This Vegan Cookie Dough Recipe is the perfect no-bake dessert ready in 15 minutes! It's quick and easy to whip up, and made with just 7 ingredients!
Sometimes we all have a sweet tooth where we want a dessert NOW. Not 2 hours from now, after dinner, or tomorrow, but just right now.
This is exactly where this edible vegan cookie dough recipe steps in! It's fudgy, delicious, easy to make, and packed with chocolate chunks. The best part is that it's ready in 15 minutes!
Raw cookie dough is considered unsafe to eat because it contains raw eggs and flour, but this recipe is totally safe to eat using heated-trough flour and no eggs.
And just think of the many ways you can use this vegan chocolate chip cookie dough- in brownies, cupcakes, frosting, ice cream, etc.
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Ingredients
See the recipe card below for exact measurements.
- Vegan butter: I use VioLife's vegan block, but I think that this recipe can work with vegan butter from a tube as well. Nowadays, you can find vegan butter in most grocery stores in the US.
- Chocolate: Use vegan chocolate chips or chop a bar of dark chocolate.
- Light brown sugar: Just like when making cookies, brown sugar gives chewiness and flavor to the cookie dough. You can also use coconut sugar if desired.
- Granulated sugar: I like to use a mix of brown sugar and white sugar, but you can use all brown sugar as well.
- Flour: I use regular all-purpose flour, but you can also use gluten-free all-purpose flour if needed.
- Pure vanilla extract: A little bit of vanilla goes a long way in this recipe.
- Salt: It enhances the flavor and gives the cookie dough a bit of a kick.
How to Make This Vegan Cookie Dough Recipe
1. Add flour to a microwave-safe bowl and spread it into a thin layer. Microwave for 2 minutes, or until piping hot, to kill any harmful bacteria. Let it cool completely.
2. To a large bowl, add softened vegan butter, brown sugar, and granulated sugar. Using a handheld mixer, cream the butter and sugar for 2-3 minutes, until the butter is fluffy and everything is well combined.
3. Add the cooked flour, vanilla extract, and a pinch of salt, and using the mixer, mix for 10-20 seconds, just until the flour is incorporated. Don't overmix!
4. Add the chocolate chips and mix them into the dough using a rubber spatula. Refrigerate the dough for 30 minutes before serving to firm up, then form it into cookie dough balls if desired. Serve!
Top Tips
- Use room-temperature butter. Make sure to soften the butter before making this recipe. Cold butter or malted butter won't work! This ensures that the butter will be able to mix with the sugar and the rest of the ingredients.
- Cool the flour completely after heating. If you add the flour hot, you risk melting both the butter and the chocolate.
- Use high-quality chocolate. It really makes a difference, especially when you're not baking the dough. Use a chocolate that you love, I like to chop a bar of Lindt dark chocolate.
Frequently Asked Questions
No, you'll need to make modifications to the batter to bake the dough successfully. For example, you'll need to add a flax egg, baking powder, and some milk.
No. Regular cookie dough contains raw flour which can be dangerous. That's why we use heated-trough flour to make sure there aren't any harmful bacteria.
I haven't tried it, but it may work. You'll need to use softened, and not melted coconut oil. Also, make sure to use refined coconut oil, otherwise, your cookie dough will have a coconut taste.
Yes! This vegan cookie dough recipe freezes perfectly. You can scoop it into balls, transfer them to a plastic bag, and freeze it for up to 3 months.
Variations
If you want to make this recipe using healthy ingredients, here are some swaps you can make. Keep in mind that the cookie dough won't taste the same, and the texture may change.
- Flour: You can use oat flour, almond flour, and coconut flour, but keep in mind that the measurement will change. For example, coconut flour is extremely absorbent, so you may need to add just a few tablespoons (not 1 cup as written in the recipe). Start with a low amount and work your way up, adding some almond milk if the dough gets too dry.
- Butter: To add more healthy fats, you can substitute half of the vegan butter with cashew butter or almond butter. Just note that there will be a nutty taste and the flavor won't be as neutral.
- Sugar: You can substitute it with maple syrup, I think that ½ cup in total should be enough. Also, you may need to add a bit more flour to make up for using a liquid sweetener.
- Chocolate: You can use dark chocolate chips or mini chocolate chips if you want to switch things up.
Storage
This vegan cookie dough recipe can last up to a week in your fridge! I like to use a cookie scoop to form it into balls, then transfer them into an airtight container.
More Easy Vegan Desserts
Healthier Double Chocolate Chip Cookies
Zucchini Brownies with Matcha Frosting
Chocolate Peanut Butter Pudding
📖 Recipe
Edible Vegan Cookie Dough Recipe
Equipment
- Mixer
Ingredients
- 1 cup flour of choice (either all-purpose flour of GF all-purpose flour)
- ½ cup vegan butter, softened to room temperature
- ½ cup brown sugar
- 2 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- A pinch of salt
- ½ cup semi-sweet chocolate chips or chopped dark chocolate
Instructions
- Add flour to a microwave-safe bowl and spread it into a thin layer. Microwave for 2 minutes, or until piping hot, to kill any harmful bacteria. Let it cool completely.
- To a large bowl, add softened vegan butter, brown sugar, and granulated sugar. Using a handheld mixer, cream the butter and sugar for 2-3 minutes, until the butter is fluffy and everything is well combined.
- Add the cooked flour, vanilla extract, and a pinch of salt, and using the mixer, mix for 10-20 seconds, just until the flour is incorporated. Don't overmix!
- Add the chocolate chips and mix them into the dough using a rubber spatula. Refrigerate the dough for 30 minutes before serving to firm up, then form it into cookie dough balls if desired. Serve!
Video
Notes
- Use room temperature butter. Make sure to soften the butter before making this recipe. Cold butter or malted butter won't work! This ensures that the butter will be able to mix with the sugar and the rest of the ingredients.
- Cool the flour completely after heating. If you add the flour hot, you risk melting both the butter and the chocolate.
- Use high-quality chocolate. It really makes a difference, especially when you're not baking the dough. Use a chocolate that you love, I like to chop a bar of Lindt dark chocolate.
Nutrition
Nutrition information is a rough estimate calculated with third-party calculations without including the optional ingredients.
Natasha says
Delicious! The salt and the chocolate chunks - omg incredible.
Petranka says
Happy to hear you liked the recipe!