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My 15-minute vegan cookie dough recipe is perfect for kids, afternoon treats, and late-night snacking. It is the ultimate no-bake treat. I make this edible cookie dough with natural ingredients like almond flour, coconut oil, maple syrup, vegan chocolate chips, and without eggs. It’s totally irresistible!
My kids love cookie dough! From scraping the bowl when I make almond flour cookies to chocolate chip cookies, they just love the texture of the irresistible dough, and that’s why I decided to create an edible version that doesn’t need any baking.
It’s made with all-natural, safe, and simple ingredients that I always have on hand, and it tastes just as good, if not better than their favorite almond flour peanut butter cookies. And the best part: they can enjoy this no-bake dessert guilt-free and not have to worry about a potential upset stomach.
It’s the perfect sweet treat to cuddle up with under a warm, fuzzy blanket, sit back, and watch your favorite movie! Simple and quick to prepare using common healthy ingredients, I make this healthy edible cookie dough recipe that satisfies my sweet tooth in just 15 minutes. Not only is my vegan edible cookie dough free of any animal products, but it is also gluten-free and made without flour, making it 100% safe to eat whether you’re vegan or not.
No hand mixers or complicated techniques here! Just 7 common pantry ingredients, one bowl, a spatula, measuring cups, and measuring spoons to whip up this delicious treat. l mix everything together, chill, and serve. It’s that easy, my kids even make it on weekends. Plus, since this is just a base recipe, it’s great for adding in additional flavors like peanut butter, vegan protein powder, melted vegan chocolate, and more.
Unlike many cookie dough recipes that are traditionally made with flour and eggs that potentially contain bacteria when uncooked, this recipe avoids all of that for a sweet treat everyone will love. I sometimes roll the cookie dough into balls and make a fun dipping station for the kids when they invite their friends over for a playdate. Their moms were so impressed by this simple vegan cookie dough recipe that I gladly shared my recipe with them. If you love cookie dough as much as we do, then this easy gluten-free vegan recipe is exactly what you need.
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🥘 Ingredients
This vegan edible cookie dough recipe is made with just 7 ingredients. Here is what I use:
Almond Flour: Unlike wheat-based flour, almond flour is perfectly okay to eat raw, as it is made from blanched almonds ground into a fine flour-like consistency. It’s very light, has a nutty flavor, and is the main ingredient for my vegan edible cookie dough recipe. Do not substitute almond meal, as it is too heavy and dense. You can, however, substitute coconut flour or oat flour if you have a nut allergy, as both are safe to eat raw, and the consistency of them works well in this recipe.
Chocolate Chips: To keep this recipe vegan, I use either dark chocolate chips or vegan chocolate chips. If you are not concerned about making this recipe plant-based, you can also use semi-sweet chocolate chips.
Coconut Oil: I make sure that the coconut oil is softened to room temperature, but not liquid, to help bind all the ingredients together. If possible, I recommend using organic coconut oil.
Almond Milk: Choose your favorite variety of unsweetened and unflavored plant-based milk. I love to use almond milk, though oat milk or soy milk are great choices.
Maple Syrup: A few spoonfuls of maple syrup is my secret ingredient for this almond flour cookie dough recipe that adds sweetness and light brown sugar-like notes. If you do not have pure maple syrup, you can also use coconut sugar, organic cane sugar, agave syrup, light brown sugar, or even honey.
Vanilla Extract and Sea Salt: The sweet and warm notes of pure vanilla extract bring out the natural flavor of the other ingredients, while the sea salt balances the sweetness. I recommend fine sea salt for the best flavor.
🔪 How To Make
You’ll never believe how easy it is to make my delicious plant-based and gluten-free cookie dough! Here’s how I do it:
Mix The Ingredients: To start, I combine almond flour, coconut oil, maple syrup, vanilla extract, and sea salt in a large mixing bowl and mix with a rubber spatula until the ingredients form a crumbly consistency.
Add Milk: Then, I add the almond milk and stir well to combine.
Fold In Chocolate Chips: Next, I fold in the chocolate chips until they are completely combined, scraping down the sides of the bowl as needed.
Chill: Now, I simply cover the bowl with plastic wrap and chill it for 30 minutes in the fridge.
Serve: To serve, I scoop the edible gluten-free cookie dough into eight small bowls and enjoy!
My #1 Secret Tip for making this vegan edible cookie dough is to use mini chocolate chips instead of the regular ones. The smaller chips spread through the dough more evenly, so every bite has a nice bit of chocolate. I started using mini chips after noticing that the regular ones sank to the bottom, and now the texture and taste are so much better.
Other Tips To Keep In Mind:
- Don’t Skip The Chill Time: This is important for helping the ingredients hold firm and giving this cookie dough the right consistency. That way, it will feel like the same texture as real cookie dough when you’re eating it.
- Hand Mix: For the best texture, I recommend using a spoon or spatula to combine the ingredients over an electric mixer, as the dough is delicate and doesn’t need any beating.
- Use good vanilla: I always choose a good-quality vanilla extract because it adds a warm, rich flavor that makes the cookie dough taste even better.
- Adjust the texture: When I want the dough a little creamier, I add a small splash of plant-based milk until it reaches the perfect consistency.
📖 Variations
This vegan cookie dough recipe is perfect as it is, but it also makes the perfect base for add-ins. Here are some of my favorite variations for you to try at home:
Peanut Buttery: For peanut butter cookie dough, use equal parts peanut butter powder and almond flour, and add in 1-2 tablespoons of creamy peanut butter, almond butter, or even cashew butter. Then, follow the recipe directions as listed.
Cookie Dough Truffles: For the perfect holiday treat, I roll the dough into tiny balls and freeze them on a baking sheet lined with parchment paper. Then, I melt ½ cup of vegan chocolate chips with 1 teaspoon of coconut oil over low heat in the microwave until melted, and dip the balls into the melted chocolate till completely covered. I transfer the balls to a wire cooling rack until the chocolate hardens.
Add Protein : To amp up the protein in this recipe, I add 1-2 tablespoons of nut butter and 1 scoop of vegan protein powder! I like using chocolate or vanilla-flavored protein powders to match the flavors in this recipe.
🍽 Serving Suggestions
There are so many ways to serve this edible cookie dough! We love eating them as they are or with other homemade recipes.
The tiny balls make a great topping with chocolate banana ice cream for a chewy dessert. And for kids’ play dates, I set up a dipping station with vegan caramel sauce, this vegan chocolate ganache, sprinkles, and this 4-ingredient easy date paste.
My husband prefers to simply top his bowl of eggless cookie dough with vegan whipped cream while watching a movie. And I prefer to just relax with a spoon in one hand and an oat milk hot chocolate in the other to enjoy the hot and cold sensation. No matter how you choose to eat your edible cookie dough, I guarantee you’ll not want to put the bowl down until it’s gone!
🧊 Storage Directions
Refrigeration: I store leftover cookie dough in an airtight container in the refrigerator for 3-5 days.
Freezing: My cookie dough recipe can also be frozen in a freezer-safe container for up to 2 months.
Reheating: Cookie dough doesn’t need to be reheated before consuming since its an unbaked recipe. But when ready to enjoy from frozen, simply defrost the frozen cookie dough in the refrigerator overnight until thawed.
❓ Recipe FAQs
Yes, both unblanched and blanched almond flour are safe to eat. The only difference is the texture. I recommend using blanched flour as it has the skins removed, which results in a finer powder compared to unbalched almond flour that is slightly coarser in texture.
No, if you bake this cookie dough, it will not turn out well. This dough is not meant to be baked. It’s meant to be eaten raw and chilled. Baking the dough will likely result in a soft cookie that doesn’t hold together.
My vegan cookie dough is ready to eat when the dough has firmed up in the fridge for around 30 minutes. You can freeze the dough too, but this method is better when making balls, as scooping frozen dough is not easy.
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📋 Recipe Card
Vegan Cookie Dough
My 15-minute vegan cookie dough recipe is perfect for kids, afternoon treats, and late-night snacking. It is the ultimate no-bake treat. I make this edible cookie dough with natural ingredients like almond flour, coconut oil, maple syrup, vegan chocolate chips, and without eggs. It’s totally irresistible!
Servings: 8
Calories: 191kcal
- My #1 Secret Tip for making this vegan edible cookie dough is to use mini chocolate chips instead of the regular ones. The smaller chips spread through the dough more evenly, so every bite has a nice bit of chocolate. I started using mini chips after noticing that the regular ones sank to the bottom, and now the texture and taste are so much better.
- Don’t Skip The Chill Time: This is important for helping the ingredients hold firm and giving this cookie dough the right consistency. That way, it will feel like the same texture as real cookie dough when you’re eating it.
- Hand Mix: For the best texture, I recommend using a spoon or spatula to combine the ingredients over an electric mixer, as the dough is delicate and doesn’t need any beating.
- Use good vanilla: I always choose a good-quality vanilla extract because it adds a warm, rich flavor that makes the cookie dough taste even better.
- Adjust the texture: When I want the dough a little creamier, I add a small splash of plant-based milk until it reaches the perfect consistency.
Calories: 191kcal | Carbohydrates: 11g | Protein: 4g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 298mg | Potassium: 18mg | Fiber: 2g | Sugar: 7g