We are big fans of cookie dough recipes such as our healthy chickpea cookie dough and edible oatmeal cookie dough. This more indulgent cookie dough is a vegan, creamy, sweet, and ready-in-10-minutes dessert using the most basic ingredients. Let’s see how you can make edible cookie dough at home.
Ingredients and Substitutions
All you need to make a vegan edible cookie dough are simple ingredients and no fancy tools.
Vegan Butter – Softened at room temperature or vegetable margarine. The recipe won’t work with soft coconut oil. Brown Sugar – You can also use demerara sugar or coconut sugar. Granulated Sugar – I used granulated white sugar. All-Purpose Flour – See below how to heat-treat flour to make it safe to eat raw. Vanilla Extract – for taste Almond Milk or any non-dairy milk you love. Vegan Chocolate Chips – You can use vegan milk, dark, or white chocolate chips.
Serving Cookie Dough
There are many ways to eat vegan cookie dough. You can eat it by the spoon as a comforting dessert or use it to dip fruits and crackers:
Apple Slices Pears Strawberries Shortbread Cookies – like my Vegan Chocolate Shortbread or Vegan Shortbread Cookies Crackers – like my Sunflower Seed Crackers
You can also use this recipe to make vegan peanut butter cups and replace the peanut butter filling with this raw cookie dough. Another option is to add pieces of this dough to your homemade vegan ice cream.
Add-Ons
This recipe is not limited to this chocolate chip flavor. You can add spices or other ingredients to the dough to create a range of flavors, including.
Cinnamon Pumpkin Pie Spices Chopped Walnuts or Chopped Pecans Shredded Coconut Dried Fruits, like raisins, cranberries, etc.
Storage Instructions
This cookie dough can be stored for up to 4 days in the fridge in an airtight container. It hardens in the fridge a little. In order to fix that, remove from the fridge 10 to 15 minutes before serving. You can also add a splash of almond milk to thin it out if you like. Leftovers of this dessert can be frozen for up to 1 month in zip-lock bags or sealed boxes. Thaw the cookie dough in the fridge the day before serving.
Allergy Swaps
Below are some ingredients swaps you can use to make this recipe suitable to any food allergies
Sugar-Free – You can use sugar-free crystal sweetener in this recipe. Natural sweeteners like brown erythritol work as a replacement for brown sugar, and white erythritol or allulose as a swap to sugar. Use same amount as stated in the recipe. Gluten-Free – All-purpose gluten-free flour blends also work for this recipe. Nut-Free – Replace the almond milk with any of your favorite dairy-free milk like soy milk, oat milk, hemp milk. Chocolate-Free – You don’t have to make chocolate chip cookie dough. Instead, you can use nuts or dried fruits instead of chocolate chips. Try to recreate your favorite regular cookie dough flavors using dried cranberries, raisins, shredded coconut, or chopped almonds.
Below are my answers to your most common questions about this recipe.
More Vegan Cookie Recipes
Cookie lovers, I listed below some more vegan cookie recipes for you to try.
