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July 12, 2017

Edible Vegan Chocolate Chip Cookie Dough

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Edible vegan chocolate chip cookie dough is egg-free, uses heat-treated flour, and is stuffed full of chocolate chips!

Edible Cookie Dough | Vegan Chocolate Chip Cookie Dough | Dairy-Free | Egg-free

Hello.  My name is Mikaela, and I am guilty of propagating a food trend.

I would apologize, except that it’s edible cookie dough.  And NOBODY puts cookie dough in the corner. #cookiedoughforlife

Edible Cookie Dough | Vegan Chocolate Chip Cookie Dough | Dairy-Free | Egg-free

I was pescetarian for a hot minute in college. Aka liter than vegan lite.*  Yet I always attempt to wield this fact in any conversation regarding veganism.  As if it’s any kind of impressive.  Congratulations, Mikaela.  You showed half-assed restraint for an entire year, while sticking it to the fishes.  It was, I’m sure, the worst year of Dad’s life as he watched Mom stock the freezer with black bean burgers for family BBQs.  (Though props are deserved. because he suffered it with minimal vegetarian jokes.)

When I began bringing baked noms into my firm, my vegan co-worker usually got the shaft.  Somewhere on the chiseled tablet of traditional baking commandments, it reads “Thou shalt use butter.  Lots of it.  Always.”  Tackling the vegan and/or gluten-free baking realm is intimidating.  So I took my usual baby-steps-to-scary-stuff approach and attempted something easy . . .

Edible Cookie Dough | Vegan Chocolate Chip Cookie Dough | Dairy-Free | Egg-free

Should I use vegan butter or coconut oil in vegan cookie dough?

I kept wondering whether to use coconut oil or vegan butter, which quickly led to a taste off.   I made variations of both this weekend, and I tested for (A) flavor and (B) texture.  In order to have the best chocolate chip cookie dough, you really need both flavor and texture.  I preferred the vegan butter flavor and texture, but only by a smidge.  Both were excellent, and I would dish up another bowl in a heart beat.

Mix-Ins for Vegan Chocolate Chip Cookie Dough:

  • sprinkles
  • nuts or nut butter
  • vegan Cookies
  • graham cracker crumbs
  • fruit
  • vegan caramel sauce

Personally, I like to mix up my chocolate chips with dark, semi-sweet, and mini!

Cheers!

*My sarcasm should in no way be misconstrued as any ridicule of vegetarianism/veganism.  I admire and respect anyone who is willing to stand up against something they disagree with–inhumane food industry practices included.  I wish I had the same vigilance and determination.

Edible Cookie Dough | Vegan Chocolate Chip Cookie Dough | Dairy-Free | Egg-free

IS IT SAFE TO EAT THIS VEGAN COOKIE DOUGH?

Past health concerns with eating raw cookie dough stemmed from two ingredients: raw eggs and raw flour. This recipe omits eggs and uses heat-treated flour in order to avoid the risks associated with these ingredients.

WHERE DO I BUY HEAT-TREATED FLOUR?

I personally prefer to purchase my heat-treated flour from Page House, because (a) they have a well-tested process for killing 99.9% of the possible bacteria, and (b) it allows for last minute cookie dough cravings without having to heat treat the flour myself.

CAN I HEAT-TREAT FLOUR AT HOME?

Do so at your own risk. Honeyville has recommended heat-treating your raw flour by toasting it. Preheat your oven to 350 degrees Fahrenheit. Cover a baking sheet with aluminum foil and spread your flour out on the baking sheet. Bake the flour for five minutes, remove from the oven, and allow to cool completely before using in your recipe. (Using hot flour will change the texture of the cookie dough.)

CAN I BAKE THIS COOKIE DOUGH EVEN IF IT DOESN’T HAVE EGGS?

If you get halfway through the cookie dough and decide you’d rather have cookies, these can be baked up!  They will be crispier and chewier, instead of thick and soft, because of the missing eggs and smaller amount of flour.  But the resulting cookies are especially good when they are fresh out of the oven and warm! Instructions are below!

HOW DO I STORE LEFTOVER COOKIE DOUGH?

Store leftover vegan cookie dough in an airtight container in the refrigerator for up to two weeks in the refrigerator or in the freezer for up to three months.

Edible Cookie Dough | Vegan Chocolate Chip Cookie Dough | Dairy-Free | Egg-free

OTHER EDIBLE COOKIE DOUGH RECIPES:

This is the only specifically vegan cookie dough recipe, but the other edible cookie dough recipes on the blog can easily be adjusted for vegans! Use vegan butter or coconut oil as a substitute for the butter.  (As I mentioned above, I prefer the vegan butter.) Just remember to adjust the amount of almond/soy milk you use to match the ratio here.  (So if you’re using 1/2 cup vegan butter, use 2 teaspoons milk. If you’re using 1/2 cup coconut oil, use 2 tablespoons milk.) And also be sure to use vegan mix-ins–i.e., vegan sprinkles and dairy-free chocolate chips.

  • Chocolate Chip Cookie Dough
  • Brownie Batter Cookie Dough
  • Lemon Sugar Cookie Dough
  • Red Velvet Cookie Dough
  • Funfetti Cookie Dough
  • Snickerdoodle Cookie Dough

mikaela | wyldflour

6-8 servings

Edible Vegan Chocolate Chip Cookie Dough

15 minPrep Time

15 minTotal Time

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4.2 based on 6 review(s)

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Ingredients

  • 1/2 cup earth balance vegan butter spread (or coconut oil), at room temperature
  • 1/2 cup packed light brown sugar
  • 1/4 cup white granulated sugar
  • 2 teaspoons almond or soy milk (if using coconut oil, then replace with 2 Tablespoons)
  • 1/2 teaspoon pure vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/3 cups all-purpose heat-treated flour
  • 3/4 cup vegan semi-sweet chocolate chips

Instructions

  1. Allow the butter to come to room temperature. (Do not melt the butter or you will have greasy cookie dough.)
  2. Cream vegan butter (or coconut oil) and sugars together in a medium-sized mixing bowl. I use the back of a fork to smush it all together. Mash / mix / whip in milk and vanilla. Stir in baking soda, salt, and flour. Then stir in chocolate chips and serve!
  3. Store leftovers in an airtight container for up to two weeks in the refrigerator and up to three months in the freezer.
  4. For Baking: Line a baking sheet with parchment paper and bake small 2-tablespoon sized scoops of dough at 375 degrees Fahrenheit for 7-10 minutes. Let the cookies cool and set on the pan.

Notes

DISCLAIMER: Because of the unpredictability and differences in ovens, this oven-treatment for the flour does not GUARANTEE that all bacteria will be killed. Educate yourself about the dangers of raw flour, take precautions, and eat at your own risk.dangers of raw flour. Luckily, Page House sells a heat-treated flour that is safe to eat. Please make sure you are using heat-treated flour so that you can enjoy cookie dough worry-free!

PS - As always, I used my trusty cookie dough scoop. They are seriously the best.

Want more edible cookie dough recipes? Check out my plain chocolate chip cookie dough, funfetti cookie dough, brownie batter cookie dough, snickerdoodle cookie dough, or red velvet cookie dough!

7.8.1.2
77
https://www.wyldflour.com/edible-vegan-chocolate-chip-cookie-dough/
wyldflour

Nutrition

Calories

2823 cal

Fat

156 g

Carbs

354 g

Protein

22 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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Disclaimer:  Note that the above links may include affiliate links, from which I make a small percentage. However, I personally use the above products and will only recommend something I continue to use, myself. My opinions are 100% my own. Check out my full policies here. 

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Filed Under: All Recipes, Dessert, Edible Cookie Dough, Special Diet-Vegan Friendly, Special Diet-Vegetarian Friendly

Reader Interactions

Comments

  1. Lee says

    August 31, 2020 at 11:51 am

    Hi! Im super excited to try this recipe. Could I use gluten-free flour (Bob's Mills)
    Reply
    • Mikaela says

      August 31, 2020 at 10:41 pm

      Absolutely! Two notes! First - I would still heat-treat the flour, just to be safe. Second - Because gluten-free flour tends to adsorb moisture just a little bit differently than all-purpose wheat flour, I would add the flour a little bit at a time until it is the thickness you want! (I.e., you may need a couple tablespoons less than the recipe calls for!)
      Reply
  2. Erica says

    January 13, 2020 at 7:37 pm

    2800 calories!!!! O M G Hmm... How many days should I spread those out between? I love to see fellow cookie-doughers out there! Thanks for the recipe, it's delicious!
    ★★★★☆
    Reply
  3. Janey says

    September 22, 2019 at 7:27 am

    Loved it! Tastes amazing <3
    ★★★★★
    Reply
    • Mikaela says

      September 22, 2019 at 8:08 pm

      Yay! So happy you loved it!
      Reply
  4. Sammy says

    September 6, 2019 at 12:28 am

    Delicious!
    ★★★★★
    Reply
  5. Donna Murphy says

    April 27, 2019 at 9:38 am

    Great! Thanks for the clarification, and thanks for getting back to me!!
    Reply
  6. Donna Murphy says

    April 23, 2019 at 1:58 pm

    Sorry....after i asked my first question,I saw that you had already answered it. But here is another...Up above the mix-ins and all, you wrote, "I figured an edible vegan chocolate chip cookie dough would only require some easy substitutions. But I kept wondering whether to use coconut oil or vegan butter. TASTE OFF! I made variations of both this weekend, and I tested for (A) flavor and (B) texture. In order to have the best chocolate chip cookie dough, you really need both." This was referring to vegan butter and coconut oil. But your recipe only calls for one or the other. What would the quantities of each be if you wanted to use both for,,, as you say, the best chocolate chip cookie dough?
    Reply
    • Mikaela says

      April 25, 2019 at 5:01 pm

      Hi Donna! By "you really need both," I meant that you need both the flavor and the texture! I realize now that it might have been confusing. But I found the vegan butter produced a far superior cookie dough that tastes closer to the original!
      Reply
  7. Carolyn Winters says

    April 17, 2019 at 12:21 pm

    Really greasy. Not the consistency of cookie dough that I was looking for. I should have figured that out from the ingredients and pictures.
    ★☆☆☆☆
    Reply
  8. Julianne says

    September 14, 2018 at 3:34 pm

    Yum, very tasty dough. I used some of it to fill vegan chocolates and the rest just went straight to my tummy from the bowl :-)
    ★★★★★
    Reply
    • Mikaela says

      September 14, 2018 at 9:15 pm

      Thanks, Julianne! Chocolate covered cookie dough sounds delightful!!!
      Reply
  9. Barbara says

    May 30, 2018 at 4:22 pm

    Could this be made with Oat Flour instead of all purpose flour?
    Reply
    • Mikaela says

      June 4, 2018 at 3:11 pm

      Hi Barbara! I haven't tried other flours! The recipe would definitely work, but the taste will be different--I imagine similar to an oatmeal cookie dough? Let me know how it goes!
      Reply
  10. Pippa says

    February 10, 2018 at 11:55 pm

    Great recipe. I added a little salt to and it was divine!
    Reply
    • Mikaela says

      February 16, 2018 at 9:28 pm

      Yummmmmy!!! Salted cookie dough is the best!
      Reply
  11. Gabrielle says

    January 28, 2018 at 1:20 pm

    This was amazingly delicious! Usually I use earth balance when making cookies, but all I had on hand was coconut oil. That said, I don't think I'm going back to earth balance- the coconut flavor was excellent. I did have to use slightly more than 2 tbsp plant milk to get it all together, but that may be because I used just under a 1/2 cup oil. Some of the chips slightly melted from the warm flour, making the dough marbled with chocolate (which I count as a good thing). Thanks for a great recipe!
    ★★★★★
    Reply
    • Mikaela says

      January 28, 2018 at 3:56 pm

      Marbled with chocolate sounds fantastic!!!
      Reply
  12. Marv says

    December 18, 2017 at 5:13 pm

    Hi Mikaela, What's the purpose of baking soda in the recipe?
    Reply
    • Mikaela says

      December 26, 2017 at 10:49 am

      Two-fold and at the same time, irrelevant! Lol. First - if you want to bake up the rest of the cookie dough... you can! It won't be quite as soft and chewy as a normal cookie since it's missing some of the liquid component, but they're still delicious. Second - baking soda affects the acidity of the dough just slightly. In order to get the taste as close to spot on, I've included it. But the affect on taste may be so slight that you won't be able to tell if you leave it out!
      Reply
      • Marv says

        January 29, 2018 at 8:55 am

        I did make it exactly as stated in the recipe and it was wonderful! It's my first time to make and eat cookie dough so I was a little bit skeptical. I asked about the baking soda because I try to stay away from it - i have unresolved fear of baking soda due to a baking disaster I had long time ago :P ! I love the recipe thank you so much for sharing it!
        Reply
        • Mikaela says

          January 29, 2018 at 8:40 pm

          Yay! I'm so happy you enjoyed it! Welcome to the cookie dough club!
          Reply
  13. Samantha Espinoza says

    September 6, 2017 at 9:19 pm

    Can you bake these????
    Reply
    • Mikaela says

      September 7, 2017 at 10:03 am

      Hi Samantha! I have not tried. The lack of eggs may affect the moisture-level and richness when you bake them. Maybe I need to give it a try...
      Reply
      • Donna Murphy says

        April 23, 2019 at 1:50 pm

        So if you can't bake them, why add baking soda?
        Reply
  14. Deryn | Running on Real Food says

    July 24, 2017 at 8:19 am

    Dang, what are you doing to us!!!? This looks insane. Love the idea to put it in an ice cream cone too, so cute and fun! Your photos actually made my nouth-water...lol. Can't wait to try this for a treat.
    Reply
    • Mikaela says

      July 24, 2017 at 7:41 pm

      Thanks, Deryn! I hope you love it! Sooo dangerous to have around the house, but SERIOUSLY. Sometimes I just NEED cookie dough.
      Reply
  15. Alex says

    July 20, 2017 at 8:00 am

    This looks so indulgent and just freakin' amazing. Bravo!
    Reply
    • Mikaela says

      July 24, 2017 at 7:39 pm

      Thanks, Alex! Indulgent is definitely the right word for this recipe! But sometimes I just get the cookie dough craving!
      Reply
  16. Joyce says

    July 14, 2017 at 1:51 pm

    Whoa! this looks like ice cream! Someone please hand me a napkin so I can wipe the drool off my keyboard. :D
    Reply
    • Mikaela says

      July 14, 2017 at 7:04 pm

      ***passing napkin, now*** oh wait. kidding. give it back, cuz I just spilled my 3rd bowl of chocolate chip cookie dough. O.o
      Reply

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