Go Back
+ servings
square image of a ball of cookie dough with a bite taken out of it
Print Recipe
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 Time10 minutes
Total Time10 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 261kcal
Author: Nora Taylor

Ingredients

  • 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

Instructions

  • 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.

Notes

  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.

Nutrition

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