Vegan Chocolate Chip Cookie Dough

Total time40 min

Prep time15 min

Cook time5 min

This edible cookie dough is all about that toasted oat flour base — a quick bake mellows out the raw flour taste and gives the dough a nutty depth you just can't get any other way. Almond flour adds richness and a little structure, while maple syrup and brown sugar bring that classic caramelized sweetness without ever touching an oven again. Dark chocolate chips get folded in generously, so every scoop is loaded with pockets of melty, rich chocolate. The texture lands exactly where cookie dough should: soft, scoopable, and satisfying, whether eaten straight from the bowl or chilled for a firmer bite. It comes together in one bowl with minimal fuss, and it keeps well in the fridge for whenever a craving hits. This one is a genuinely solid pick for a vegan kitchen, no asterisks needed.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

8 servings

1 cup gluten free oat flour
½ cup almond flour
Bob's Red Mill Super-Fine Almond Flour Bob's Red Mill Super Fine Natural Almond Flour - 16 Oz Bob's Red Mill Super Fine Almond Flour - 32 Oz Blue Diamond Almond Flour Finely Sifted - 1 Lb King Arthur Gluten Free Almond Flour - 16 Oz
See all
¼ tsp fine salt
¼ tsp baking soda
¼ cup unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
3 tbsp packed light brown sugar
2 tbsp maple syrup
1 tsp pure vanilla extract
2 tbsp milk
Chef's tip
Use plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts.
½ cup dark chocolate chips

Instructions

1
Spread the oat flour in an even layer on a parchment-lined baking sheet. Bake at 350°F (175°C) for 5 minutes, until lightly toasted and no longer raw-smelling. Let cool completely on the pan, about 15–20 minutes, before using.
2
Whisk together the cooled oat flour, almond flour, salt, and baking soda in a medium bowl until evenly combined.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!