Just 7 ingredients And 6 minutes and you could taste spoonfuls of this delicious vegan cookie dough! Skip forming and baking cookies and just give me that dough!
By far my favorite dessert is my vegan chocolate chip cookie recipe. The only thing that can be even better than a baked cookie? Dough! The creamy doughy texture, smooth buttery flavor and chocolate chip bites. I admit when baking cookies, I never get to put the full batch of cookies in the oven.
Now, technically speaking, raw chocolate chip cookie dough isn’t safe to eat, even the vegan kind. Of course, there are no eggs in the vegan recipe, but sometimes there can be harmful bacteria carried in the flour. It’s rare, but it does happen once in a while, which is why you might see flour recalls. Unfortunately, harmful bacteria are usually due to cross-contamination with animal products. When will we have a perfect vegan world? Either way, if you plan on eating raw cookie dough, it’s best to heat treat the flour to kill off any harmful bacteria and make the dough totally safe to eat. (All it takes is 1 minute in the microwave or 5 minutes in the oven). Once you’ve done that, you can safely indulge in this delicious treat without any worries!
This edible cookie dough recipe is quick and easy to make (much faster than baking cookies), so it’s perfect for those last-minute cravings. Hello midnight cravings!
You can also use this recipe to make cookie dough ice cream! Simply roll out small balls of dough, freeze them on a baking sheet, then stir them into your homemade vegan vanilla ice cream within the last 5 minutes of churning.
Common Questions:
What is vegan cookie dough made from? 7 simple ingredients you probably already have in your kitchen: all-purpose flour, vegan butter, brown sugar, white sugar, plant-based milk (like oats or soy), vanilla extract, and of course vegan chocolate chips.
Why do you need to heat treat flour? There is a small risk that raw flour may carry harmful bacteria, so heat treatment in the microwave or oven will kill any bacteria, making it safe to eat raw. It’s an extra step but only takes 45-60 seconds in the microwave or 5 minutes in the oven, so I recommend following this step just to be on the safe side.
Is it okay to eat vegan cookie dough? Yes! The flour is heat-treated to kill any potential bacteria, and because the recipe is vegan, there are no eggs at all! It’s safe to eat and absolutely delicious!
Does vegan cookie dough taste the same? Yes! You won’t be able to tell it’s vegan. It tastes exactly the same as non-vegan cookie dough. In fact, I think it’s better!
What is the difference between edible cookie dough and inedible cookie dough? Some things. In edible cookie dough, there are no leavening agents like baking soda, nor are there any need for egg substitutes like applesauce or vinegar since the cookie won’t be not cooked. For safety reasons, the flour should be heat-processed into an edible cookie dough. Both recipes are vegan, so there are no eggs either.
Can this recipe be made without gluten? Yes! Simply replace the wheat flour with your favorite all-purpose gluten-free flour and the recipe should work fine because there’s no cooking involved.
How to make vegan cookie dough:
To heat the flour, you can use either the microwave or the oven. I prefer the microwave simply because it’s faster, but both work equally well.
Microwave method (my favorite technique): add the flour to a heatproof bowl, then heat in the microwave for 45 to 60 seconds until the flour reaches 160°F (71°C). I use an instant-read thermometer inserted in the middle of the flour to test its heat. Allow flour to cool before using.
Baking method: Preheat your oven to 350°F (175°C). Line a large baking dish with parchment paper. Spread the flour evenly on the parchment paper and bake for 5 minutes. Remove from oven and let cool before use.
To make vegan cookie dough:
Add the vegan butter, brown sugar and white sugar to a large bowl or mixing bowl. Whisk until creamy.
Add 1 tablespoon of vegetable milk and the vanilla extract and mix. Add the flour and mix to form a dough. If the dough is too dry, add more dairy-free milk 1 tablespoon at a time until you get a stiff dough.
Finally add the dark chocolate chips. Enjoy it immediately or store it in an airtight container in the refrigerator for up to 10 days or you can freeze it.
This vegan cookie dough is….
- quick and easy to make (only takes 6 minutes)
- only 7 ingredients
- safe to eat raw
- incredibly delicious!
More super quick vegan dessert recipes:
Easy vegan chocolate pudding (8 minutes)
5 Minute Vegan Creamsicles (5 Minutes + Freeze Time)
Easy vegan hot chocolate (15 minutes)
If you try this recipe, let us know by leaving a comment, rating it and don’t forget to tag @itdoesnttastelikechicken on Instagram.
Enjoy your food !
Sam Turnbull.
Print recipe
Quick and Easy Vegan Cookie Dough (edible)
Just 7 ingredients and 6 minutes and you could be enjoying spoonfuls of this delicious vegan cookie dough! Skip forming and baking cookies and just give me that dough!
Servings: 4 makes 1 ⅓ cup
calories: 439calories
Ingredients
- 1 cup all purpose flour (gluten free if preferred)
- ½ cup vegan butter softened
- ¼ cup brown sugar
- ¼ cup White sugar
- 1 teaspoon vegetable milk such as oats or soy (and more if needed)
- ½ teaspoon vanilla extract
- ¼ cup vegan chocolate chips or 1.5 oz chopped vegan chocolate
Prevent your screen from going dark
Instructions
To heat flour (choose one method):
-
Microwave method (my favorite technique): add the flour to a heatproof dish then heat in the microwave for 45 to 60 seconds until the flour reaches 160°F (71°C). I use an instant-read thermometer inserted in the middle of the flour to test its heat. Allow flour to cool before using.
-
Baking method: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper. Spread the flour evenly on the parchment paper and bake for 5 minutes. Remove from oven and let cool before use.
To make vegan cookie dough:
Remarks
- ¼ cup all-purpose flour (gluten-free if you prefer)
- 2 tablespoons vegan butter, softened
- 1 tablespoon brown sugar
- 1 tablespoon of white sugar
- 1 teaspoon plant-based milk (such as oats or soy), plus more if needed
- ⅛ teaspoon vanilla extract
- 1 tablespoon vegan chocolate chips
Nutrition
Portion: 1 serving (about ⅓ cup) (recipe makes 4 servings) | calories: 439calories | Carbohydrates: 57g | Protein: 4g | Fat: 22g | Saturated fat: 7g | Polyunsaturated fats: 5g | Monounsaturated fat: 7g | Trans fat: 0.1g | Sodium: 189mg | Potassium: 66mg | Fiber: 2g | Sugar: 31g | Vitamin A: 1094UI | Vitamin C: 0.3mg | Calcium: 36mg | Iron: 2mg