Vegan Edible Cookie Dough
This Vegan Edible Chocolate Chip Cookie Dough is a sweet treat with a bonus: it’s actually healthy! It’s rich and chocolaty, but it also has whole grains and healthy fats for a quick energy boost.
There are many perks to the plant-based lifestyle, but I have to say one of the most unexpected is the ability to eat raw cookie dough. Without eggs, you can just grab a spoon and dig in! Still, raw wheat flour is a little risky, so I decided to make a recipe for vegan edible chocolate chip cookie dough with oat flour. This is cookie dough that’s meant for eating with a spoon!
Although edible cookie dough isn’t exactly health food—it’s not a salad!—my version is made with wholesome, nutritious ingredients, so you can enjoy it as a dessert or afternoon pick-me-up without feeling sluggish and bogged down afterwards. Instead, you’ll get a burst of energy from whole grain oats, healthy fats, and protein-packed almond butter.
You can eat your chocolate chip cookie dough the classic way with a spoon, or you can do what I do and roll it into bite-sized balls so you can enjoy a chocolaty bite whenever the craving strikes. You can take these to the next level by coating them in chocolate (follow the instructions in my 4-Ingredient Salted Caramel Chocolate Cups recipe), or roll them in mini chocolate chips or sprinkles, stick toothpicks into them, and serve them at a party!
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Oat flour – You can make this by finely grinding oats in your food processor, but it can be bought in stores too.
- Refined coconut oil – You can’t use another type of oil here; coconut oil is solid at room temperature, which is important in this recipe.
- Maple syrup or agave nectar
- Vanilla extract or paste
- Almond butter – Allergic to nuts? Sunbutter will work instead.
- Sea salt
- Vegan chocolate chips – You can use chopped dark chocolate instead of chocolate chips if you prefer!
How to Make Vegan Edible Chocolate Chip Cookie Dough
You’re only a few minutes away from edible cookie dough! Here’s what you’ll need to do:
Make the dough. Add the coconut oil, maple syrup, vanilla extract, almond butter, sea salt, and oat flour to your food processor. Pulse the ingredients until they’re well-combined and a ball of dough forms, scraping down the sides of the bowl if needed.
Add the chocolate chips. Transfer the dough to a large bowl and fold in the chocolate chips using your hands or a spatula.
Form chocolate chip cookie dough balls. Use a cookie scoop to scoop the dough into balls. Transfer any balls you’re not eating right away to an airtight container and refrigerate them.
Tips for Success
Here are some of my best tips for tasty chocolate chip cookie dough:
- Perfecting the texture. You might need to add a little more coconut oil if your mixture isn’t coming together, or a little more oat flour if it isn’t sturdy enough.
- Adjust as needed. Taste and see if you need to add the extra maple syrup; this depends on how sweet your almond butter is, and also your own personal preferences. I usually add 1 ½ to 2 tablespoons when I make this recipe.
- Chill before forming. If it’s warm in your kitchen, you might want to pop the cookie dough mixture in the fridge for about an hour before forming the balls to keep the dough from sticking.
How to Store
You can store your edible cookie dough in an airtight container in the refrigerator for up to a week. If you’re stacking them in a container, use parchment or wax paper between the layers to keep them from sticking.
Can This Be Frozen?
Absolutely! This recipe is fabulous for freezing. Put your edible cookie dough in an airtight container and store it in the freezer for up to 3 months. You can eat the cookie dough balls frozen, let them thaw in the fridge, or just let them sit at room temperature for 10 to 15 minutes before enjoying.
Enjoy friends! If you make this vegan edible cookie dough recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Edible Vegan Cookie Dough
- 1 cup oat flour, can make by finely grinding some oats, or by buying oat flour
- 1 ½ tablespoons refined coconut oil
- 2-3 tablespoons maple syrup or agave nectar
- 1 teaspoon vanilla extract or paste
- ½ cup unsweetened almond butter
- heavy pinch sea salt
- ½ cup vegan chocolate chips
- In your blender or food processor, blend the oats until fine and like oat flour. Remove and set aside.
- Add in the coconut oil, maple syrup, vanilla extract, almond butter, sea salt and oat flour back into your food processor. Then pulse until all combine and a dough ball forms. Scrape down the side if needed.
- Transfer to a bowl and fold in chocolate chips. You can use a spatula, or use your hands and mix it in. You might need to add a little more coconut oil if your mixture isn’t coming together, or a little more oat flour if it isn’t sturdy enough. This all depends on your kind of nut butter!
- Taste and see if you need to add the extra maple syrup – I prefer the sweetness level at around 1 ½ to 2 tablespoons for the entire mixture!
- Using a cookie scoop, scoop into balls. I got about 18 out of it using a 1 tablespoon scoop. You can eat immediately or store in the fridge.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
I enjoy your posts. Thank you. For this recipe, can thr vegan cookie dough be baked to make cookies? If so, what temperature and how long?
Thank you! I would not recommend it for making cookies because there isn’t a rising agent in this. I have several other cookie recipes on my website, so you could just search for them! I hope this helps!
I am confused. You say to use refined coconut oil because it is solid at room temp and that’s important…but it is UNrefined that is solid at room temperature. So, which do I actually use?
Not sure if this changes by brand, but I used refined coconut oil and it solidifies for me. I would recommend using refined to avoid the overwhelming coconut oil flavour, but if you don’t mind that, you can use unrefined. Hope this helps!
These were yummy! I skipped the food processor and stirred everything by hand – super easy and very delicious. Will definitely be making these again.
Thank you so much Sondi. We’re so happy that you like it.
OMG, I forgot to put the almond butter in–and these still came out great! Thanks for this recipe. 🙂
Lol we’re so happy that they worked out for you Theresa. Thanks so much for leaving a review.