Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
six large scoops of edible vegan cookie dough on white parchment paper surrounded by chocolate chips

Edible Vegan Cookie Dough

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Kaylie Grace
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Mix
  • Cuisine: American
  • Diet: Vegan

Description

Vegan edible cookie dough is easy, dairy-free, gluten-free friendly, and loaded with chocolate chips! This no-bake dessert is made with no eggs and one bowl. The flour is heat treated, which means it is totally safe to eat. Enjoy it as a cookie dough dip or along with desserts, like ice cream sundaes, cakes, and cupcakes! #cookiedough #ediblecookiedough #vegandessert #vegancookiedough #cookies #chocolatechipcookies #nobake #nobakedesserts #vegancookies 

Ingredients

Units Scale
  • 1/2 cup vegan butter, softened (1 stick)
  • 1/2 cup light brown sugar
  • 1/2 cup sugar
  • 2 tbsp non-dairy milk
  • 2 tsp vanilla extract
  • 1 + 1/4 cups all-purpose flour or gluten-free flour, heat treated* (170 grams)
  • 1/2 tsp salt
  • 2/3 cup vegan chocolate chips

Instructions

  1. Bake the raw flour: Preheat oven to 350 degrees F. Spread flour across a large baking sheet. I recommend placing it directly onto the sheet; do not use parchment paper or a silpat. Bake for 6 minutes. After, remove from the oven and set aside to cool completely.
  2. Create cookie dough: In a large bowl, combine vegan butter and sugars. Using a handheld electric mixer or stand mixer, cream the butter and sugar together until light and fluffy. Add plant-based milk and vanilla extract. Mix to combine. Sift the flour over the wet batter and add salt. Mix together until evenly incorporated, then add the chocolate chips.
  3. Serve cookie dough in bowls, glasses, or enjoy by the spoonful!

Notes

  • *It’s very important to bake the flour. Raw flour may contain harmful bacteria, which is why we’ve always been told to not eat raw cookie dough. Baking the flour ensures it is safe to eat. If you want to be extra cautious, use a thermometer to make sure the flour reaches 160-165 degrees F.
  • I recommend sifting the heat-treated flour after baking it. Clumps of flour may form when it’s baked in the oven. Sifting the flour ensures there are no clumps inside the dough.
  • Store cookie dough in a ziplock bag or airtight container. It will remain fresh in the refrigerator for 3 days and in the freezer for up to 3 months.

Nutrition

  • Serving Size: 1/12 recipe
  • Calories: 254
  • Sugar: 23g
  • Fat: 12g
  • Saturated Fat: 4g
  • Carbohydrates: 37g
  • Fiber: 1g
  • Protein: 3g

Find it online: https://www.purelykaylie.com/edible-vegan-cookie-dough/