only 7 ingredients And 6 minutes And you can enjoy spoonfuls of this delicious vegan cookie dough! Skip the cookie making and baking and give me that batter!
Hands down, my favorite dessert is this recipe for Vegan Chocolate Chip Cookies. The only thing that could be even better than a baked cookie? The rhythm of kneaded dough! Creamy doughy texture, sweet butter flavor and chocolate chip bite. I admit it when it comes to baking cookies, I can never get a whole batch of cookies in the oven.
Now technically speaking raw chocolate chip cookie dough is not safe to eat, even the vegan kind. Of course, there are no eggs in vegan recipes, but sometimes the flour can contain harmful bacteria. It’s rare, but it does happen from time to time which can cause you to recall flour. Disturbingly harmful bacteria are usually caused by cross-contamination with animal products. When will we get a perfect vegan world? Either way, if you plan to eat the cookie dough raw, it’s best to heat the dough to kill harmful bacteria and make the dough whole and safe to eat. (takes 1 minute in the microwave or 5 minutes in the oven). Once you do this, you can safely enjoy this delicious treat without any worries!
This edible cookie dough recipe is quick and easy to make (much faster than baking cookies), so it’s perfect for last-minute cravings. Hello, midnight munchies!
You can also use this recipe to make cookie dough ice cream! Just roll small balls of dough, freeze them on a baking sheet, and then stir into your homemade vegan vanilla ice cream during the last 5 minutes of churning.
Common Questions:
What is vegan cookie dough made of? You have 7 simple ingredients in your kitchen: all-purpose flour, vegan butter, brown sugar, white sugar, plant-based milk (like oat or soy), vanilla extract, and of course, vegan chocolate chips.
Why do you need to heat treat flour? There is a small risk that raw flour can carry harmful bacteria so heating it in the microwave or oven will kill any bacteria making it safe to eat raw. This is an extra step but only takes 45 – 60 seconds in the microwave or 5 minutes in the oven, so I recommend this step to be extra safe.
Is it okay to eat vegan cookie dough? Yes! The flour is heat treated to kill any potential bacteria and the recipe is vegan so there are no eggs! It is safe to eat and absolutely delicious!
Does vegan cookie dough taste the same? Yes! You can’t tell it’s vegetarian. It tastes just like non-vegan cookie dough. In fact, I think it tastes better!
What is the difference between edible cookie dough and non-edible cookie dough? Some things. In edible cookie dough, there is no leavening like baking soda, no need for egg substitutes like applesauce or vinegar because the cookie will not be baked. For safety, flour should be heat treated in edible cookie dough. Both recipes are vegetarian so neither contains eggs.
Can this recipe be made gluten-free? Yes! Just substitute wheat flour for your favorite all-purpose gluten-free flour and the recipe should work just fine since there’s no baking involved.
How to Make Vegan Cookie Dough:
To heat the dough, you can use microwave or oven. I prefer the microwave because it’s faster, but both work equally well.
Microwave method (my preferred technique): Add the flour to a heat safe bowl then microwave for 45 – 60 seconds until the dough reaches 160°F (71°C). I use an instant-read thermometer inserted into the center of the dough to check how hot it is. Allow dough to cool before use.
Oven Method: Preheat your oven to 350°F (175°C). Line a large baking pan with parchment paper. Spread dough evenly on parchment paper and bake for 5 minutes. Remove from oven and allow to cool before using.
To make vegan cookie dough:
Add vegan butter, brown sugar and white sugar to a large bowl or mixer bowl. Stir until creamy.
Add 1 tablespoon plant-based milk and vanilla extract and mix. Add flour and make a dough. If the dough is too dry, add more dairy-free milk 1 tablespoon at a time until you reach a stiff dough.
Finally, stir in the dark chocolate chips. Enjoy it now or store in an air-tight container in the fridge for up to 10 days or you can freeze it.
This vegan cookie dough is….
- Quick and easy to make, (takes only 6 minutes)
- Only 7 ingredients
- It is safe to eat raw
- Incredibly delicious!
More Super Quick Vegan Dessert Recipes:
Easy Vegan Chocolate Pudding (8 minutes)
5 Minute Vegan Creamsicles (5 minutes + freezing time)
Easy Vegan Hot Chocolate (15 minutes)
If you try this recipe let us know by leaving a comment, rating it and don’t forget to tag @itdoesnttastelike chicken on Instagram.
Hungry!
Sam Turnbull.
Print recipe
Quick and Easy Vegan Cookie Dough (Edible)
Just 7 ingredients and 6 minutes and you can enjoy spoonfuls of this delicious vegan cookie dough! Skip the cookie making and baking and give me that batter!
Serving: 4 Makes 1 ⅓ cup
Calories: 439kcal
material
- 1 the cup All-purpose flour (glue-free if preferred)
- ½ the cup Vegetarian butter soft
- ¼ the cup brown sugar
- ¼ the cup white sugar
- 1 table spoon Plant-based milk such as oats or soy (more if needed)
- ½ teaspoon Vanilla extract
- ¼ the cup Vegan Chocolate Chips or 1.5 ounces of chopped vegan chocolate
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instructions
To heat the dough (choose a method):
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Microwave method (my preferred technique): Add the flour to a heat-proof dish then microwave for 45 – 60 seconds until the dough reaches 160°F (71°C). I use an instant-read thermometer inserted into the center of the dough to check how hot it is. Allow dough to cool before use.
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Oven Method: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper. Spread dough evenly on parchment paper and bake for 5 minutes. Remove from oven and allow to cool before using.
To make vegan cookie dough:
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- ¼ cup all-purpose flour (gluten-free if preferred)
- 2 tablespoons vegan butter, softened
- 1 tablespoon brown sugar
- 1 tablespoon white sugar
- 1 teaspoon plant-based milk (such as oat or soy), more if needed
- ⅛ teaspoon vanilla extract
- 1 tablespoon vegan chocolate chips
nutrition
Worship: 1 Servings (about ⅓ cup) (recipe makes 4 servings) | Calories: 439kcal | Sugars: 57g | Protein: 4g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fats: 5g | Monounsaturated fats: 7g | Trans fats: 0.1g | Sodium: 189mg | Potassium: 66mg | Fiber: 2g | Sugar: 31g | Vitamin A: 1094IU | Vitamin C: 0.3mg | Calcium: 36mg | Iron: 2mg