This vegan cookie dough is the perfect recipe to whip up when you’re craving something sweet! It’s healthy and has three flavors options so you never get bored. It’s gluten free and can be made paleo.
My chickpea cookie dough has been such an unexpected hit, I felt like I owed it to you to share more vegan cookie dough recipes!
Technically most vegan cookie dough is edible because it doesn’t contain eggs, but it has to contain special heat treated flour, which isn’t gluten free.
For this recipe, I opted for a mix of almond and oat flours since those are such common ones in any gluten free kitchen, but this recipe is very forgiving and there are ways to make it with just one or the other if that’s all you have.
I also asked you over on instagram for flavor recommendations, and I got so many good suggestions so I decided to include my top three favorite! Peanut butter chocolate chip, double chocolate chip and funfetti.
All three are incredibly easy to make and surprisingly healthy, but the peanut butter chocolate chip is one of my favorites. It’s richer and creamier and perfect straight out of the bowl or rolled into balls for a bite sized treat.
How to make this recipe
Add the butter or coconut oil to a bowl and melt in the microwave.
For whichever flavor you choose, add all remaining ingredients to the bowl except for the chocolate chips or sprinkles and mix well to combine.
Fold in the chocolate chips or sprinkles.
Taste and adjust flavors as desired. You may want more sugar for a richer flavor, more peanut butter etc. If the dough seems too wet, you can add more oat flour, but it will harden up in the fridge.
Stick in the fridge for about 20 minutes to harden. This will also help the flavors combine really well and help it get nice and creamy as the butter/oil solidifies.
Transfer to bowls to serve, or roll into balls.
Make it paleo
This recipe can easily be made paleo by swapping the oat flour for almond flour or about 2 tbsp of coconut flour. You’ll need quite a bit more almond flour since it’s less absorbent (closer to 1 cup), so I usually opt for coconut flour.
Does it keep well?
This vegan cookie dough keeps well in both the freezer or fridge. If storing in the freezer, I suggest rolling into balls and transferring to an air tight container for best results.
In the fridge it will keep for about 1 week or up to 2 months in the freezer.
Tips & tricks
For a true cookie dough flavor, I suggest using vegan butter over coconut oil, especially for the funfetti flavor. For the other two flavors, coconut oil is fine since there is cocoa or peanut butter to enhance the flavor. The butter/oil content is fairly low in this recipe, feel free to add more (and then more flour to balance it out) for an even richer flavor.
You can try baking these into actual cookies, but I don’t know how well that would turn out because of the lack of leaving agent etc. If you do try, I’d suggest flattening them out a bit before they go in the oven. About 10 minutes at 350 should do the trick! If you give that a try, let us know how they turn out!
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Lastly, if you want more recipes straight to your inbox, be sure to subscribe to my email list. As always, tag me on instagram if you make this recipe so I can see your creation!
Healthy Vegan Cookie Dough
by: claire cary
Ingredients
Peanut Butter Chocolate Chip:
- 1 cup blanched almond flour
- ¾ cup oat flour
- 2 tbsp vegan butter or coconut oil* melted
- ⅓ cup creamy peanut butter
- ¼ cup + 2 tbsp granulated sugar of choice coconut, cane, brown etc.
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- pinch of salt omit if peanut butter was salted, or add to taste
- ¼ cup chocolate chips or to taste
Double Chocolate Chip:
- 1 cup blanched almond flour
- ¾ cup oat flour
- 2 tbsp cocoa powder
- 2 tbsp vegan butter or coconut oil* melted
- ¼ cup + 2 tbsp granulated sugar coconut, cane, brown etc.
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 2-3 tbsp almond milk
- ¼ tsp salt
- ¼ cup chocolate chips
Funfetti:
- 1 cup blanched almond flour
- ¾ cup oat flour
- 2 tbsp vegan butter or coconut oil* butter works best
- ¼ cup + 2 tbsp granulated sugar cane works best
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 2-3 tbsp almond milk
- pinch of salt
- ¼ cup sprinkles
Instructions
- Add the butter or coconut oil to a bowl and melt in the microwave.
- For whichever flavor you choose, add all remaining ingredients to the bowl except for the chocolate chips or sprinkles and mix well to combine.
- Fold in the chocolate chips or sprinkles.
- Taste and adjust flavors as desired. You may want more sugar for a richer flavor, more peanut butter, cocoa powder etc. If the dough seems too wet, you can add more oat flour until it reaches your desired consistency, but it will harden up in the fridge so avoid adding too much extra.
- Stick in the fridge for about 20 minutes to harden. This will also help the flavors combine really well.
- Transfer to bowls to serve, or roll into balls.
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