This vegan edible cookie dough captures all of the rich, creamy texture and indulgent taste you crave, but is made with completely safe ingredients. You’re free to enjoy this one straight from the mixing bowl!
Most folks know that eating raw eggs is a risk factor for foodborne illness, but since vegan cookie dough recipes don’t contain eggs at all, you’d think it would be safe to eat raw, right? Unfortunately, it’s not that straightforward!
A lesser known rule of food safety is that it’s not safe to eat raw flour either. It seems harmless enough, but most flour has the potential to become contaminated anywhere between the growing fields--where animals and insects could spread any pathogens they may be carrying--and processing facilities, where machinery can easily become contaminated by bacteria and viruses.
The solution: by briefly cooking flour in the oven, we can neutralize any potential risks and get to enjoy our delicious cookie dough risk free! The process is quite simple and I’m here to walk you through it.
Long live licking the mixing spoon!
Table of Contents
Edible Vegan Cookie Dough Ingredients
- All-purpose flour - Plain AP flour is the best choice when it comes to edible cookie dough recipes as it offers just the right structure and creamy texture. To make it safe to consume, we will be heat treating this flour. Don’t worry, it’s easier than it sounds!
- Vegan butter - Adds richness and great flavor to your vegan cookie dough. Salted or unsalted vegan butter can be used; however, you may want to omit the additional salt in the recipe if using salted butter. Also, make sure to soften your butter to room temperature beforehand.
- Coconut sugar - Has a flavor similar to that of brown sugar, but with a bit less moisture. I definitely recommend using a granular sugar like this (as opposed to powdered sugar or liquid sweetener) here because to me, that light crunch of sugar in the cookie dough is part of what makes eating raw cookie dough such a treat!
- Soy milk - I found that on its own, the cookie dough comes out a bit stiff, so a splash of soy milk helps to make things extra creamy and smooth. Almond milk or oat milk would work here too.
- Salt - Balances out the sweetness and enhances the flavors in the cookie dough.
- Vegan chocolate chips - Adds a delicious flavor and crunchy texture to your edible cookie dough! Use either vegan milk or dark chocolate chips--your preference. White chocolate chips work too!
How to Make Edible Vegan Cookie Dough
- Bake flour. Preheat the oven to 350°F/175°C. Scatter the flour on a parchment paper lined baking sheet. Place it in the oven and bake for 5 minutes, then remove and let it cool for 10 minutes.
- Combine ingredients. Place softened vegan butter and coconut sugar in a large mixing bowl.
- Cream butter and sugar. Using an electric hand mixer with whisk attachments, beat the butter and sugar until light and fluffy. You can also do this in a stand mixer, or whisk vigorously by hand--it will take a bit of elbow grease though!
- Add ingredients. Add soy milk, the cooled flour, and salt to the butter and sugar mixture.
- Mix. Using the mixer again, beat the mixture on medium speed until completely combined.
- Add chocolate. Add your chocolate chips of choice to the mixing bowl and use a large spoon or rubber spatula to fold them into the cookie dough.
- Scoop and serve! Use an ice cream scoop or any spoon you like to scoop the cookie dough into serving bowls. If you’d like your vegan edible cookie dough to be a bit more firm and less gooey, pop it in the fridge for a bit to harden up before scooping it. If you prefer vegan cookie dough bites, roll the dough into balls and refrigerate them to set.
Watch Us Make Edible Vegan Cookie Dough
Chef Tips
Use the sheet of parchment paper to help transfer your cooked flour to the mixing bowl. Once it is cooled, simply gather all of the flour towards the center of the sheet, then lift the sheet by the two longest sides, creating a large V-shape. Carefully move the sheet over to your mixing bowl and tilt one end of the V into your bowl--the flour will slide out easily and with less mess than trying to spoon it out.
How to Store
Refrigerating. When stored in an airtight container in the refrigerator, this edible cookie dough can last up to 1 week.
Freezing. You can freeze this edible cookie dough to enjoy it later! Roll the dough into balls and place them on a baking sheet lined with parchment paper. Freeze the balls for about 30 minutes before transferring them to an airtight container or freezer-safe bag.
Thawing. When you're ready to eat, let the dough thaw at room temperature for just a few minutes--it won’t take long!
📋 Recipe
Edible Vegan Cookie Dough Recipe
Ingredients
- 1 cup all-purpose flour
- ½ cup vegan butter
- ¾ cup coconut sugar
- 2 Tbsp soy milk
- ¼ tsp salt
- ½ cup vegan chocolate chips
Instructions
- Preheat the oven to 350°F/175°C. Scatter the flour on a parchment paper lined baking sheet. Bake for 5 minutes, then remove and let it cool for 10 minutes.
- Place the softened vegan butter and coconut sugar in a large mixing bowl.
- Using an electric hand mixer with whisk attachments, beat the butter and sugar until light and fluffy. You can also do this in a stand mixer, or whisk vigorously by hand.
- Add the soy milk, cooled flour, and salt to the butter and sugar mixture.
- Using the mixer again, beat on medium speed until completely combined.
- Add and use a large spoon or rubber spatula to fold them into the cookie dough.
- Scoop the cookie dough into serving bowls and enjoy! If you’d like your edible cookie dough to be a bit more firm and less gooey, pop it in the fridge for a bit to harden up before serving. If you'd rather make bites, roll vegan cookie dough balls of your desired size and refrigerate them to set.
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