Vegan Cookie Dough

This vegan cookie dough is the perfect recipe to whip up when you’re craving something sweet! It’s made with just a few simple ingredients, refined sugar free and even paleo friendly.

My chickpea cookie dough has been such an unexpected hit, I felt like I owed it to you to share more healthy 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 coconut 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. If you love this recipe, try my vegan peanut butter cookies next!

Before we get started…

• You can swap the almond flour and coconut flour for oat flour if you prefer a nut free and lower fat option. Start with 1 1/4 cups and increase as needed.
• If using salted butter, just omit the added salt.
• For the best flavor, I suggest pure maple syrup. If you’d like this cookie dough to be even sweeter, you can add a touch of pure white sugar as well.

How to make vegan cookie dough

Add the butter or coconut oil to a bowl and melt in the microwave. Once melted, whisk in the maple syrup and vanilla.

Add all remaining ingredients to the bowl except for the chocolate chips and mix well to combine. Fold in the chocolate chips.

Taste and adjust flavors as desired. 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. Try my cake batter protein balls next!

Key ingredients

Flour. We’ll be using a mix of almond flour and coconut flour to keep this recipe completely paleo and gluten free.

Butter. You can sub the butter for coconut oil, but for the best flavor, I highly suggest sticking to the vegan butter! If you do use coconut oil, make sure you use refined so there isn’t a strong coconut flavor.

Maple syrup. Instead of a lot of refined sugar, we’ll sweeten this vegan cookie dough with just pure maple syrup. You can also sub honey if you prefer, but it obviously will no longer be vegan.

Vanilla & salt. For a lot of extra flavor! I also love a touch of cinnamon, but this is optional.

Chocolate chips. I opted to keep this classic chocolate chip cookie dough, but you can definitely sub for sprinkles for a funfetti variation or even add in some white chocolate chips or crushed walnuts.

How to store and freeze

This vegan cookie dough will keep in the fridge for about 1 week or up to 2 months in the freezer. If storing in the freezer, I suggest rolling into balls and transferring to an air tight container for best results.

You will want to let it thaw before eating. Just let it sit at room temperature and it will soften pretty quickly!

Can I bake them into cookies?

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. This recipe was designed to just be eaten as dough!

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!

You’ll also love..

• Protein Mug Cake
• Healthy Vegan Chocolate Chip Cookies
• Avocado Chocolate Mousse
• Strawberry Energy Bites

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