This no-bake Vegan Cookie Dough is a sweet and indulgent treat that’s completely vegan-friendly. This recipe is quick and easy to make, and you don’t even need to turn on the oven! This edible cookie dough is made without eggs and is safe to eat raw, so you can enjoy it by the spoonful or mix it into your favorite desserts. Make some to eat with a spoon for your next movie night, or serve at a sleepover – it’s a perfect treat!
It’s a bonus when sweets are vegan, but if you can eat dairy, you can also try some of my other yummy desserts, like chocolate marshmallow cookies, peanut butter Oreo cheesecakes, or this fruity lemon blueberry crumble.
How to Make Raw Flour Safe to Eat
It’s a good idea heat-treat your flour first to kill off any bacteria. This is crucial and such an easy step to make sure your food is safe to eat. All you do is add your flour to a baking pan and bake in the oven at 350 degrees for 5 minutes. That’s it! Let it cool completely before making your cookie dough. You can heat-treat your flour any time you want to use it in no-bake recipes to make it even safer to eat.
What You’ll Love About this Recipe:
- It’s No-Bake! : Say goodbye to baking and hello to instant gratification with this no-bake cookie dough.
- Vegan goodness: This recipe is entirely plant-based, making it suitable for vegans and those with dairy allergies.
- Kid-friendly: Children will adore this cookie dough, and it’s a fun dessert to make together.
- Customizable: Feel free to add your favorite mix-ins like nuts, dried fruits, or even sprinkles for extra fun.
Ingredients
- All-purpose flour – You can use gluten-free all-purpose flour if you prefer a gluten-free option.
- Vegan butter (such as Earth Balance buttery sticks) – Coconut oil or other vegan butter substitutes will work as well. If you don’t need this to be vegan, you can use regular butter.
- Light brown sugar – You can use coconut sugar or any other granulated sweetener of your choice. If you find your recipe is a touch dry using other sugars, add a few drops of molasses or even milk or almond milk to give it some moisture.
- Vanilla extract – Almond extract or maple syrup can be used for a different flavor twist. If you’re not a fan of the flavor, you can skip it.
- Salt
- Vegan chocolate chips – Choose your favorite brand of vegan chocolate chips or chop up a vegan chocolate bar into chunks. Milk, semi-sweet, dark, or white will all taste great! You can also use regular chocolate chips if you don’t need them to be vegan.
For vegan butter, I like Earth Balance Buttery Sticks. I don’t even notice a difference in taste by using this. For vegan chocolate chips, I use Lily’s Dark Chocolate Chips.
How to Make
STEP ONE: Prep the pan. Line an 8×8 baking pan with foil.
STEP TWO: Blend the ingredients. To the bowl of a stand mixer add the buttery sticks, brown sugar, and vanilla. Mix for about 3 minutes or until the ingredients are creamed together. Slowly add in the flour, a little at a time. Add the salt.
STEP THREE: Stir in the chocolate chips. Carefully stir in the vegan chocolate chips. You don’t want them to lose their shape.
STEP FOUR: Place the dough into the pan. Turn dough into your prepared pan, pressing it down firmly.
STEP FIVE: Chill. Place in the refrigerator for at least 2 hours to set, or overnight.
STEP SIX: Serve. Cut the chilled bars into cubes and serve.
Tips and Recipe Notes
- Make sure your vegan butter is soft before you start making this so your cookie dough has a light, creamy texture.
- Add the flour slowly so you don’t end up with lumps or a heavy, thick dough.
- Gently stir in the chocolate chips. Be careful not to overmix so the cookie dough stays fluffy.
- Press firmly into the pan so it holds its shape after it’s chilled.
- You don’t have to press it into a pan. If you just want to eat it in scoops, you can chill it for a few hours in a bowl. Or eat it right away if you just can’t wait!
Other Ways to Use Vegan Cookie Dough
As if eating it raw wasn’t awesome enough, did you know you can use this cookie dough recipe to make other yummy treats? Here are some ideas:
Cookie Dough “Ice Cream” Sandwiches: Spread a generous scoop of the cookie dough between two vegan cookies to create irresistible “ice cream” sandwiches. Freeze them for a frozen treat.
Cookie Dough Truffles: Roll the cookie dough into bite-sized balls and coat them with melted vegan chocolate. Chill until firm, and you’ll have vegan cookie dough truffles!
Cookie Dough Stuffed Cupcakes: Fill the center of your favorite cupcakes with small portions of cookie dough for a surprise flavor. Just cut a small amount of the baked, cooled cupcake out of the top and spread some cookie dough into the hole. Frost overtop, and voila! You’ve got cookie-dough-stuffed cupcakes!
Cookie Dough Brownies: Swirl spoonfuls of this cookie dough into brownie batter before baking to combine the best of both worlds.
Cookie Dough Cheesecake: Mix bits of this cookie dough into your cheesecake batter before baking for a twist on the classic dessert. Using a chocolate graham or oreo crumb crust makes it even better.
Cookie Dough Parfait: Layer cookie dough pieces with vegan yogurt or dairy-free whipped cream, and top with fresh fruit for a luscious parfait.
Cookie Dough Milkshake: Blend the cookie dough with ice cream and your favorite plant-based milk to create a mouthwatering cookie dough milkshake.
FAQs
It takes 10-15 minutes to make this cookie dough. For the best flavor, you may want to let it chill for a few hours before eating it, but that’s up to you!
Some cookie dough is safe to eat raw. Generally, cookie dough that contains raw egg or untreated flour can pose health risks, as both of those foods need to be cooked to be considered pathogen-free.
Typically, ‘edible’ cookie dough recipes omit the eggs and use heat-treated flour to make sure the cookie dough is safe for consumption without baking it. Always check your own ingredients and use your best judgement before eating any food raw.
While this recipe doesn’t include oats, you can add them for extra texture and flavor. You might want to replace a bit of the flour with oats, or you may find you need to add a touch more butter and sugar to the recipe. Add your ingredients slowly so you can control the balance of flavors.
Lily’s Dark Chocolate Chips are my favorite to use when baking any vegan desserts. These are SO good. One of my favorite things to do with them is buy banana cream pie yogurt and sprinkle a few of these dark chocolate chips over the top for a quick dessert that’s pretty healthy. I also love to use them when I bake my chocolate avocado bread.
How to Store
In the fridge: Store any leftover cookie dough in an airtight container in the refrigerator for up to 3-4 days.
In the freezer: If you have more cookie dough than you can finish, freezing is a great option for prolonging its shelf life. Wrap it tightly in plastic wrap and place it in a freezer-safe bag or container. Freeze for up to 2 months. You can thaw it in the fridge or eat it frozen – just be careful as the frozen chocolate chips will be very hard!
Can This Recipe Be Made Gluten-Free?
Yes, it can! Simply swap the all-purpose flour for a gluten-free all-purpose flour, and you’ll have a delicious gluten-free version of this vegan edible cookie dough. This recipe is already dairy-free and vegan.
Vegan Cookie Dough Recipe
Ingredients
- 1 1/4 cups all-purpose flour, cooked
- 1/2-3/4 cup vegan butter such as Earth Balance buttery sticks
- 3/4 cup light brown sugar
- 1 tablespoon vanilla extract
- 1/8 teaspoon salt
- 1 1/2 cups vegan chocolate chips
Instructions
- Prep the pan. Line an 8×8 baking pan with foil.
- Blend the ingredients. To the bowl of a stand mixer add the buttery sticks, brown sugar, and vanilla. Mix for about 3 minutes or until the ingredients are creamed together. Slowly add in the flour, a little at a time. Add the salt.
- Stir in the chocolate chips. Carefully stir in the vegan chocolate chips. You don't want them to lose their shape.
- Place the dough into the pan. Turn dough into your prepared pan, pressing it down firmly.
- Chill. Place in the refrigerator for at least 2 hours to set, or overnight.
- Serve. Cut the chilled bars into cubes and serve.
Notes
- Make sure your vegan butter is soft before you start making this so your cookie dough has a light, creamy texture.
- Add the flour slowly so you don’t end up with lumps or a heavy, thick dough.
- Gently stir in the chocolate chips. Be careful not to overmix so the cookie dough stays fluffy.
- Press firmly into the pan so it holds its shape after it’s chilled.
- You don’t have to press it into a pan. If you just want to eat it in scoops, you can chill it for a few hours in a bowl. Or eat it right away if you just can’t wait!
Nutrition
If you make this recipe or any of my others, we would love to hear your thoughts. You can find us on Facebook and Pinterest!
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