Easy Vegan Cookie Dough (Edible!)

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This edible vegan cookie dough, made with just 7 wholesome ingredients, is a tasty treat that’s both easy to make and impossible to resist. Its rich, sweet flavor and easy-to-follow directions mean you can enjoy a delightful snack in no time, perfect for satisfying your sweet tooth!

white coffee muf full of homemade vegan cookie dough batter with a spoon and sprinkled with vegan chocolate chips.

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!

Why I love this recipe

  • Simple ingredients. No complicated or specialty ingredients are needed for this recipe. Most or all of the 7 ingredients needed are probably in your cupboards already.
  • Diet-friendly. This cookie dough recipe is vegan, dairy-free, oil-free, and gluten-free, so it is perfect for all types of eaters.
  • Quick and easy. This recipe can be made in about 10 minutes once you have all the ingredients gathered. A blender is all you need. No cooking is required.
  • Freezer-friendly. One batch makes about 12 small cookie dough balls, and I like to make a double batch and freeze the balls for those times I get a sweet tooth or have unexpected guests drop by.

Ingredients needed

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

ingredients photo with labels for vegan cookie dough, cooked chickpeas, salt, oat flour, chocolate chips, peanut butter, maple syrup, and vanilla.
  • 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.

How to make vegan cookie dough

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!

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

Step-by-step instructions

cooked chickpeas being drained in a white colander.

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

vitamix blender filled with cooked chickpeas, peanut butter, salt, and vanilla.

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

vegan cooking dough in a vitamix high powered blender.

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.

stainless mixing bowl filled with vegan cookie dough, oat flour, and chocolate chips.

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.

Step #6. Refrigerate until ready to serve.

vegan raw cookie dough balls on a white platter.

Recipe Tips for Success

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.

mixing bowl filled with cookie dough batter that came out too dark because of melted chocolate chips.

MISTAKE: Oops! The chocolate chips melted!

mixing bowl full of vegan cookie dough batter.

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.

Frequently Asked Questions

What is vegan cookie dough made of?

Only 7 ingredients are needed to make this cookie dough batter–cooked chickpeas, peanut butter, maple syrup, vanilla extract, sea salt, oat flour, and mini chocolate chips.

Are other nut butters okay to use?

YES! 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.

What is the difference between edible cookie dough and non-edible cookie dough?

Non-edible cookie dough is made with raw eggs, baking soda, and baking powder so you don’t want to eat it raw for safety reasons.

Is this recipe gluten-free?

YES! It is made with certified gluten-free oat flour, but be sure to read the labels on your oats or oat flour to be sure it was processed in a gluten-free facility. Other types of flour can be substituted for oat flour without any problems.

Can you bake edible cookie dough?

I can only speak for this vegan cookie dough recipe, and the answer is YES! I decided to give it a try after a few family members asked me about it and was surprised, that the cookies actually came out pretty good. I baked at 350°F for about 15-20 minutes. See the photo below for how they turned out. You’ll notice that the batter is dark because I used the batch that I messed up that I talked about above. If you love healthy vegan cookies, be sure to try my vegan oatmeal raisin cookies which are absolutely delicious!

vegan chocolate chip cookies made with edibile cookie dough batter.

Storage instructions

To store: This cookie dough stores well in an airtight container in the refrigerator for up to 5-6 days. Don’t just cover a plate of them with foil or plastic wrap because they will dry out and not last as long.

To freeze: Form balls using a small cookie scoop and store them in a freezer-safe container in the freezer for up to 4-5 months.

edible vegan cookie dough in a white mug and on a pink saucer with a spoon.

This recipe was inspired and adapted from a recipe by the Physicians Committee for Responsible Medicine.

More quick and easy vegan desserts

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white coffee muf full of homemade vegan cookie dough batter with a spoon and sprinkled with vegan chocolate chips.
5 from 3 votes

Easy Vegan Edible Cookie Dough

This edible vegan cookie dough, made with just 7 wholesome ingredients, is a tasty treat that's both easy to make and impossible to resist. Its rich, sweet flavor and easy-to-follow directions mean you can enjoy a delightful snack in no time, perfect for satisfying your sweet tooth!
Prep: 15 minutes
Total: 15 minutes
Servings: 6 servings

Ingredients 

Instructions

  • Drain and rinse a can of chickpeas in a colander. Or use your Instant Pot to cook your own chickpeas.
  • Add the cooked chickpeas, peanut butter, maple syrup, vanilla extract, and sea salt to your blender or food processor. 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.
  • 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. See my blooper below when I didn't let the batter cool.
  • Add the oat flour and mini vegan chocolate chips to the mixing bowl and stir until thoroughly incorporated.
  • 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.

Video

Notes

I made the mistake of adding chocolate chips to the batter too soon. See the photo blooper in the post above.
Frequently Asked Questions
Are other nut butters okay to use? YES! 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.
Can you bake edible cookie dough? I can only speak for this vegan cookie dough recipe, and the answer is YES! I decided to give it a try after a few family members asked me about it and was surprised, that the cookies actually came out pretty good. I baked at 350°F for about 15-20 minutes. See the photo below for how they turned out. You’ll notice that the batter is dark because I used the batch that I messed up that I talked about above. If you love healthy vegan cookies, be sure to try my vegan oatmeal raisin cookies which are absolutely delicious!
What is the difference between edible cookie dough and non-edible cookie dough? Non-edible cookie dough is made with raw eggs, baking soda, and baking powder so you don’t want to eat it raw for safety reasons.
Is this recipe gluten-free? YES! It is made with certified gluten-free oat flour, but be sure to read the labels on your oats or oat flour to be sure it was processed in a gluten-free facility. Other types of flour can be substituted for oat flour without any problems.
 
Storage instructions
To store: This cookie dough stores well in an airtight container in the refrigerator for up to 5-6 days. Don’t just cover a plate of them with foil or plastic wrap because they will dry out and not last as long.
To freeze: Form balls using a small cookie scoop and store them in a freezer-safe container in the freezer for up to 4-5 months.

Nutrition

Serving: 2balls | Calories: 186kcal | Carbohydrates: 114g | Protein: 21g | Fat: 9.5g | Sodium: 98mg | Fiber: 9g | Sugar: 100g

Disclaimer

To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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About Terri Edwards

Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy.  I’m so glad you’re here! Read More…

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6 Comments

  1. I knew I should’ve tripled the recipe!

    Your recipes are fantastic! This is another new family favorite, thank you ❤️

5 from 3 votes (2 ratings without comment)

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