Vegan Edible Cookie Dough

Total time35 min

Prep time15 min

Cook time5 min

This spoonable treat is all about texture: heat-treated flour gives that safe-to-eat, no-raw-egg dough base, while brown sugar and a splash of vanilla bring the deep, caramel-like sweetness you want from a classic cookie dough. Mini chocolate chips get folded through generously, so every scoop delivers little pockets of melty chocolate against the soft, fluffy base. It whips up fast with just a hand mixer or stand mixer, and the dough holds beautifully in the fridge for up to five days, so it's easy to keep a batch ready for whenever the craving hits. Straight from the bowl with a spoon or scooped onto a cookie sheet for photos, it's got that dense, fudgy, no-bake texture people love about eating the dough more than the actual cookies. This one's a genuinely solid pick for a plant-based kitchen, delivering all the nostalgic flavor without any fuss.

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Ingredients

6 servings

1 cup all-purpose flour
Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Jovial Flour All Purpose Organic Einkorn Bag - 32 Oz Ka Flour Unbleached - 10 LB Arrowhead Mills Organic Unbleached White Flour, 80 oz Arrowhead Mills Organic White All Purpose Flour 22 oz Pkg
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½ cup (1 stick) 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.
½ cup packed light brown sugar
2 tbsp granulated sugar
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.
1 tsp vanilla extract
¼ tsp fine salt
¾ cup mini chocolate chips

Instructions

1
Preheat the oven to 350°F (175°C). Spread the flour in an even layer on a rimmed baking sheet and bake for 5 minutes, until it reaches an internal temperature of 165°F (74°C) on an instant-read thermometer. Remove from the oven and let cool completely, about 15 minutes, before using.
2
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together with a hand mixer or stand mixer on medium speed until light and fluffy, about 2 minutes.

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