1/2 peanut butter.
  4. Gluten free – For gluten free cookie dough, use a gluten free all purpose flour or almond flour.
  5. Sugar free – For a sugar free option, substitute some monk fruit or you can use coconut sugar (which is still basically sugar).
  6. Add ins – Consider adding in more ingredients, such as chopped nuts, mini vegan marshmallows, chopped dark chocolate, vegan white chocolate, sprinkles and more.


Serving: 1of 16 servings | Calories: 261kcal | Carbohydrates: 35g | Protein: 2g | Fat: 13g | Saturated Fat: 5g | Sodium: 171mg | Potassium: 39mg | Fiber: 1g | Sugar: 22g | Vitamin A: 539IU | Calcium: 31mg | Iron: 2mg
Course: Dessert
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Read my full disclosure here.

Posted In: , , , ,

you may also like:


    1. Hi Chenita. No, this recipe cannot be baked. 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. If you would like baked cookies, see my chocolate chip cookie recipe. Hope this helps!

  1. This is an amazingly tasty recipe (also dangerous) and it keeps great in the fridge. It’s the easiest thing to whip up! The second time I made it I was too impatient and I didn’t let the butter fully soften but once it’s all mixed up it still tastes great 😉 

  2. I need a note on what to do if your sugar is coarse. My sugars we coarse and it came out greasy like someone said. I’m not strong in my baking skills so I’m not sure how to “coarse” correct (pun intended).

    1. I suggest not using coarse sugar at all, it just won’t dissolve well so you will end up with extra greasy cookie dough with grainy sugar throughout.

  3. Can I use vegetable oil instead of butter? How much vegetable oil would I use? In general, can vegetable oil always be a replacement for coconut oil? I see a lot of your recipes say to swap for coconut oil? Will the texture/end result be the same as if I used vegan butter or Crisco butter flavored baking sticks?

    1. You might be able to, but just know that whatever you use will affect the flavor, so don’t use something you don’t like the taste of. I prefer vegan butter because then it tastes like cookie dough to me, buttery and rich. Oil won’t have the same flavor, and I’m not sure how Crisco butter flavored sticks taste.

  4. I made this tonight and it turned out greasy as heck. Tried adding more flour and then it got too dry, so I added some oat milk, then we were back to square one. I measured out my flour by weight, not by cup. Wondering how much of a difference this made? Used miyokos butter and organic sugar which was a bit coarser than the caster sugar which I know is better for baking… but I use the coarser grind because I don’t know of a more finely granulated sugar that is definitely vegan. Where do you think it went wrong? Perhaps the coarse sugar didn’t emulsify as well with the butter? Perhaps you end up using more flour, measuring by volume instead of by weight?

    1. Hi Nela. If your sugar was a bit coarse that definitely could have affected the cookie dough. My organic sugar is always just as fine as regular white sugar, it’s just a tan color instead of white. I think that’s the culprit. The measurement is correct for weight. Adding milk then more flour probably just made things worse, unfortunately.

  5. This recipes is DANGEROUS, Nora!!! Thank you/Aaaaaahhhhh!!! I used a gf flour blend and it turned out great. The first time I followed your instructions exactly and the second I tried using half applesauce/half oil like one of the other reviewers here. Not exactly the same, but still very tasty.

  6. We already gave this a go, swapping applesauce for the butter for an oil free option. For reference for anyone trying the sub: the apple flavor was very noticeable, so we added in ¼ c peanut butter. The consistency looks more liquidy than Nora’s, but it still sets up. You could easily add more flour for the firmness, but it works fine without it, and we like it like this. I think it would (ironically) be really good with apples.
    Thank you for another completely indulgent recipe! ?

  7. Thanks for being smart about the raw flour safety. I’ve encountered WAY too many recipes advertised as “edible raw!” that contain flour and no mention of how to render it safe for consumption. To omit that information is not just irresponsible, it’s stupid, so I’m glad to see you’re on the ball!

    This recipe looks delicious and I can’t wait to try.

    1. Thanks Emma, I hope you enjoy it! Yes, that is irresponsible. I don’t think I realized flour wasn’t safe to eat raw until a few years ago, but now I’m more careful. This way, you don’t have to worry!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.