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Easy Vegan Cookie Dough

by Jesse Bixby 4 months ago in vegan

This recipe comes in three different flavours so it's sure to satisfy everybody... vegan or not!

I've been incorporating more and more vegan recipes to my repertoire, but I only recently tried this dessert out of desperation over a wild craving for cookie dough late one night.

This recipe is dangerous to have on hand. You've been warned.

The original recipe I had found on Pinterest wasn't vegan but I realized I could easily swap some simple ingredients for a dairy-free alternative, and voila! Here we are, babes, living our best life.

If you're like me and get that late night desire for something sweet, you need to try this straight-up delicious cookie dough. It's incredibly easy to make and you can switch up the flavours with only a few ingredients! You can also keep it in the fridge for when desperate times call.

All you need is all-purpose flour, unsalted vegan butter, brown sugar, granulated sugar, salt, plant-based milk, vanilla extract, and vegan chocolate chips.

If you want to try death by chocolate cookie dough, add cocoa powder and dark chocolate chunks; if you're craving birthday cake cookie dough, add almond extract and sprinkles.

Before we begin, an important note: We must heat treat the all-purpose flour to kill the bacteria. That way, since it also has no eggs, the batter is super safe to eat.

*To heat treat flour, preheat the oven to 350 degrees. Spread 3 cups all-purpose flour onto a rimmed 18 x 13 inch baking sheet. Gently sift the flour so it sits evenly across the sheet. Bake in preheated oven for 7 minutes.

Goodbye bacteria!

It should come out of the oven with cracks in it, and honestly, it's okay if it turns a lil' brown on the edges. Flatten out the chunks with a spoon while mixing the flour up, then scoop into an airtight container. You can then aggressively shake the container to get the rest of the chunks out. One batch of heat treated flour is enough to make all three flavours of cookie dough.

After some trial and error, I'm thinking you could probably sift the flour with a strainer into a container after it's been heat treated to get the chunks out, but either way, it still tastes amazing.


1 cup all-purpose flour, heat treated*

1/2 cup unsalted vegan butter, softened (I used Melt Organic Buttery Sticks and left it on the counter for about an hour until it got extra soft enough to hand-mix. One stick of butter = 1/2 cup!)

1/2 cup packed brown sugar

3 Tbsp granulated sugar

1/4 tsp salt

1 1/2 Tbsp plant-based milk (I used Earth's Own Oat Unsweetened Original)

1/2 tsp vanilla extract

1/2 cup vegan chocolate chips (I used Enjoy Life Semi-Sweet Chunks)

Add the sugars, salt, and butter to a medium mixing bowl and whip together until the mix is fluffy. Mix in your milk substitute and vanilla extract, then add the flour. If the batter is too thick, you can thin it by adding one splash of milk at a time if needed, or add more flour if it is too soft.

Fold in the chocolate chips and enjoy!


2/3 cup all-purpose flour, heat treated*

1/3 cup cocoa powder

1/2 cup unsalted vegan butter, softened

1 cup granulated sugar

1/4 tsp salt

1 1/2 Tbsp plant-based milk

1/2 tsp vanilla extract

1/3 cup dark chocolate, chopped

Follow the same process but add the cocoa powder the same time you add the flour. Fold in your dark chocolate chunks and slice some chocolate to sprinkle on top.

This one is hella chocolately, so chocolate lovers, get ready for your new favourite treat.


1 cup all-purpose flour, heat treated*

1/2 cup unsalted vegan butter, softened

2/3 cup granulated sugar

1/4 tsp salt

1 1/2 Tbsp plant-based milk

1/2 tsp vanilla extract

1/4 tsp almond extract

3 Tbsp sprinkles (make sure they're vegan!)

Follow the same process as before but mix the almond extract at the same time you add the vanilla, tossing in the sprinkles afterwards with more on top for garnish. Some vegan white chocolate chips would be an awesome addition but unfortunately, I couldn't find any.

This batter tastes like Funfetti or Dunkaroos. Big fan.

Each recipe makes enough to fit in a mason jar as pictured above. Store any leftovers in the fridge. The dough will harden because the butter will solidify, so let the batter sit at room temperature for a while before you dive in for seconds. Personally I like the batter a bit on the harder side, but to each their own.

Which flavour will you try first?

I'm a sucker for straight-up cookie dough, I can't lie.

I hope this recipe satisfies all your wildest cookie dough cravings! I know one thing for sure... life is better with this sweet treat in it.

Happy snacking,

Jess :)

If you liked this recipe, let me know by dropping a like! Tips are always greatly appreciated. Cheers!


Jesse Bixby

Freelance writer in Vancouver, BC.

Instagram: @babybix

TikTok: @jessbixby

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