Easy Vegan Cookie Dough (Edible!)

This is one of the easiest and most delicious vegan desserts you will ever make! It doesn’t require any cooking and is much faster than baking cookies, even my delicious vegan chocolate peanut butter cookies that only take about 20 minutes to make!

I love quick no-cooking desserts that are healthy and vegan. Up until now, my favorite has been this tofu chocolate mousse that is ready in 10 minutes and can even be turned into a dairy-free no-bake chocolate pie. But, I do believe this easy vegan edible chocolate chip cookie dough is my new favorite!

Ingredients needed

Only 7 simple, wholesome ingredients are needed to make this amazingly simple scrumptious edible cookie dough.

• Chickpeas- Use canned chickpeas for convenience or use your Instant Pot to cook your own chickpeas.
• Peanut butter- I have used almond butter to make this cookie dough, and it’s delicious. I chose to use peanut butter for this recipe because it is less expensive and most people already have it on hand. I’ve even used sunflower seed butter to make a nut-free option.
• Maple Syrup- The only sweetener used is maple syrup. No refined sugars are needed.
• Vanilla extract- This is my flavoring of choice, but you could also use almond extract.
• Oat flour– You can make your own oat flour in a blender or purchase it online. Oat flour allows this recipe to be gluten-free (if certified gluten-free), but other flour options will work as well.
• Vegan chocolate chips- Look for dairy-free or vegan chocolate chips made with plant-based ingredients. Many brands offer chocolate chips that are free from milk or other animal products, ensuring your muffins remain 100% vegan. My favorite chips are these mini vegan chocolate chips.

How to make vegan cookie dough

The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.

Follow these simple steps for perfect results for making this edible dairy-free cookie dough. I’ve also included a few pro tips that you might want to check out to ensure success!

Step #1. Drain and rinse a can of chickpeas in a colander. Or use your Instant Pot to cook your own chickpeas.

Step #2. Add the cooked chickpeas, peanut butter, maple syrup, vanilla extract, and sea salt to your blender or food processor.

Step #3. Process until smooth and creamy, but don’t over-process if you are using a blender because the batter will begin to thicken up too much.

Step #4. Transfer the batter to a mixing bowl and allow it to cool to room temperature. You might even place it in the refrigerator to speed up the cooling process. Add the oat flour and mini vegan chocolate chips to the mixing bowl and stir until thoroughly incorporated. See my blooper below when I didn’t let the batter cool.

Step #5. Use a small trigger cookie scoop to scoop out the dough into balls and place them on a plate or platter. A tablespoon will work if you don’t have a cookie scoop. Line the plate with wax paper to make for easy cleanup. Refrigerate until ready to serve.

Don’t make this mistake

This is a very simple recipe, but there are a few things I need to tell you to make sure your first attempt comes out perfectly. Learn from my mistakes!

Let batter cool. As you can see from the photo below, I made the mistake of adding the chocolate chips to the batter as soon as I removed it from the blender. The problem is that the batter heats up in the blender or food processor and melts the chocolate chips quickly creating a very dark batter. It’s still useable but not nearly as appealing to the eye. It makes ugly dough. Remember to let it cool before adding the chocolate chips.

MISTAKE: Oops! The chocolate chips melted!

LESSON LEARNED: Let the batter cool first.

MINI Chocolate chips. I recommend using mini vegan chocolate chips because the regular-size chips are too big and overpowering for the small balls that are formed from the batter.

Use a small cookie scoop. The best way to serve and store the cookie dough is to form balls using a small trigger cookie scoop. The scoop forms perfect balls, and the batter pops right out of the scoop.