This Vegan Cookie Dough for One is healthy, naturally sweetened, egg-free, and dairy-free, but still tastes and feels just like the real thing! This is the best vegan cookie dough recipe and has been made and loved over half a million times. You'll also love this single serving cookie dough for satisfying your sweet tooth without all the work.
Edible cookie dough is the ultimate treat for me.
It has the same texture and flavor as real cookie dough, but is 100% safe to eat.
Sometimes you just want a treat without having to mix up a whole batch of cookies. Sometimes you're pregnant (I'm not) and you really just shouldn't be eating raw eggs or flour.
This is the healthiest, easiest cookie dough you'll ever throw together in a moment of need. With only six ingredients, you might already have everything you need on hand.
Ingredients
- Coconut oil
- Maple syrup
- Vanilla extract
- Flour
- Salt
- Chocolate chips
How to make vegan cookie dough
- Mix the melted coconut oil with the maple syrup and vanilla extract
- Stir in flour and salt
- Add chocolate chips
Top tips
Measure carefully
When making a recipe this small, accurate quantities are even more important. Be sure to measure your ingredients carefully to get the best texture.
Use real maple syrup
Sugary pancake syrup won't cut it here. Make sure you're using 100% pure maple syrup.
How to make cookie dough safe to eat
To make cookie dough safe to eat, you'll need to skip the eggs and heat your flour to remove any bacteria. This recipe was developed without the use of eggs, and you can check the notes section of the recipe card below or the FAQ section to learn how to heat treat flour.
How to store edible cookie dough
You can store this edible cookie dough in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. You'll get the best texture by letting it sit at room temperature for about 10 minutes before enjoying.
Tips for customizing edible cookie dough
People have already shared tons of adaptations in the comments, but here are a few of the highlights:
- If you want vegan peanut butter single serving cookie dough try this version
- For a baked version, try this cookie mug cake, vegan chocolate chip cookie for one or these vegan oatmeal chocolate chip cookies
- Microwave the dough for 15 seconds for gooey melted chocolate cookie dough
- Swap the coconut oil for vegetable oil or melted butter (not vegan)
- Swap the maple syrup for equal amounts of brown sugar, or slightly less honey (again, not vegan) or agave
- Swap the all purpose flour for a mix of gluten free oat flour and coconut flour to make it gluten free
FAQ
Coconut oil (affiliate link) is magic. It melts in your mouth and doesn't taste too terribly coconut-y. The temperature of the oil makes a big difference on the consistency here.
My house is pretty cold in this polar vortex, so after some good ol' stirring it was perfect for me. If it comes out too runny for you just pop it in the fridge for a few minutes and it'll firm right up.
Coconut oil and maple syrup are strong flavors, but I find they cancel each other out in this recipe. If you measure carefully it shouldn't taste too much like coconut or maple, although you might still taste it a tiny bit.
Recently there have been concerns about eating raw flour. It is generally considered unsafe to eat raw flour.
To make your flour safe to eat, toast the flour on a parchment lined baking sheet in a 350ºF oven for 5 minutes and allow to cool before using.
No. While this tastes delicious as raw dough, it lacks some of the necessary ingredients to turn it into an actual cookie. See the customization options above for baked options.
More edible cookie dough recipes
- Peanut Butter Cookie Dough for One
- Double Chocolate Chip Cookie Dough
- Vegan Cookie Dough Bars
- Pretzel Cookie Dough Truffles
- Vegan Chocolate Chip Cookie Dough Ice Cream
- Vegan Cookie Dough Dip for Two
- Chocolate Chip Cookie Dough Cookies
More single serving dessert recipes
- Single Serve Vegan Cookie
- Single Serve Vegan Brownie
- Healthy Banana Mug Cake
- Vegan Chocolate Mug Cake
- Edible Brownie Batter
- Vegan Mug Brownie
- Lemon Mug Cake
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Vegan Cookie Dough for One
Ingredients
- 1 Tablespoon coconut oil, melted
- 1 Tablespoon real maple syrup
- ¼ teaspoon pure vanilla extract
- 3 Tablespoons all-purpose flour, heat treated, see note
- Pinch of salt
- 1 teaspoon semisweet mini chocolate chips, I like Enjoy Life brand, which are vegan
Instructions
- In a small bowl, combine coconut oil, maple syrup, and vanilla with a fork. Add flour and salt and mix until well blended. Mix in chocolate chips. Enjoy immediately, or refrigerate to thicken and stiffen the dough a bit.
Alex says
This is the one thing I absolutely love about baking vegan! Half the reason I bake my Knock-Your-Socks-Off Vegan Chocolate Chip Cookies is so that I can eat the dough. Another thing you can also do with vegan cookie dough is freeze it, then whenever you're craving a cookie, pop a cookie dough disc into a teacup and heat it in the microwave for 1 minute. Instant cookie cup!
Lindsay Moe says
What a great idea! I don't recommend baking this dough though since it's intended to be eaten raw. I'm definitely going to have to try your vegan cookies!
B says
I made this with a homemade all purpose gluten free flour and added 1 TBS coconut flour because batter was too wet with gfree flour.
Lindsay Moe says
Thanks for sharing! I'm glad you could make it work.
Marissa S says
I love this recipe and can't wait to try it! Currently eating vegan and sugar-free, but once I add back in my sweeteners, this sounds like a wonderful recipe to try! And I also happen to love cookie dough with a passion.
Laura says
AMAZING!!! I cannot even believe how close to non-vegan, egg-filled cookie dough this is! THANK YOU!
Lindsay Moe says
You are so welcome! I agree, it tastes just like the real thing! I'm glad you enjoyed it.
Lindsay Moe says
Thanks for sharing!
Amy says
Warning to those making this with gluten free flours, I suggest a mixture of ground oat flour and coconut Flour as the milder taste compliments the treat a lot better
I just made this with all purpose gluten free flour and it contains bean and chickpea flours which I could definitely taste in the dough! D:
Otherwise it's great, I added peanut butter and cacoa flour
Lindsay Moe says
Thanks for sharing your adaptation!
Shayla B. says
Thanks for a great recipe! I'm always on the lookout for healthier options for my sweets loving little girl and she had a blast mixing this up and eating her personal bowl of cookie dough!
Lindsay Moe says
I'm glad you and your daughter enjoyed it!
ck says
sounds great, gonna try it later! so excited!
Lindsay Moe says
I'm excited for you!
rachel says
I can't wait to try this. I am going to put or in my home made almond ice cream!
Lindsay Moe says
Great idea! Enjoy!
Hannah211 says
I make my own flax see milk, which is creamy enough to be turned into ice cream. I just made this cookie dough recipe tonight to eat by itself and it is perfect for cookie dough ice cream. Just decrease coconut oil by two tsp., add two tsp. water to recipe, and blend in for best freezing results. I just want to add a good fudge ripple to my ice cream product idea now...?
Lindsay Moe says
You're amazing! Thanks for sharing your adaptation and idea!
rachel says
I can't wait to try this. I am going to put it in my home made almond ice cream!
ck says
turned out so lovely, we made another batch within 2 hours of the first one - 2nd time, we changed coconut oil with non-dairy butter. i preferred the one we made with coconut oil but my friend said the coconut flavour was too strong for her taste but she did love the second batch.
now we know! it's going to be a regular feature! thank you again!
Jacklyn says
Absolutely fantastic! So glad I found this I was going crazy for vegan alternatives this week ! Your photos are beautiful too! You're so talented!
Lindsay Moe says
Thanks Jacklyn! I'm glad you enjoyed it!
Danielle K says
Made this last night for the first time... I had substituted the maple syrup with agave nectar, but then found the full tablespoon to be too overpowering. So I tried it again this afternoon with half a tablespoon of agave nectar, and half a tablespoon of almond milk. Sooo good! Thanks for the recipe 🙂
Lindsay Moe says
Thanks for sharing your substitution Danielle, I'm glad you liked it!
Noelle says
I scoured all through Pintrest to find a healthier cookie dough recipe I had all the ingredients for and this answered my prayers! So yummy!!
Rebekah @decadentlyfit.com says
EXACTLY what I was looking for! I am off to the kitchen to devour a bowl of this goodness as we speak. Thanks for the awesome recipe. (going to try it with oat flour)