By Erin · · 46 Comments
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A delicious single serve egg-free, dairy free Edible Vegan Cookie Dough recipe just for you! Made in one bowl and with just 6 ingredients, this will be your new go-to recipe when a sugar craving strikes.
Vegan cookie dough is becoming a staple in my diet, so I thought I'd share the recipe so you can enjoy it too! It's the perfect texture and ideal for those nights when you're craving cookies, but aren't feeling up for the task.
I know some people say eating raw cookie dough is "bad", but those people have clearly never tried vegan cookie dough. Personally, I don't think eating a bite or two of regular cookie dough will harm you, but you can rest assured knowing that this egg-free version will not only not get you sick, but it'll leave you feeling completely satisfied.
If you're wanting to make cookies instead, head on over to my vegan chocolate chip cookies recipe!
Recipe features
- Can use all purpose flouroroat flour to keep it gluten free
- An edible cookie doughrecipe that's made with only 6 ingredients and ready in under 5 minutes
- Can customize the add-ins and use sprinkles, white chocolate chips or even crushed pretzels
Vegan cookie dough ingredients
- Flour:For this recipe, you can use either all purpose flour, or oat flour -- both work great! The recipe card includes the option for all purpose flour in the ingredient list, and the oat flour option in the notes below.
- Sugar:Brown sugar and butter were made for each other, but if you don't want to use lightbrown sugar, cane sugar works too! I would NOT use honey or maple syrup as they will alter the texture too much.
- Butter:Preferably unsalted dairy-free; if you can't find unsalted, use salted butter and omit the additional salt from the recipe.
- Milk:Any kind of dairy-free milk -- you only need one tablespoon (I used almond milk)
- Vanilla extract:No substitution
- Chocolate chips:Double check to make sure they're vegan-friendly
Step-by-step instructions
Did I mention this recipe is made in one bowl? Because it is, which makes it embarrassingly easy.
Step 1: Melt the butter.Add the butter to a microwave-safe bowl, then microwave it for 15-30 seconds. You want the butter to bemostlymelted, but not completely. If it does melt completely, don't sweat it.
Step 2: Add the sugar.Pour sugar into that same bowl, then use a whisk to whisk the butter and sugar together for 10 seconds or so.
Step 3: Add remaining wet ingredients.Add the milk and vanilla to that bowl and again whisk everything together.
Step 4: Fold in the flour and chocolate.Pour the flour and salt in to the bowl, then use a rubber spatula or spoon to fold everything together until the batter is smooth. Last, stir in the chocolate chips.
Tips and FAQ's
- If you don't own a microwave, melt the butter over the stovetop, then transfer it to a bowl.
- Every microwave is a little different; check the butter at 15 seconds, then continue microwaving in 5 second intervals until it's the correct consistency.
- If you want to make this gluten free but don't have oat flour, you can either make your own homemade oat flour,oruse gluten free 1:1 baking flour instead. NOTE: I haven't tested this with almond flour, but I assume that would work as well (start with ¼ cup and increase as needed).
- Love chocolate peanut butter? Add 1 tablespoon peanut butter to the dough for the ultimate treat, and/or serve it alongside a scoop of vegan ice cream.
- Not a fan of any kind of raw flour? Try my chickpea cookie dough instead!
How to heat treat flour
Consuming raw flour isn't safe, but it's very easy to make it safe for consumption! Below, I'm providing two ways to ensure you kill any potential bacteria from the flour.
Microwave method: Place flour in a microwave-safe bowl, then microwave it for 1 minute. Heating it will kill off any germs. Allow the flour to cool to room temperature before using it.
Oven method: Spread flour onto a baking sheet, then bake it in the oven at 300° for 10-12 minutes, stirring halfway through.
How do I know if chocolate chips are vegan?
The safest way to know is to buy chocolate chips that specifically state that they are allergy friendly, like Enjoy Life or Nestle carries an allergen friendly brand of chocolate chips as well.
Can this be made with gluten free flour?
Yep! Simply use the same amount of gluten free baking flour, or use ¾ cup of oat flour instead.
Can I bake edible cookie dough?
No! This recipe lacks necessary ingredients needed for a cookie recipe. This is meant to be eaten as cookie dough, not baked into cookies.
Storage
Refrigerator: Store cookie dough in an airtight container in the fridge for up to 24 hours. It may harden a bit in the refrigerator, so pop it into the microwave for 5 seconds to soften it.
Freezer: Store in a freezer-safe container or bag for up to 2 months.
More vegan dessert recipes
- Vegan Chocolate Cake
- Homemade Nutella
- Vegan Coconut Cake
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Edible Vegan Cookie Dough
A delicious single serve egg-free, dairy free Edible Vegan Cookie Dough recipe just for you! Made in one bowl and with just 6 ingredients, this will be your new go-to recipe when a sugar craving strikes.
5 from 22 votes
Print Pin Rate
Prep Time: 5 minutes minutes
Total Time: 5 minutes minutes
Servings: 1
Author: Erin
Ingredients
- 1 tablespoon unsalted butter dairy free
- 2 tablespoon brown sugar
- 1 tablespoon milk any kind; dairy free
- ¼ teaspoon vanilla extract
- ¼ cup all purpose flour see notes for substitutions
- ⅛ teaspoon salt
- 2 tablespoon chocolate chips dairy free
US Customary - Metric
Instructions
Melt the butter in the microwave for 20-30 seconds; it's ok if it isn't completely melted. Add the brown sugar and whisk them together for 10 seconds or so. Then, add the milk and vanilla and stir to combine.
To that same bowl, add the flour and salt and use a rubber spatula to fold the ingredients together. Last, stir in the chocolate chips. Enjoy!
Video
Notes
*Calories are per serving and are an estimation
*If you do not wish to use a microwave, you can use softened butter or melt the butter over the stovetop
*Flour substitutions to make this gluten free: use ¼ cup gluten free 1:1 baking flour OR use ⅔ cup oat flour
Nutrition
Calories: 468kcal | Carbohydrates: 69g | Protein: 5g | Fat: 19g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 327mg | Potassium: 90mg | Fiber: 2g | Sugar: 43g | Vitamin A: 441IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 2mg
Did you Make this Recipe? Tag me Today!Leave a comment below and tag @thealmondeater on Instagram!
UPDATE NOTE: This post was originally published in September 2015. It was updated with new text in March 2023.
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About Erin
Erin is the recipe developer, writer and photographer behind the healthy food blog, The Almond Eater. She's been blogging since 2014 and loves to create food for many different diets, including vegan, gluten free and/or Whole30 recipes.
Reader Interactions
Comments
Nicole says
Hi! What’s the best flour alternative - chickpea flour, almond flour, coconut flour?Reply
Erin says
I think it's a personal preference -- personally, I'd opt for either almond flour or gluten free oat flour 🙂
Reply
Tricia says
I made this today with coconut oil and French vanilla NutPods! It’s delicious! I had to use slightly more than 1/4 cup flour, but it is really hitting the spot!Reply
Erin says
Oh wow that sounds delicious -- I'm glad it's hitting the spot!
Reply
Karli says
i made this last night and i’m making it again today 🙂 bookmarked it! super good. for once i didn’t substitute anything from the recipe so i can attest. one thing i was curious about is heat treating (cooking) the flour… i put mine in the microwave but was just curious why you didn’t mention that part since i believe it’s unsafe to eat raw. thanks for the recipe!Reply
Nikita says
Thanks so much for this! Just had a craving and made it with salted dairy butter, left out the added salt and used oat flour. It was delicious, perfect and really hit the spot.
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Erin says
Isn't it the best for when a cookie craving strikes? So happy you liked it!
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Miranda says
I never leave recipe reviews but this is such a winner! I’ve tried many single serve cookie dough recipes over the years and this is hands down the best one I’ve tried. I used coconut butter instead of butter and oat flour instead of all purpose. A little spoonful of peanut butter is a nice addition too!Reply
Erin says
This makes me so happy, and I love those substitutions!
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Lori Marie says
Im surprised theres no mention of treating the flour before adding it to the recipe? Since theres no baking, i imagine youd need to heat treat it to kill bacteria?????
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Susan Maxey Townsend says
Can you actually make it into cookies? I would love to be able to make a few cookies at a time.
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Erin says
Hi! So I just tested it out, and you CAN make this into cookies but with a few adjustments. Adjust the amount of milk to 1 tsp, and add 1/4 tsp baking soda, then bake at 350° for 8-9 minutes (the dough should make approx. 2 cookies). Let me know if you try it!
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LD says
Easily satisfied my need for chocolate chip cookies.Reply
Erin says
I'm glad this did the trick!
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Karine says
wow. I was craving cookie dough and this was perfect. I didn't even put in chocolate chips. This was exactly what I was craving. Thank you!!! It's awesomeReply
Erin says
Woohoo--glad you liked the cookie dough!
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Liana says
Made this with brown sugar, and just 1/2 a tsp of vegan butter with a dash of soy milk (not a huge butter fan). It turned out so delicious! Thank you for this super easy recipe 🙂Reply
Erin says
I'm glad you liked it and that the substitutions worked!
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Kayla says
I used almond flour in this recipe and it was awesome! Thanks for posting and keep em coming!!Reply
Ruth Deaton says
First, terrific recipe and thanks for sharing! Cookie dough can right here. But second, I love your writing! Always makes me laugh and feel like I'm hanging out with a friend 🙂 but not in a creepy way, I promise!!
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Katie @ 24 Carrot Life says
I'm a little mad at you because now I have to have this and I'll probably make it ten times too because it looks so good! I hope you had a great time in PR!
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Kristen @ The Endless Meal says
This is brilliant! Sometimes a girl just needs a scoop of cookie dough. 🙂Love the pic of the cookie dough covered spoon. Pinned!
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Liv Faye says
Hi Erin! My go to snack when I crave chocolate is either homemade cocoa (sweetened with honey) or a super-thick chocolate smoothie (with bananas, avocado, chia seeds, chocolate chips, cacao, and ice).I recently found your blog and I love the design and your content :). Please keep the desserts for one coming! I'm so sensitive to sweetness now that I'd probably cut down to 2 tbsp for this cookie dough xD. 4 tbsp of sugar already consumes more than half of the recommended daily amount for women (6 tbsps).
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Ashley @ Fit Mitten Kitchen says
This looks like perfection. If I show my husband this he will be so excited! Thanks for sharing 🙂
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Sarah | Well and Full says
This cookie dough looks SO GOOD. Do you think it would be as good subbed with coconut oil instead of the vegan butter?
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Julia says
Aaaaaaah! Have so much fun in the PR! Live it up and then show us all the photos!
I'm loving this cookie-dough-for-one concept. I may just have to make a double or triple batch, because: volume eater right here 😉 JK, it's perfect for keeping my sweet tooth under control.
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