This vegan cookie dough uses simple, familiar cookie ingredients – but all dairy free and eggless! Easy to make with only 7 ingredients and tastes JUST like Tollhouse cookie dough!

Simple Edible Vegan Cookie Dough Recipe - Like Tollhouse! on parchment paper

To be honest, eating cookie dough is possibly the best part of making chocolate chip cookies. But *technically* we shouldn’t be eating raw cookie dough, as it can contain bacteria from the raw flour (and eggs if you’re not vegan!).

SO I decided to develop an edible vegan cookie dough recipe based off of my better than Tollhouse vegan chocolate chip cookies– and let me tell you, it’s like eating a package of Tollhouse cookie dough.

This unbelievably vegan edible cookie dough recipe is not only eggless, but it’s also naturally dairy free- and yet the flavor is so rich, “buttery,” and decadent, you’d think this is your classic cookie dough recipe.

jar of cookie dough with scoop behind it

This is because the ingredients are SO simple (only 7 ingredients, not including sea salt!) that you probably already have them in your pantry. 

And no, we’re not using anything fancy like coconut oil nor maple syrup- this is straight up sugar, flour, (vegan) butter, and all the yummy indulgence of traditional cookie dough!

You don’t even need a stand mixer- just a bowl, whisk, and silicone spatula are enough here.

So go ahead and roll a few cookie dough balls for a treat, or even use these vegan cookie dough bites as a component to a recipe, like my vegan cookie dough cupcakes, cookie dough cheesecake, and cookie dough cake. 

We’re cookie dough obsessed here, so you’re in good company 😉

scooped cookie dough from a jar

Simple ingredients:

One of the best parts about this recipe is that the ingredients are so familiar and simple, you probably already have them in your pantry (especially if you’re a dairy free household):

  • Flour: I used all-purpose flour here, and have tested with gluten free flour as well. My notes on which gluten-free flours to use are down below. Keep in mind that for ANY chocolate chip cookie dough recipe you make, gluten-free or not, you’ll need to heat-treat your flour. More on that below. 
  • Light brown sugar: You can also use coconut sugar, but light brown sugar, which contains molasses, will give that rich cookie dough flavor that’s similar to Tollhouse. 
  • Granulated sugar: Make sure that it’s certified vegan and/or organic. Organic sugar is always vegan!
  • Dairy free yogurt: My favorite is Forager Project. And don’t worry- you don’t taste the yogurt in the dough! It just helps to make the cookie dough softer even when refrigerated, so that you can dive right in while the cookie dough still holds its shape. You can also use applesauce! Kind of like an egg replacement here for our eggless edible cookie dough recipe!
  • Vegan butter: I love using Miyoko’s vegan butter here. I’m nearly done developing my nut-free vegan butter, so stay tuned for that. Other than that, a nut-free option is Earth Balance or Violife. 
  • Vanilla extract
  • Sea salt
  • Chocolate chips: I love love LOVE using Valrhona Oriado chocolate feves, as they’re naturally dairy free and vegan. However, I also love Enjoy Life mini chocolate chips, as well as Ghirardelli dark chocolate chips and Pascha. 
edible cookie dough ingredients

Do I really need to heat treat my flour?

Yes, you absolutely do! With raw flour, even gluten-free raw flour, it can contain bacteria (like salmonella) from the factory, and therefore needs to be heat-treated in order to make it safe and edible. 

But don’t worry, it only takes 7-10 minutes. I prefer to use the oven method, as it’s much more even and guaranteed than the microwave method, which involves several bursts of 30 seconds, mixing, and constantly checking the temperature of the flour.

With the oven method, you simply pour the flour onto a baking sheet and bake it for 7-10 minutes or until it reaches an interval temperature of 160F. Then sift into your cookie dough!

Step by step overview: How to make vegan cookie dough

For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.

whisking the wet ingredients
First, we’ll heat-treat the flour. After that’s done, whisk the wet ingredients in a medium bowl together.
making the cookie dough
Sift in the heat-treated flour (SUPER important, as the flour clumps after being baked). Then fold in the flour and the chocolate chips.
cookie dough before refrigerating
Next, refrigerate the dough for 15-20 minutes.
scooping the cookie dough
After refrigerating, scoop and enjoy!

Gluten free option:

You can also absolutely make this into a gluten free edible cookie dough as well! I recommend using either oat flour or King Arthur Measure for Measure gluten free flour.

You can also use half almond flour half oat flour if you’d like. 

Please keep in mind that either way, you still need to heat treat whichever gluten-free flour you use, as there is the potential for bacteria from the factories.

cookie dough scooped on parchment paper

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If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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Simple Edible Vegan Cookie Dough Recipe - Like Tollhouse! on parchment paper

Simple Edible Vegan Cookie Dough Recipe – Like Tollhouse!

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  • Author: Britt Berlin
  • Prep Time: 5
  • Chill Time: 15
  • Cook Time: 5
  • Total Time: 25 minutes
  • Yield: 12 1x
  • Category: Cookies
  • Method: No Bake
  • Cuisine: American
  • Diet: Vegan
Print Recipe

Description

This vegan cookie dough uses simple, familiar cookie ingredients – but all dairy free and eggless! Easy to make with only 7 ingredients and tastes JUST like Tollhouse cookie dough!

Ingredients

Scale
  • 1 cup  (125 g) heat-treated all purpose flour or gluten free 1:1 baking flour , sifted and spoon & leveled*
  • 6 tbsp (85 g) unsalted vegan butter, melted and cooled to room temperature
  • 1/4 cup (50 g) organic granulated sugar
  • 1/3 cup (75 g) light brown sugar
  • 3 tbsp (45 g) dairy free yogurt or unsweetened applesauce, room temperature
  • 2 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1/2 cup (85 g) vegan chocolate chips

Instructions

  1. Heat-treat the flour: I recommend heat-treating the flour in the oven. Preheat the oven to 350F, and line a baking sheet with parchment paper. Pour the flour out onto the baking sheet, and spread the flour out. Bake for 7-10 minutes, or until the flour reaches 160F internal temperature (use a food thermometer). Remove from oven, and let cool. Then make sure to sift the flour, as it clumps up from heat-treating. You can sift the flour in Step 3.
  2. Whisk the wet ingredients: Once the flour is sifted, in a separate medium bowl, whisk together the melted vegan butter, sugar, brown sugar, dairy free yogurt, vanilla, and sea salt. Whisk until combined.
  3. Fold in the flour: Sift the heat-treated flour into the wet ingredients. Use a rubber spatula to fold the flour into the wet ingredients. Then add in the chocolate chips, and fold again until evenly distributed.
  4. Chill: Cover the bowl and chill the cookie dough for 15-20 minutes.
  5. Serve and enjoy! Scoop the cookie dough into 1.5 tbsp sized servings, use as a component to a recipe, or enjoy as is! Store in an airtight container for up to 3 months in the freezer or up to a week in the refrigerator.

Notes

Gluten-free: You still need to heat-treat gluten-free flour. Please see blog post for tips and tricks for which gluten-free flours work here.