Vegan Edible Cookie Dough

Why You’ll Love This Recipe

I love this recipe because it captures the nostalgic taste of raw cookie dough while using ingredients that make it safe to eat. The oat flour creates a soft and smooth texture, while the coconut sugar adds a subtle caramel-like sweetness.

Another reason I enjoy making this recipe is how quick it is to prepare. With no baking required, the dough comes together in minutes and only needs a short chill in the refrigerator before it is ready to enjoy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1/2 cup vegan butter
1 cup coconut sugar
1 1/2 cups oat flour
1/4 cup + 2 tablespoons dairy free chocolate chips
1 tablespoon almond milk
2 teaspoons vanilla extract
1/4 teaspoon salt

Directions

I begin by adding the vegan butter and coconut sugar to a large mixing bowl. I beat them together with an electric mixer until the mixture becomes smooth and well combined.

Next, I add the almond milk, vanilla extract, and salt. I mix everything again until the ingredients are fully incorporated.

I add the oat flour to the bowl and continue mixing until the dough becomes thick and evenly blended.

Once the dough is smooth, I stir in the dairy-free chocolate chips so they are distributed throughout the mixture.

After mixing, I place the dough in the refrigerator and allow it to chill for at least 20 minutes so it firms up slightly.

Once chilled, the cookie dough is ready to enjoy.

Servings And Timing

I usually prepare this recipe in about 20 minutes, and it makes about 4 servings.

Preparation time: 20 minutes
Cooking time: none
Total time: 20 minutes
Servings: 4

Variations

I sometimes add chopped nuts such as walnuts or pecans for extra texture. Another variation I enjoy is mixing in peanut butter or almond butter for a richer flavor.

If I want a sweeter twist, I occasionally add white dairy-free chocolate chips or a sprinkle of shredded coconut.

Storage/Reheating

I store the cookie dough in an airtight container in the refrigerator for up to five days.

For longer storage, I freeze small portions of the dough and thaw them in the refrigerator before eating.

FAQs

Is This Cookie Dough Safe To Eat Raw?

I make this recipe with no eggs and with oat flour, which makes it safe to enjoy without baking.

Can I Use A Different Sweetener?

I sometimes replace coconut sugar with brown sugar or another natural sweetener.

Can I Bake This Cookie Dough?

This recipe is designed for eating raw, so I usually do not bake it as traditional cookies.

What If The Dough Is Too Thick?

If the dough feels too thick, I add a small splash of almond milk to soften the texture.

Can I Make This Recipe Gluten Free?

Since oat flour is naturally gluten free, I simply make sure to use certified gluten-free oats or oat flour.

Conclusion

I enjoy making Vegan Edible Cookie Dough because it is simple, quick, and incredibly satisfying. The creamy texture, chocolate chips, and rich flavor make it the perfect no-bake dessert for any time. It is a recipe I like preparing whenever I want a sweet treat that is easy and safe to enjoy straight from the bowl.