If you’re looking to feed your inner child today, give my easy Vegan Edible Cookie Dough recipe a try! Made with just 9 simple ingredients and only 5 minutes of active time with zero cooking (not even to heat treat the flour!), this super versatile edible vegan cookie dough is the sweet treat you need in your life.
This post is sponsored by Nature's Charm. All text and opinions are my own.
Table of contents
Why You’ll Love This Edible Sugar Cookie Dough Recipe
As much as I love cookies in their truest form — see my lemon thumbprints, brown butter oatmeal raisin cookies, and double chocolate chip cookies as just a few examples of my devotion — there are times when all I want is to eat a bowl of raw cookie dough.
I’m happy to report that with this recipe, now I can! Unlike regular doughs that call for questionable-to-eat ingredients like raw eggs and raw flour, my edible sugar cookie dough is perfectly safe to eat by the spoonful.
It’s sweet, a little salty, deliciously buttery, melt-in-your-mouth MAGIC. Aside from tasting like the best days of childhood when Mom would give you the beaters, this simple dairy-free cookie dough recipe is also:
- Quick & easy. All you need is one bowl and about 5 minutes of active time to make it. It’s even easier than making a cake from a box!
- Made with fewer than 10 ingredients. And unlike the pre-packaged cookie dough you can buy at the store, they’re all-natural and easy to pronounce. 😉
- Allergen-friendly. These delicious vegan cookie dough bites are egg-free, dairy-free, soy-free, and gluten-free, so nearly everyone can get in on the fun.
- Super versatile. Leave out the chocolate chips for more of a traditional “sugar cookie” flavor profile, swap in sprinkles to make funfetti edible cookie dough, or mix and match your favorite add-ins to make the dough of your dreams! Read on below for lots more ideas.
Ingredients & Substitutions
As promised, you only need a handful of easy-to-find ingredients, most of which are pantry staples. Here’s your list:
- Vegan butter - I like using salted vegan butter, but feel free to swap in unsalted and bump up the added salt at the end. You’re also welcome to substitute coconut oil for the vegan butter. Note that virgin coconut will add a hint of coconut flavor while refined coconut won’t. If you make the swap, the dough will get extra firm in the fridge so you’ll likely need more evaporated coconut milk to loosen it up to the right, scoopable consistency.
- Brown sugar & granulated sugar - I like using both types of sweetener to add the right amount of molasses-caramel undertone (from the brown) and slightly crunchy granules (from the white). Feel free to use extra of one or the other, or swap in less refined sugars like organic cane sugar, coconut sugar, or muscovado sugar.
- Vanilla extract - For yummy complexity and warmth. Feel free to use an equal amount of vanilla powder or vanilla paste, or swap in half as much ground vanilla bean. You can also play with different flavors of extracts like almond or maple depending on the flavor of cookie dough you’re going for!
- Fine salt - A little salt somehow makes the cookie dough seem sweeter. If you’re using a different style of salt (e.g. kosher), refer to a conversion chart for proper measurement.
- Oat flour - For gluten-free binding, cozy, nutty flavor, and a hit of whole grains. If you can’t find any, simply blitz rolled oats in a food processor or blender until they’re superfine powder!
- Almond flour - For added texture, richness in flavor, and binding strength. The combination of oat flour and almond flour make for the most delicious gluten free edible cookie dough!
- Nature's Charm evaporated coconut milk - To act as a dairy-free egg substitute to hold the dough together.
- Vegan chocolate chips - You can use mini chocolate chips, regular size chips, or a chopped chocolate bar.
How To Make Vegan Edible Cookie Dough
This dairy-free edible cookie dough comes together in just a few minutes. Here’s how:
Step 1: Melt the butter in the microwave for 30 to 40 seconds. Add the sugars and stir until combined. Add the salt and vanilla extract and stir again.
Step 2: Thicken the dough. Add the flours and stir until a smooth mixture forms. Add 1 tablespoon of the evaporated coconut milk and stir again. If you like a looser cookie dough, add another tablespoon of evaporated coconut milk. The mixture will seem quite loose at this point, but it will firm up in the fridge.
Step 3: Fold in the chocolate chips, then cover the bowl and let the dough chill in the refrigerator for at least 30 minutes. The longer you let it chill, the firmer the cookie dough will be.
Optional Variations & Dietary Adaptations
- Swap or add mix-ins. Some possibilities include (but aren’t limited to):
- Chopped, toasted nuts or seeds.
- Different types of chocolate (e.g. white chocolate, vegan milk chocolate, flavored chocolate).
- Other types of baking chips (e.g. peanut butter, mint, butterscotch).
- Sprinkles, nonpareils, or jimmies (edible funfetti cookie dough?!? YES PLEASE.)
- Rolled oats for texture.
- Dried fruit (e.g. raisins, dried cranberries, dried apples).
- Spices (e.g. cinnamon, ginger, nutmeg, pumpkin pie spice).
- A pinch of baking soda. It might sound odd since we aren’t baking the dough into real cookies, but a little pinch can help replicate the flavor of “true” cookie dough!
- Make it nut-free. As much as I love the texture, fat, and protein that almond flour brings to the mix, I know it’s not safe for everyone. Feel free to swap in the seed flour of your choice (e.g. milled flax) or use extra oat flour instead.
- Scoop it into vegan cookie dough bites. After the dough has rested for about 30 minutes, it should be firm enough to scoop. Use a small cookie scoop to measure out bites, then pop into a container and refrigerate for easy access when the craving strikes. I also like to fold mini cookie dough bites into softened ice cream for the BEST frozen treat.
Serving Suggestions
This vegan edible cookie dough is my go-to recipe for when:
- PMS is hitting hard (or I’m having a no-good, terrible, awful day).
- My little man is having a meltdown and mama needs something sweet STAT.
- It’s just too dang hot out to turn the oven on but I still want cookies.
I suggest pairing this cookie dough dessert with cozy PJs, a blanket, a couch, a mug of tea or a cup of cold milk, and sappy chick flicks. PERFECTION.
Expert Tips
- Make sure your brown sugar and almond flour aren’t lumpy — give them a run through the food processor if needs be!
- Don’t have any brown sugar? Don’t fret! Use regular granulated sugar and add a teaspoon or two of molasses to replicate the flavor.
- While you don’t have to heat treat the almond or oat flour, you are welcome to toast them in a dry pan or on a parchment-lined sheet pan until they’re fragrant for a little extra flavor. YUM.
FAQs
Since my recipe calls for almond flour and oat flour, you don’t need to heat treat anything — oats and almonds are 100% safe to eat raw! That said, if you decide to swap in gluten-free measure-for-measure flour or regular all-purpose flour, you will need to heat it to 165F to make sure it’s safe for consumption.
YUP! Feel free to eat it straight from the bowl.
While most typical cookie doughs include either raw eggs or raw flour, my edible cookie dough recipe omits them to make the dough perfectly safe to eat. Here we swap in oat and almond flour for regular AP flour and use evaporated coconut milk in place of the eggs as a binder.
Unfortunately, this recipe was NOT developed to be baked into cookies. There’s no leavener in the mix, so they’d get hard-cooked on the outside without ever spreading or rising.
If you are in the mood for regular cookies, try my sugar cookies or chocolate chip cookies instead! (If you wanna go a step even further, you can heat treat the flour and use pasteurized eggs in those recipes to make the dough safe for eating raw 🤷♀️)
More Sweet Snack Recipes
Okay, friends! Next time life hands you lemons, toss ‘em aside and make this vegan Edible Sugar Cookie Dough instead. You’ll be glad you did. Just don’t over-dough-se, mmkay? (Couldn’t help it, sorry.) If you make this recipe, let me know how it turned out by giving it a ⭐️⭐️⭐️⭐️⭐️ rating and leaving me a comment below!
For more delectable dairy-free, gluten-free, flavor-FULL dessert ideas, be sure to follow me on Instagram, Pinterest, and Facebook. You can also get all of my newest content delivered straight to your inbox by signing up for my email newsletter.
Vegan Edible Cookie Dough
Ingredients
- 1 cup vegan butter
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- ¾ teaspoon fine salt
- 1¼ cups oat flour
- 1¼ cups almond flour
- 1-2 tablespoon Nature's Charm evaporated coconut milk
- 1½ cups vegan chocolate chips
Instructions
- In a large bowl, add the vegan butter and heat it in the microwave for 30 to 40 seconds to let the butter melt. Add the brown sugar and granulated sugar and stir until combined. Add the salt and vanilla extract and stir again.
- Add the oat flour and almond flour, and stir until a smooth mixture forms. Add 1 tablespoon of the evaporated coconut milk and stir again. If you like a loose cookie dough, add another tablespoon of evaporated coconut milk. The mixture will seem quite loose at this point, but it will firm up in the fridge.
- Fold in the chocolate chips, then cover the bowl and let the dough chill in the refrigerator for at least 30 minutes. The longer you let it chill, the firmer the cookie dough will be.
Notes
- Make sure your brown sugar and almond flour aren’t lumpy — give them a run through the food processor if needs be!
- Don’t have any brown sugar? Don’t fret! Use regular granulated sugar and add a teaspoon or two of molasses to replicate the flavor.
- While you don’t have to heat treat the almond or oat flour, you are welcome to toast them in a dry pan or on a parchment-lined sheet pan until they’re fragrant for a little extra flavor. YUM.
- Swap or add mix-ins. Some possibilities include (but aren’t limited to):
- Chopped, toasted nuts or seeds.
- Different types of chocolate (e.g. white chocolate, vegan milk chocolate, flavored chocolate).
- Other types of baking chips (e.g. peanut butter, mint, butterscotch).
- Sprinkles, non-pareils, or jimmies (edible funfetti cookie dough?!? YES PLEASE.)
- Rolled oats for texture.
- Dried fruit (e.g. raisins, dried cranberries, dried apples).
- Spices (e.g. cinnamon, ginger, nutmeg, pumpkin pie spice).
- A pinch of baking soda. It might sound odd since we aren’t baking the dough into real cookies, but a little pinch can help replicate the flavor of “true” cookie dough!
- Make it nut-free. As much as I love the texture, fat, and protein that almond flour brings to the mix, I know it’s not safe for everyone. Feel free to swap in the seed flour of your choice (e.g. milled flax) or use extra oat flour instead.
- Scoop it into vegan cookie dough bites. After the dough has rested for about 30 minutes, it should be firm enough to scoop. Use a small cookie scoop to measure out bites, then pop into a container and refrigerate for easy access when the craving strikes. I also like to fold mini cookie dough bites into softened ice cream for the BEST frozen treat.
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