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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


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!


  • 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


  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.


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.