This super easy single serve edible cookie dough is unbelievably vegan and dairy-free, and absolutely satisfies any cookie dough cravings in a pinch!

Scale

2 tbsp (30 grams) vegan butter, melted
1 1/2 tbsp (17 grams) coconut sugar
1/2 tsp vanilla extract or 1/4 tsp vanilla powder
1/4 cup (34 grams) gluten free 1-to-1 flour or oat flour
1 tbsp vegan chocolate chips*
Optional: 1 tbsp dairy free milk to help combine the flour, optional add-ins, such as sprinkles

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Heat treat the flour: Preheat the oven to 350F and line a baking sheet with parchment paper. Add the flour to the pan and toast for 5 minutes. Remove from the oven and let cool completely before using in the recipe.
Make the cookie dough: In a medium bowl, use a whisk to mix together the melted vegan butter, coconut sugar, and vanilla extract. Add in the flour, and use a whisk to mix into the wet ingredients. Add in the dairy-free milk here if needed, 1 tablespoon at a time, and mix until the dough is sticky, combined, and thick. Fold in the chocolate chips, and optional add-ins, until evenly distributed.
Serve! Enjoy! Any leftovers, store in an airtight container in the fridge for up to a week, or up to a month in the freezer.

Flour: You can also use all purpose flour here as well in equal increments. Just make sure to properly toast the flour before beginning!

Vegan Chocolate Chips: I recommend Pascha Organics. They have both 100% chocolate, stevia sweetened, and regular vegan chocolate!

Multiple servings: use the servings calculator at the top of the recipe card to double or triple the recipe servings.