Vegan Cookie Dough Recipe

5 from 2 votes

This Vegan Cookie Dough Recipe is the perfect no-bake dessert ready in 15 minutes! It's easy and quick to whip up, and made with just 7 ingredients!

Prep Time15

Total Time15

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: cookie dough balls

Calories: 203kcal

Author: Petra

Microwave: Spread flour in a thin layer on a microwave-safe plate. Microwave the flour for 2 minutes, stirring every 30 seconds to prevent burning, until piping hot. Let it cool completely.
Oven: Preheat oven to 390F (200C) and spread flour on a baking sheet in a thin layer. Bake for 10 minutes, stirring every 3 minutes to prevent burning. Let it cool completely.
1 cup flour of choice

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.
½ cup unsalted vegan butter*, ½ cup brown sugar, 2 tablespoon granulated sugar
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!
1 teaspoon vanilla extract, A pinch of salt
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. This is optional, but recommended. Then form it into cookie dough balls if desired. Serve!
½ cup semisweet chocolate chips or chopped dark chocolate

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.

*If using salted butter, skip the added salt for best results.

Storage

Fridge: This vegan cookie dough recipe can last up to 2 weeks in your fridge! I like to use a cookie scoop to form it into balls, and then transfer them into an airtight container.
Freezer: This recipe freezes perfectly. You can scoop it into balls, transfer them to a plastic bag, and freeze it for up to 3 months.