This vegan cookie dough is sweet, edible, and has a perfect consistency! It is so easy and ready in 10 minutes with 7 simple ingredients.
This vegan cookie dough is the absolute best dessert! Creamy, thick, and perfectly sweet, I am absolutely obsessed with it. Truly out of this world!
And the best part is that it is an extremely easy and quick recipe. It is actually ready in just 10 minutes and made with only 7 simple ingredients. 100% kid-approved!
How to make vegan cookie dough
- Preheat the oven to 350ºF or 180ºC.
- Evenly spread the flour out on a baking tray and bake for 5 minutes.
- Transfer the flour to a bowl and add all the remaining ingredients except the vegan chocolate chips.
- Stir until well mixed and refrigerate for 30 minutes.
- Add the vegan chocolate chips and stir again until well combined.
- Serve your vegan cookie dough immediately.
Ingredients and tips
- All-purpose flour: I’ve only made this vegan cookie dough recipe using all-purpose flour, but you could probably use other types of flour, such as gluten-free flour blend. Just keep in mind that you may need to adjust the amount of flour.
- Vegan butter: I used store-bought vegan butter, but our recipe is also an excellent choice!
- Brown sugar: feel free to use your favorite kind of sugar.
- Unsweetened plant milk: feel free to prepare your vegan edible cookie dough with any type of unsweetened plant milk. I used soy milk, though.
- Vanilla extract: I always use homemade vanilla extract as it’s more affordable and extremely easy to make, but the store-bought version is also a good choice.
- Salt: I used ionized salt, but any salt will do.
- Vegan chocolate chips: you could also add chopped vegan chocolate or even vegan white chocolate instead
- Please keep in mind that this is a dessert recipe and it is not meant to be used in baking cookies. It is safely edible.
How long does cookie dough last in the fridge?
This vegan edible cookie dough will last in good condition for 1 to 2 weeks if you keep it in an airtight container in the fridge.
Can you freeze cookie dough?
Yes, this recipe is perfectly freezable! It is a great option if you make a big batch and want it to last longer. Just keep it in a sealed container and it'll last in the freezer for up to 2 months.
Looking for more vegan desserts?
Did you make this vegan cookie dough?
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Vegan Cookie Dough
Ingredients
- 1 and ¼ cups all-purpose flour
- ½ cup vegan butter
- ½ cup brown sugar
- 2 tablespoon unsweetened plant milk, I used soy milk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup vegan chocolate chips
Instructions
- Preheat the oven to 350ºF or 180ºC.
- Evenly spread the flour out on a baking tray and bake for 5 minutes.
- Transfer the flour to a bowl and add all the remaining ingredients except the vegan chocolate chips.
- Stir until well mixed and refrigerate for 30 minutes.
- Add the vegan chocolate chips and stir again until well combined.
- Serve your vegan cookie dough immediately.
- Keep the leftovers in an airtight container in the fridge for 1 to 2 weeks or in the freezer for up to 2 months.
Notes
- Please keep in mind that this is a dessert recipe and it is not meant to be used in baking cookies. It is safely edible.
- I’ve only made this vegan cookie dough recipe using all-purpose flour, but you could probably use other types of flour, such as gluten-free flour blend. Just keep in mind that you may need to adjust the amount of flour.
- Feel free to use any type of sugar or salt you want.
- To make this vegan edible cookie dough you can replace soy milk with your favorite kind of plant milk.
- You could add chopped vegan chocolate or even vegan white chocolate instead.
- Prep time doesn’t include the time you need to let the dough rest in the fridge.
Laurie says
I think this is a cold dessert not a cookie recipe!
Iosune Robles says
That's it Laurie 🙂
Donna says
Why is it necessary to bake the flour?
Iosune Robles says
Hi! This is a dessert recipe and it is not meant to be used in baking cookies 🙂 So it is important to bake the flour so, we don't eat it raw!
louannchapman says
Interesting that neither baking soda or powder is needed. Would I be able to tell the difference in the finished cookie because they are excluded?
Iosune Robles says
Hi! Keep in mind that this is a dessert recipe and it is not meant to be used in baking cookies 🙂